课题：
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，主持，2021-2026
2.企业横向合作项目，东北农业大学谷物精深加工高值化利用产业技术研究院，主持，2023-2028
3.企业横向合作项目，豆类五谷系列饮品、甜品研发，主持，2023-2028
4.黑龙江省自然科学基金项目，黑豆嘌呤释放及其分解代谢调控机制的研究，主持，2026-2028
代表性论文：
1.Zhang, X Y., Yu, P, Xie, Y Q., Jin, X Y., Xie, F Y*. Peptide nanoparticles formed by shear depolymerisation and recombination of insoluble soy aggregates: Structural characterisation and interfacial properties. Innovative Food Science and Emerging Technologies, 2026(107): 104347.
2.Hui, A T., Lv, W B., Xie, Y Q., Wang, L., Xie, F Y*. Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure. Food Hydrocolloids, 2026(174): 112338.
3.Wu, Z N., Sun, L N., Xie, Y Q., Wang, X H., Xie, F Y*. Enhancing starch/agar cryogels with demethylated lignin: Microstructure, functional properties, and application as biodegradable absorbent pads for inhibiting oxidation in fresh minced pork. Food Packaging and Shelf Life, 2025(52): 101615.
4.Wang, L., Zhang, X Y., Wang, X H., Hui, A T., Xie, F Y*., Wu, X*. Comparative Analysis of Structural Characterisation and Gel Properties of Blended/Co-Precipitated Soy-Pea Dual-Protein. Foods, 2025, 14, 2867.
5.He, T., Wang, X H., Sun, L N., Jia, L Y., Wang, S J., Hui, A T., Li, S., Xie, F Y*. N,O-carboxymethyl chitosan/carboxymethyl starch microgels with core-shell morphology: Effect of degree of substitution on structure and mucoadhesive properties. Polymer, 2025(335): 128749.
6.Wang, X H., Sun, L N., Zhang., X Y., Jia, L Y., Wang, S J., He, T., Xie, F Y*. Soy protein isolate-acylated anthocyanins self-assembled nanoparticles enhanced bigels physicochemical properties: Effect of amphiphilic nanoparticles on the bigels system. Food Research International, 2025(218): 116913.
7.Kong, Y., Sun, L N., Xie, Y Q., Li, Y H., Xie, F Y*. Plant-based fat substitutes: soy protein hydrolysate-nano soy ffbre co-assembled microgels embedded within oleogel matrices. Food Hydrocolloids, 2025(168): 111489.
8.Kong, Y., Sun, L N., Xie, Y Q., Kang, Z M., Zhang, S., Xie, F Y*. pH shift combined with high-pressure homogenisation induced remodelling of the air-water interface: Effect of structural and viscosity changes of soy protein isolate on interfacial properties. Innovative Food Science and Emerging Technologies, 2025(104): 104097.
9.Li, Y H., Wu, X., Wu, Z N., Kong, Y., Kang, Z M., Xie, F Y*., Sun, L N*. Formation of thermal-induced microgels from soy protein hydrolysates: Effects of selective proteolysis on glycinin/β-conglycinin. International Journal of Biological Macromolecules, 2024(280): 135514.
10.Wang, S J., Wu, Z N., Jia, L Y., Wang, X H., He, Y., Wang, L., Yao, G J., Xie, F Y*. Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability. International Journal of Biological Macromolecules, 2024(274): 133296.
11.Tang, S Q., Kou, T Z., Liu, P L., Li, Y., Jiang, L Z*., Xie, F Y*.*, Qi, B K. Study of the binding interaction between modiffed glycinin and D-galactose and functions of the resulting complexes via multi-spectroscopy and molecular dynamics simulation. LWT-Food Science and Technology, 2024(201): 116261.
12.Jia, L Y., Wang, X H., He, T., Wang, S J., Zhang, X Y., Hui, A T., Xie, F Y*. Interaction mechanism of soy protein isolate with aldehyde ffavor compounds: Differences in carbon chain length and unsaturation. Journal of Molecular Liquids, 2024(412): 125876.
13.Kang, Z M., Zhang, S., Kong, Y., Wu, Z N., Li, Y H., Liu, T Y., Xie, F Y*. Modiffcation of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties. Food Structure, 2024(42): 100383.
14.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.
15.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.
16.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.
17.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.
18.Wang, X H., Jia, L Y., Xie, Y Q., He, H., Wang, S J., Jin, X Y., Xie, F Y*. Deciphering the interaction mechanism between soy protein isolate and fat-soluble anthocyanin on experiments and molecular simulations. International Journal of Biological Macromolecules, 2024, 266: 131308.
19.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.
20.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.
21.Li, Y H., Kong, Y., Wu, Z N., Xie, F Y*. Grain Quality Characterization before and after Processing. Foods, 2023, 12(20): 3728.
22.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.
23.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.
24.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.
25.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.
26.Wang, T., Chen, X., Wang, W N., Wang, L., 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.
27.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.
28.Wang, D Q., Qi, B K., Xu, Q Q., Zhang, S., Xie, F Y*., Li, Y*. Effect of salt ions on anultrasonically modified soybean lipophilic protein nanoemulsion. International Journal of Food Science and Technology, 2021, 56(12): 6719-6731.
29.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.
30.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.
31.孔月，孙立娜，李妍慧，康子孟，何甜，吕文彪，徐福，张爽，谢凤英*. 热处理方式对大豆脂肪氧合酶活力和构象的影响, 中国食品学报, 2024, 7(24): 111-118.
32.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.
专利：
1.发明专利：一种米糟高F值寡肽的制备方法，第3名
2.发明专利：一种大豆分离蛋白改性的方法，第3名
3.实用新型：一种复合杂粮配料机，第1名
4.实用新型：一种杂粮生产加工灌装装置，第1名
