先后作为骨干人员参与“十四五重点研发计划”、 “中央支持地方高层次人才计划”等国家级项目/课题1项，省部级项目/课题2项。公开发表论文SCI/EI论文30 余篇，其中以第一作者或通讯作者在Critical Reviews in Food Science and Nutrition、Food Hydrocolloids、Food Chemistry、Food & Function等TOP期刊上发表SCI论文30余篇/EI论文3篇，其中包括ESI高被引论文2篇；已获得授权专利3项，并担任Food Chemistry、Food & Function等期刊审稿人。
代表性论文：
1. Shizhang Yan, Wu, S., Zhang, J., Zhang, S., Huang, Y., Zhu, H., Li, Y., & Qi, B. Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker. Food Chemistry, 2023, 418, 135966. https://doi.org/10.1016/j.foodchem.2023.135966. [ESI].
2. Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li. Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate. LWT-Food science and technology, 2021, 142, 110881. https://doi.org/10.1016/j.lwt.2021.110881. [ESI].
3. Shizhang Yan, Regenstein, J. M., Qi, B., & Li, Y. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems. Critical Reviews in Food Science and Nutrition, 2023, 1–19. https://doi.org/10.1080/10408398.2023.2293253.
4. Shizhang Yan, Regenstein, J. M., Zhang, S., Huang, Y., Qi, B., & Li, Y. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications. Food Hydrocolloids, 2023, 140, 108665. https://doi.org/10.1016/j.foodhyd.2023.108665.
5. Shizhang Yan, Xu, J., Zhang, S., Zhu, H., Qi, B., & Li, Y. Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion. Food Hydrocolloids, 2022, 130, 107720. https://doi.org/10.1016/j.foodhyd.2022.107720.
6. Shizhang Yan, Wang, Q., Li, Y., & Qi, B. Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics. Food Chemistry, 2024, 433, 137290. https://doi.org/10.1016/j.foodchem.2023.137290.
7. Shizhang Yan, Xu, J., Liu, G., Du, X., Hu, M., Zhang, S., Jiang, L., Zhu, H., Qi, B., & Li, Y. Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion. Food Chemistry, 2022, 387, 132891. https://doi.org/10.1016/j.foodchem.2022.132891.
8. Shizhang Yan, Xu, J., Zhang, S., Zhu, H., Qi, B., & Li, Y. Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules. Food & Function, 2022, 13(4), 1989–2002. https://doi.org/10.1039/D1FO03382D.
9. Shizhang Yan, Wang, Q., Zhang, S., Huang, Y., Zhu, H., Qi, B., & Li, Y. Oxidized dextran improves the stability and effectively controls the release of curcumin loaded in soybean protein nanocomplexes. Food Chemistry, 2024, 431, 137089. https://doi.org/10.1016/j.foodchem.2023.137089.
10. Shizhang Yan, Yao, Y., Xie, X., Zhang, S., Huang, Y., Zhu, H., Li, Y., & Qi, B. Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions. Food Research International, 2022, 162, 112066. https://doi.org/10.1016/j.foodres.2022.112066.
11. Shizhang Yan, Yan, X., Li, Y., & Qi, B. Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics. Food Chemistry, 2024, 438, 137996. https://doi.org/10.1016/j.foodchem.2023.137996.
12. Shizhang Yan, Wang, Q., Yu, J., Li, Y., & Qi, B. Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms. Food Chemistry: X, 2023, 19, 100866. https://doi.org/10.1016/j.fochx.2023.100866.
13. Shizhang Yan, Wang, Q., Yu, J., Li, Y., & Qi, B. Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics. Ultrasonics Sonochemistry, 2023, 100, 106645. https://doi.org/10.1016/j.ultsonch.2023.106645.
