1、主持国家级项目

(1)国家大宗淡水鱼产业技术体系鱼品加工岗位科学家（编号：CARS-45），2021—至今

(2)国家自然科学基金面上项目“冻前蛋白分子状态对盐溶态鱼肌原纤维蛋白冻藏稳定性的调控作用与机制”(32172274),主持；

(3)国家自然科学基金面上项目“微生物发酵对淡水鱼活性脂质的影响及分子机制”(31671885),主持完成；

(4)国家自然科学青年基金项目“低温保鲜淡水鱼质构变化的分子机制研究” (31301508)，主持完成；

(5)国家重点研发计划项目课题“小龙虾食品质量安全保障技术集成与标准化管理”，课题编号：2019YFC1606004，课题负责人；主持完成

(6)国家重点研发计划项目子课题“电商方便食品中化学危害物的阻控技术研究”，课题编号2023YFF1104904，子课题负责人；

(7)国家重点研发计划项目子课题“发酵鱼关键发酵菌种筛选与产品开发”，课题编号2019YFD0901903，子课题负责人；主持完成

2、主持企业横向开发项目

(1)鱼糜制品高质化加工、新产品开发及生产线建设

(2)水产/畜禽预制菜提质加工与保质保鲜

(3)风味休闲水产食品（鱼、虾、海藻）开发

(4)水产蛋白的生物法高效利用与食用/饲用产品开发

(5)魔芋凝胶食品质构调控与产品开发

(6)营养健康智能烹饪器具功能开发与应用

(7)复合调料食品风味调控与产品开发（大酱、拌饭酱、火锅蘸料等）

(8)植物源营养健康食品、饮品开发（玫瑰、人参产品等）

近5年代表性论文（一作/通讯）

[1]Liu Cikun; Wang Lishi; Chen Han; Gao Pei;Xu Yanshun*; Xia Wenshui; Liu ShaoQuan. Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer. Food Hydrocolloids, 2024, 147: 109349.

[2]Yunyun Zhou,Yanshun Xu*, Wenshui Xia, Dawei Yu, Bin Wang,Junmin Xu.Insight into the role of lipids in odor changes of frozen grass carp(Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impactof freeze-thaw cycles and heat treatment.Food Chemistry, 2024, 459:140436.

[3]Sunjie Yan, Yuxin Ding, Zhiyin Du,Yanshun Xu*, Dawei Yu, Bin Wang,Wenshui XiaOxidative regulation and cytoprotective effects of γ-polyglutamic acid onsurimi sol subjected to freeze-thaw process.Food Chemistry, 2024,461:140824.

[4]Sunjie Yan, Zhiyin Du, Cikun Liu, Dawei Yu, Zhifei Zhu, Junmin Xu, Wenshui Xia,Yanshun Xu*.Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modiffcation on salt-dissolved myoffbrillar protein aggregation and gelling properties.Food Chemistry, 2024,451:139456.

[5]Yaping Fu,Yanshun Xu*.Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength.Food Research International, 2024, 190:114659

[6]Yuxin Ding, Ruonan Feng, Zhifei Zhu, Junmin Xu,Yanshun Xu*,Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myoffbrillar proteins sol subjected to freeze-thaw cycles,Food Chemistry: X, 2024,22:101448.

[7]Xiaojing Zhang,Qiqi Xiao, Xin Wang, Zhehao Zhang, Tao Guo, Bin Wang,Yanshun Xu*.Characterization of physicochemical properties, volatile compounds and microbial diversities of inoculated Dajiang on industrial scale.Food Bioscience, 2024,61:104606.

[8]Fang Di,Xu Yanshun,*Zhang Xiaojing,Zhu Zhifei,Xu Junmin.Evaluation of chromogenic activities of the three microorganisms using methemoglobin model system for their potential application in cured fish.Food Bioscience, 2024,60:104424

[9]Du Zhiying; Yan Sunjie; Feng Ruonan; Li Jun; Yu Dawei; Xia Wenshui;Xu Yanshun*. Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing. LWT, 2023, 190: 115579.

[10]Ruonan Feng, Jun Li, Cikun Liu, Wenshui Xia,Yanshun Xu*.Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles.Food Research International, 2022, 162:112075.

[11]Yingying Sun, Qian Hua, Xuyan Tian,Yanshun Xu*, Pei Gao, Wenshui Xia. Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage. Food Research International, 2022, 159:111631.

[12]Li, J., Feng, R. A., Shen, J. D., Liu, C. K., Yu, D. W., Jiang, Q. X., Xia, W. S., &Xu, Y. S*. (2022). Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. Lwt-Food Science and Technology, 170, 114055.

[13]Tang, C. H.,Xu, Y. S.*, Yu, D. W., & Xia, W. S. (2022). Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking. Food Research International, 160.

[14]Zang, Jinhong，Yu, Dawei，Li, Tingren，Xu, Yanshun(*)，Regenstein, JM，Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)，Food Research International，2022,155: 111128

[15]Zang, Jinhong，Yu, Dawei，Zhang, Peng，Xu, Yanshun(*)，Xia, Wenshui，The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)，LWT-Food Science and Technology，2022,154: 112806.

