1.主持科研项目
主持纵向省部级以上项目/课题16项，包括国家自然科学基金青年基金项目、十四五国家重点研发计划项目任务、黑龙江省自然科学基金优秀青年基金、中国博士后科学基金特别资助项目/面上资助项目、黑龙江省揭榜挂帅项目课题、山东省重点研发计划项目课题、黑龙江省博士后面上项目等。
2.发表学术论文
以通讯作者发表一区 TOP 论文 39篇（IF>10 的21篇，高被引、热点论文 6篇）。部分代表性论文：
（1）Effect of biophysical properties of tumor extracellular matrix on intratumoral fate of nanoparticles: Implications on the design of nanomedicine. 《Advances in Colloid and Interface Science》, 2024, 326:103124. 中科院一区TOP
（2）High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles. 《Food Hydrocolloids》, 2026, 173:112207. 中科院一区TOP
（3）Texture-sweetness Co-design of dysphagia Foods: Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol. 《Food Hydrocolloids》, 2026, 172:111875. 中科院一区TOP
（4）Conformational changes induced by nanocellulose with different morphologies and aspect ratios enhance the solubility of acidic soy protein isolate at pH=4.0. 《Food Hydrocolloids》, 2025, 168:111542. 中科院一区TOP
（5）Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia. 《Food Hydrocolloids》, 2025, 168:111481. 中科院一区TOP
（6）Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by lonic/nonionic polysaccharides: A network rearrangement mechanism revealed by rheology and the sequence of physical processes analysis. 《Food Hydrocolloids》, 2025, 166:111352. 中科院一区TOP
（7）Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds. 《Food Hydrocolloids》, 2025, 166:111357. 中科院一区TOP
（8）High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene. 《Food Hydrocolloids》, 2025, 162:111035. 中科院一区TOP
（9）Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin. 《Food Hydrocolloids》, 2024, 153:110072. 中科院一区TOP
（10）Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties. 《Food Hydrocolloids》, 2025, 159:110624. 中科院一区TOP
（11）Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin. 《Food Hydrocolloids》, 2024, 146:109305. 中科院一区TOP
（12）Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application. 《Food Hydrocolloids》, 2024, 153:110053. 中科院一区TOP
（13）Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios. 《Food Hydrocolloids》, 2024, 153:110025. 中科院一区TOP
（14）Enhancement of rheological properties and 3D printability of β-conglycinin-stabilized high internal phase emulsions by rutin via improved interfacial network rearrangement: Based on interfacial formation and the sequence of physical processes. 《Food Hydrocolloids》, 2026, 172:112145. 中科院一区TOP
（15）Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration. 《Food Hydrocolloids》, 2024, 147:109314. 中科院一区TOP
3.授权发明专利
（1）授权发明专利 7 项；
（2）转让第一发明人专利 1 项，转让金额 101 万。
