1.玉米淀粉加工废水高附加值利用关键技术， 2022.08-2024.08，黑龙江省财政厅（100万元）在研
2.猪小肠高值化加工利用关键技术开发及产业化示范，2021.12-2023.12 黑龙江省科学技术厅
（100万元）在研
(1) Danyi Liu, Lili Zhang, Yucong Wang, Zhiru Li, Zihuan Wang, Jianchun Han. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum. Food Chemistry, 2020, 333, 127530, (SCI检索, IF=6.306)．
(2) Haining Guan, Xiaoqin Diao, Danyi Liu, Jianchun Han, Baohua Kong, Dengyong Liu, Chenzhe Gao, Lili Zhang. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of
myofibrillar protein-prepared oil-in-water emulsions. Journal of the Science of Food and Agriculture, 2020, 100, 3910–3919, (SCI检索, IF=2.422)．
(3) Haining Guan, Xiaoqin Diao, Fan Jiang, Jianchun Han, Baohua Kong.The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates. Food Chemistry, 2018, 245, 89-96, (SCI检索, IF=6.306)．
(4) Fan Jiang, Haining Guan, Danyi Liu, Xi Wu, Mingcheng Fan, Jianchun Han. Flavonoids from sea buckthorn inhibit the
lipopolysaccharide-induced inflammatory response in RAW264.7 macrophages through the MAPK and NF-κB pathways. Food & Funtion, 2017, 8,1313-1322, (SCI检索, IF=2.686).
(5) Jianchun Han, Keshun Liu. Changes in composition and amino acid profile during dry grind ethanol processing from corn and estimation of yeast contribution toward DDGS proteins. Journal of agricultural and food chemistry, 2010, 58, 3430-3437. (SCI检索, IF=2.823).
(6) Keshun Liu, Jianchun Han. Changes in mineral concentrations and phosphorus profile during dry-grind processing of corn into ethanol. Bioresource Technology, 2011, 102, 3110-3118. (SCI检索, IF=4.980).
(7) Li Zhiru, Han Jianchun, Liu Rongxu, Liu Danyi, Liang Junfeng. Prification and characterization of bacteriocin produced by Lactobacillus pentosus LS1. Food Science, 2019, EI 检索.
(8) Zhang Lili, Cui Xian, Zhang Gongsheng, Jiang Fan, Liu Rongxu, Han Jianchun. Effects of Lactobacillus plantarum Fermentation on the Structure of Soybean Meal Proteins. Food Science, 2017, 38, 78-83, EI 检索.
(9) Cui Shiyang, Jiang Fan, Han Jianchun, Liu Rongxu, Huo Junwei, WU Xi. Immunomodulatory Effect of Schisandra chinensis Polysaccharides on RAW264.7 Macrophages. Food Science, 2017,38, 201-205, EI 检索.
(10) Liu Rongxu, Gao Chenzhe, Jiang Fan, Cui Xian, He Pan, Dong Heqian, Han Jianchun. Inhibitory Effect of Schisandraceae Polysaccharides on Growth of Intestinal Tumor Cells. Food Science, 2016, 37, 192-196, EI 检索.
