主持国家自然科学基金2项、主持完成黑龙江省自然科学基金2项、黑龙江省新世纪人才项目1项、黑龙江省教育厅项目1项，哈尔滨市科技项目1项，企业合作项目4项。作为主要研究人员，参加完成国家级“863”项目2项；以第一作者或通讯作者，在中科院1区TOP期刊发表SCI学术论文60余篇，封面论文7篇。获得授权发明专利13项。
1. 科研项目
(1) 国家自然基金面上项目，32172164，三萜皂苷/α-乳白蛋白复合物的“分子互作-界面行为-表面活性”关联机制研究，2022-01至2025-12，主持
(2) 黑龙江省教育厅项目，乳清蛋白功能基料开发与产业化应用，LJGXCG2022-029，2022-10至2026-10，主持
(3) 横向课题，乳清蛋白高值化利用及关键技术的研究，02211116000023708，2022-11至2024-10，主持
(4) 横向课题，功能食品基料开发关键技术，2021-08至2023-07，主持
(5) 黑龙江省自然科学面上项目，C2017029，乳清糖肽生成途径对谷胱甘肽合成调控与促氧化作用机制的研究，2017-10至2020-10，主持
(6) 国家自然科学基金青年项目，31000801，乳蛋白源降血压肽的Maillard反应修饰与机制， 2011-01至2013-12，主持
(7) 国家科技计划项目，2013BAD18B06-02-01，乳过氧化物酶分离纯化工艺及其快速检测技术，2013-01至2016-12，主持
(8) 横向课题，三萜皂苷调控乳白蛋白表面活性的分子机制研究，2021-05至2023-04，主持
(9) 黑龙江省教育厅普通高等学校新世纪优秀人才项目，1251-NCET-009，乳清蛋白糖基化修饰与机制的研究，2011-04至2014-04，主持
(10) 黑龙江省自然科学基金青年项目，QC07C25，乳源降血压肽的中试技术研究及其功效成分的鉴定，2007-10至2009-12，主持
(11) 哈尔滨市应用技术研究与开发项目，2016RAQXJ046，乳过氧化物酶快速检测试纸的研制，2016-10至2018-10，主持
(12) 黑龙江省教育厅科学技术研究项目，11541020，微生物发酵法制备乳源蛋白降血压肽的研究，2009-01至2011-12，主持
2. 高水平论文
以第一作者或通讯作者发表学术论文120余篇，其中SCI中科院1区Top论文60篇，封面论文7篇。
(1) Emerging thermal modifying methods in milk protein: A review[J]. Trends in Food Science & Technology, 2024, 146 (SCI 中科院1区,通讯作者)
(2) Design of probiotic delivery systems for targeted release[J]. Food Hydrocolloids, 2024, 1149. (SCI 中科院1区, 通讯作者)
(3) Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt [J]. Food Control, 2024, 155. (SCI 中科院1区, 通讯作者)
(4) Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars [J]. Food Chemistry-X, 2023, 18. (SCI 中科院1区, 通讯作者)
(5) Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation [J]. Critical Reviews in Food Science and Nutrition, 2023. (SCI 中科院1区, 通讯作者)
(6) Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches [J]. Food Chemistry, 2023, 429. (SCI 中科院1区, 通讯作者)
(7) Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking [J]. Food Research International, 2023, 163. (SCI 中科院1区, IF：8.1通讯作者)
(8) Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols [J]. Food Chemistry, 2023, 405. (SCI 中科院1区,通讯作者)
(9) Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning [J]. Food Chemistry, 2023, 402. (SCI 中科院1区, ESI高被引，通讯作者)
(10) Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms [J]. Journal of Agricultural and Food Chemistry, 2023, 71(15): 5861-5883. (SCI 中科院1区, 通讯作者)
(11) Four Different Structural Dietary Polyphenols, Especially Dihydromyricetin, Possess Superior Protective Effect on Ethanol-Induced ICE-6 and AML-12 Cytotoxicity: The Role of CYP2E1 and Keap1-Nrf2 Pathways [J]. Journal of Agricultural and Food Chemistry, 2023. (SCI 中科院1区, ESI高被引, 封面论文，通讯作者)
(12) Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing [J]. Food Chemistry, 2023, 413. (SCI 中科院1区, ESI高被引, 通讯作者)
(13) Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems[J].Journal of controlled release, 2022, 349: 184-205 (SCI 中科院1区, ESI高被引, 通讯作者)
(14) Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans[J]. Food & Function, 2022, 13(6): 3271-3282. (SCI 中科院1区，ESI高被引，通讯作者)
(15) Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through the TLR4/NF-κB signaling pathway in obese mice. Food & function,2022, 5. (SCI 中科院1区，封面论文，通讯作者)
(16) Lactobacillus paracasei 24 Attenuates Lipid Accumulation in High-Fat Diet-Induced Obese Mice by Regulating the Gut Microbiota[J]. Journal of Agricultural and Food Chemistry, 2022, 70(15): 4631-4643. (SCI 中科院1区，封面论文，ESI高被引，通讯作者)
(17) Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320[J]. Lwt-Food Science and Technology, 2021, 137. (SCI 中科院1区，封面论文，ESI高被引，通讯作者)
