| 课程编号 | 课程名称 | 课程级别 | 学时 |
| 107108 | 工学类博士研究生论文写作 | 博士 | 16 |
| 207110 | 工学类硕士研究生论文写作 | 硕士 | 16 |
1.中国博士后基金面上项目“微波干燥不均匀性影响下发芽糙米中γ-氨基丁酸的降解机理”(2022MD713725)，2022.06-2024.06，主持（在研）
2.黑龙江省博士后基金面上项目“超声强化微波干燥萌芽谷物的品质形成机理”(LBH-Z21041)，2021.12-2024.12，主持（在研）
3.东北农业大学人才引进科研项目“萌芽谷物微波干后碾磨制粉品质评价及 3D 打印研究”，2023.01-2025.12，主持（在研）
1. Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits. LWT, 2023, 185, 115147. （共同通讯、SCI一区TOP）
2. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens. Journal of Food Engineering, 2022, 319,110903. （第一作者、SCI二区TOP）
3. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. Innovative Food Science & Emerging Technologies, 2021, 70, 102673. （第一作者、SCI一区TOP）
4. Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying. Biosystems Engineering, 2020,195, 64-88. （第一作者、SCI一区TOP）
5. Continuous microwave drying of germinated brown rice: Effects of drying conditions on fissure and color, and modelling of moisture content and stress inside kernel. Drying Technology, 2021, 39(5): 669-697. （第一作者、SCI三区）
6. Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. Journal of Food Science and Technology, 2019, 56(5): 2737-2749. （第一作者、SCI三区）
7. Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes. Journal of Food Processing and Preservation, 2022, 46(11), e17090. （唯一通讯、SCI三区）
中国农业工程学会/中国农业机械学会高级会员、美国农业与生物工程师协会（ASABE）会员、黑龙江省机械工程学会增材制造专委会委员