研究项目：

1.具有防腐、抗氧化和增加醇厚味功能的咸味香精联产技术及产品开发：十三五”国家重点研发计划项目.（2016YFD0400801），子课题负责人，2016-2020

2.微/纳尺度复合凝聚物形成、稳定机制与选择性包埋：国家自然科学基金面上项目.（NSFC31471624），负责人，2015-2018

3.壳聚糖对类胡萝卜素纳米脂质体结构、稳定性与吸收的调控机制：江苏省自然科学基金面上项目（2014BK1111），负责人，2014-2017

4.食品乳化稳定剂制备关键技术研究及产业化：“十二五”农村领域国家科技计划项目.（2011BAD23B04），子课题负责人，2011-2015

5.纳米脂质体对辅酶Q10肠道吸收的调控作用：国家自然科学基金青年基金（NSFC31000815），负责人，2010-2013

6.微波烹饪菜品色香味品质提升技术研究、电蒸箱蒸制食材品质提升技术研究：美的厨房电器制造有限公司系列合作项目

7.电饭煲烹饪米饭品质提升技术研究、电饭煲配置剖析与米饭品质提升技术、电炖锅炖汤加热条件对风味特征影响：美的电热电器制造有限公司系列合作项目

8.江南大学与莱芜生姜加工协会、山东省万兴食品有限公司共同建设“生姜加工技术联合研发中心系列合作项目

9.云产卷烟定向增香及双向保润技术开发及应用：云南中烟工业有限责任公司横向项目

►代表性文章（近五年主要发表的SCI论文）

1.Muhoza B,Xia SQ*, Wang XJ, Zhang XM. 2020. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying.Food Hydrocolloid.105: 105807.

2.Wang XW, Wang XJ, Muhoza B, Feng TT,Xia SQ*, Zhang XM. 2020. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly.Innov. Food Sci. Emerg.https://doi.org/10.1016/j.ifset.2020.102344

3.ZhangQX,XiaSQ*,Li J,ZhangXM,YuJY. 2020. Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker.J. Cereal Sci.91: 102862

4.Wang XJ, Liu L,Xia SQ*, Muhoza B, Cai JB, Zhang XM, Duhoranimana E, Su JK. 2019. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehydeloaded liposomes at high ionic strength.Food Hydrocolloid.93: 10-18

5.Muhoza B,Xia SQ*, Zhang XM. 2019. Gelatin and high methyl pectin coacervates crosslinked with tannic acid: the characterization, rheological properties, and application for peppermint oil microencapsulation.Food Hydrocolloid.97: 105174

6.Muhoza B ,Xia SQ*, Cai JB, Zhang XM, Duhoranimana E.2019.Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability.Food Hydrocolloid.87, 712-722

7.Wang XJ, Muhoza B, Wang XW, Feng TT,Xia SQ*, Zhang XM. 2019. Comparison between Microwave and Traditional Water Bath Cooking on Saltiness Perception, Water Distribution and Microstructure of Grass Crap meat.Food Res. Int.125: 108521

8.Feng TT, Zhang QX, Wang XJ,Xia SQ*, Fang Z, Li J, Zhang XM, Yu JY. 2019. Determination of 5-hydroxymethyl-2-furaldehyde in cooked Japonica rice using a modified QuEChERS method combined with dispersive liquid-liquid microextraction followed by UPLC-ESI-MS/MS.Food Anal. Method.12(8): 1838-1848

9.Jiao LP,XiaSQ*, Zhang XM, Liu JZ, Yu JY, Zhang M, Wang XJ and Qi XZ. 2019. Effect of calcium chloride on the uniformity of colouring in Sushi red ginger slices by modulating the properties of starch.RSC Adv.9(3): 1664-1670

10.Chen WY, Cheng FY, Swing CJ,Xia SQ*, Zhang XM. 2019. Modulation effect of core-wall ratio on the stability and antibacterial activity of cinnamaldehyde liposomes.Chem. Phys. Lipids223: 104790

11.Wang XJ, Swing CJ, Feng TT, Xia SQ*, Yu JY, Zhang XM. 2019. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes.J. Dispersion Sci. Technol.DOI: 10.1080/01932691.2019.1627887

12.Muhoza B, Zhang YT,Xia SQ*,Cai JB, Zhang XM, Su JK. 2018. Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction.J. Funct. Foods45, 1-9

13.MuhozaB,XiaSQ*,Cai JB,Zhang XM, Su JK, Li L.2017. Time effect on Coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction.Food Hydrocolloid.72, 271-280

14.TanC,FengB,ZhangXM,XiaWS,XiaSQ*.2016Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids.Food Hydrocolloid.52, 774-784

15.TanC, XieJH, ZhangXM, CaiJB,XiaSQ*.2016.Polysaccharide-based nanoparticles by chitosan and gum Arabicpolyelectrolyte complexation as carriers for curcumin.Food Hydrocolloid.57, 236-245

16.XiaSQ, LiYQ,ZhaoQ,LiJ,XiaQY,ZhangXM,and HuangQR*. 2015. Probing conformational change of bovine serum albumin-dextran conjugates under controlled dry-heating.J. Agric. Food Chem.63(16), 4080-4086

17.Xia SQ*, Tan C, Zhang YT, Abbas S, Feng B, Zhang XM,Qin F. 2015. Modulating effect of lipid bilayer-carotenoid interactions on the property of liposome encapsulation.Colloid. Surfaces B128,172-180

