[1]      黑龙江省自然科学基金重点项目，“蛋清蛋白基活性薄膜制备及在易腐农产品智能显色指示新鲜度应用”，2023.7.1-2026.7.1，张华江/主持人；

[2]      中央支持地方高校改革发展资金人才培养项目，“食源基功能活性包装薄膜制备关键技术”，2021.12.25-2024.12.25，张华江/主持人；

[3]      黑龙江省现代农业产业技术协同创新推广体系岗位专家项目——黑龙江省农产品加工协同创新推广体系（蛋制品加工），2023年，张华江/主持人；

[4]      黑龙江省自然科学基金面上项目，“多糖接枝技术提高大豆蛋白包装薄膜机械性能的研究”，2018.7.1-2021.7.1，张华江/主持人；

[5]      东北农业大学横向课题“产业技术研究院项目——农作物种植农副产品精深加工及产品开发”，2023.8.1-2026.7.31，张华江/主持人；

[6]      东北农业大学学术骨干项目，“酶法交联大豆蛋白提高洁蛋表面涂膜稳定性效果机制研究”，2016.6-2019.5，张华江/主持人.

[1]      黑龙江省科技进步二等奖，“鸡蛋深加工关键技术创新及产业化应用”，2021.12，张华江/第四名 ；

[2]      黑龙江省高校科学技术一等奖，“鸡蛋深加工关键技术创新及产业化应用”， 2020.12,张华江/第四名；

[3]      黑龙江省科学技术发明二等奖，“系列功能型蛋粉及生物活性物质制备关键技术”， 2019.10,张华江/第九名；

[4]      黑龙江省高校科学技术二等奖，“系列功能型蛋粉及生物活性物质制备关键技术”，    2019.02,张华江/第九名.

[1]      Li Zheng, JoeM. Regenstein, Zhongjiang Wang*, Huajiang Zhang**（通讯作者）, Linyi Zhou. Reconstituted rice protein: The raw materials, techniques and challenges[J]. Trends in Food Science & Technology,2023,133:267-276. (中科院1区TOP期刊，IF:15.3)

[2]      Hanyu Li, Xiaohan Zhang, Simin Tan, Guixin Tan, Huajiang Zhang^*（通讯作者）, Ning Xia^**, Longwei Jiang, Haowei Ren, Ahmed M. Rayan. Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application[J].Food Hydrocolloids,2022,133, 107904. (中科院1区TOP期刊，IF:10.7)

[3]      Xiaohan Zhang, Zhao Huang, Dong An, Huajiang Zhang*（通讯作者）, Jing Wang**, Ning Xia, Yanqiu Ma, Siyao Han, Afeng Wei. Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin[J].Food Hydrocolloids,2023,145,109069. (中科院1区TOP期刊，IF:10.7)

[4]      Lechuan Wang, Hong Zhang, Hanyu Li, Huajiang Zhang*（通讯作者）, Yujie Chi*, Ning Xia, Zhenshun Li, Longwei Jiang, Xiaonan Zhang, Ahmed M. Rayan. Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin[J].Food Chemistry,2022,389,133005. (中科院1区TOP期刊,IF:8.8,高被引论文)

[5]      Longwei Jiang, Fangya Liu, Fenghui Wang, Huajiang Zhang*（通讯作者）, Mengze Kang. Development and characterization of zein-based active packaging films containing catechin loaded β-cyclodextrin metal-organic frameworks[J]. Food Packaging and Shelf Life,2022,31.100810. (中科院1区,TOP期刊，IF:8，高被引论文)

[6]      Lechuan Wang, Mengzhuo Liu, Panpan Guo, Huajiang Zhang*（通讯作者）, Longwei Jiang**, Ning Xia, Li Zheng, Qian Cui, Shihui Hua. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes[J]. Food Chemistry,2023,414,135718. (中科院1区TOP期刊，IF:8.8)

[7]      Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang*（通讯作者）, Yujie Chi *, Ning Xia, Longwei Jiang, Qian Cui. Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture[J]. Food Chemistry,2023,402,134512. (中科院1区TOP期刊 ,IF:8.8)

