[1].大宗油料高值功效组分高效利用关键技术及新产品开发.国家重点研发项目课题（2021YFD2100400）.2021-2025.任务负责人.

[2].内蒙特色羊肉糜研究开发及其产业化.内蒙古自治区科技重大专项课题（2021ZD1201）.任务负责人.

[3].植物肉制备技术及新型装备研制.山东省重点研发计划（重大科技创新工程）项目（2020CXGC010604）.2020 -2023.课题主持.

[4].绿豆蛋白功能研究与应用开发.烟台双塔食品股份有限公司，2019-2021.项目主持.

[5].奥特奇-威尼斯432888can食品研究战略合作联盟II期.2019-2023.项目第二主持.

[6].膳食补充剂对鸡肉产品的和蛋品品质的影响.美国奥特奇生物科技公司.2018-2019.项目主持.

[7].新型食品乳化剂及乳化体系应用.美国维益食品.2017-2020.任务负责人.

[8].日粮添加有机微量元素、硒和微藻对蛋鸡肉品质的影响.美国奥特奇生物科技公司.2017-2018.项目主持.

[9].大宗油料适度加工与综合利用技术及智能装备研发与示范.国家科技部十三五重点研发项目，2016~2020，2016YFD0401404，任务负责人.

[10].浓缩鸡骨架汤的工艺研究.美国奥特奇生物科技公司.2016-2017.

[11].高油高蛋白油料水酶法提油及其蛋白资源利用关键技术研究.国家科技部十二五重点研发项目，2013~2017，2013AA102103，任务负责人.

[12].pH修饰豌豆蛋白调控肉蛋白/PUFA/多酚复合物中蛋白氧化稳定性和凝胶强化的机理研究.国家自然科学基金项目.2013-2016，课题主持.

[13].奥特奇-威尼斯432888can食品研究战略合作联盟I期.2014-2018.项目研发骨干.

代表性论文【引用数据截止20250620】

[1].Nie, Yunqing; Xiong, Youling L.; Jiang, Jiang. Texture, microstructure, andin vitrodigestion of hybrid meat gel-type sausages formulated with functionalized pea protein. FOOD HYDROCOLLOIDS. 2025, 167, 111422. TC:2

[2].Zhan, Yan; Wei, Lai; Ge, Tianai; Chen, Da; Wang, Li; Jiang, Jiang. Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein. FOOD HYDROCOLLOIDS. 2025, 159, 110700. TC:2

[3].Wang, Ying; Zhao, Jing; Wang, Xiaowen; Feng, Yiming; Jiang, Jiang; Bi, Junlong. Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time. FOOD CHEMISTRY. 2025, 463(2), 141154. TC:1

[4].Ma, Yuchen; Xiong, Youling L.; Jiang, Jiang. Ultrasound-enhanced reconstruction and gelation of binary lentil-quinoa protein matrix for nutrition complementary soft gels. FOOD BIOSCIENCE. 2025, 66, 106311. TC:0

[5].Dong, Chunhui; Zhao, Jing; Jiang, Jiang. Cysteine-induced disulfide cleavage enhances the solubility of alkali-treated pea protein and its elasticity contribution in low-salt hybrid meat gels. FOOD CHEMISTRY. 2025, 469, 142572. TC:0

[6].Ji, Xin; Xiong, Youling L.; Jiang, Jiang. Tunable rice protein-starch composite soft gels: Structural role of ultrasound-modified protein. FOOD HYDROCOLLOIDS. 2024, 148A, 109462. TC:16

[7].Wang, Ying; Wang, Li; Zhang, Shucheng; Li, Pengcheng; Jiang, Jiang. Influence of pH-shifting and transglutaminase on the freeze-thaw stability and thermal gel properties of mung bean protein-based liquid egg substitute prepared with two different oil phases. FOOD HYDROCOLLOIDS. 2024, 146A, 109182. TC:14

