近五年发表文章 12 篇；授权专利1项（第三）；主要参与十四五国家重点研发项目、国家蛋鸡产业体系任务和黑龙江省重点研发计划项目等多项国家级和省部级科研项目。
代表性论文：
(1) Yaotong Liu, Yuanyuan Bian, Yan Bai, Siqi Yu, Yuxuan Tian, Jie Li, Suhong Li, Tuoping Li.Potato protease inhibitors, a functional food material with antioxidant and anticancer potential.Food Science and Human Wellness, 2023, 11(5), 1762-1771.
(2) Yaotong Liu, Yujie Chi, Yuan Chi. Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk.Food Research International, 2023, 173(2),113413.
(3) Yaotong Liu, Xiaoxue Yang, Yujie Chi, Yuan Chi. Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk gel. Food Research International, 2023, 172,113096.
(4) Yaotong Liu, Yujie Chi, Yuan Chi. Water filling of rapidly salted separated egg yolks: Characterization of water migration, aggregation behavior and protein structure. Food Chemistry Advances, 2023, 2, 100274.
(5) Yaotong Liu, Mingmin Qing, Jingnan Zang, Yujie Chi, Yuan Chi. Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks[J]. Food Research International, 2022, 163, 112266.
(6) Yaotong Liu, Yanqiu Ma, Yujie Chi, Yuan Chi. Change in rapid salting kinetics and characteristics of hen egg yolks[J]. Journal of Food Engineering, 2022, 329, 111090.
(7) Yao-tong Liu, Xiao-pei Hu, Yan Bai, Qi-yue Zhao, Si-qi Yu, Yu-xuan Tian, Yuan-yuan Bian, Jie Li, Su-hong Li, Tuo-ping Li.Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water.LWT, 2020, 134, 109963.
(8) 刘垚彤; 孙伟; 董墨思; 冀迎昕; 李拖平; 李苏红. 马铃薯糖蛋白Patatin的研究进展, 食品科学, 2019, 40(11), 331-337.
