《efood》,《food safety and health》,《食品科学》和《食品研究与开发》等学术期刊编委,《food frontiers》,《journal of microbiology》,《foodchemistry》,《biotechnology letters》,《中国食品学报》《农业工程学报》等科技期刊审稿专家
主持国家“十四五”重点研发计划“乡村产业”重点专项“特色干果产业关键技术研究与应用示范”(课题编号:2022yfd16000400)
主持国家基金面上项目——基于机器学习解析雪莲菌发酵剂群落成员共存机制(项目批准号 32272274)
主研国家“十三五”重点研发计划“蓝色粮仓”重点专项“低值水产品及副产物高值化利用与新产品创制”子课题——低值水产品蛋白改性和风味改良技术研发与新产品创制(课题编号:2019yfd0902003);
主研国家“十三五”重点研发计划“食品安全关键技术研发”专项“重要食品真实性多维鉴别检测关键技术研究”子课题“食品产地精准溯源技术研究”和“食品内源性身份特征甄别技术研究” (课题编号:2017yfc1601704 );
主研国家海洋公益性行业科研专项“贝类高值化利用技术中试研究与示范”(项目编号200805046-04)
主研国家海洋公益性行业科研专项“扇贝对虾加工关键技术与设备研发及扇贝养殖生态环境保障技术的应用与示范”(项目编号201205031-01-05)
主研国家星火计划项目——葡萄酒酿造专用高活性干酵母菌和苹果酸-乳酸高效发酵剂产业化示范
主持河北省科技厅科技支撑计划项目“中国对虾即食食品开发及功能性油脂提取的关键技术研究”(项目编号:12271008d)
主持河北省科技厅科技支撑计划项目“特色农产品加工技术开发与示范”(项目编号:16227109d)
主持河北省科技厅“海湾扇贝加工废弃物制备分离活性肽的酶工程关键技术研究”(项目编号:13273203d)
2、申请国家发明专利20余项,获得国际发明专利3项,国家发明专利7项,转化2项:
(1)甘氨酸鳌合牡蛎钙水相合成方法及高钙酱油的制备(zl 200910260209.0)
(2)酸枣叶总黄酮浸膏及其制备方法(zl 200910260210.3)
(3)一种由牡蛎壳和扇贝壳制备柠檬酸钙的方法(zl 201010237025.5)
(4)一种胶原螯合钙的制备方法(zl 201010237009.2)
(5)一种牛磺酸海鲜酱油及其制备方法(zl 201010237009.6)
(6)一种牛磺酸海鲜酱油及其超声波制备方法(zl 201010237035.9)
(7)一种以海湾扇贝壳为钙源的赖氨酸螯合钙制备方法(zl 201710002171.1)
3、获奖:
获得河北省科技进步一等奖3项,山区创业二等奖1项,河北省教学成果一等奖1项,河北省科技进步三等奖1项,市级科技进步一等奖5项。
1)河北省科技进步一等奖三项:
“酶工程技术及其在农产品深加工中的应用研究”;
“高效浓缩直投式发酵剂的研制及其在农产品深加工中的应用研究”;
“贝类高值化利用关键技术与示范”
2)河北省山区创业二等奖一项:
“北方山区亚麻籽油高效提取关键技术”
2)河北省教学成果一等奖一项:
“深化教学改革,创建面向21世纪食品微生物学教学新模式”
3)河北省科技进步三等奖一项:
“高产酒精酵母菌育种研究”
六、代表性论文
发表论文百余篇,2021-2022两年发表sci一区论文收录14篇,累计影响因子100以上。
ding, q. y., liu, x. h.,sang, y. x., tian, g. f., wang, z. x., & hou, y. k. (2022). characterization and emulsifying properties of mantle proteins from scallops (patinopecten yessoensis) treated by high hydrostatic pressure treatment. lwt-food scienceand technology, 167. (if=6.056,中科院一区top)
ding, q. y., tian, g. f., wang, x. h., deng, w. y., mao, k. m., &sang, y. x.(2021). effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (patinopecten yessoensis). ultrasonics sonochemistry, 79. (if=7.491,中科院一区top)
liu, x. h., mu, j., tan, d., mao, k. m., zhang, j. j., sadiq, f. a.,sang, y. x., zhang, a. (2022). application of stable isotopic and mineral elemental fingerprints in identifying the geographical origin of concentrated apple juice in china. food chemistry, 391. (if=9.231,中科院一区top)
liu, x. h., mao, k. m.,sang, y. x., tian, g. f., ding, q. y., & deng, w. y. (2022). physicochemical properties and in vitro digestibility of myofibrillar proteins from the scallop mantle (patinopecten yessoensis) based on ultrahigh pressure treatment.frontiers in nutrition, 9. (if=6.590,中科院一区top)
wang, y. y., tian, g. f., mao, k. m., chitrakar, b., wang, z. x., liu, j.,sang, y. x., gao, j. (2022). effects of four cooking methods on flavor and sensory characteristics of scallop muscle. frontiers in nutrition, 9. (if=6.590,中科院一区top)
