许艳顺 - 江南大学

个人简介

许艳顺，博士，研究员，博士生导师，美国康奈尔大学食品科学系访问学者，农业农村部国家大宗淡水鱼产业技术体系岗位科学家，曾获江南大学“至善青年学者”、江苏省双创博士（企业创新），兼任全国食品工业标准化技术委员会水产品加工分技术委员会委员，全国水产标准化技术委员会水产品加工分技术委员会委员，中国水产学会水产品加工和综合利用分会委员、江苏省水产加工产业技术创新战略联盟副理事长，国家农产品加工产业科技创新联盟-预制菜专业委员会执行专家、《食品工业科技》青年编委等。主要从事食品加工与保藏技术、水产资源加工与利用方面的应用基础研究与产品开发工作，主持承担国家自然科学基金、国家重点研发计划课题、农业农村部岗位科学家、江苏省自然科学基金、江苏省重点研发计划(现代农业)等多项国家及省部级项目，企业科研合作项目多项，在国内外学术期刊上发表论文150余篇，其中以第一/通讯作者SCI收录论文50余篇；申请中国发明专利30余项，其中授权发明专利20余项；共同主编或参编著作4部；获省部级科技进步二等奖2项；参与制定ISO国际标准1项，主持江苏省地方标准等标准项目2项。

研究领域

（1）食品加工与保藏技术（2）水产资源的深加工（3）营养方便食品开发

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

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 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. Yan, Sunjie，Yu, Dawei，Tang, Chuhan，Shen, Jiandong，Xu, Yanshun(*)，Xia, Wenshui，Jiang, Qixing，Yang, Fang，Physicochemical and microbiological changes in postmortem crayfish (Procambarus clarkii) stored at 4 degrees C and 25 degrees C，International Journal of Food Science and Technology，2022, 57, 2992-3000. 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, online, https://doi.org/10.1002/jsfa.11935. 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. 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. 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. 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. Xu, Yanshun(*)，Yang, Yunyi，Liu, Cikun，Sun, Yingying，Wen, Xinyi，Xia, Wenshui，Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H2O2)，International Journal of Food Science and Technology，2021, 56, 5726-5737. 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. Sun, Yingying，Xu, Yanshun(*)，Gao, Pei，Xia, Wenshui，Hua, Qian，Jiang, Qixing，Improvement of the quality stability of vacuum-packaged fermented fish (Suanyu) stored at room temperature by irradiation and thermal treatments，International Journal of Food Science and Technology，2021, 56, 224-232. 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. 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. 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. Hua, Qian，Sun, Yingying，Xu, Yanshun(*)，Gao, Pei，Xia, Wenshui，Bacterial community succession and biogenic amine changes during fermentation of fish-chili paste inoculated with different commercial starter cultures，International Journal of Food Science and Technology，2021, 56, 6752-6764. 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. 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. Sun, Yingying，Gao, Pei，Xu, Yanshun(*)，Xia, Wenshui，Hua, Qian，Jiang, Qixing，Effect of Storage Conditions on Microbiological Characteristics, Biogenic Amines, and Physicochemical Quality of Low-Salt Fermented Fish，Journal of Food Protection，2020, 83, 1057-1065. 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. Xu, Yanshun(*)，Li, Lin，Xia, Wenshui，Zang, Jinhong，Gao, Pei，The role of microbes in free fatty acids release and oxidation in fermented fish paste，LWT-Food Science and Technology，2019, 101, 323-330.