18.XiaSQ,LiYQ,XiaQY,ZhangXM,and HuangQR*. 2015. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation.Food Hydrocolloid.43(1): 228-235

19.TanC,ZhangYT,AbbasS,FengB,ZhangXM,XiaWS, andXiaSQ*.2015.Biopolymer-lipid bilayer interaction modulates the physical properties of liposomes: mechanism and structure.J. Agric. Food Chem.63(32), 7277-7285

20.TanC, ZhangYT,Abbas S, FengB,Zhang XM,XiaSQ*,Chang DW.2015.Insights into chitosan multiple functional properties: role of chitosan conformation in the behavior of liposomal membrane.Food Funct.6, 3702-3711

21.Xia SQ*, Tan C, Xue J, Lou XW, Zhang XM, Feng B. 2014. Chitosan/tripolyphosphate-nanoliposomes core-shell nanocomplexes as vitamin E carriers: shelf-life and thermal properties.Int. J. Food Sci. Tech.49(5), 1367-1374

22.Xue J, Tan C, Zhang XM, Feng B andXia SQ*.2014.Fabrication of Epigallocatechin-3-gallate Nanocarrier Based on Glycosylated Casein: Stability and Interaction Mechanism.J. Agric. Food Chem.62(20), 4677-4684

23.Tan C, Xue J, Abbas S, Feng B, Zhang XM, andXia SQ*.2014.Liposomes as delivery system for carotenoids: comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation.J. Agric. Food Chem.62(28), 6726–6735

24.TanC,XueJ,LouXW,AbbasS,GuanY,FengB,ZhangXM andXiaSQ*.2014.Liposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro release.Food Funct.5(6), 1232-1240

25.Tan C, Zhang YT, Abbas S, Feng B, Zhang XM, andXia SQ*. 2014. Modulation of the carotenoid bioaccessibility through liposomal encapsulation.Colloid. Surfaces B123, 692-700

26.Tan C,Xia SQ*, Xue J, Xie JH, Feng B, and Zhang XM.2013.Liposomes as Vehicles for Lutein: Preparation, Stability, Liposomal Membrane Dynamics and Structure.J. Agric. Food Chem.61 (34), 8175–8184

27.Tan C, Xue J, Eric K, Feng B, Zhang XM,Xia SQ*. 2013. Dual Effects of chitosan decoration on the liposomal membrane physicochemical properties as affected by chitosan concentration and molecular conformation.J. Agric. Food Chem.61(28), 6901–6910

奖励

1.教育部技术发明2等奖（第2完成人）：基于色香味调控机制研究的咸味香精品质控制关键技术与应用

2.中国轻工业联合会科技进步1等奖（第2完成人）：基于色香味调控机制研究的高品质咸味香精制备关键技术与应用

3.中国石油和化学工业优秀科技图书奖二等奖（第3完成人）：《微胶囊技术——原理与应用》

4.中国轻工业优秀教材三等奖（第2完成人）：《食品风味化学》

5.中国食品工业协会科学技术奖一等奖（第3完成人）：食品功能性添加物的纳米包埋技术

6.2018年江南大学至善课程奖:食品化学

7.江苏省年度优秀博士学位论文，全国优秀博士学位论文提名奖（第1完成人）：辅酶Q10纳米脂质体的研究

1. 夏书芹，张晓鸣，张冲，许时婴，钟芳. 一种维生素E纳米脂质体的制备方法. ZL200910025193.5

2. 许时婴，夏书芹，许婧，朱卫红，一种维生素A、维生素E的纳米球/微球双包埋体系的制备方法. ZL200710192023.7

3. 许时婴，王璋，夏书芹，鲍士宝，朱卫红，袁博. 一种含有茶多酚纳米脂质体的抗氧化明胶膜的制备方法.200910028062.2

4. 许时婴，王璋，夏书芹，鲍士宝，朱卫红，袁博. 一种含有茶多酚-壳聚糖纳米粒的抗氧化明胶膜的制备方法.200910028063.

5. 张晓鸣，刘平，夏书芹，兰小红，高梅娟，等. 一种清蒸型咸味香精用风味基料肽的制备方法. 200910029736.0

6. 张晓鸣，丁保淼，夏书芹，贾承胜，等. 一种甘氨酸螯合铁纳米脂质体分散液的制备方法. 200910030261.7

7. 张晓鸣，丁保淼，韩露，夏书芹，贾承胜，等.一种甘氨酸螯合锌前体脂质体的制备方法. 200910222122.4

8. 张晓鸣，张海洋，吕怡，倪悦，夏书芹，贾承胜. 一种通过复合凝聚法制备疏水物质为芯材的微胶囊化方法. 201010207988.0

指导硕士生研究方向：食品化学、生物大分子结构与功能、微胶囊及纳米包埋

2008级硕士研究生：张冲、孙燕

2009级硕士研究生：李丽

2010级硕士研究生：杨飞、张雅婷

2011级硕士研究生：李宗波、薛谨、谢洁红

2012级硕士研究生：池金颖

2013级硕士研究生：曹一翔、柳倩、邹芳芳、MUHOZA BERTRAND（贝查德）

2014级硕士研究生：刘丽、王贺、龚艳玲