获得国家自然科学“杰出青年基金”、国家自然科学“优秀青年基金”。先后主持参与国家级、省部级项目/课题20余项。包括国家自然科学“区域创新发展联合基金”重点支持项目、国家自然科学基金“面上项目”、人社部“高层次留学回国人才”、教育部霍英东青年教师基金、中国科协“青年人才托举工程”、黑龙江省青年“龙江学者”、黑龙江省“头雁”团队骨干成员等。科研成果入选2022年中国食品科技十大进展，获得2021年黑龙江省高校科学技术成果一等奖、2020年黑龙江省自然科学一等奖、2019年中国轻工业联合会技术发明一等奖、2018年中国发明协会发明创业成果奖一等奖等。
先后获得2023年度中国食品科学技术学会科技创新奖-杰出青年奖、2023年美国化学会（ACS）农化部青年科学家奖（Young Scientist Award，每年全球仅授予1人）、2023年美国油脂化学家协会（AOCS）青年科学家奖（Young Scientist Research Award，自该奖设立24年以来首位获奖中国学者，每年全球仅授予1人）、2022-2023年度国际食品科学技术联盟（IUFoST）青年科学家奖（Young Scientist Award，本年度唯一获奖中国学者，每2年全球约7-8人获奖）、2022年黑龙江省“青年五四”奖章、2022年黑龙江省“向上向善好青年”、2019年和2017年美国油脂化学家协会最佳论文奖、2016年德国Springer施普林格全球百篇优秀博士论文奖等。
以第一或通讯作者在国际高影响力学术期刊发表SCI论文100余篇，其中IF>15论文3篇，IF>10论文26篇，封面论文3篇，全球前0.1% ESI热点论文2篇、1% ESI高被引论文6篇，他引5000余次，h-index指数35，入选美国斯坦福大学与Elsevier出版社联合评选全球前2%顶尖科学家（2022 World’s Top 2% Scientists），论文发表在包括Biomaterials（IF: 15.304）、Annual Review of Food Science and Technology（IF: 14.714）、Trends in Food Science and Technology（IF: 16.002）、Food Hydrocolloids（IF: 11.504）、ACS Sustainable Chemistry & Engineering（IF: 9.224）、Food Chemistry（IF: 9.231）、Journal of Agricultural and Food Chemistry（IF: 5.895）等期刊，出版英文独著1部（Springer出版社，唯一作者），参编英文专著2部（Elsevier和Wiley出版社）。
近五年代表性著作、论文
代表性著作
1. 英文独著，Impact of Food Processing on Anthocyanins, 德国Springer施普林格出版集团
2. 英文专著，Anthocyanins in Food, Encyclopedia of Food Chemistry, Elsevier出版集团
3. 英文专著，Grain and Grain Products Safety, Food Safety in China: Science, Technology, Wiley出版集团
4. 副主编，植物蛋白工艺学（第二版），科学出版社
5. 副主编，传统豆制品加工工艺学，中国林业出版社
6. 副主编，食品仪器分析，科学出版社
代表性论文
1. Qin Zhang, Ping Sun, Zejian Xu, Wenwen Qu, Yan Zhang, Xiaonan Sui (2024). Chitin nanocrystals as natural gel modifier for yielding stronger acid-induced soy protein isolate gel. Carbohydrate Polymers, 323, 121446.
2. Guancheng Shan, Mengqi Cui, Xiaoshuai Wang, Yue Gao, Zejian Xu, Lianzhou Jiang, Xiaonan Sui (2024). Dual-reinforcement strategy: Fabrication of CMC-Na/SPI aerogel-templated oleogels through electrostatic adsorption and chemical crosslinking. Food Hydrocolloids, 148, 10955.
3. Tian Lan, Yabo Dong, Zejian Xu, Yan Zhang, Lianzhou Jiang, Weibiao Zhou, Xiaonan Sui (2023). Quercetin directed transformation of calcium carbonate into porous calcite and their application as delivery system for future foods. Biomaterials, 301, 122216.
4. Lei Wang, Jiayu wen, Luying Wang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2023). Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties. Food Hydrocolloids, 144, 109040.