(18) Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology[J]. Food Hydrocolloids, 2021, 111. (SCI 中科院1区，ESI高被引，通讯作者)
(19) Structure and rheological properties of extruded whey protein isolate: Impact of inulin [J]. International Journal of Biological Macromolecules, 2023, 226: 1570-1578. (SCI 中科院1区, 通讯作者)
(20) Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, ESI高被引，通讯作者)
(21) Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin [J]. Ultrasonics Sonochemistry, 2023, 95. (SCI 中科院1区, 通讯作者)
(22) Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk [J]. Food Bioscience, 2023, 54. (SCI 中科院1区, 通讯作者)
(23) Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties [J]. Food Hydrocolloids, 2023, 142. (SCI 中科院1区, ESI高被引, 第一作者)
(24) Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol [J]. Food Bioscience, 2023, 51. (SCI 中科院1区, 第一作者)
(25) Improving gas-water interface properties and bioactivities of a-lactalbumin induced by three structurally different saponins [J]. Food Hydrocolloids, 2023, 138. (SCI 中科院1区, ESI高被引, 通讯作者)
(26) Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, ESI高被引，通讯作者)
(27) Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, 通讯作者)
(28) Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate[J]. Ultrasonics sonochemistry, 2022, 83: 105935-105935. (SCI 中科院1区，ESI高被引，通讯作者)
(29) pH-Dependent Binding Behavior of the alpha-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk[J]. Journal of Agricultural and Food Chemistry, 2022, 70(10): 3252-3262. (SCI 中科院1区，封面论文，通讯作者)
(30) Insight into binding behavior, structure, and foam properties of alpha-lactalbumin/glycyrrhizic acid complex in an acidic environment[J]. Food Hydrocolloids, 2022, 125. (SCI 中科院1区， ESI高被引，通讯作者)
(31) Characterization of the binding behavior, structure and foaming properties of bovine alpha-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches[J]. Food Hydrocolloids, 2022, 124. (SCI 中科院1区，通讯作者)
(32) Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions[J]. Food Chemistry, 2022, 383. (SCI 中科院1区，通讯作者)
(33) Non-covalent interaction and digestive characteristics between alpha-lactalbumin and safflower yellow: Impacts of microwave heating temperature [J]. Lwt-Food Science and Technology, 2022, 159. (SCI 中科院1区，ESI高被引，通讯作者)
(34) Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity[J]. Food Hydrocolloids, 2022, 125. (SCI 中科院1区，ESI高被引，通讯作者)
(35) Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber[J]. Food Hydrocolloids, 2022, 127. (SCI 中科院1区，ESI高被引，一作)
(36) Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated alpha-Lactalbumin[J]. Lwt-Food Science and Technology, 2022, 157. (SCI 中科院1区，ESI高被引，通讯作者)
(37) Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey[J]. Journal of Dairy Science, 2022, 105(1): 83-96. (SCI 中科院1区，通讯作者)
(38) Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity[J]. Food Chemistry, 2021, 360. (SCI 中科院1区，通讯作者)
(39) Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max) tofu by TOPSIS analysis[J]. Food Control, 2021, 129. (SCI 中科院1区，通讯作者)
(40) Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid-treated whey protein isolate[J]. Journal of Dairy Science, 2021, 104(10): 10628-10639. (SCI 中科院1区，通讯作者)
(41) Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate[J]. Lwt-Food Science and Technology, 2021, 136. (SCI 中科院1区，ESI高被引，通讯作者)
(42) Laccase cross-linking of sonicated alpha-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion[J]. Ultrasonics sonochemistry, 2021, 71. (SCI 中科院1区，通讯作者)
