| 课程编号 | 课程名称 | 课程级别 | 学时 |
| 1 | Nutrition and health of small fruits 小浆果营养与健康 | 硕士研究生 | 32 |
| 2 | 果树学科前沿专题进展 | 硕士研究生 | 8 |
| 3 | 果蔬贮藏技术 | 硕士研究生 | 8 |
先后主持/参与国家级、省部级项目/课题16项。
(1) 国家自然科学面上项目，32372374，蓝靛果多酚及其乳液凝胶递送体系对消化酶抑制机制的研究，2024.01-2027.12，50万元
(2) 国家自然科学青年基金，31801553，食物类黄酮与α-淀粉酶相互作用对淀粉消化调控机制的研究，2019.01-2021.12，25万元
(3) 十三五国家重点研发计划子课题，2021YFC2101400，人造肉中风味和营养组分的制备与添加，2021.07-2024.06，100万元
(4) 十四五国家重点研发计划子课题，2022YFD1600500，寒地特色水果品种品质综合评价与加工适宜性研究，2022.11-2026.10，10万元
(5) 国家人社部高层次留学人才回国资助，寒地蓝靛果提取物活性成分分析及其功能研究，2021.11-2023.11，60万元
(6) 国家教育部春晖计划项目，HLJ2019001，食源多酚结合抑制淀粉酶调控淀粉消化特性机理的研究，2020.07-2022.07，4万元
(7) 黑龙江省自然科学杰出青年基金，JQ2024C005，寒地蓝靛果花色苷调控乳液凝胶体系结构与功能研究，2024.12-2027.12，50万元
(8) 黑龙江省自然科学优秀青年基金，YQ2020C011，寒地蓝靛果提取物活性成分分析及其功能研究，2020.07-2023.07，10万元
(9) 黑龙江省科技厅应用技术研究与开发计划项目子课题，GA20B301，蓝靛果健康食品加工关键技术研究及产业化示范，2020.08.01-2022.07.31，10万元
(10) 中国博士后科学基金面上资助，2018M631903，多酚与大豆蛋白的结合及其构效关系研究，2018.05-2019.12，5万元
(11) 黑龙江省人社厅留学回国人员择优资助，2019QD0004，食源多酚调控淀粉消化性的机理研究，2020.01-2021.12，5万元
(12) 黑龙江省教育厅普通本科高等学校青年创新人才培养计划，UNPYSCT-2018165，类黄酮与淀粉水解酶相互作用对淀粉消化调控机制的研究，2018.08-2020.08，10万元
(13) 黑龙江省博士后面上资助，LBH-Z18033，多酚与大豆蛋白的结合及其构效关系研究，2018.12-2019.12，5万元
(14) 黑龙江省博士后特别资助，LBH-TZ2004，花色苷对大豆蛋白质乳液凝胶结构和功能特性影响机理研究，2021.01-2022.12，20万元
(15) 农业部东北地区园艺作物生物学与种质创制重点实验室基金，neauhc201806，中国野生蓝果忍冬(Lonicera caerulea L.)种质资源遗传多样性的研究，2019.01-2020.12，2万元
(16) 北京市食品营养与人类健康高精尖创新中心基金，20182001，食物类黄酮与α-淀粉酶相互作用对淀粉消化调控机制的研究，2018.08-2020.08，20万元
研究成果获2021年黑龙江省高校科学技术成果奖一等奖，2019年美国油脂化学家协会最佳论文奖“AOCS Best Paper Award”等。
发表SCI论文60余篇，中科院一区论文35篇，影响因子>10论文20篇；入选ESI全球前1%高被引论文5篇，ESI热点论文2篇，最高影响因子15.1，H-index 21，总他引近3000次，论文发表在Trends Food Sci. Tech., Aggregate, Biomaterials, Food Hydrocolloid., Carbohyd. Polym., Food Chem., J. Agri. Food Chem.等国际 Top 期刊。并在国际著名学术出版机构Elsevier、Wiley出版2篇英文著作，在科学出版社出版1部中文专著。
代表性论文：
(1) Jiarui Zhao, Baoyue Chang, Jiayu Wen, Yidan Fu, Yu Luo, Jing Wang, Yan Zhang*, Xiaonan Sui (2025). Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat. Food Chemistry, 142462.
