1.国家自然科学基金项目“环糊精构筑油水界面膜的形貌失稳模式与动态流变行为研究”(No.22072059)主持

2.国家自然科学基金项目“流场下纳晶纤维素稳定乳液体系的形态演变与调控研究”(No. 21576116)主持

3.国家自然科学基金项目“从冷胁迫植物中浊点萃取冰结构蛋白过程的多尺度研究”(No. 20906039)主持

4.基于小麦麸皮超细颗粒的Pickering乳液及其稳定性研究，食品科学与工程浙江省重中之重一级学科开放基金项目 主持

5.浙江省国际合作项目“基于贻贝和豆粕蛋白的生物胶黏剂研究”(No. 2010C34007)主持

6.宁波市产学研合作项目“茶籽壳制备木糖及天然抗氧化剂的关键技术研究” (No. 2009B36002)主持

7.企业合作项目“延长白糕保鲜期和保质期的方法”、“燕窝泡发工艺研究”、“基于图像测量技术的燕窝泡发特征研究”、“竹叶粉的护绿方法与工艺”、“提高乳仔猪饲料适口性的甜菜碱盐酸盐产品”、“茶籽综合利用的绿色工艺研究”、“表面图案化蒸制发酵糕点的产品开发”主持

1.Hou J,Xu H N*.Faceted crystal growth of cyclodextrin-oil inclusion complexes.Carbohydrate Polymers, 2024,343:122446. (SCI)

2.Hou J,Xu H N*.Guest-guided anchoring patterns of cyclodextrin supramolecularmicrocrystals on droplet surfaces.Carbohydrate Polymers, 2024,337:122142. (SCI)

3.陈启帆,侯洁,徐化能*.pH值对纤维素纳米晶液晶形态及流变性能的影响.高校化学工程学报, 2024, 38:135-144. (EI)

4.Hou J,Xu H N*.Ejected microcrystals probe jammed states of droplets incyclodextrin-based emulsions.Carbohydrate Polymers, 2024,324:121455. (SCI)

5.Zhang Z, Wang H, Shu Y, Zhang X, Yang T, Qi W*,Xu H N*.Improving the freeze-thaw stability of pork sausage with oleogel-in-waterPickering emulsion used for pork backfat substitution.LWT - Food Science and Technology,2023,180:114698. (SCI)

6.Hou J,Xu H N*.Jamming to unjamming: Phase transition in cyclodextrin-basedemulsions mediated by sodium casein.Journal of Colloid and Interface Science,2023,640:540-548.(SCI)

7.ZhangZ,Wang H,Shu Y, Zhang X, Yang T, Qi W,*Xu H N*.Improving the freeze-thaw stability of pork sausage with oleogel-in-waterPickering emulsion used for pork backfat substitution.LWT - Food Science and Technology,2023,180:114698.(SCI)

8.Chen Z,Xu HN*, Ouyang X K.The Simultaneous Production of Two Distinct Types of CelluloseNanocrystals.Langmuir,2022, 38:5996-6003. (SCI)

9.Hou J,Xu H N*, WangL,Zhang L. Droplet Dispersion States of Cyclodextrin-Based Emulsions fromNonlinear Rheological Properties.Langmuir,2022, 38:4599-4605. (SCI)

10.Xu H N*Hou J,LiuH,Zhang L.Stress buffering in cyclodextrin-based membranes coated on emulsion droplet surfaces.Soft Matter2021,17:3895-3901. (SCI)

11.Hou J,Chu C,Xu H N*, Zhang L. Bulk and Interfacial Contributions to Stabilization of Cyclodextrin-Based Emulsions Mediated by Bacterial Cellulose. Langmuir 2021, 37:1961-1969.(SCI)

12.Qi W, Wu J, Shu Y, Wang H, Rao W,Xu H N*, Zhang Z.Microstructure and physiochemical properties ofmeat sausages based on nanocellulose-stabilized emulsions.International Journal of Biological Macromolecules, 2020, 152: 567-575. (SCI)

13.天然产物提取工艺学（第二版）.2020，中国轻工业“十三五”规划教材，参编。

14.耿延训,褚彩玲,徐化能*.甲基纤维素对乙酰化纳米纤维素凝胶化行为的影响.高校化学工程学报, 2020, 34: 230-236. (EI)

15.Xu H N*, Chu C, Wang L, Zhang L.Droplet clustering in cyclodextrin-based emulsions mediated by ethylcellulose. Soft Matter, 2019, 15: 6842-6851. (SCI)

16.Qi W, Yu J, Zhang Z.Xu H N*. Effect of pH on the aggregation behavior of cellulose nanocrystals in aqueousmedium. Mater. Res. Express,2019,6:125078. (SCI)

17.Xu H N*,Li Y H, Zhang L. Driving Forces for Accumulation of Cellulose Nanofibrils at the Oil/Water Interface. Langmuir 2018, 34: 10757-10763. (SCI)

18.Xu H N*,Li Y H. Decoupling arrest origins in hydrogels of cellulose nanofibrils. ACS Omega, 2018, 3: 1564-1571. (SCI)

19.李英豪,耿延训,徐化能*.乙酰化纳米纤维素纤维的制备及其凝胶机制研究.高校化学工程学报, 2018, 32: 208-214. (EI)

20.Xu HN*, Tang Y Y, Ouyang X K. Shear-induced breakup of cellulose nanocrystal aggregates. Langmuir, 2017, 33: 235-242. (SCI)

21.Xu HN*, Liu H H, Zhang LF. Blocking and blending: different assembly models of cyclodextrin and sodium caseinate at oil/water interface. Langmuir, 2015, 31: 9061-9069. (SCI)

