纵向项目：

[1]国家自然科学基金青年科学基金项目：接种发酵对酸鱼风味品质的影响及其产酯增香机制，2019-2021，主持

[2]中国博士后科学基金面上项目：酿酒酵母在发酵酸鱼乙酯类风味物质形成中的作用及机制，2019-2021，主持

[3]苏北专项：高品质长保质期油炸花生加工关键技术研究，2020-2021，主持

[4]常熟市科技项目：高品质酱卤制品加工关键技术研究，2022-2024，主持

[5]国家重点研发计划项目子课题：滩涂生态农牧场特色生物资源产品和生物制品精深加工及示范，2020-2022，参与

[6]国家重点研发计划项目子课题：发酵鱼关键发酵菌种筛选与产品开发，2019-2022，参与

[7]国家自然科学基金面上项目：微生物发酵对淡水鱼活性脂质的影响及分子机制，2017-2020，参与

[8]国家大宗淡水鱼产业技术体系项目（CAR-45），2008-2020，参与

[9]江苏现代农业（大宗鱼类）产业技术体系项目，2021-2024，参与

横向项目：

[1]牦牛鞭营养成分分析及健康食品开发，2023-2024

[2]功能性复配食品添加剂研发，2022-2024

[3]食品产业规划（市、区等），2021-2023

[4]鱼面鱼汤制品加工关键技术开发研究，2022-2023

[5]新鲜鸡头米深加工即食解决方案研究，2022-2023

[6]海鲜饺子及鱼糜制品加工关键技术开发研究，2021-2022

[7]莲藕深加工产品的开发，2020-2023

[8]油炸用油氧化稳定性研究，2021-2022

[9]食品营养组分检测，2021-2022

[10]海鲜即食方便食品深加工关键技术开发研究，2020-2021

[1]Pei Gao*, Zhiqing Zhang, Yi Ge, Shining Cao, Xiaojing Zhang, Qixing Jiang, Yanshun Xu, Wenshui Xia, Shaoquan Liu. Co-inoculation ofLactiplantibacillus pentosus1 andSaccharomyces cerevisiae31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone. Food Bioscience, 2022, 50, 102137.

[2]Xiaojing Zhang,Pei Gao*, Wenshui Xia, Qixing Jiang , Shaoquan Liu, Yanshun Xu. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. Food Chemistry, 2022, 397: 133773.

[3]Shining Cao,Pei Gao*, Wenshui Xia, Shaoquan Liu, Xiaoli Liu. Cloning and characterization of a novel GH75 family chitosanase from Penicillium oxalicum M2[J]. Process Biochemistry, 2022, 120, 41-52.

[4]Pei Gao*,Xue Cao, Qixing Jiang, Shaoquan Liu, Wenshui Xia. Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies. Food Bioscience, 2021,44, 101443.

[5]Qixing Jiang,Pei Gao*, Jiatong Liu, Dawei Yu, Yanshun Xu, Fang Yang, Bin Wang, Peipei Yu, Wenshui Xia.Endogenous proteases in giant freshwater prawn (Macrobrachium rosenbergii): changes and its impacts on texture deterioration during frozen storage. International Journal of Food Science & Technology, 2021, 56(11): 5824-5832.

[6]Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu*. Optimization of the maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology. Food Chemistry, 2020, 331, 127353.

[7]Pei Gao, Qixing Jiang, Yanshun Xu, Fang Yang, Wenshui Xia*. Aroma profiles of commercial chinese traditional fermented fish (suan yu) in western hunan: gc-ms, odor activity value and sensory evaluation by partial least squares regression. International Journal of Food Properties, 2020, 23(1), 213-226.

[8]Pei Gao, Lin Li, Wenshui Xia, Yanshun Xu, Shaoquan Liu*. Valorization of nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria. LWT, 2020, 129, 109539.

[9]Pei Gao,Fang Yang, Peipei Yu, Qixing Jiang, Yanshun Xu,Wenshui Xia*. Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish. Journal of Food Processing and Preservation, 2020, 44(4), e14403.

[10]Pei Gao, Qixing Jiang, Yanshun Xu, Wenshui Xia*. Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu). Food Chemistry, 2018, 244: 44-49.

[11]Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu*. Use of wine and dairy yeasts as single starter cultures for flavor compound modification in fish sauce fermentation. Frontiers in Microbiology, 2019, 10, 2300.

[12]Pei Gao, Qixing Jiang, Yanshun Xu, Wenshui Xia*. Esterase activities of autochthonous starter cultures to increase volatile flavor compounds in Chinese traditional fermented fish (Suan yu). International Journal of Food Properties, 2017，20: S663-S672.

[13]Pei Gao, Weixin Wang, Wenshui Xia*, Yanshun Xu, Qixing Jiang. Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish. International Journal of Food Science & Technology, 2016, 51(2): 419-426.

[14]Pei Gao, Weixin Wang, Qixing Jiang, Yanshu Xu, Wenshui Xia*. Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu). International Journal of Food Science & Technology, 2016, 51(7):1630-1637.

[1]教育部高校科学研究优秀成果奖科技进步奖，二等奖，2018，排名第十

[1]一种南美白对虾虾糜的加工方法，授权专利号：ZL202210910679

[2]一种酸汤鮰鱼片调理及快速酸化的方法，授权专利号：ZL202110674489

[3]一种发酵重组鱼肉制品的加工方法及其产品，授权专利号：ZL 202110595022

[4]一种稳定的鱼糜蛋白颗粒Pickering乳液的制备方法及产品，授权专利号：ZL 202111042174

[5]一种利用微生物发酵剂提高鱼酱酸品质的方法，授权专利号：ZL202010296153

[6]一种基于大数据筛选和仪器分析的大闸蟹品质评价方法，授权专利号：ZL202011249763

[7]油炸鱼制品及其制备方法，授权专利号：ZL202011326865

[8]一种区分冻藏淡水鱼肉品质劣化影响因素的模型分析方法及应用，授权专利号：ZL2018113169266

[9]一种降低淡水鱼过敏蛋白致敏性的加工方法，授权专利号：ZL2018111834236

[10]一种淡水鱼营养棒的制作方法，授权专利号：ZL2018111485875

[11]一种提高即食鱼仔质构的方法，授权专利号：ZL2018111212793

教学方面主要承担本科生专业自主课程《创新思维》和研究生课程《食品技术原理与进展》。

每年指导研究生2名左右。