从事肉源蛋白质改性加工与利用，蛋白质分子组装及活性物质递送等方面的研究。近年来主持课题四项，包括国家自然科学基金、黑龙江省优秀青年基金、新时代龙江优秀硕博论文基金、东北农业大学“学术骨干”等；在国内外学术期刊上发表文章30余篇，其中第一/通讯作者SCI论文14篇（一区Top），EI论文3篇，核心论文2篇。
代表性论文：
[1] Haotian Liu, Ge Han, Huang Zhang, Qian Liu, Baohua Kong*.Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates [J]. Food Hydrocolloids, 2019, 94, 418-427. (SCI检索IF:11.504一区TOP)
[2] Haotian Liu, Huang Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Filamentous myosin in low-ionic strength meat protein processing media: assembly mechanism, impact on protein functionality, and inhibition strategies [J]. Trends in Food Science & Technology, 2021,112, 25-35 (SCI检索IF:16.002 一区TOP)
[3] Haotian Liu, Iftikhar Hussain Badar, Chao Zhang, Qian Liu, Qian Chen*, Baohua Kong*. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water [J]. Food Chemistry, 2022, 367, 130756 (SCI检索IF:9.231 一区TOP)
[4] Ge Han, Jianhang Xu, Qian Chen, Xiufang Xia, Haotian Liu*, Baohua Kong*. Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation [J]. Food Chemistry, 2022, 395, 136590 (SCI检索IF: 9.231 一区TOP)
[5] Jingnan Zhang, Siqi Zhao, Qian Liu, Qian Chen, Haotian Liu*, Baohua Kong*. High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles [J]. Food Hydrocolloids, 2023, (SCI检索IF: 11.504 一区TOP)