[8]      Hong Zhang, Simin Tan, Hongmei Gan, Huajiang Zhang*（通讯作者）, Ning Xia*, Longwei Jiang, Haowei Ren, Xiaonan Zhang. Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate[J].Food Chemistry,2023,400,134032. (中科院1区TOP期刊,IF:8.8)

[9]      Longwei Jiang, Fenghui Wang, Menyu Du, Cancan Xie, Xinyan Xie, Huajiang Zhang*（通讯作者）, Xiangyi Meng, Anqi Li, Tianyi Deng. Encapsulation of catechin into nano-cyclodextrin-metal-organic frameworks: Preparation, characterization, and evaluation of storage stability and bioavailability[J]. Food Chemistry, 2022, 394,133553. (中科院1区TOP期刊,IF:8.8 )

[10]   Hong Zhang, Zhao Huang, Panpan Guo, Qiannan Guo, Huajiang Zhang*（通讯作者）, Longwei Jiang*, Ning Xia, Bowen Xiao. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property[J]. International Journal of Biological Macromolecules,2023,232,123444. (中科院1区TOP期刊，IF：8.2)

[11]   Longwei Jiang, Fenghui Wang, Xinyan Xie, Cancan Xie, Anqi Li, Ning Xia, Xue Gong, Huajiang Zhang*（通讯作者）. Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation[J]. International Journal of Biological Macromolecules ,2022,209:1307-1318. (中科院1区TOP期刊，IF：8.2)

[12]   Tong Li, Ning Xia, Lina Xu, Hong Zhang, Huajiang Zhang *（通讯作者）, Yujie Chi **, Yinglong Zhang, Lulu Li, Hanyu Li.   Preparation, characterization and application of SPI-based blend film with antioxidant activity[J].Food Packaging and Shelf Life,2021,27.100614. (中科院1区TOP期刊,IF:8)

[13]   Longwei Jiang, Ning Xia, Fenghui Wang, Cancan Xie, Rong Ye, Hongjie Tang, Huajiang Zhang*（通讯作者）, Yingzhu Liu*. Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin[J].LWT,2022,171,114149. (中科院1区TOP期刊, IF:6)

[14]   Hanyu Li, Xiaohan Zhang, Congrui Zhao, Huajiang Zhang*（通讯作者）, Yujie Chi**, Lechuan Wang, Hong Zhang, Songyuan Bai, Xinxin Zhang. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism[J]. LWT,2022,153.112480. (中科院1区TOP期刊，IF:6)

[15]   Rui Sun, Guangshuang Song, Hong Zhang, Huajiang Zhang*（通讯作者）, Yujie Chi**, Yanqiu Ma, Hanyu Li, Songyuan Bai, Xinxin Zhang. Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation[J]. LWT,2021,150.112020. （中科院1区,TOP期刊，IF:6）

[1]      一种蛋壳膜酶解肽复合大豆蛋白制备具有抑菌性和抗氧化性包装薄膜的方法ZL202010909684.2，2022.9

[2]      一种控释抑菌性食用复合膜及其制备方法ZL201610838574.5，2019.5

[1] 东北农业大学“校级教学名师”，2023，张华江；

[2] 全国食品学科课程思政典型教学案例优胜奖-《食品微生物学》，2021，教育部高等学校食品科学与工程类专业教学指导委，张华江/第一；

[3] 黑龙江省研究生精品课程-《高等食品化学》，2023，张华江/第一；

[4] 黑龙江省高等学校课程思政教学竞赛三等奖，2022，张华江/第一；

[5] 黑龙江省高等教育教学成果二等奖，“构建“五位一体”线上线下教学体系，打造国家一流本科专业的创新与实践”，2022，张华江/第六；

[6] 黑龙江省优秀教育科研成果三等奖，“食品专业实践教学模式及其运行机制创新实践”，2011，张华江/第一；

[7] 东北农业大学课程思政教学竞赛特等奖-《食品微生物学》，2022，张华江/第一；

[8] 东北农业大学一流课程-《食品微生物学》，2023，张华江/第一；

[9] 东北农业大学课程思政示范课建设项目-《食品微生物学》，2022，张华江/第一.

[10] 东北农业大学“师德师风先进个人”称号，2019年，张华江.