(43) Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking[J]. Food Hydrocolloids, 2021, 110. (SCI 中科院1区，ESI高被引，通讯作者)
(44) Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system[J]. Food Chemistry, 2021, 338. (SCI 中科院1区，ESI高被引，通讯作者)
(45) Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions[J]. Food Chemistry, 2021, 362. (SCI 中科院1区，通讯作者)
(46) Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis[J]. Lwt-Food Science and Technology, 2021, 136. (SCI 中科院1区，通讯作者)
(47) Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation[J]. Food Chemistry, 2021, 355. (SCI 中科院1区，通讯作者)
(48) Comparisons of characteristics, kinetics and biological activities of glycosylated alpha-lactalbumin produced by microwave and conventional heating[J]. Lwt-Food Science and Technology, 2021, 151. (SCI 中科院1区，一作)
(49) High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage[J]. Food Control, 2021, 127. (SCI 中科院1区，一作)
(50) Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked alpha-lactalbumin[J]. Food Hydrocolloids, 2021, 121. (SCI 中科院1区，一作)
(51) Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin[J]. Food Hydrocolloids, 2021, 116. (SCI 中科院1区，通讯作者)
(52) Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate[J]. Food Chemistry, 2020, 309. (SCI 中科院1区，通讯作者)
(53) Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment[J]. Journal of Food Engineering, 2020, 282. (SCI 中科院1区，通讯作者)
(54) Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate[J]. Innovative Food Science & Emerging Technologies, 2020, 65. (SCI 中科院1区，通讯作者)
(55) Characterization and comparison of alpha-lactalbumin pre-and post-emulsion[J]. Journal of Food Engineering, 2020, 269. (SCI 中科院1区，通讯作者)
(56) Structure and characterization of laccase-crosslinked alpha-lactalbumin: Impacts of high pressure homogenization pretreatment[J]. Lwt-Food Science and Technology, 2020, 118. (SCI 中科院1区，通讯作者)
(57) Comparison of interaction between three similar chalconoids and alpha-actalbumin: Impact on structure and functionality of alpha-lactalbumin[J]. Food Research International, 2020, 131. (SCI 中科院1区，一作)
(58) Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways[J]. International Journal of Biological Macromolecules, 2020, 159: 1156-1164. (SCI 中科院1区，通讯作者)
(59) Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration[J]. Lwt-Food Science and Technology, 2020, 123. (SCI 中科院1区，通讯作者)
(60) Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose[J]. Lwt-Food Science and Technology, 2019, 113. (SCI 中科院1区，一作)
3. 授权发明专利
（1）授权发明专利：一种低油相 Pickering 乳液凝胶的制备方法；授权专利号：202310566534X；授权日期：2024年03月14日，中国，第一发明人
（2）授权发明专利：一种提高α-乳白蛋白发泡性能的方法，授权专利号：ZL2023101885641，授权日期：2023年10月03日，中国，第一发明人
（3）授权发明专利：一种经多糖混合物改良的咸蛋清蛋白及制备方法与应用，授权专利号：ZL 202211621718.3，授权日期：2023年05月23日，中国，第一发明人
（4）授权发明专利：一种负载大麻二酚介孔二氧化硅纳米颗粒及其制备方法，授权专利号：202210696889.6，授权日期：2023年05月12日，中国，第一发明人
（5）授权发明专利：一种水溶性大麻二酚微胶囊及其制备方法，授权专利号：ZL202210778496.X，授权日期：2023年04月14日，中国，第一发明人
（6）授权发明专利：一种蛋白基发泡剂及其制备方法和应用. 授权专利号：ZL202111333075.8，授权日期：2022年05月07日，中国，第一发明人
（7）授权发明专利：一种抗硬化高蛋白营养棒及其制备方法，授权专利号：ZL202110695746.9，授权日期：2022年01月25日，中国，第一发明人
（8）授权发明专利：一种乳清蛋白的改性方法， 授权专利号：ZL202110527562.1， 授权日期：2022年01月18日，中国，第一发明人
（9）授权发明专利：一种pH偏移结合超声处理提高乳清蛋白功能特性的方法，授权专利号：ZL202010892239X，授权日期：2021年12月10日，中国，第一发明人
（10）授权发明专利：一种糖基化蛋白水解物运载的共轭亚油酸水包油乳液的制备方法，授权专利号：ZL202011121723.9，授权日期：2021年10月08日，中国，第一发明人
（11）授权发明专利：一种新型-胡萝卜素微胶囊的制备方法，授权专利号：201610243070.9，授权日期：2019年09月17日，中国，第一发明人
（12）授权发明专利：一种采用超滤法辅助双水相萃取技术提取乳过氧化物酶的方法，授权专利号：201410675881.7，授权日期：2017年11月28日，中国，第一发明人
（13）授权发明专利：即食营养蔬菜豆腐的制备方法，授权专利号：ZL201410267641.3，授权日期：2016年08月17日，中国，第一发明人
