[1]大宗油料高值功效组分高效利用关键技术及新产品开发.国家重点研发项目课题（2021YFD2100400）.2021-2025.课题负责人.

[2]内蒙特色羊肉糜研究开发及其产业化.内蒙古自治区科技重大专项课题（2021ZD1201）.任务负责人.

[3]植物肉制备技术及新型装备研制.山东省重点研发计划（重大科技创新工程）项目（2020CXGC010604）.2020 -2023.课题主持.

[4]奥特奇-江南大学膳食补充剂对猪冷鲜肉品质的影响-食品研究战略合作联盟III期.2024-2028.项目负责人.

[5]绿豆酸奶产品开发.河北泥河湾农业发展股份有限公司.2022-2024.主持.

[6]绿豆蛋白功能研究与应用开发.烟台双塔食品股份有限公司，2019-2021.主持

[7]奥特奇-江南大学食品研究战略合作联盟II期.2019-2023.项目第二负责人.

[8]膳食补充剂对鸡肉产品的和蛋品品质的影响.美国奥特奇生物科技公司.2018-2019.

[9]新型食品乳化剂及乳化体系应用.美国维益食品.2017-2020.任务负责人.

[10]日粮添加有机微量元素、硒和微藻对蛋鸡肉品质的影响.美国奥特奇生物科技公司.2017-2018.

[11]大宗油料适度加工与综合利用技术及智能装备研发与示范.国家科技部十三五重点研发项目，2016-2020，2016YFD0401404，子课题负责人.

[12]浓缩鸡骨架汤的工艺研究.美国奥特奇生物科技公司.2016-2017.

[13]高油高蛋白油料水酶法提油及其蛋白资源利用关键技术研究.国家科技部十二五重点研发项目，2013-2017，2013AA102103，子课题负责人.

[14]pH修饰豌豆蛋白调控肉蛋白/PUFA/多酚复合物中蛋白氧化稳定性和凝胶强化的机理研究.国家自然科学基金项目.2013-2016，负责人.

[15]奥特奇-江南大学食品研究战略合作联盟I期.2014-2018.项目研发骨干.

[1]Jiang, J., Chen, J., & Xiong, Y.L. (2009). Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry, 57:7576–7583. IF:5.7引用次数：611.

[2]Jiang, J., Xiong, Y.L., & Chen, J. (2010). pH-shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry, 58:8035–8044. IF:6.1 引用次数：321.

[3]Jiang, J., Chen, J., & Xiong, Y.L. (2011). Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science, 76:293–302. IF:3.2 引用次数：123.

[4]Jiang, J., Xiong, Y.L., Newman, M.C., & Rentfrow, G.K. (2012).Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chemistry, 132:1944–1950. IF:8.5 引用次数：95.

[5]Jiang, J.,& Xiong, Y.L. (2013). Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science, 93:469–476. IF:5.7 引用次数：228.

[6]Jiang, J., Zhang, X., True, A.D., Zhou, L., & Xiong, Y.L. (2013). Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. Journal of Food Science, 78:1686–1694. IF:3.2引用次数：90.

[7]Jiang, J., Zhu, B., Liu, Y., & Xiong, Y.L. (2014). Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry, 62:1683–1691. IF:6.1.引用次数：203.

[8]Jiang, J.,& Xiong, Y.L. (2015). Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Critical Reviews in Food Science and Nutrition, 55:1886–1901. IF:7.3.引用次数：40.

[9]Jiang, J., & Xiong, Y.L. (2015). Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat science, 109:56–65. IF:5.7.引用次数：82.

[10]Jiang, J.,& Xiong, Y.L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120:107–117. IF:5.7.引用次数：695(高被引).

[11]Jiang, J.,Tang, X., Xue, Y., Lin, G. & Xiong, Y.L. (2017). Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science, 131:99–106. IF:5.7.引用次数：101.

[12]Jiang, J., Jin, Y., Liang, X., Piatko, M., Campbell, S., Lo, S.K. & Liu, Y. (2018). Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions. Food Hydrocolloids, 81:15–22. IF:11.引用次数：109.

[13]Jiang, J., Zhang, Z., Zhao, J. & Liu, Y. (2018). The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chemistry, 268:334–341. IF:8.5.引用次数：386(高被引).

[14]Jiang, J., Wang, Q. & Xiong, Y.L. (2018). A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science, 19:50–56. IF:8.9.引用次数：205.

[15]Jiang, J., Jing, W., Xiong, Y.L. & Liu, Y.F. (2019). Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocolloids, 87:670–678. IF:11.引用次数：72.

