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. （封面，IF=12.8，一区TOP）
2. Lou, X. J., Zhang, H., Wu, X. D., Wang, Y., Du, X.,* & Xia, X. F*. (2024). The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi. Food Hydrocolloids, 157, 110440. (IF=11.0, 一区TOP).
3. 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. （ESI高被引，IF=8.5，一区TOP）
4. 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. （IF=8.5，一区TOP）
5. Du, X., Li, H. J., Nuerjiang, M. H. S. T., Shi, S., Kong, B. H., Liu, Q., & Xia, X. F. (2021). Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue. Ultrasonics Sonochemistry, 79, 105786. (IF=8.7，一区TOP)