[16]Shen, Jiandong，Zhang, Wei，Jiang, Qixing，Gao, Pei，Xu, Yanshun(*)，Xia, Wenshui(*)，The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets，Journal of the Science of Food and Agriculture, 2022, 102(13), 5858-5866.

[17]Shen, Jiandong，Zhang, Wei，Gao, Pei，Xu, Yanshun(*)，Xia, Wenshui(*)，The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus)，LWT-Food Science and Technology，2022,156: 113003.

[18]Hua, Qian，Sun, Yingying，Xu, Yanshun(*)，Gao, Pei，Xia, Wenshui，Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment，Food Bioscience，2022,46:101559.

[19]Fan, Lixin，Ruan, Dongna，Shen, Jiandong，Hu, Zhongliang，Liu, Cikun，Chen, Xu，Xia, Wenshui，Xu, Yanshun(*)，The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process，LWT-Food Science and Technology，2022,159: 113244.

[20]Xu, Yanshun(*)，Zang, Jinhong(*)，Regenstein, JM，Xia, Wenshui，Technological roles of microorganisms in fish fermentation: a review，Critical Reviews in Food Science and Nutrition，2021,61,1000-1012.

[21]Tian, Xuyan，Gao, Pei，Xu, Yanshun(*)，Xia, Wenshui，Jiang, Qixing，Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature，Food Bioscience，2021,44: 101438.

[22]Liu, Cikun，Xu, Yanshun(*)，Xia, Wenshui(*)，Jiang, Qixing，Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes，Ultrasonics Sonochemistry，2021,79: 105802.

[23]Liu, Cikun，Fan, Lixin，Yang, Yunyi，Jiang, Qixing，Xu, Yanshun(*)，Xia, Wenshui(*)，Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels，Food Hydrocolloids，2021,117: 106731.

[24]Li, Lin，Xu, Yanshun(*)，Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste，Lwt-Food Science and Technology，2021,140: 110709.

[25]Zang, Jinhong，Xu, Yanshun(*)，Xia, Wenshui(*)，Regenstein, JM，Yu, Dawei，Yang, Fang，Jiang, Qixing，Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures，Food Microbiology，2020,90: 103487.

[26]Zang, Jinhong，Xu, Yanshun(*)，Xia, Wenshui(*)，Regenstein, JM，Quality, functionality, and microbiology of fermented fish: a review，Critical Reviews in Food Science and Nutrition，2020,60,1228-1242.

[27]Hua, Qian，Gao, Pei，Xu, Yanshun(*)，Xia, Wenshui，Sun, Yingying，Jiang, Qixing，Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste，LWT-Food Science and Technology，2020,122: 109016.

许艳顺（2/10），淡水鱼虾蟹美味方便食品加工关键技术体系创建与应用，教育部，高等学校betway必威官方网站app优秀成果奖（科技进步），科技进步二等奖，2018

许艳顺（7/9），甲壳生物质资源生态高值利用关键技术开发与应用，江苏省人民政府，江苏省科学技术进步奖，二等奖，2015

授权发明专利（第一发明人）

[1]高水分乳化すり身ゲルの凍結・融解安定性を向上させる方法及びその製品，专利号特许第7421024号，授权日2024.01.16

[2]一种可常温贮藏的即食型酸汤鱼的加工方法，ZL201910779867.4

[3]一种基于阶段控温低盐低酸性发酵鱼制品的加工方法，ZL 202210055262.2，

[4]一种可常温保藏的高水分即食调味紫菜产品的加工方法，ZL202210614361.X

[5]一种提高鲜嫩鱼丸持水性及延长产品冷藏货架期的方法，ZL201910572971.6

[6]一种稳定的鱼糜蛋白颗粒Pickering乳液的制备方法及产品，ZL202111042174.0

[7]一种改善高水分乳化鱼糜凝胶冻融稳定性的方法及其产品，ZL202210596588.6

[8]一种发酵重组鱼肉制品的加工方法及其产品，ZL 202110595022.7

[9]一种利用微生物发酵剂提高鱼酱酸品质的方法，ZL202010296153.0

[10]一种基于气相电子鼻和机器学习的小龙虾新鲜度检测方法，ZL2021112286669

[11]一种低汤汁损失的冷冻包馅鱼丸及其制备方法，ZL202210044684X

[12]一种可常温保藏的高水分非油炸风味鱼的加工方法，ZL2019102478788

[13]一种两段加热提高熟冻河蟹品质的加工方法，ZL202110377124.1

[14]一种腌制保鲜液、制备方法及淡水鱼保鲜方法，ZL201611143274.1

[15]一种淡水鱼复合保鲜剂、制备方法及淡水鱼保鲜方法，ZL201510982661.3

[16]一种利用微生物发酵技术生产淡水鱼干的方法，ZL201510250498.1

[17]一种螃蟹用包装盒，ZL202121114684.X

主要承担本科生课程《食品工艺学》、《食品工艺学实验》、《8周课程设计》及研究生课程《食品技术原理与进展》等。

每年招收博士研究生1-2名，硕士研究生3名左右。