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姓名：许艳顺

性别：男

学历：博士研究生

职称：副研究员

工作单位：江南大学食品学院

教育情况：

2007.9—2010.12 江南大学食品学院，水产品加工及贮藏工程专业，博士

2005.9—2007.9 江南大学食品学院，食品科学专业，硕士

2001.9—2005.7 四川理工学院，食品科学与工程专业，学士

工作经历：

2011-2015 江南大学助理研究员

2016-至今江南大学副研究员硕导

所受奖项：

甲壳生物质资源生态高值利用关键技术开发与应用，江苏省科学技术进步奖二等奖，2015, 7/9

主要研究方向：

1、水产品贮藏保鲜技术

2、水产品生物加工技术

3、水产食品开发

代表性著作：

《大宗淡水鱼贮运保鲜与加工技术》，中国农业出版社，2014.7，共同主编；

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.

Xu, Yanshun (*)，Jiang, Xiaoqing，Ge, Lihong，Zang, Jinhong, Xia, Wenshui，Jiang, Qixing，Inhibitory effect of edible additives on collagenase activity and softening of chilled grass carp fillets, Journal of Food Processing and Preservation, 2017, 41(2).

Xu, Yanshun，Chen, Yanping，Cao, Yaqun，Xia, Wenshui，Jiang, Qixing， Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time. Innovative Food Science and Emerging Technologies, 2016, 36:303-310.

Xu, Yanshun ，Chen, Yanping，Cao, Yaqun，Huang, Wenxia，Zhang,Sicong，Xia, Wenshui，Jiang, Qixing，Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)，Food Science and Technology Research，2016，22（1）：75-81.

Ge, Lihong，Xu, Yanshun(*)，Jiang, Xiaoqing，Xia, Wenshui(*)，Jiang,Qingxing， Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets, International Journal of Food Science and Technology，2016，51(4):902-910 .

Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui(*)，Jiang,Qingxing，Jiang, Xiaoqing，Differential role of endogenous cathepsin and microorganism in texture softening of ice‐stored grass carp (Ctenopharyngodon idella) fillets，Journal of the Science of Food and Agriculture, 2016, 96(9):3233-3239.

Xu, Yanshun(#)(*)，Ge, Lihong(#)，Jiang, Xiaoqing，Xia, Wenshui(*)，Jiang, Qixing，Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets，Food and Bioprocess Technology，2015，8（10）：2171-2175。

Xu, Yanshun，Dai, Mengjie，Zang, Jinhong，Jiang, Qixing，Xia, Wenshui(*)，Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish，Food Science and Technology Research，2015，21（5）：739-744。

Jiang, Xiaoqing，Xu, Yanshun(*)，Ge, Lihong，Xia, Wenshui，Jiang, Qixing，The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and icestorage，International Journal of Food Science and Technology，2015，50（11）：2427-2435。

Ge, Lihong，Xu, Yanshun(*)，Xia, Wenshui(*)，The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions，International Journal of Food Science and Technology，2015，50（3）：797-803。

Xu, Yanshun，Zhang, Huan，Jiang, Qixing，Xia, Wenshui(*)，Preliminary Purification and Characterization of Adhesive Proteins from Freshwater Mussels，The Journal of Adhesion，2014，90（7）：607-617。

Xu, Yanshun(*)，Jiang, Qixing，Xia, Wenshui(*)，Acid-induced Gel Formation of Silver Carp (Hypophthalmichthys molitrix) Myofibrils as Affected by Salt Concentration，FOOD SCIENCE AND TECHNOLOGY RESEARCH，2013，19（2）：295-301。

Xu, Yanshun，Xia, Wenshui(*)，Jiang, Qixing，Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid delta-lactone，Food Chemistry，2012，134（2）：1005-1010。

Xu, Yanshun，Xia, Wenshui(*)，Jiang, Qixing，Rao, Shengqi，Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)，Food Hydrocolloids，2012，27（2）：309-315。

Xu, Yanshun，Jiang, Qixing，Xia, Wenshui(*)，Effect of glucono-delta-lactone acidification and heat treatment on the physicochemical properties of silver carp mince，LWT- Food Science and Technology，2011，44（9）：1952-1957。

Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Nie, Xiaohua，Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus，Food Chemistry，2010，122（3）：633-637。(IF 4.052)

Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Nie, Xiaohua，Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus，Food Chemistry，2010，120（3）：717-723。

Xu, Yanshun，Xia, Wenshui(*)，Yang, Fang，Kim, Jin Moon，Nie, Xiaohua，Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus，Food Chemistry，2010，118（3）：512-518。

Xu, Yanshun，Xia, Wenshui(*)，Kim, Jin M.(*)，Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures，International Journal of Food Science and Technology，2009，44（8）：1547-1552。