5. Yue Gao, Zejian Xu, Manzhe Jin, Xiaoshuai Wang, Zhijun Fan, Lianzhou Jiang, Xiaonan Sui (2023). Ability of soy protein derived amyloid fibrils to stabilize aqueous two-phase system and effect of pH on the system. Food Hydrocolloids, 145, 109084.
6. Luying Wang, Yabo Dong, Lei Wang, Mengqi Cui, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2023). Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels. Food Hydrocolloids, 143, 108905.
7. Zejian Xu, Xiaoshuai Wang, Yue Gao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2023). Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration. Food Hydrocolloids, 145, 109085.
8. Xing Wang, Tian Lan, Manzhe Jin, Yabo Dong, Jiajia Shi, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2023). Impact of metal-phenolic networks on the structural and functional properties of soy protein. Food Hydrocolloids, 144, 109019.
9. Tianyi Zhang, Xin Zhang, Manzhe Jin, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2023). Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology. Food Chemistry, 427, 136689.
10. Ping Sun, Qin Zhang, Yu Zhao, Dongshun Zhao, Xiaohui Zhao, Lianzhou Jiang, Yan Zhang, Fei Wu, Xiaonan Sui (2023). Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking. Food Hydrocolloids, 144, 108924.
11. Jiayu Wen, Hainan Jin, Lei Wang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2023). Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin-3-gallate hydrophobic and hydrophilic nano-stabilizer. LWT-Food Science and Technology, 179(1), 114638.
12. Guo Huang, Guichen Liu, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2023). Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan. Food Hydrocolloids, 138, 108478.
13. Yuan Zhao, Ran Tian, Zejian Xu, Lianzhou Jiang, Xiaonan Sui (2023). Recent advances in soy protein extraction technology. Journal of the American Oil Chemists’ Society. 100(3), 187-195.
14. Yaqing Xiao, Huajian Xu, Qianxin Zhou, Weixiao Li, Junwei Gao, Xiangxin Liao, Zhenyu Yu Mingming Zheng, Yibin Zhou, Xiaonan Sui, Yingnan Liu (2023). Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective. Food Hydrocolloids, 139, 108475.
15. Yu Zhang, Yingnan Zhu, Peirong Ma, Haixia Wu, Douxin Xiao, Yanling Zhang, Xiaonan Sui, Lei Zhang, Alideertu Dong (2023). Functional carbohydrate-based hydrogels for diabetic wound therapy. Carbohydrate Polymers, 312(15), 120823.
16. Junwei Huo, Yana Ni, Dalong Li, Jinli Qiao, Dejian Huang, Xiaonan Sui, Yan Zhang (2023). Comprehensive Structural Analysis of Polyphenols and their Enzymatic Inhibition Activities and Antioxidant Capacity of Black Mulberry (Morus nigra L.). Food Chemistry, 427, 136605.
17. Meng Zhang, Xiumei Ma, Zhen Xiao, Ao Sun, Mengchen Zhao, Yaru Wang, Dejian Huang, Xiaonan Sui, Junwei Huo, Yan Zhang (2023). Polyphenols in twenty cultivars of blue honeysuckle (Lonicera caerulea L.): Profiling, antioxidant capacity, and α-amylase inhibitory activity. Food Chemistry, 421, 136148.
18. Xiaoxiao Song, Xiaonan Sui, Lianzhou Jiang (2023). Protection function and mechanism of rosemary (rosmarinus officinalis L.) extract on the thermal oxidative stability of vegetable oils. Foods, 12(11), 2177.
19. Huajian Xu, Jinglei Zhang, Qianxin Zhou, Weixiao Li Xiangxin Liao, Junwei Gao, Mingming Zheng, Yingnan Liu, Yibin Zhou, Lianzhou Jiang, Xiaonan Sui, Yaqing Xiao (2023). Synergistic effect and mechanism of cellulose nanocrystals and calcium ion on the film-forming properties of pea protein isolate. Carbohydrate Polymers, 319, 121181.
20. Xin Zhang, Yu Zhao, Tianyi Zhang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2023). Potential of hydrolyzed wheat protein in soy-based meat analogues: rheological, textural and functional properties. Food Chemistry: X, 20, 100921.
21. Zhang Qin, Lianzhou Jiang, Xiaonan Sui (2023). Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by SAOS and LAOS. Food Hydrocolloids, 135, 108117.
