1、主持国家级及省级项目

(1)国家自然科学基金面上项目“冻前蛋白分子状态对盐溶态鱼肌原纤维蛋白冻藏稳定性的调控作用与机制”(32172274),主持；

(2)国家大宗淡水鱼产业技术体系鱼品加工岗位科学家（编号：CARS-45-28），主持

(3)国家重点研发计划项目课题“长江中下游克氏原螯虾（小龙虾）全产业链食品质量安全保障技术集成与示范”中“小龙虾食品质量安全保障技术集成与标准化管理”，课题编号：2019YFC1606004，课题负责人；

(4)国家自然科学基金面上项目“微生物发酵对淡水鱼活性脂质的影响及分子机制”(31671885),主持完成；

(5)国家自然科学青年基金项目“低温保鲜淡水鱼质构变化的分子机制研究”(31301508)，主持完成；

(6)国家重点研发计划项目课题“发酵鱼关键发酵菌种筛选与产品开发”，课题编号2019YFD0901903，子任务负责人；

(7)江苏省级海洋与渔业重大科技创新与推广项目“文蛤新种质苗种扩繁与绿色养殖关键技术研究与应用”子课题（D2018-1），主持完成；

(8)江苏省自然科学青年基金项目“内源酶介导的蛋白质变化与冰藏淡水鱼品质间的关系研究”(BK20130138)，主持完成

(9)中国博士后科学基金项目“內源蛋白酶在冷鲜淡水鱼品质劣化中的作用及控制研究”，2015M571670,主持完成；

2、企业横向开发

(1)甘棠明善联合实验室，2021-2024

(2)包馅鱼糜制品高质化加工，2020-2022

(3)嫩鱼丸制品加工与保鲜技术，2021-2022

(4)熟食河蟹冷冻保鲜技术，2019-2021

(5)常温熟食预包装风味水产食品开发，2020-2021

(6)即食调味紫菜产品开发，2019-2021

(7)典型食物烹调工艺开发与智能程序控制,2014-2018

(8)玫瑰高值化加工利用，2018-2019

(9)拌饭酱研制，2018-2019

(10)畜禽肉制品开发技术,2012-2013

(11)河蚌肉食品加工技术开发，2011-2013

近5年论文

[1]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

[2]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.

[3]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.

[4]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.

[5]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.

[6]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.

[7]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.

[8]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.

[9]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.

[10]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.

[11]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.

[12]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.

[13]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.

[14]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.

[15]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.

[16]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.

[17]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.

[18]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.

[19]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.

[20]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.

[21]Xu, Yanshun(*)，He, Lina，Xia, Wenshui，Jiang, Qixing，Yang, Fang，Gao, Pei，Wang, Bin，The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish，International Journal of Food Science and Technology，2019, 54, 723-733.

[22]Zang, Jinhong，Xu, Yanshun(*)，Xia, Wenshui(*)，Yu, Dawei，Gao, Pei，Jiang, Qixing，Yang, Fang，Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing，Food Research International，2018, 111, 565-573.

[23]Zang, Jinhong，Xu, Yanshun(*)，Xia, Wenshui，Jiang, Qixing，Yang, Fang，Wang, Bin，Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures，Food Research International，2018, 111, 87-96.

[24]Yu, Dawei，Regenstein, JM，Zang, Jinhong，Jiang, Qixing，Xia, Wenshui(*)，Xu, Yanshun(*)，Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage，International Journal of Food Microbiology，2018, 285, 61-68.

[25]Xu, Yanshun(*)，Xie, Yayun，Xia, Wenshui，Mac Regenstein, Joe，Gao, Pei，Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures，Lwt-Food Science and Technology，2018, 97, 289-294.

[26]Xu, Yanshun(*)，Li, Lin，Mac Regenstein, Joe，Gao, Pei，Zang, Jinhong，Xia, Wenshui，Jiang, Qixing，The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish，Food Chemistry，2018, 256, 259-267.

[27]Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui，Zhao, Nan，Jiang, Qixing，Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain，Food Chemistry，2018, 269: 511-518.

[28]Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui，Jiang, Qixing，Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp，Food research international，2018, 109:481-488.

[29]Zang, Jinhong,Xu, Yanshun(*),Xia, Wenshui, Jiang, Qixing，The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet，International Journal of Food Science and Technology，2017, 52(2):464-471.

许艳顺（2/10），淡水鱼虾蟹美味方便食品加工关键技术体系创建与应用，教育部，高等学校科学研究优秀成果奖（科技进步），科技进步二等奖，2018

许艳顺（7/9），甲壳生物质资源生态高值利用关键技术开发与应用，江苏省人民政府，江苏省科学技术进步奖，二等奖，2015

[1]一种可常温保藏的高水分非油炸风味鱼的加工方法，ZL201910247878.8授权，2022.06.21

[2]一种两段加热提高熟冻河蟹品质的加工方法，ZL202110377124.1，授权，2022.03.25

[3]一种螃蟹用包装盒，ZL202121114684.X,（授权）2021.12.10

[4]一种腌制保鲜液、制备方法及淡水鱼保鲜方法，专利号201611143274.1（授权）.2020.09.25

[5]一种淡水鱼复合保鲜剂、制备方法及淡水鱼保鲜方法，专利号201510982661.3（授权），2019,07.30

[6]一种利用微生物发酵技术生产淡水鱼干的方法，专利号：201510250498.1（授权），2018.01.09

[7]一种利用生物増香技术提升醉鱼风味的方法，专利号：201410183465.5（授权）

[8]一种方便即食香辣蟹的加工方法，专利号：201310176466.2（授权）

[9]一种低胆固醇高纯度蟹黄油的加工方法，专利号：ZL201310178937.3（授权）

[10]一种低分子量鱼水解蛋白粉的制备方法，专利号：ZL 201310232635X（授权）

[11]一种常温保藏的菜肴式方便食品碗状包装酸菜鱼的加工方法，专利号：ZL201210533494.0（授权）

[12]一种可常温保藏的即食糖醋鱼的加工方法，专利号：ZL201210446205.3，（授权）

[13]一种快速入味的冷冻熟制淡水小龙虾的加工方法，专利号ZL201210136833.1（授权）

[14]一种即食冷藏熟制淡水小龙虾的加工方法，专利号：ZL 201110246196.9，（授权）

[15]一种香酥鱼片的加工方法，专利号ZL201110407689.6，（授权）

[16]一种易分散速溶的河蚌肉粉的加工方法，专利号：ZL 201110407687.7，（授权）

[17]一种香酥鱼片的加工方法，专利号ZL201110407689.6，（授权）

主要承担本科生课程《食品工艺学》、《食品工艺学实验》、《8周课程设计》及研究生课程《食品技术原理与进展》等。

每年招收博士研究生1-2名，硕士研究生3名左右。