1.科研项目
（1）黑龙江省自然科学基金优秀青年项目，基于脂肪球界面组成调控脂质消化代谢的分子机制研究，主持
（2）黑龙江省自然科学基金委员会联合引导项目，益生菌契达干酪ACE抑制肽的消化稳定性及其肠道转运吸收机制的研究，主持
（3）中国博士科学基金面上项目，乳脂肪球膜基于“肠道菌群-UCP1信号通路”调节脂质代谢的分子机制研究，主持
（4）国家乳业技术创新中心青年人才培养项目，基于脂肪球界面组成改善婴配粉脂质消化代谢机制研究，主持
（5）黑龙江省博士后面上项目，生命早期乳脂肪球膜摄入对肠道菌群建立及成年小鼠脂质代谢调节机制研究，主持
（6）中国乳制品工业协会乳业科技创新基金全优基金，羊乳脂肪球膜多组学解析及其在婴配粉中的应用与脂质代谢调控研究，主持
（7）中国食品科学技术学会蒙牛青年基金项目，磷酸化乳清蛋白肽-钙螯合机制及其促骨再生的效应研究，主持
（8）黑龙江省高校协同创新成果项目，功能性干酪系列食品加工关键技术研究及产品开发，主持
（9）黑龙江省教育厅普通本科高等学校青年创新人才培养计划项目，干酪ACE抑制肽的消化稳定性及体内作用机制研究，主持
（10）国家重点研发计划青年科学家项目，特殊食品营养功效成分评价与标准物质研制，第二
（11）黑龙江省重点研发计划项目，高值乳品生物加工和品质提升技术研发及应用，第二
2. 代表性论文
(1)Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions, Food Hydrocolloids，2024, 157, 110433
(2)Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis, Food Hydrocolloids，2024，155，1101673
(3)Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids，Food Hydrocolloids，2024, 150，109736
(4)Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion, Food Hydrocolloids，2024，146，109187
(5)Changes interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion, Food Hydrocolloids, 2023，134，108003
(6)Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions, Ultrasonics Sonochemistry，2024，105，106873
(7)Phospholipid-cholesterol interactions and their effect on the physicochemical, structural, and in vitro lipid digestion properties of mimicking human milk fat emulsions，Food Chemistry, 2025，486，144584
(8)Improving fat globule structure to narrow metabolite gap between human milk and infant formulae，Food Chemistry, 2025，471，142797
(9)Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula. Food Chemistry, 2025，463, 141549
(10)Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion，Food Chemistry, 2024，447，139008
(11)The influence of dietary structures composed of different fat globule interfaces on lipid metabolism in mice with a high-fat diet, Food Research International, 2025，221，117527
(12)Preparation of infant formula simulating the fat composition and structure of human milk based on MFGM and exogenous phospholipid to modulate lipid digestion, Food Research International, 2025，209，116256
(13)Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics, Food Research International, 2024，197，115154
(14)Human milk fat substitutes rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol simultaneously: Preparation strategy and simulated infant in vitro digestion, Food Research International, 2024，191，114736
(15)Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants，Food Research International, 2023，174，113574
(16)Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule，Food Research International，2023，163，112181
(17)The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules，Food Research International，2023，168，112769
(18)The effect of enzymatic hydrolysis assisted glycosylation on the allergenicity and digestive characteristics of whey protein isolate. Food Research International, 2025，221，117605
(19)The Effect of Adding Human Milk Phospholipid Analogs on the Digestive Properties of Infant Formula. Food Research International, 2026，242，119969
(20)Interaction of milk fat globule membrane protein with liposome and its influence on the physicochemical properties, structure, and lipid digestion of infant formula emulsions: Toward mimicking the human milk fat globule. Food Research International, 2026，235，119171
(21)Identification, inhibition modes, and molecular docking of ACE inhibitory peptides derived from Cheddar cheese，LWT-Food Science and Technology，2024,203,116326
(22)Stabilization of human milk fat analog emulsions using milk fat globule membrane material-coated lipid droplets: Structural and physical properties，LWT-Food Science and Technology，2023，171，114154
(23)Milk fat globule membranes ameliorate diet-induced obesity in mice by modulating glucolipid metabolism, body inflammation, and oxidative stress, Food & Function, 2024，15，11903-11917
3. 科研获奖
（1）《适合我国系列干酪食品加工关键技术及产品开发》，黑龙江省科学技术奖三等奖，排名第二
（2）《系列乳粉基料及高端乳粉加工关键技术及开发》，黑龙江省高校科技奖二等奖，排名第二
（3）《高端婴幼儿配方乳粉关键技术创新与产业化应用》，黑龙江省高校科学技术成果一等奖，排名第二
（4）《高端婴配乳粉核心配料关键技术创新及应用》，中国食品科学技术学会科技创新奖（技术进步）三等奖，排名第二
（5）《高端婴幼儿配方乳粉关键技术创新与产业化应用》，黑龙江省食品科学技术学会科技创新奖一等奖，排名第二
