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
2.黑龙江省自然联合引导基金项目，酰化花色苷与大豆蛋白复合机制及其消化吸收特性研究，主持
3.企业横向合作项目，东农北纯谷物营养与安全研发中心，主持
4.黑龙江省科技特派员，主持
5.黑龙江省自然基金，酰化-生物法修饰黑米花色苷形成衍生色素的机制及调控，主持
6.哈尔滨市科学技术计划项目，谷物基元益生超微杂粮粉加工关键技术研究与开发，主持
代表性论文：
1. 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.
2. 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.
3. 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.
4. Xu, Q Q., Qi, B K., Han, L., Wang, D Q., Zhang, S., Jiang, L Z., Xie，F Y*., Li, Y*. Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin[J]. LWT, 2021, 137.
5. Zhong, M., Xie, F Y., Zhang, S., Sun, Y., Li, Y*. Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel. Food Hydrocolloids, 2020, 106.
6. Hu, M., Xie, F Y., Zhang, S., Li, Y*., Qi, B K*. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions. Food Hydrocolloids, 2020, 101.
7. 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.
8. 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, 2020.2
9. 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 + Technology, 2021, 56(12): 6719-6731.
10. Xie, F Y., Lei, Y C., Han, X., Zhao, Y Y., Zhang, S*. Antioxidant ability of polyphenols from black rice, buckwheat and oats: In vitro and in vivo, Czech Journal of Food Sciences, 38, 2020 (4): 242–247.
11. Xiang, Y., Feng, A D., Zha, Z Z., Sun, C D., Xu, H P., Sun, L N., Xie, F Y*. Infrared Spectrum and Thermodynamic Studies of catechin-Black Rice Anthocyanin Complex[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3416-3419.
12. Li, Y., Wang, D., Zhang, S., Zhong, M., Zhao, C., Xie, FY*., Qi, B K*. Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion. Food & Function, 2020, 11(5).
13. 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, 2021, 609: 125641.
14.Han, L., Zhang, S., Qi, B K., Li, H., Xie, F Y*., Li, Y*. Molecular distillation-induced deacidification of soybean oil isolated by enzyme-assisted aqueous extraction: effect of distillation parameters. Applied Sciences, 2019, 9(10).
15.Zhang, S., Zhang, Y., Li, M., Luo, X., Xiao, M., Sun, Q., Xie, F Y*., Zhang, L W*. The effect of lactobacillus delbrueckii subsp bulgaricus proteinase on properties of milk gel acidified with glucono‐δ‐lactone. International Journal of Food ence & Technology, 2019, 54(6), 2094-2100.
16. Xie, F Y., Zhao, T., Wan, H C., et al. Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization, Applied Sciences, 2019,9(7).
17.Xie, F Y., Li, F F., Zhang, S. Analysis of Acylation Modification of Black Rice Anthocyanins Using Fourier Transform Infrared Spectroscopy (FTIR)[J]. spectroscopy and spectral analysis,2018, 38(8): 2386 - 2389.
18.谢凤英, 赵玉莹, 雷宇宸, 韩雪, 任宇涵, 卢仙玉, 吴瑕*. 超高压均质处理的米糠膳食纤维粉对面筋蛋白结构的影响, 中国食品学报, 2020, 20(11): 121-127.
19.钟明明, 廖一, 齐宝坤, 方琳, 孙禹凡, 谢凤英*, 李杨*. 超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性，食品科学2020, 41(5): 73-79.
20.朱建宇, 赵城彬, 江连洲, 谢凤英*. 迷迭香提取物对大豆油抗氧化性的影响, 中国食品学报,2019, 19(11): 208-214.
21.李杨, 闫世长, 齐宝坤, 张爽, 谢凤英*. 绿原酸改性黑芸豆蛋白抗氧化活性与乳化性能研究,农业机械学报,2020, 51(5): 356-362.
22.李杨, 王迪琼, 齐宝坤, 钟明明, 徐清清, 谢凤英*. 超声处理对大豆亲脂蛋白结构及溶解性的影响, 农业机械学报, 2020,51(2): 376-362, 373.
23.朱建宇, 赵城彬, 江连洲, 谢凤英*. 碱性条件下大豆11S球蛋白溶液的性质和分子结构,中国食品学报,2019, 19(7): 85-92.
24.江连洲, 寻崇荣, 綦玉曼, 吴长玲, 普拉谢克夫•亚历山大•尤里耶维奇, 范志军, 许振国, 李杨, 王中江, 谢凤英*. 超高压-限制性酶解法降低豆乳粉致敏性工艺优化, 2018,39(24):268-275.
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：一种刺老芽护绿复配剂，第2名
3.发明专利：一种发酵法生产唾液酸的方法，第2名
4.实用新型：一种复合杂粮配料机，第1名
5.实用新型：一种杂粮生产加工灌装装置，第1名
