科研工作:

1、主持国家自然基金——不同β-乳球蛋白结构与κ-酪蛋白自组装聚合体对乳凝胶微结构的调控31071572（2011.1~2013.12）2、国家863课题副组长——乳蛋白功能肽分子改造及其乳酸菌重组表达规模制备技术，2008AA10Z311（2008.5~2010.10）3、主持教育部博士点基金新教师类项目——β-乳球蛋白与κ-酪蛋白自组装聚合对乳凝胶微结构的调控，项目号：No.20092325120018（2010-2012）4、主持国家863子课题——乳源蛋白与活性肽的酶促定位修饰技术研究——乳蛋白的定位交联与加工品质,项目号：2006AA10Z324（2006.11~2010.10）。近五年代表性著作、论文： 1、Yu-ZheGao,Hong-HuaXu,Ting-TingJu,Xin-HuaiZhao.2013.Theeffectoflimitedproteolysisbydifferentproteasesontheformationofwheyproteinfibrils.JournalofDairyScience,96:7383-7392SCI收录2、LiL,XuHH*,JiangYJ,YuGP,ZhangLG,XuY.2011.VariationsinBioactivityandConformationofTrypsinAdsorbedonDifferentSizeNanoparticles.[J]JournalofFood,Agriculture&Environment.Vol9(3&4):167-171SCI收录3、Hong-HuaXu*,Yin-YuanHe，Xin-HuaiZhao，Tie-JingLi.2013.VariationsofHausdorffdimensionandselectedtexturalindicesofCheddarandGoudacheesesduringstorage.InternationalJournalofFoodProperties,Vol16:81-90.SCI收录4、Zhen-YanLiu,Hong-HuaXu*,Guo-PingYu,Bao-HuaKong,Yan-JieZhang.2013.Kineticsofheat-inducedmicrogelsofwheyproteinsandcaseinmicelles.JournalofFoodAgricultureandEnvironment.Vol.11(1):172-177.SCI收录5、JingWang,Hong-huaXu*,YanXu.2013.Nanofibrilformationofwheyproteinconcentrateandtheirpropertiesoffibrildispersions.AdvancedMaterialsResearch,Vols.634-638:1268-1273.SCI收录6、XuRui,XuDan-Hong,XuHong-Hua*.2012.EFFECTOFENZYMATICHYDROLYSISONTHERESISTANTSTARCHYIELD.ITALIANJOURNALOFFOODSCIENCE,vol24(4):367-375.SCI收录7、LiLi，Hong-HuaXu*，Xin-HuaiZhao，Jian-ChunHan，Tie-JingLi.ConformationandstabilityofthreedifferentenzymesadsorbedontoSiO2nanoparticles.The2011InternationalConferenceonAgriculturalEngineeringNewTechnology(ICAE2011)，925-930.EI收录8、Yu-ZheGao,Hong-HuaXu*,Lian-ZhouJiang,Guo-PingYu.SurfacePropertiesandStructureCharacteristicsofSoybeanProteinIsolatebyLimitedHydrolysis.The2011InternationalConferenceonAgriculturalEngineeringNewTechnology(ICAE2011)，968-971.EI收录9、Hong-HuaXu*,Mei-LiShao,Dan-HongXu.InfluenceoftheDegreeofEnzymesHydrolysisontheFormationofResistantStarch.The2011InternationalConferenceonAgriculturalEngineeringNewTechnology(ICAE2011)，935-940.EI收录