[16]Jiang, J., Song, Z., Wang, Q., Xu, X., Liu, Y., & Xiong, Y. L. (2019). Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry, 104641. IF:9.7.引用次数：30.

[17]Liu, B., Xiong, Y.L.,Jiang, J., Yu, D., & Lin, G. (2021). Cellular antioxidant mechanism of selenium-enriched yeast diets in the protection of meat quality of heat-stressed hens. Food Bioscience, 39, 100798. IF:4.8.引用次数：22.

[18]Jiang, J., Jin, F., Lin, G., & Xiong, Y.L. (2021). Modulation of muscle antioxidant enzymes and fresh meat quality through feeding peptide-chelated trace minerals in swine production. Food Bioscience, 42, 101191. IF:4.8.引用次数：10.

[19]Jiang, J., Nie, Y., Sun, X., & Xiong, Y.L. (2021). Partial removal of phenolics coupled with alkaline pH shift improves canola protein interfacial properties and emulsion in in vitro digestibility. Foods, 10, 1283. IF:5.1.引用次数：20.

[20]Yang, K., Lin, R., Zhang, S., Zhao, X., Jiang, J., & Liu, Y. (2022). Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chemistry, 367, 130536. IF:8.5.引用次数：33.

[21]Wang, Y., Lin, R., Song, Z., Zhang, S., Zhao, X., Jiang, J., & Liu, Y. (2022). Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types. Food Hydrocolloids, 125, 107385. IF:11.引用次数：35.

[22]Ma, T., Xiong, Y.L. & Jiang, J.(2022). Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH₁₂-shifting and ultrasound treated protein. Food Hydrocolloids, 125, 107396. IF:11.引用次数：58.

[23]Wang, Y., Zhao, J., Zhang, S., Zhao, X., Liu, Y., Jiang, J., & Xiong, Y.L. (2022). Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocolloids, 126, 107485. IF:11.引用次数：103(高被引).

[24]Nie, Y.,Liu, Y., Jiang, J., Xiong, Y.L., & Zhao, X. (2022). Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: effect of pH-shifting and oil imbedment. Food Hydrocolloids, 129, 107607. IF:11.引用次数：53.

[25]Yang, Y., Xiong, Y. L., & Jiang, J.(2023). Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein. Food Hydrocolloids, 137, 108418. IF:11.引用次数：18.

[26]Dong, C., Zhao, J., Wang, L., & Jiang, J.(2023). Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel. Food Hydrocolloids, 139, 108577. IF:11.引用次数：29.

[27]Ji, X., Wang, L., Zhao, J., & Jiang, J.(2023). Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage. Food Chemistry, 425, 136359. IF:8.5.引用次数：17.

[28]Wei, L., Song, K., Shao, D., Dong, C., Wang, L., & Jiang, J.(2023). The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system. Food Hydrocolloids, 108942. IF:11.引用次数：21.

[29]Wang, Y., Wang, L., Zhang, S., Li, P., & Jiang, J.(2023). Influence of pH-shifting and transglutaminase on the freeze-thaw stability and thermal gel properties of mung bean protein-based liquid egg substitute prepared with two different oil phases. Food Hydrocolloids, 109182. IF:11.引用次数：19.

[30]Wei, L., Ge, T., Zhao, J., Wang, L., & Jiang, J.(2023). Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions. Food Hydrocolloids, 109196. IF:11.引用次数：16.

[31]Nie, Y.,Wang, L., & Jiang, J.(2023). Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate. Food Hydrocolloids, 109297.IF:11.引用次数：8.

[32]Dong, C., Zhao, J., Wang, L., & Jiang, J.(2023). New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions. Food Hydrocolloids, 109620. IF:11.引用次数：6

[33]Ji, X., Xiong, Y. L., & Jiang, J.(2024). Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein. Food Hydrocolloids, 148, 109462. IF:11.引用次数：23.

[34]Nie, Y., Xiong, Y. L., & Jiang, J. (2024). The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives. Food Chemistry, 455, 139870. IF:8.5.引用次数：8.

[35]Zhan, Y., Wei, L., Ge, T., Chen, D., Wang, L., & Jiang, J.(2025). Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein. Food Hydrocolloids, 159, 110700. IF:11.引用次数：3.

[36]Dong, C., Zhao, J., Wang, L., Wang, X., Jiang, J., & Bi, J. (2024). Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity. Food Chemistry, 460, 140632.IF:8.5.引用次数：12.