[8].Wei, Lai; Ge, Tianai; Zhao, Jing; Wang, Li; Jiang, Jiang. Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions. FOOD HYDROCOLLOIDS. 2024, 146A, 109196. TC:8

[9].Nie, Yunqing; Xiong, Youling L.; Jiang, Jiang. The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives. FOOD CHEMISTRY. 2024, 455, 139870. TC:6

[10].Dong, Chunhui; Zhao, Jing; Wang, Li; Wang, Xiaowen; Jiang, Jiang; Bi, Junlong. Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity. FOOD CHEMISTRY. 2024, 460(3), 140632. TC:5

[11].Nie, Yunqing; Wang, Li; Jiang, Jiang. Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate. FOOD HYDROCOLLOIDS. 2024, 146B, 109297. TC:5

[12].Dong, Chunhui; Zhao, Jing; Wang, Li; Jiang, Jiang. New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions. FOOD HYDROCOLLOIDS. 2024, 149, 109620. TC:3

[13].Dong, Chunhui; Zhao, Jing; Wang, Li; Jiang, Jiang. Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel. FOOD HYDROCOLLOIDS. 2023, 139, 108577. TC:25

[14].Wei, Lai; Song, Keying; Shao, Dianqi; Dong, Chunhui; Wang, Li; Jiang, Jiang. The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion system. FOOD HYDROCOLLOIDS.2023, 143, 108942. TC:18

[15].Yang, Yufei; Xiong, Youling L.; Jiang, Jiang. Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts: Effect of salt reduction and pea protein. FOOD HYDROCOLLOIDS. 2023, 137, 108418. TC:16

[16].Ji, Xin; Wang, Li; Zhao, Jing; Jiang, Jiang. Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage. FOOD CHEMISTRY. 2023, 425, 136359. TC:9

[17].Wang, Ying; Zhao, Jing; Zhang, Shucheng; Zhao, Xiangzhong; Liu, Yuanfa; Jiang, Jiang; Xiong, Youling L. Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. FOOD HYDROCOLLOIDS. 2022, 126, 107485. TC:75

[18].Ma, Tiantian; Xiong, Youling L.; Jiang, Jiang. Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein. FOOD HYDROCOLLOIDS. 2022, 125, 107396. TC:45

[19].Nie, Yunqing; Liu, Yuanfa; Jiang, Jiang; Xiong, Youling L.; Zhao, Xiangzhong. Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment. FOOD HYDROCOLLOIDS. 2022, 129, 107607. TC:43

[20].Wang, Ying; Lin, Ruohui; Song, Ziye; Zhang, Shucheng; Zhao, Xiangzhong; Jiang, Jiang; Liu, Yuanfa. Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types. FOOD HYDROCOLLOIDS. 2022, 125, 107385. TC:26

[21].Yang, Kunting; Lin, Ruohui; Zhang, Shucheng; Zhao, Xiangzhong; Jiang, Jiang; Liu, Yuanfa. Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. FOOD CHEMISTRY. 2022, 367, 130536. TC:23

[22].Guo, Anqi; Jiang, Jiang; True, Alma D.; Xiong, Youling L. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2021, 69(4): 1308-1317. TC:79

[23].Guo, Anqi; Jiang, Jiang; True, Alma D.; Xiong, Youling L. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2021, 69(4): 1308-1317, TC: 79.

[24].Liu, Bing; Xiong, Youling L.; Jiang, Jiang; Yu, Dongyou; Lin, Gang. Cellular antioxidant mechanism of selenium-enriched yeast diets in the protection of meat quality of heat-stressed hens. FOOD BIOSCIENCE. 2021, 39, 100798. TC:18

[25].Jiang, Jiang; Nie, Yunqing; Sun, Xuemei; Xiong, Youling L. Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility. FOODS. 2021, 10(6), 1283. TC:13

[26].Jiang, Jiang; Jin, Fei; Lin, Gang; Xiong, Youling L. Modulation of muscle antioxidant enzymes and fresh meat quality through feeding peptide-chelated trace minerals in swine production. FOOD BIOSCIENCE. 2021, 42, 101191. TC:5

