目前主持国家级等科研项目7项，参与完成国家项目1项，企业项目4项;累计发表论文50余篇，以第一作者/通讯作者发表中科院I区（Top）32篇;参编教材3部;申请发明专利7项;
部分在研项目：
1、青年科学家基金项目（c类） 主持 30万
2、黑龙江省自然科学基金校（院）企合作项目
3、中国博士后第74批面上项目 主持 （2023M741369） 8万
4、黑龙江省教育厅“优秀人才支持计划” 主持 （YQJH2023205） 10万
5、济宁医学院附属医院博士后“特别资助”计划 主持 （321204）100万
6、东北农业大学“学术骨干”资助计划 主持（5491X212） 20万
代表性论文
1 Siyu Zhang, Qinggang Xie, Fei Wang, Yaxing Xie, Jianjun Cheng*, Qingfeng Ban*. Effects of mono- and divalent-ions and their strength on foaming properties of infant formula protein model system[J/OL]. Food Hydrocolloids, 2024-11-08. https://doi.org/10.1016/j.foodhyd.2024.110828.
2 Weijie Qi, Yaxing Xie, Lina Sun, Zhimo Jiang, Jianjun Cheng*, Qingfeng Ban*. Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis[J/OL]. Food Hydrocolloids, 2025-02-25. https://doi.org/10.1016/j.foodhyd.2025.111265.
3 Weijie Qi, Yaxing Xie, Lina Sun, Zhimo Jiang, Jianjun Cheng*, Qingfeng Ban*. Corrigendum to "Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis" [Food Hydrocolloids 165 2025 111265][J/OL]. Food Hydrocolloids, 2025-03-05. https://doi.org/10.1016/j.foodhyd.2025.111318.
4 Yujie Lin, Haoyuan Geng, Zengwang Guo, Zhongjiang Wang, Qingfeng Ban*, Ningzhe Wang*. Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods[J/OL]. Food Hydrocolloids, 2025-04-08. https://doi.org/10.1016/j.foodhyd.2025.111434.
5 Yingdi Wang, Kun Sun, Yutong Hu, Yujie Lin, Jiaxuan Li, Qingfeng Ban*, Fei Liu*. Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel[J/OL]. Food Hydrocolloids, 2025-01-11. https://doi.org/10.1016/j.foodhyd.2025.111070.
6 Zhishuang Xing, Jiayu Zhang, Fangxiao Lou, Zengwang Guo, Lianzhou Jiang, Qingfeng Ban*, Zhongjiang Wang*. Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties[J/OL]. Food Hydrocolloids, 2024-10-10. https://doi.org/10.1016/j.foodhyd.2024.110729.
7 Yahui Du, Zengwang Guo, Chunfang Ma, Bolatkhan K. Zayadan, Qingfeng Ban, Hong Yang*, Zhongjiang Wang*, Hongbo Sun. Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol[J/OL]. Food Hydrocolloids, 2025-08-18. https://doi.org/10.1016/j.foodhyd.2025.111875.
8 Feifei Chen, Yao Meng, Yujie Lin, Qingfeng Ban*, Fei Liu*. Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques[J/OL]. Food Hydrocolloids, 2024-10-11. https://doi.org/10.1016/j.foodhyd.2024.110738.
IF=9.8
9 Qingguan Liu, Puying Liu, Qingfeng Ban*. Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties[J/OL]. Food Chemistry, 2025-01-17. https://doi.org/10.1016/j.foodchem.2025.142939.
10 Weijie Qi, Yaxing Xie, Hongyue Zhao, Jianjun Cheng, Qingfeng Ban*, Mingruo Guo*. The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure[J/OL]. Food Chemistry, 2025-08-05. https://doi.org/10.1016/j.foodchem.2025.145772.
IF=8.5
11 Haoyuan Geng, Jiaye Yu, Bingfang Zhang, Dianyu Yu, Qingfeng Ban*. Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree[J/OL]. International Journal of Biological Macromolecules, 2024-05-21. https://doi.org/10.1016/j.ijbiomac.2024.132456.
12 Yurou Chen, Kun Sun, Yujie Lin, Jiaxuan Li, Ningzhe Wang, Qingfeng Ban*, Xibo Wang*. Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate[J/OL]. International Journal of Biological Macromolecules, 2025-02-11. https://doi.org/10.1016/j.ijbiomac.2025.140867.
13 Meiyue You, Zeyu Peng, Yunqing Jiang, Chiyu Yao, Baocai Yang, Qingfeng Ban*, Jianjun Cheng*. The properties of the rice resistant starch processing and its application in skimmed yogurt[J/OL]. International Journal of Biological Macromolecules, 2024-03-21. https://doi.org/10.1016/j.ijbiomac.2024.131087.
14 Zhishuang Xing, Zhongjiang Wang, Fangxiao Lou, Peng Yu, Sibo Liu, Lianzhou Jiang, Qingfeng Ban*, Zengwang Guo*, Gaofeng Liu. Reducing the immunoreactivity of soybean protein by ball milling combined with γ-aminobutyric acid treatment: effect on the protein structure, antigen content, and functionality[J/OL]. International Journal of Biological Macromolecules, 2025-11-28. https://doi.org/10.1016/j.ijbiomac.2025.149360.
IF=8.2
15 Jinzhao Xu, Xiao Zhao, Mengqi Tang, Qingfeng Ban*, Runan Zhao*, Jingjing An, Meng Wang. Tannic acid-mediated reconfiguration of oat globulin fibril-based hydrogels for quercetin encapsulation: construction, mechanism and performance[J/OL]. Food Chemistry: X, 2025-08-19. https://doi.org/10.1016/j.fochx.2025.102930.
16 Zhongjiang Wang, Yachao Tian, Chunfang Ma, Chaojiang Dong, Yunfeng Zeng, Shuo Zhang, Qingfeng Ban*, Zengwang Guo*, Hongbo Sun. Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder[J/OL]. Food Chemistry: X, 2025-08-08. https://doi.org/10.1016/j.fochx.2025.102908.
17 Weijie Qi, Meiyue You, Hongyue Zhao, Yaxing Xie, Bolatkhan K. Zayadan, Chiyu Yao, Jianjun Cheng*, Qingfeng Ban*. Production of skimmed yogurt enriched by rice resistant starch: physicochemical properties, microscopic structure and model prediction during storage[J/OL]. Food Chemistry: X, 2025-10-26. https://doi.org/10.1016/j.fochx.2025.103205.
IF=6.6
18 Qingfeng Ban, Yujie Lin, Jiaxuan Li, Jianjun Cheng, Yunqing Jiang, Jingjing An*. Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel[J/OL]. LWT - Food Science and Technology, 2024-09-21. https://doi.org/10.1016/j.lwt.2024.116809.
19 Fei Wang, Mingzhe Pan, Zeyu Peng, Bo Jiang, Xiaoqiang Li, Shengnan Guan, Jianjun Cheng*, Qingfeng Ban*. The effect of high hydrostatic pressure on the structure of soybean flake and the characteristic of cold-pressed soybean oil[J/OL]. LWT - Food Science and Technology, 2025-03-08. https://doi.org/10.1016/j.lwt.2025.117623.
20. 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.
21. 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.
22. 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
23. 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.
24. 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.
25. 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
26. 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.
27. 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.
28. 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.