22. Junran Feng, Zejian Xu, Lianzhou Jiang, Xiaonan Sui (2023). Functional properties of soybean isolate protein as influenced by its critical overlap concentration. Food Hydrocolloids, 138, 108478.
23. Jiayue Wang, Zejian Xu, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2023). Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze-thaw cycles. Food Chemistry: X, 100574.
24. Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Wei Dou, Xin Zhang, Lianzhou Jiang, Xiaonan Sui (2022). Addition of proteins to soy protein-based meat analogs: effects on texture properties, Journal of Texture Studies.
25. Hainan Jin, Lei Wang, Jiayu Wen, Yan Zhang, Xiaonan Sui (2022). Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene. Food Research International, 164, 112319.
26. Guo Huang, Hainan Jin, Guichen Liu, Shuyuan Yang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2022). An insight into the changes in conformation and emulsifying properties of soy β-conglycinin and glycinin as affected by EGCG: Multi-spectral analysis. Food Chemistry, 394, 133484.
27. Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2022). High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation. Food Research International, 156, 111189.
28. Xin Zhang, Yu Zhao, Tianyi Zhang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2022). High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures. LWT-Food Science and Technology, 163, 113561.
29. Xin Zhang, Yu Zhao, Xiaohui Zhao, Ping Sun, Dongshun Zhao, Lianzhou Jiang, Xiaonan Sui (2022). The texture of plant protein‐based meat analogs by high moisture extrusion: A review. Journal of Texture Studies, 1-14. DOI: 10.1111/jtxs.12697.
30. Zejian Xu, Guancheng Shan, Nairong Hao, Lianwei Li, Tian Lan, Yabo Dong, Jiayu Wen, Ran Tian, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2022). Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate. Biomaterials, 283, 121455.
31. Zebin Weng, Lu Sun, Fang Wang, Xiaonan Sui, Yong Fang, Xiaozhi Tang, Xinchun Shen (2021). Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS. Food Chemistry: X, 12: 100141.
32. Yabo Dong, Tian Lan, Guo Huang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2021). Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer. LWT-Food Science and Technology, 152: 112385.
33. Zhaoxian Huang, Dan Xie, Zhenyu Cao, Zengwang Guo, Liang Chen, Lianzhou Jiang, Xiaonan Sui, Zhongjiang Wang (2021). The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1, 2-propanediol esters and glycidyl esters during long-term deep-frying. LWT-Food Science and Technology, 145: 111511.
34. Jian Ding, Yabo Dong, Guo Huang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2021). Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes. Food & Function, 12(21): 10875-10886.
35. Zhaoxian Huang, Zhenyu Cao, Zengwang Guo, Liang Chen, Zhongjiang Wang, Xiaonan Sui, Lianzhou Jiang (2020). Lipase catalysis of α‐linolenic acid‐rich medium‐and long‐chain triacylglycerols from perilla oil and medium‐chain triacylglycerols with reduced by-products. Journal of the Science of Food and Agriculture, 100(12): 4565-4574.
36. Xiaonan Sui, Tianyi Zhang, Lianzhou Jiang (2021). Soy protein: molecular structure revisited and recent advances in processing technologies. Annual Review of Food Science and Technology, 2021: 12, 119-147.
37. Tianyi Zhang, Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui (2021). The development history and recent updates on soy protein- based meat alternatives. Trends in Food Science and Technology, 109: 702-710.
38. Yan Zhang, Tianyi Zhang, Yan Liang, Lianzhou Jiang, Xiaonan Sui (2021). Dietary bioactive lipids: A review on absorption, metabolism, and health properties. Journal of Agricultural and Food Chemistry, 69(32): 8929-8943.
39. Jiayu Wen, Yan Zhang, Hainan Jin, Xiaonan Sui, Lianzhou Jiang (2020) Deciphering the structural network that confers stability to high internal phase Pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles. Journal of Agricultural and Food Chemistry, 68: 9796-9803.
40. Lan Tian, Yabo Dong, Miao Zheng, Lianzhou Jiang, Yan Zhang, Xiaonan Sui (2020). Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): formation mechanism and morphological characterization. LWT-Food Science and Technology, 134, 109990.