[27].Liu, Bing; Jiang, Jiang; Yu, Dongyou; Lin, Gang; Xiong, Youling L. Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat. FOODS. 2020, 9(9), 1271. TC:14

[28].Jiang, Jiang; Jing, Weiqin; Xiong, Youling L.; Liu, Yuanfa. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. FOOD HYDROCOLLOIDS. 2019, 87: 670-678. TC:58

[29].Wang, Qingling; Jiang, Jiang; Xiong, Youling L. Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2019, 67(46): 12895-12903. TC:45

[30].Jiang, Jiang; Song, Ziye; Wang, Qingling; Xu, Xiaonan; Liu, Yuanfa; Xiong, Youling L. Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. ULTRASONICS SONOCHEMISTRY.2019, 58, 104641. TC:27

[31].Liu, Bing; Jiang, Jiang; Lin, Gang; Yu, Dongyou; Xiong, Youling L. Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens. FOOD RESEARCH INTERNATIONAL. 2019, 125, 108575. TC:17

[32].Jiang, Jiang; Zhang, Zhipeng; Zhao, Jing; Liu, Yuanfa. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity ofin vitroprotein digests. FOOD CHEMISTRY. 2018, 268: 334-341. TC:295

[33].Jiang, Jiang; Wang, Qingling; Xiong, Youling L. A pH shift approach to the improvement of interfacial properties of plant seed proteins. CURRENT OPINION IN FOOD SCIENCE. 2018, 19(SI): 50-56. TC:161

[34].Jiang, Jiang; Jin, Yan; Liang, Xinyu; Piatko, Michael; Campbell, Shawn; Lo, Seong Koon; Liu, Yuanfa. Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions. FOOD HYDROCOLLOIDS. 2018, 81: 15-22. TC:93

[35].Wang, Qingling; Jiang, Jiang; Xiong, Youling L. High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. FOOD RESEARCH INTERNATIONAL. 2018, 106: 487-494. TC:68

[36].Quehenberger, Oswald; Dahlberg-Wright, Signe; Jiang, Jiang; Armando, Aaron M.; Dennis, Edward A. Quantitative determination of esterified eicosanoids and related oxygenated metabolites after base hydrolysis. JOURNAL OF LIPID RESEARCH. 2018, 59(12): 2436-2445. TC:28

[37].Jiang, Jiang; Tang, Xinyue; Xue, Yan; Lin, Gang; Xiong, Youling L. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. MEAT SCIENCE. 2017, 131: 99-106. TC:62

[38].Jiang, Jiang; Xiong, Youling L. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. MEAT SCIENCE. 2016, 120(SI): 107-117. TC:367.

[39].Wang, Qing-Ling; Jiang, Jiang; Li, Jin-Wei; Qiu, Mei-Bin; Lin, Chuan-Zhou; Shi, Xu-Hao; Cao, Pei-Rang; Liu, Yuan-Fa. High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β-cyclodextrin treatment. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2016, 118(4): 553-563. TC:9.

[40].Jiang, Jiang; Xiong, Youling L. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. MEAT SCIENCE. 2015, 109: 56-65. TC:60.

[41].Jiang, Jiang; Xiong, Youling L. Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 2015, 55(13): 1886-1901. TC:21.

[42].Jiang, Jiang; Zhu, Bo; Liu, Yuanfa; Xiong, Youling L. Interfacial Structural Role of pH-Shifting Processed Pea Protein in the Oxidative Stability of Oil/Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2014, 62(7): 1683-1691. TC:156.

[43].Jiang, Jiang; Xiong, Youling L. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. MEAT SCIENCE. 2013, 93(3): 469-476. TC:162.

[44].Jiang, Jiang; Zhang, Xin; True, Alma D.; Zhou, Lirong; Xiong, Youling L. Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract. JOURNAL OF FOOD SCIENCE. 2013, 78(11): C1686-C1694. TC:47.

