目前主持国家级等科研项目5项,参与完成国家项目1项，企业项目3项；累计发表论文30余篇，以第一作者/通讯作者发表中科院I区（Top）14篇；参编教材3部；申请发明专利7项；
部分在研项目：
1、中国博士后第74批面上项目 主持 （2023M741369） 8万
2、黑龙江省教育厅“优秀人才支持计划” 主持 （YQJH2023205） 10万
3、济宁医学院附属医院博士后“特别资助”计划 主持 （321204）100万
4、东北农业大学“学术骨干”资助计划 主持（5491X212） 20万
部分论文：
1. Qingfeng Ban, Zonghao Liu , Xuan Zhang, Bo Song, Yunqing Jiang*, Jianjun Cheng*. Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques.[J]. Food Hydrocolloids, 2023, 144, 109025.
2. Ningzhe Wang, Zihan Ma, Longtu Ma, Ye Zhang, Kaida Zhang, Qingfeng Ban*, Xibo Wang *. Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability. [J]. Food Hydrocolloids, 2023, 144，108994.
3. Wang Ningzhe, Hu Jie, Zhang Kaida, Zhang Ye, Jiang Yunqing, Wang Xibo, Ban Qingfeng*. Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing [J]. Food Hydrocolloids, 2023, 140: 108632
4. Ningzhe Wang, Kaida Zhang, Yurou Chen, Jie Hu, Yunqing Jiang, Xibo Wang, Qingfeng Ban*. Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics. [J]. Food Chemistry, 2023, 429: 136910.
5. Meng Yao, Zhao Xiao, Jiang Yunqing, Ban Qingfeng*, Wang Xibo*. Effect of Maillard reaction conditions on the gelation and thermal stability of whey protein isolate/d-tagatose conjugates [J]. Food Chemistry, 2023, 405: 134928.
6. Ding Yangyue, Wang Mingyang, Wang Jiarong, Diao Jingjing, Wu Yue, Cheng Jianjun*, Ban Qingfeng*. Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure [J]. LWT, 2022, 171: 1141158
7. Tianqi Cui, Yue Wu, Zhaohua Wang, Qingfeng Ban *, Jianjun Cheng*. Construction and properties of a carbon dots-decorated gelatin-dialdehyde starch hydrogel with pH response release and antibacterial activity. [J]. Int J Biol Macromol, 2024, 254:127929.
8. Wang Ningzhe, Cheng Jianjun, Jiang Yunqing, Meng Yao, Zhang Kaida, Ban Qingfeng*, Wang Xibo*. Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics [J]. Ultrason Sonochem, 2023, 94:106314.
9. Wang Ningzhe, Zhao Xiao, Jiang Yunqing, Ban Qingfeng*, Wang Xibo*. Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid [J]. Int J Biol Macromol, 2023, 225:1085-1095.
10. Ban Qingfeng, Cheng Jianjun, Sun Xiaomeng,Jiang Yunqing & Guo Mingruo. Effect of feeding type 2 diabetes mellitus rats with synbiotic yogurt sweetened with monk fruit extract on serum lipid levels and hepatic AMPK (5' adenosine monophosphate-activated protein kinase) signaling pathway [J]. Food Funct, 2020, 11(9): 7696-7706.
11. Ban Qingfeng, Cheng Jianjun, Sun Xiaomeng, & Guo Mingruo. Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus [J]. J Dairy Sci, 2020, 103(4): 2956-2968.
12. Ban Qingfeng, Liu Zonghao, Yu Chongwei, Sun Xiaomeng, Jiang Yunqing, Cheng Jianjun & Guo Mingruo. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener [J]. J Dairy Sci, 2020, 103(11): 10006-10014.
13. Ban Qingfeng, Sun Xiaomeng, Jiang Yunqing, Cheng Jianjun, & Mingruo Guo. Effect of synbiotic yogurt fortified with monk fruit extract on hepatic lipid biomarkers and metabolism in rats with type 2 diabetes [J]. J Dairy Sci, 2022, 105(5): 3758-3769.
14. An Di, Ban Qingfeng, Du Hengjun, Wang Qi, Teng Fei, Li Liang, Xiao Hang. Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation [J]. Compr Rev Food Sci Food Saf, 2022, 21(6): 4847-4871.
