代表作：
1. Du, X., Wang, B., Li, H. J., Liu, H. T., Shi, S., Feng, J., Pan, N., & Xia, X. F. (2022). Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety, 1-35.
2. Du, X., Zhao, M. N., Pan, N., Wang, S. P., Xia, X. F., & Zhang, D. J. (2021). Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chemistry, 362, 130222.
3. Du, X., Kong, B. H., He, J. J., Zhang, Q. Y., An, G. E., Zhang, T. T., & Xia, X. F. (2023). Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chemistry, 426, 136633.
4. Du, X., Chang, P., Tian, J. Y., Kong, B. H., Sun, F. D., & Xia, X. F. (2020). Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. LWT, 124, 109140.
5. Du, X., Li, H. J., Dong, C. H., Ren, Y. M., Pan, N., Kong, B. H., Liu, H. Y., & Xia, X. F. (2021). Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes. LWT, 139, 110570.
