国家自然科学基金委员会，保加利亚乳杆菌CH9调控CEP生物合成影响发酵乳凝胶性质的关键因子和途径分析，18万
中国博士后基金，基于peptide-rich模式PrtB调控表达机制研究，5万
黑龙江省博士后基金，保加利亚乳杆菌细胞壁蛋白酶合成调控凝乳性质的转录组学研究，10万
东北农业大学东农学者，保加利亚乳杆菌CEP水解植物蛋白性质研究，10万
黑龙江省自然科学基金，乳酸菌蛋白酶特性及其对发酵乳凝乳品质影响研究，5万
国宏生物科技，大豆深加工关键技术研究及产品应用研发，150万
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsion with hypromellose. Food Chemistry. 2020, 309(30): 125579
Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage, Food Chemistry, 2020, 344(15): 128642.
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH, Food Hydrocolloids, 2020, 113: 106391.
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate. LWT, 2021, 142: 110881
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocolloids, 2021, 110:106115
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Critical reviews in food science and nutrition, 2021. DOI: 10.1080/10408398.2021.1977236
Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chemistry, 2022, 384(1): 132486
Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase. Food Chemistry, 2023, 410(1): 135392
Comparative proteome analysis of Streptomyces mobaraensis under MgCl2 stress shows proteins modulating differentiation and transglutaminase biosynthesis. Food Research International, 2019, 121: 622-632
一种米糟高F值禀肽的制备方法，CN109022528B
一种榫褐孔菌素口提取物及其制备方法与检测方法，CN109337953B