(2) Wei Wu, Xiumei Ma, Yingqi Wang, Yating Yu, Junwei Huo, Dejian Huang, Xiaonan Sui, Yan Zhang* (2025). Amplifying bioactivity of blue honeysuckle (Lonicera caerulea L.) fruit puree through ultrasonication: Antioxidant and antiproliferative activity. Ultrasonics Sonochemistry, 107179.
(3) Jiajia Shi, Tian Lan, Baiyu Wang, Yabo Dong, Zejian Xu, Yan Zhang*, Xiaonan Sui (2025). Influence of metal-phenolic networks on the properties of soy protein isolates gels. Food Hydrocolloids, 110695.
(4) Luying Wang, Yabo Dong, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2025). The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels, Food Chemistry, 141134.
(5) Yifan Geng, Kaojia Cui, Na Ding, Houping Liu, Junwei Huo, Xiaonan Sui, Yan Zhang* (2024). Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage. Food Chemistry: X, 101848.
(6) Liangchuan Guo, Jinli Qiao, Muzyka Sergey Mikhailovich, Limei Wang, Yuxi Chen, Xuefei Ji, Haihui She, Lijun Zhang, Yan Zhang*, Junwei Huo (2024). Comprehensive structural analysis of anthocyanins in blue honeysuckle (Lonicera caerulea L.), bilberry (Vaccinium uliginosum L.), cranberry (Vaccinium macrocarpon Ait.), and antioxidant capacity comparison, Food Chemistry: X, 101734.
(7) Guancheng Shan, Mengqi Cui, Xiaoshuai Wang, Xiangyu Liang, Zejian Xu, Yan Zhang*, Xiaonan Sui (2024). Fabrication of enhanced aerogel template oleogels with enzyme-hydrolyzed soy protein isolate and covalent cross-linking, International Journal of Biological Macromolecules, 275, 133674.
(8) Hainan Jin, Jiayu Wen, Lei Wang, Yan Zhang*, Xiaonan Sui (2024). Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release, Food Chemistry, 139588.
(9) Tian Lan, Xing Wang, Yabo Dong, Manzhe Jin, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system, Food Chemistry, 139164.
(10) Tian Lan, Yabo Dong, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review, Food Chemistry: X, 101365.
(11) Juan Sun, Dalong Li, Wenjing Huyan, Xiaoqi Hong, Shuman He, Junwei Huo, Lianzhou Jiang, Yan Zhang* (2024). Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity, Food Chemistry: X, 101176.
(12) Junran Feng, Yu Zhao, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein, Food Hydrocolloids, 109577.
(13) Guancheng Shan, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2024). Fabrication and characterization of glycerin-plasticized soy protein amyloid fibril scaffolds by unidirectional freeze casting method, Food Hydrocolloids, 109400.
(14) Yuan Zhao, Ran Tian, Qin Zhang, Lianzhou Jiang, Jing Wang, Yan Zhang*, Xiaonan Sui (2024). Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking, Carbohydrate Polymers, 121903.
(15) Jiayu Wen, Jiarui Zhao, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2024). Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion, Food Hydrocolloids, 109927.
(16) Zhen Xiao, Dalong Li, Dejian Huang, Junwei Huo, Haixia Wu, Xiaonan Sui, Yan Zhang* (2023). Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity, Food Research International, 174: 113495.
(17) Xing Wang, Tian Lan, Manzhe Jin, Yabo Dong, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Impact of metal-phenolic networks on the structural and functional properties of soy protein, Food Hydrocolloids, 109019.
(18) Lei Wang, Jiayu Wen, Luying Wang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties, Food Hydrocolloids, 109040.
