1. 国家重点研发计划项目子课题，高品质大豆蛋白高效加工关键技术研究及新产品开发，2021-2026，在研，主持

2. 黑龙江省自然联合引导基金项目，酰化花色苷与大豆蛋白复合机制及其消化吸收特性研究，2022-2025，在研，主持

3. 企业横向，东北农业大学谷物精深加工高值化利用产业技术研究院，2023-2028，在研，主持

4. 企业横向，豆类五谷系列饮品、甜品研发，2023-2028，在研，主持

代表性著作

1. 粮油生物学，科学出版社，副主编，2022

代表性论文

1. Zhu, J Y., Liu, L., Li, X T., Zhang, Q., Wang, Z H., Chen, N., Wang, H., Xie, F Y., Qi, B K., Jiang, L Z. Construction of soybean oil bodies-xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis. Food Hydrocolloids, 2024, 149: 109526.

2. Kong, Y., Wu, Z N., Li, Y H., Kang, Z M., Wang L., Xie, F Y., Yu, D Y. Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics. Food Chemistry, 2024, 445: 138795.

3. Wu, Z N., Kong, Y., He, T., Li, Y H., Kang, Z M., Xie, F Y., Liu, T Y^＊. Mechanism of interaction between agar and corn starch: Towards improved properties of starch-based cryogel. Food Hydrocolloids, 2024, 150: 109672.

4. Yu, D Y., Li, N., Wang, R., Xue, W L., Wang, D H., Elfalleh, W., Qin, L X., Xie, F Y. Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology. Journal of Food Engineering, 2024, 362: 111755.

5. Kong, Y., Sun, L N., Wu, Z N., Li, Y H., Kang, Z M., Xie, F Y., Yu, D Y. Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment. Ultrasonics Sonochemistry, 2023, 101: 106675.

6. Kong, Y., Wang, X H., Wu, Z N., Li, Y H., Xu, F., Xie, F Y. Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods, 2023, 12(24): 4505.

7. Li, Y H., Kong, Y., Wu, Z N., Xie, F Y. Grain Quality Characterization before and after Processing. Foods, 2023, 12(20): 3728.

8. Wu, F., Zhong, W., Dai, Y J., Hu, X H., Huang, Z., Gao, S., Xie, F Y., Yu, D Y. Supercritical CO₂-assisted Ru-Pd/USY synchronised isomerisation to produce rice bran oil rich in conjugated linoleic acid. International Journal of Food Science and Technology, 2023, 58(2): 567-573.

9. Zhu, J Y., Wang, H., Miao, L M., Chen, N., Zhang, Q., Wang, Z H., Xie, F Y., Qi, B K., Jiang, L Z. Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: fundamental properties, stability, and digestion characteristics. Ultrasonics Sonochemistry, 2023, 101: 106711.

10. Liu, G N., Hu, M., Du, X Q., Qi, B K., Lu, K Y., Zhao, S J., Xie, F Y., Li, Y. Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions. Food Hydrocolloids, 2022, 124: 107309.

11. Chen, Y., Wang, T., Zhang, Y F., Yang X R., Du, J., Yu, D Y., Xie, F Y. Effect of moderate electric fields on the structural and gelation properties of pea protein isolate. Innovative Food Science and Emerging Technologies, 2022, 77: 102959.

12. Wang, T., Chen, X., Wang, W N., Wang, L Q., Jiang, L Z., Yu, D Y., Xie, F Y. Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex. Ultrasonics Sonochemistry, 2021, 79(2): 105758.

13. Xu, Q Q., Qi, B K., Han, L., Wang, D Q., Zhang, S., Jiang, L Z., Xie, F Y., Li, Y. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. LWT-Food Science and Technology, 2020, 137: 110421.

14. Zhong, M M., Xie, F Y., Zhang, S., Sun, Y F., Qi, B K., Li, Y. Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel. Food Hydrocolloids, 2020, 106: 105891.

15. Hu, M., Xie, F Y., Zhang, S., Li, Y., Qi, B K. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions. Food Hydrocolloids, 2020, 101(1): 105575.

16. Liu, Z., Hu, M., Zhang, S., Jiang, L Z., Xie, F Y., Li, Y. Oil-in-water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes. Journal of the Science of Food and Agriculture, 2021, 101(7): 3003-3012.

