Prof. Xie devotes himself to the research of food-derived polysaccharides and fruits and vegetables fermentation. He’s led a team who’ve solved the key technical problems of structure analysis and function evaluation of polysaccharides, and broken through the key technical barriers of screening and agent preparation of bacteria specific for fruits and vegetables fermentation. The team has researched and developed a series of nutritious and healthy food products including probiotics fermented fruits and vegetables and polysaccharides products. Prof. Xie proposes a new concept of stomach nourishing with functional food, and breeds a green manufacturing industry of fruits and vegetables fermentation.
In recent years, Prof. Xie has presided over 10 national scientific projects including Key Projects of the National Natural Science Foundation of China and National Key R&D Program of China. He has published more than 190 academic papers as corresponding author, and 3 books. He has 50 authorized national invention patents. Prof. Xie has won more than 10 important awards, including the Second Class Prize of the State Science and Technology Advancement Award, the Food Hydrocolloids Trust Medal, the Second-Class Prize of the National Higher Education Teaching Achievements Award, etc. He was awarded the honorary title of “National Outstanding Scientific and Technological Worker” in 2012. He was elected as the Fellow of International Academy of Food Science and Technology in 2016. He was continuously listed as “Highly Cited Researcher” by Clarivate Analytic from 2018 to 2021. In 2021, Prof. Xie was elected as the Academician of Chinese Academy of Engineering.