(19) Junwei Huo, Yana Ni, Dalong Li, Jinli Qiao, Dejian Huang, Xiaonan Sui, Yan Zhang* (2023). Comprehensive structural analysis of polyphenols and their enzymatic inhibition activities and antioxidant capacity of black mulberry (Morus nigra L.), Food Chemistry, 136605.
(20) Meng Zhang, Xiumei Ma, Zhen Xiao, Ao Sun, Mengchen Zhao, Yaru Wang, Dejian Huang, Xiaonan Sui, Junwei Huo, Yan Zhang* (2023). Polyphenols in twenty cultivars of blue honeysuckle (Lonicera caerulea L.): Profiling, antioxidant capacity, and α-amylase inhibitory activity, Food Chemistry, 136148.
(21) Jiayue Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2023). Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze-thaw cycles, Food Chemistry: X, 17: 100574.
(22) Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2022). An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis, Food Chemistry, 394: 133484.
(23) Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2022). High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation, Food Research International, 156: 111189.
(24) Yan Zhang*, Dalong Li, Jinli Qiao, Yana Ni, Pei Liu, Dejian Huang, Junwei Huo (2022). Structure, degree of polymerization, and starch hydrolase inhibition activities of bird cherry (Prunus padus) proanthocyanidins, Food Chemistry, 385: 132588.
(25) Yabo Dong, Tian Lan, Guo Huang, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2021). Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer, LWT-Food Science and Technology, 152: 112385.
(26) Yan Zhang, Tianyi Zhang, Yan Liang, Lianzhou Jiang, Xiaonan Sui (2021). Dietary bioactive lipids: A review on absorption, metabolism and health properties, Journal of Agricultural and Food Chemistry, 69(32): 8929-8943.
(27) Tian Lan, Yabo Dong, Miao Zheng, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2020). Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization, LWT-Food Science and Technology, 134: 109990.
(28) Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Lianzhou Jiang, Yan Zhang*, Xiaonan Sui (2020). The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, Food Hydrocolloids, 100: 105418.
(29) Mengnan Ju, Gang Zhu, Guo Huang, Xinchun Shen, Yan Zhang*, Lianzhou Jiang, Xiaonan Sui (2020). A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles, Food Hydrocolloids, 99: 105329.
(30) Yan Zhang, Xiaonan Sui, Dejian Huang (2017). Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves, Food Chemistry, 232: 571-578.
代表性著作：
(1) 小浆果果品营养学（2020），霍俊伟，张妍主编，科学出版社，ISBN 978-7-03-062750-6.
(2) Chapter 31: Grain and Grain Products Safety (2017), Xiaonan Sui, Yan Zhang, Zhongjiang Wang, Baokun Qi, Yang Li, Lianzhou Jiang, Wiley, ISBN 978-1-119-23796-9.
(3) Anthocyanins in Food (2018), Xiaonan Sui, Yan Zhang, Lianzhou Jiang, Weibiao Zhou, Elsevier, ISBN 978-0-12-814026-0.
(1) 一种蓝果忍冬中提取矢车菊素-3-葡萄糖苷的方法（排名：1/6；2022年）
(2) 马来樱桃叶提取物、其制备方法及其在制备能量缓释的食品中的应用 （排名：2/5；2017年）
(3) 一种从大豆中同步提取油脂和高乳化性分离蛋白的方法 （排名：5/7；2013年）
(1) 教育部国家重大人才工程青年学者
(2) 国家人社部高层次留学人才
(3) 国家教育部春晖计划
(4) 黑龙江省高层次人才
(5) 黑龙江省自然科学“杰出青年基金”
(6) 黑龙江省自然科学“优秀青年基金”
(7) 黑龙江省青年创新人才
(8) 东北农业大学“东农学者计划”高层次人才（学术英才YC1）
(9) 东北农业大学“青年领军人才”
(10) 东北农业大学“学术骨干”及“青年才俊”