[37]Dong, C., Zhao, J., & Jiang, J.(2025). Cysteine-induced disulfide cleavage enhances the solubility of alkali-treated pea protein and its elasticity contribution in low-salt hybrid meat gels. Food Chemistry, 469, 142572. IF:8.5.引用次数：0.

[38]Wang, Y., Zhao, J., Wang, X., Feng, Y., Jiang, J., & Bi, J. (2025). Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time. Food Chemistry, 463, 141154.IF:8.5.引用次数：7.

[39]Wang, Y., & Jiang, J.(2025). From by-product to bioactive packaging: Structural and functional enhancement of alginate films with salmon milt hydrolysates for fish preservation. Food Hydrocolloids, 111948.IF:11.引用次数：0

[40]Wang, Y., Xiong, Y. L., Wang, L., & Jiang, J. (2025). Unlocking the Potential of Plant‐Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems. Comprehensive Reviews in Food Science and Food Safety, 24(5), e70287. IF:12.引用次数：0

[1]2025江南大学优秀博士毕业论文指导教师

[2]2021江南大学优秀硕士毕业论文指导教师

[3]2021江南大学优秀本科毕业论文指导教师

[4]2015猪油制油新技术与综合开发，中国商业联合会科技进步一等奖.排2/3

[5]2014零反式脂肪酸食品专用油脂加工新技术开发与应用.教育部科技进步二等奖.排6/10.

[1]Jiang Jiang, Wang Ying, Zhang Shucheng, Xiong Youling, Liu Yuanfa. Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein. PCT/CN2021/100252.2021-06-16

[2]Liu, Yuanfa; Wang, Qingling; Jiang, Jiang; Li, Jinwei. Method for producing high quality animal oil with low cholesterol levels. US9920278.2018-03-20.

[3] Liu; Yuanfa, Guo; Zhanyang, Li; Jinwei, Cao; Chen, Jiang; Jiang.Approach for processing marble-like beef. US11064719.2021-07-20.

[4]一种基于改性豌豆蛋白提升复合肉蛋白凝胶特性的方法.N2024106453297.2024-05-23

[5]一种SN-2位富含神经酸的甘油三酯的制备方法.CN2023116714119.2023-12-06.

[6]一种低膻味风味羊油及其制作方法.CN2023112434532.2023-09-25.

[7]一种酸性植物基搅打奶油及其制作方法.CN2023101681907.2023-02-27.

[8]一种改性豌豆蛋白及其制备低磷酸盐复合蛋白凝胶的方法.CN2022115227900.2022-11-30.

[9]水酶法提取改性花生蛋白及用于萨拉米发酵香肠的方法.CN2022111605587.2022-09-22.

[10]一种高蛋白藜麦无麸质面条的制备方法.CN2022107129639.2022-06-22.

[11]一种改善预蒸调理羊肉饼风味特征和贮藏稳定性的方法.CN2022104823411.2022-05-05.

[12]一种藜麦风味饮品及复合饮品的制备方法.CN2022104390542.2022-04-22.

[13]改性鲢鱼肌肉蛋白、其加工方法及应用. CN2021110736647.2021-09-14.

[14]一种多酚植物蛋白充气乳液及其制备方法. CN2021107599574.2021-07-05.

[15]一种植物基蛋白冷冻充气乳液的制备方法. CN2021106057253.2021-05-31.

[16]一种核桃仁的预处理方法. CN2021105559303.2021-05-21.

[17]一种制备具有高持油性和乳化活性的火麻籽蛋白的方法. CN2021105527497.2021-05-20.

[18]一种绿豆蛋白复合改性及绿豆蛋白基模拟蛋液的制备方.CN2020114122620.2020-12-04.

[19]一种植物基绿豆蛋白酸奶及其制备方法. CN2020109963363.2020-09-21.

[20]一种雪花状牛肉的生产方法. CN201910023726X.2019-01-10.

[21]油菜籽粕抗营养因子的脱除及菜籽蛋白改性的方法.CN2018116020732.2018-12-26.

[1]生物化学（国家一流本科课程）

[2]生物化学实验

近期主要的研究开发工作

[1]微生物蛋白（酵母蛋白和藻类蛋白）、豆类蛋白与肉蛋白“新资源蛋白工程”创新食品的研究开发

[2]运载营养物的乳化体系研究开发（多肽、甘二酯、功能性咖啡饮品等结合）

[3]肉制品深加工（西式低温+中式发酵肉制品）