[45].Jiang, Jiang; Xiong, Youling L.; Newman, Melissa C.; Rentfrow, Gregg K. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. FOOD CHEMISTRY. 2012, 132(4): 1944-1950. TC:62.

[46].Jiang, Jiang; Xiong, Youling L.; Chen, Jie. Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate. JOURNAL OF FOOD SCIENCE. 2011, 76(2): C293-C302. TC:85.

[47].Jiang, Jiang; Xiong, Youling L.; Chen, Jie. pH Shifting Alters Solubility Characteristics and Thermal Stability of Soy Protein Isolate and Its Globulin Fractions in Different pH, Salt Concentration, and Temperature Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2010, 58(13): 8035-8042. TC:242.

[48].Jiang, Jiang; Chen, Jie; Xiong, Youling L. Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2009, 57(16): 7576-7583. TC:452.

授权及申请国家发明专利

[1].Jiang Jiang, Wang Ying, Zhang Shucheng, Xiong Youling, Liu Yuanfa. Method for Modification of Mung Bean Protein and Preparation of Simulated Egg Pulp based on the Modified Protein. PCT/CN2021/100252.2021-06-16.授权

[2].蒋将;詹言;王立;张文斌.一种基于绿豆蛋白和鹰嘴豆基质的植物基酸奶及其制备方法.CN2025102083670.2025-02-25.

[3].蒋将;王莹;王哲;张文斌.一种复合酶处理结合超临界二氧化碳萃取制备鱼精活性肽的方法.CN2024114757665.2024-10-22.

[4].蒋将;董春晖;张文斌;王立.一种基于改性豌豆蛋白提升复合肉蛋白凝胶特性的方法.CN2024106453297.2024-05-23.

[5].蒋将;李文豪;刘鸿哲;杨军;张文斌.一种低膻味风味羊油及其制作方法.CN2023112434532.2023-09-25.

[6].蒋将;魏来;李鹏程;张树成;王立;刘鸿哲;马雨菲;孙敏锐;张文斌.一种酸性植物基搅打奶油及其制作方法.CN2023101681907.2023-02-27.授权

[7].蒋将;董春晖;熊幼翎;李励琦;华霄;张文斌.一种改性豌豆蛋白及其制备低磷酸盐复合蛋白凝胶的方法.CN2022115227900.2022-11-30.授权

[8].蒋将;金斐;崔雅茹;赵曼怡;徐晨昱;汪琳涔;张文斌.一种改善预蒸调理羊肉饼风味特征和贮藏稳定性的方法.CN2022104823411.2022-05-05.授权

[9].蒋将;金斐;熊幼翎;崔雅茹;张文斌.改性鲢鱼肌肉蛋白、其加工方法及应用. CN2021110736647.2021-09-14.授权

[10].蒋将;魏来;张文斌;崔雅茹;宋柯颖;叶子乐.一种多酚植物蛋白充气乳液及其制备方法. CN2021107599574.2021-07-05.授权

[11].蒋将;张文斌;聂云青;刘元法.一种植物基蛋白冷冻充气乳液的制备方法. CN2021106057253.2021-05-31.

[12].蒋将;王莹;张树成;熊幼翎;刘元法.一种绿豆蛋白复合改性及绿豆蛋白基模拟蛋液的制备方.CN2020114122620.2020-12-04.授权

[13].蒋将;张文斌;聂云青;刘元法.一种植物基绿豆蛋白酸奶及其制备方法. CN2020109963363.2020-09-21.

[1].生物化学，本科生专业基础课，国家一流课程

[2].生物化学实验，本科生专业基础课

[3].Food Enzymology，留学生学位课

主要研究领域：（1）蛋白质结构与功能，特别是绿色改性技术提升蛋白质功能性质研究；（2）食品乳化体系，如奶油、冰淇淋、植物乳制品等的开发；（3）肉与肉制品，特别是调理肉制品开发。欢迎感兴趣的同学加盟！