22.Xu HN*, Liu Y, Zhang LF. Salting-out and salting-in: competitive effects of salt on aggregation behavior of soy protein particles and their emulsifying properties. Soft Matter, 2015, 11: 5926 - 5932. (SCI)

23.Qi W H,Xu HN*, Zhang L F. The aggregation behavior of cellulose micro/nanoparticles in aqueous media, RSC Advances, 2015, 5: 8770-8777.(SCI)

24.Xu HN*. Altering phase separation in aqueous nonionic surfactant solutions by power ultrasound. Journal of Solution Chemistry, 2013, 42:1229-1237. (SCI)

25.Xu HN*, Ma SF, Chen W. Unique role of β-cyclodextrin in modifying aggregation of Triton X-114 in aqueous solutions. Soft Matter, 2012, 8: 3856-3863. (SCI)

26.Xu HN*.An aqueous anionic/nonionic surfactant two-phase system in the presence of salt. 1. Rheological behavior and microstructure. RSC Advances, 2012, 2: 12245–12250. (SCI)

27.Xu HN*.An aqueous anonic/nonionic surfactant two-phase system in the presence of salt. 2. Partitioning of ice structuring proteins. RSC Advances, 2012, 2: 12251–12254. (SCI)

28.Mei Z, Chu H, Chen W, Xue F, Liu J,Xu HN, Zhang R, Zheng L. Ultrasensitive one-step rapid visual detection of bisphenol A in water samples by label-free aptasensor. Biosensors and Bioelectronics, 2013, 39: 26-30. (SCI)

29.Xu HN*, Shen QY, Ouyang XK, Yang LY. Wetting of soy protein adhesives modified by urea on wood surfaces. European Journal of Wood and Wood Products, 2012, 70: 11-16. (SCI)

30.Xu HN*, Ma SF. Effect of temperature on viscosity of aqueous Triton X-114 solution. Journal of Chemical & Engineering Data, 2011, 56: 2677-2679. (SCI)

31.Xu HN*, Ma SF, Lv WP, Wang ZP.Soy protein adhesives improved by SiO₂nanoparticles for plywoods. Pigment & Resin Technology, 2011, 40 (3): 191-195. (SCI)

32.Xu HN*, Huang WN, Wang ZP, Rayas-Duarte P. Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing. Journal of Cereal Science, 2009, 50 (3): 410-413. (SCI)

33.Xu HN, Huang WN, Kim YS, Jia CL, Liu HP. Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat. Journal of Cereal Science, 2009, 49 (2): 250-253. (SCI)

34.Xu HN*, Chen HY, Huang WN. Purification of ice structuring protein complexes from winter wheat using Triton X-114 phase partitioning. Frontiers of Chemical Engineering in China, 2009,3 (4):383-385.

35.Xu HN*, Huang W N, He C H. Modeling for extraction of isoflavones from stem of Pueraria lobata (Willd.)Ohwi using n-butanol/water two-phase solvent system. Separation and Purification Technology, 2008, 62: 590-595. (SCI)

36.Wang L,Xu HN*, Yao HY, Zhang H. Phenolic composition and radical scavenging capacity of Vaccinium Bracteatum Thunb. Leaves. International Journal of Food Properties, 2011, 14: 721-725. (SCI)

37.Xu HN, He C H. Extraction of isoflavones from stem of Pueraria lobata (Willd.) Ohwi using n-butanol/water two-phase solvent system and separation of daidzein. Separation and Purification Technology, 2007, 56: 85-89. (SCI)

38.Xu HN, Zhang Y X, He C H. Ultrasonically assisted extraction of isoflavones from stem of Pueraria lobata (Willd.) 39.Ohwi and its mathematical model. Chinese Journal of Chemical Engineering, 2007, 15: 861-867. (SCI)

39.Xu HN, He C H. Separation and purification of puerarin by liquid-liquid extraction. Separation andPurification Technology, 2007, 56: 397-400. (SCI)

1.2022年江南大学优秀硕士学位论文指导教师

2.2019年商业联合会科学技术奖一等奖：纳米纤维素吸附材料功能化设计及其高效捕集海产品有害物质研究

3.2016年轻工业联合会科学技术进步奖：海洋风味水产品中有害物质分析与质量控制关键技术研究

4.2014年荣智权奖教金

5.2013学年度江南大学优秀教育工作者

6.2011年江苏省教学成果奖特等奖：轻工食品学科研究生高层次创新人才培养体系的构建与实践

7.2011年盼盼食品杯烘焙食品创意大赛二等奖指导教师

1.徐化能，陈智慧.一种毛发状纳晶纤维素Pickering乳液的制备方法，ZL202210204099.1

2.徐化能，王烨莉，侯洁.一种铁皮石斛复合固体饮料的制备方法及固体饮料ZL202310129983.8

3.徐化能，侯洁，王晶晶，张连富.一种基于环糊精的复合乳化剂及其制备方法和应用，ZL201911287424X

4.徐化能，褚彩玲,张连富.一种基于界面规整策略的高稳定环糊精乳液及其制备方法, ZL201911123701.3

5.徐化能，刘洋，徐亚孟.一种以Pickering乳液为模板制备可食用油脂凝胶的方法，ZL201610328077.0

6.徐化能，顾峰，庞博韬.一种同时提取油茶蒲多糖和多酚的方法，ZL 201010289158.7.

7.徐化能，何潮洪.一种从葛藤中提取、分离大豆苷元的方法，ZL 200610053091.0

本科生课程：《食品添加剂》、《生物化学实验》

研究生课程：《食品加工中的传递现象》、《化工传递过程基础》、《学术规范与论文写作指导》

在读博士研究生2人、硕士研究生5人，毕业研究生15人