已发表学术论文30篇，以第一作者发表论文20篇，其中SCI论文7篇、会议论文4篇、中文核心期刊9篇、主编专著1部。参与教育部成果鉴定2项，参加研究课题6项，主要科研成果如下:

　　[1] Xu, D., Yuan F., Gao, Y, McClements, J., & Decker, E*. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion Food Chemistry 2014, 156(1), 374-379

　　[2] Xu, D., Yuan F., Gao, Y, McClements, J., & Decker, E*. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of beta-carotene in conjugated whey protein-pectin stabilized emulsion. Food Chemistry, 2013: 139, 1098-1104

　　[3] Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E., & Gao, Y*. Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of beta-carotene in WPI-stabilized oil-in-water emulsions. LWT-Food Science and Technology, 2013, 54(1), 236-241

　　[4] Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y*. Stability of β-carotene in O/W emulsions prepared by mixed layer and bilayer of WPI and beet pectin. Journal of Dispersion Science and Technology, 2013, 34(6), 785-792

　　[5] Xu, D., Wang, X., Jiang, J., Yuan F., & Gao, Y*. Impact of whey protein-beet pectin conjugation on the physicochemical stability of beta-carotene emulsions. Food Hydrocolloids, 2011, 25, 258-266

　　[6] Xu, D., Yuan F., Jiang, J., Wang, X., Hou, Z, & Gao, Y*. Structural and conformational modification of whey proteins induced by supercritical carbon dioxide. Innovative Food Science and Emerging Technologies, 2011, 12, 31-37

　　[7] Xu, D., Yuan, F., Wang, X., Li, X., Hou, Z., & Gao, Y*. The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of oil-in-water emulsions. Journal of Dispersion Science and Technology, 2010, 32, 77-83

　　[8] 许朵霞，曹雁平，袁芳，高彦祥。β-胡萝卜素乳状液体外模拟消化吸收研究。中国食品学报，2014，14(6)：36-40

　　[9] 许朵霞，曹雁平，袁芳，高彦祥。乳清分离蛋白-甜菜果胶共价复合物理化特性分析。现代食品科技，2013，29(9)：2102-2105

　　[10] 许朵霞，曹雁平，齐雅萌，祖力皮亚.艾合买提，袁芳，高彦祥。食品功能因子输送体系的研究进展，食品工业科技，2014，35(11)：368-371

　　[11] 许朵霞，曹雁平，袁芳，高彦祥。食品功能性色素乳状液的研究进展，中国食品添加剂，2014，124(3)：183-187

　　[12] 许朵霞，曹雁平，冯丽萍，齐雅萌。食品功能因子输送体系体外消化吸收的研究进展，食品科技，2014，39(09)：71-74

　　[13] 许朵霞，曹雁平，韩富。食品乳状液稳定性检测方法研究进展，食品工业科技，2014，21（35）：365-370

　　[14] 许朵霞，许洪高，毛立科，高彦祥*。蛋白质多糖共价复合物的研究进展。食品研究与开发，2008，29（11），186-190

　　[15] 许朵霞，王小亚，尤嘉，蒋俊平，袁芳，高彦祥*。乳清分离蛋白-甜菜果胶共价复合物对beta-胡萝卜素乳液稳定性的影响。食品研究与开发，2011，33(4)，9-13

　　[16] 许朵霞，包亚妮，闫冰，房子舒，高彦祥，袁芳*。乳清分离蛋白壳聚糖美拉德反应初级阶段产物乳化性研究。食品科学，2011，33（7），16-19

　　[17] Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y*. Impact of high hydrostatic pressure on the emulsifying properties of Whey protein isolate-chitosan mixtures. Food Bioprocess Technology, 2013, 6(4), 1024-1031

　　[18] Mao, L., Xu, D., Yang, J., Yuan, F., & Gao, Y. *, & Zhao, J. Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization. Food Technology and Biotechnology, 2009, 47(3), 336-342

　　[19] Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y*. Effects of homogenization models and emulsifiers on the physicochemical properties of beta-carotene nanoemulsions. Journal of Dispersion Science and Technology, 2010, 31(7), 986-993

　　[20] Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y*. Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids, 2012, 26 (1), 205-211

　　[21] Hou, Z., Gao, Y.*, Yuan, F., Liu, Y., Li, C., & Xu, D. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry, 2010, 58(15), 8604-8611

　　[22] 毛立科，许朵霞，杨佳，高彦祥*。不同乳化剂制备β-胡萝卜素纳米乳液研究。食品工业科技，2008，29（4），64-68

　　[23] 王莹莹，许朵霞，焦琼，袁芳，高彦祥*。天然防腐剂美拉德反应改性研究进展。食品科学，2013，34（7），296-300

　　会议论文：

　　[24] Xu, D., Cao, Y., Yuan, F., Decker, E., McClements, J, Gao, Y. Effect of whey protein-pectin conjugate on the physical properties and bioavailability of emulsified beta-carotene during in vitro digestion. 12th International Hydrocolloids Conference (IHC), 2014, National Taiwan University, poster

　　[25] Xu, D., Yuan, F., Decker, E., McClements, J, Gao, Y*. Physicochemical stability and rheological properties of beta-carotene emulsion stabilized by whey protein-beet pectin conjugates. IFT, 2011, USA, poster

　　[26] Xu, D., Yuan, F., Jiang, J., Wang, X., & Gao, Y*. Impact of supercritical carbon dioxide treatment on structural modification of whey protein isolate. The 10th International Hydrocolloids Conference, 2010, Shanghai, poster

　　[27] Yuan, F., Xu, D., Hao, X., Gao, Y*. Effect of high pressure on the emulsifying behavior of whey protein isolate-chitosan complex. The 10th International Hydrocolloids Conference, 2010, Shanghai, presentation

　　[28] 许朵霞，曹雁平。微晶纤维素对大豆分离蛋白-姜黄素乳状液稳定性的影响。食品科学青年论坛，2014，无锡，口头报告。

　　专著：

　　[29] 曹雁平，许朵霞，侯占群?！妒称啡榛肴樽匆盒录际酢?，化学工业出版社，2014

　　[30] 高彦祥，袁芳，许洪高，许朵霞等?！妒称诽砑蛹痢罚ǜ叩妊Ｗㄒ到滩模?，北京：中国轻工业出版社，659千字，2011