主要围绕老年食品加工，开展多蛋白凝胶食品质地调控机理与技术研究工作。

1.代表性科研项目

[1] 主持四川省自然科学基金青年基金项目，分子柔性促菜籽球蛋白-鳕鱼肌原纤维蛋白自组装凝胶形成机制的研究（2024NSFSC1253）；

[2] 主持西华大学人才引进项目，非同源蛋白自组装凝胶形成机制及调控技术研究（Z222055）；

[3] 参与“天府菜油”科技创新团队（加工及副产物循环利用）项目（2023TFRO05）。

2.代表性学术论文

[1] Yisha Xie*, Kangyu Zhao, Feng Yang, Wenjin Shu, Junkun Ma, Yizhen Huang, Xi Cao, Qingqing Liu, Yongjun Yuan*. Modification of myofibrillar protein structural characteristics: Effect of ultrasound-assisted first-stage thermal treatment on unwashed Silver Carp surimi gel [J]. Ultrasonics Sonochemistry. 2024, 107, 106911. （中科院一区TOP期刊）

[2] Yisha Xie, Feng Yang, Kangyu Zhao, Wenwen Zhang, Qingqing Liu*, and Yongjun Yuan*. Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment. Journal of Agricultural and Food Chemistry. 2023, 71(47): 18601-18612. （中科院一区TOP期刊）

[3] Yisha Xie, Qingqing Liu, Wenwen Zhang, Feng Yang, Kangyu Zhao, Xiuping Dong*, Sangeeta Prakash, Yongjun Yuan*. Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake. Foods. 2023, 12(9), 1842. （入选ESI高被引论文）

[4] Yisha Xie, Xiliang Yu, Yue Wang, Chenxu Yu, Sangeeta Prakash, Beiwei Zhu, Xiuping Dong*. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel [J]. Journal of Food Engineering, 2022, 327: 111053.（收录时为中科院一区期刊）

[5] Yisha Xie, Xiliang Yu, Zheming Wang, Chenxu Yu, Sangeeta Prakash, Xiuping Dong*. The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel [J]. Food Hydrocolloids, 2022, 127: 107468.（中科院一区TOP期刊）

[6] Yisha Xie, Xiliang Yu, Shibiao Wei, Jianan Zheng, Sangeeta Prakash, Xiuping Dong*. Impact of homogenization on the physicochemical properties of the cod protein gel [J]. LWT - Food Science and Technology, 2021, 149(3): 111841. 

（中科院一区TOP期刊）

[7] Yisha Xie, Wenyu Zhao, Wanying Yu, Xiaoyu Lin, Shuaifei Tao, Sangeeta Prakash, Xiuping Dong*. Validating the textural characteristics of soft fish based paste through International Dysphagia Diet Standardisation Initiative recommended tests [J]. Journal of Texture Studies, 2021, 52(2): 240-250. （中科院三区期刊）

[8] Haitao Wang, Yisha Xie（共同第一作者）, Xiaokang Na, Jingran Bi, Shan Liu, Lijuan Zhang, Mingqian Tan*. Fluorescent carbon dots in baked lamb: formation, cytotoxicity and scavenging capability to free radicals [J]. Food Chemistry, 2019, 286: 405-412.（中科院一区TOP期刊）

[9] Yizhen Huang, Yisha Xie, Yanxin Li, Meiyu Zhao, Na Sun, Hang Qi, Xiuping Dong*. Quality assessment of variable collagen tissues of sea cucumber (Stichopus japonicus) body wall under different heat treatment durations by label-Free proteomics analysis [J]. Food Research International, 2023, 165: 112540.（中科院一区TOP期刊）

[10] Dongmei Li, Yisha Xie, Xiaokang Na, Yao Li, Chengbo Dai, Yanlian Li, Mingqian Tan*. Correction: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction [J]. Food & Function, 2019, 10: 4414-4422.（收录时为中科院一区期刊）

[11] Haitao Wang, Yisha Xie, Shan Liu, Shuang Cong, Yukun Song, Xianbing Xu, Mingqian Tan*. Presence of fluorescent carbon nanoparticles in baked lamb: their properties and potential application for sensors [J]. Journal of Agriculture and Food Chemistry, 2017, 65(34): 7553-7559.（中科院一区TOP期刊）

3. 授权专利

[1]  一种基于高压剪切诱导制备具有易食特性复合凝胶的方法, ZL 202210600541.2

[2] 一种鳕鱼蛋白基凝胶食品的制作方法及应用, ZL 201911387210.X

[3] 一种鱼肉蛋白液态食品的制作方法, ZL 201911387200.6

主要承担食品科学与工程专业、食品质量与安全专业《化工机械基础》、《食品分析》课程，研究生《论文写作与学术规范》课程的教学工作。同时作为研究生导师指导硕士研究生。