zhang, n., yang, b., mao, k. m., liu, y. w., chitrakar, b., wang, x. h., &sang, y. x.(2022). comparison of structural characteristics and bioactivity of tricholoma mongolicum imai polysaccharides from five extraction methods. frontiers in nutrition, 9. (if=6.590,中科院一区top)
zhi, t. x., li, x. y., sadiq, f. a., mao, k. m., gao, j., mi, s., chitrakar, b.,sang, y. x.(2022). novel antioxidant peptides from protein hydrolysates of scallop (argopecten irradians) mantle using enzymatic and microbial methods: preparation, purification, identification and characterization. lwt-food science and technology, 164. (if=6.056,中科院一区top)
gao, j., li, x. y., zhang, g. h., sadiq, f. a., simal-gandara, j., xiao, j. b., &sang, y. x.(2021). probiotics in the dairy industry-advances and opportunities. comprehensive reviews in food science and food safety, 20(4), 3937-3982. (if=15.786,中科院一区top)
gao, j., sadiq, f. a., zheng, y. x., zhao, j. r., he, g. q., &sang, y. x.(2022). biofilm-based delivery approaches and specific enrichment strategies of probiotics in the human gut. gut microbes, 14(1). (if=9.434,中科院一区top)
gao, j., mao, k. m., wang, x. h., mi, s., fu, m. q., li, x. y., xiao, j. b., simal-gandara, j.,sang, y. x.(2021). tibet kefir milk regulated metabolic changes induced by high-fat diet via amino acids, bile acids, and equol metabolism in human-microbiota-associated rats. journal of agricultural and food chemistry, 69(23), 6720-6732. (if=5.890,中科院一区top)
mao, k. m., gao, j., wang, x. h., li, x. y., geng, s., zhang, t., sadiqb, f. a.,sang, y. x.(2022). bifidobacterium animalis subsp. lactis bb-12 has effect against obesity by regulating gut microbiota in two phases in human microbiota-associated rats.frontiers in nutrition, 8. (if=6.590,中科院一区top)
fu, m. q., mao, k. m., gao, j., wang, x. h., sadiq, f. a., li, j. l., &sang, y. x.(2022). characteristics of surface layer protein from lactobacillus kefiri hba20 and the role in mediating interactions with saccharomyces cerevisiae y8. internationaljournal of biological macromolecules, 201, 254-261. (if=8.025,中科院一区top)
li, x. y., gao, j., simal-gandara, j., wang, x. h., caprioli, g., mi, s., &sang, y. x.(2021). effect of fermentation by lactobacillus acidophilus ch-2 on the enzymatic browning of pear juice. lwt-food science and technology, 147. (if=6.056,中科院一区top)
chang zhou, si mi, jiao li, jie gao, xianghong wang,yaxin sang*,purification, characterisation and antioxidant activities of chondroitin t sulphate extracted from raja porosa cartilage.carbohydrate polymers 241 (2020) 116306, 1-8(corresponding author)(sci,中科院2区,if:6.044)
七、主编教材、著作
1.食品微生物学,中国轻工出版社,2021,主编
2.农产品加工质量控制体系,北京:中国农业出版社,2012,主编
3.调味品生产技术,北京:中国农业出版社,2012,主编
4.白酒生产技术,北京:中国农业出版社,2012,主编
5.果酒果醋生产技术,北京:中国农业出版社,2012,主编
6.啤酒生产技术,北京:中国农业出版社,2012,主编
7.现代发酵工艺原理与技术,北京:化学工业出版社,2007,副主编
8.食品微生物学(面向21世纪教材),中国农业出版社,2005,参编