17. Wang, D Q., Qi, B K., Xu, Q Q., Zhang, S., Xie, F Y., Li, Y. Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion. International Journal of Food Science and Technology, 2021, 56(12): 6719-6731.

18. Zhong, M M., Sun, Y F., Sun, Y D., Fang, L., Qi, B K., Xie, F Y., Li, Y. Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment. Food Research International, 2021, 149: 110666.

19. Xie, F Y., Lei, Y C., Han, X., Zhao, Y Y., Zhang, S. Antioxidant ability of polyphenols from black rice, buckwheat and oats: in vitro and in vivo. Czech Journal of Food Sciences, 2020, 38(4): 242-247.

20. Li, Y., Wang, D Q., Zhang, S., Zhong, M M., Zhao, C B., Xie, F Y., Qi, B K. Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food & Function, 2020, 11(5): 3800-3810.

21. Yan, S Z., Xie, F Y., Zhang, S., Jiang, L Z., Qi, B K., Li, Y. Effects of soybean protein isolate-polyphenol conjugate formation on the protein structure and emulsifying properties: Protein-polyphenol emulsification performance in the presence of chitosan. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 609: 125641.

22. Xiang, Y., Feng, A D., Zhao, Z Z., Sun C D., Xu, H P., Sun, L N., Xie, F Y. Infrared Spectrum and Thermodynamic Studies of catechin-Black Rice Anthocyanin Complex. Spectroscopy and Spectral Analysis, 2020, 40(11): 3416-3419.

23. Han, L., Zhang, S., Qi, B K., Li, H., Xie F Y., Li, Y. Molecular distillation-induced deacidification of soybean oil isolated by enzyme-assisted aqueous extraction: effect of distillation parameters. Applied Sciences, 2019, 9(10): 2123-2136. 

24. Xie, F Y., Zhao, T., Wan, H C., Li, M., Sun, L N., Wang, Z J., Zhang, S. Structural and physicochemical characteristics of rice bran dietary fiber by cellulase and high-pressure homogenization. Applied Sciences, 2019, 9(7): 1270-1280.

25. Zhang, S., Zhang, Y., Li, M., Luo, X., Xiao, M., Sun, Q., Xie F Y., Zhang L W. The effect of lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone. International Journal of Food Science and Technology, 2019, 54(6): 2094-2100.

26. 吴泽楠, 孔月, 张艺欣, 李妍慧, 康子孟, 吕文彪, 谢凤英, 吴瑕. 不同淀粉基气凝胶的制备及其结构表征, 食品科学, 2023, 44(12): 60-66.

27. 谢凤英, 赵玉莹, 雷宇宸,汉雪，任宇涵，卢仙玉，吴瑕. 超高压均质处理的米糠膳食纤维粉对面筋蛋白结构的影响, 中国食品学报, 2020, 20(11): 115-121.

28. 相缨, 冯安迪, 赵正卓, 孙丛丹, 徐浩朋, 孙立娜, 谢凤英. 儿茶素-黑米花色苷复合物红外光谱及其热力学研究, 光谱学与光谱分析, 2020, 40(11): 3416-3419.

29. 钟明明，廖一，齐宝坤, 方琳，孙禹凡，谢凤英，李杨. 超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性, 食品科学, 2020, 41(5): 73-79.

30. 李杨, 闫世长, 齐宝坤, 张爽, 谢凤英. 绿原酸改性黑芸豆蛋白抗氧化活性与乳化性能研究, 农业机械学报, 2020, 51(5): 356-362.

31. 李杨, 王迪琼, 齐宝坤, 钟明明, 徐清清, 谢凤英. 超声处理对大豆亲脂蛋白结构及溶解性的影响, 农业机械学报, 2020, 51(2): 376-362, 373.

32. 朱建宇, 赵城彬, 江连洲, 谢凤英. 迷迭香提取物对大豆油抗氧化性的影响, 中国食品学报, 2019, 19(11): 208-214.

33. 朱建宇, 赵城彬, 江连洲, 谢凤英. 碱性条件下大豆11S球蛋白溶液的性质和分子结构, 中国食品学报, 2019, 19(7): 85-92.

1. 实用新型：一种复合杂粮配料机，ZL202021483870.6，第一发明人

2. 实用新型：一种杂粮生产加工灌装装置，ZL202021522452.3，第一发明人

1. 黑龙省大豆协会理事

2. 黑龙江省盐业管理专家

3. 黑龙江省杂粮学会理事