1、基于β-乳球蛋白分离技术的母乳化乳清蛋白设计，中国乳制品工业协会乳业科技创新基金

2、酶法靶向消解乳清蛋白致敏性技术开发及应用，国家乳业技术创新中心开放性课题

3、母乳（配方粉）蛋白质肽分子量分布测定，企业横向合作课题

4、基于代谢组学数据的配方奶粉研制与开发，黑龙江省“百千万”工程科技重大专项子课题

5、基于深度学习的啤酒风味数字化评价，啤酒生物发酵工程国家重点实验室开放课题

6、黑龙江省现代农业产业技术协同创新推广体系麻类（工业）

Discrimination and quantification of volatile compounds in beer by FTIR combined with machine learning approaches, Food Chemistry: X, 22 (2024): 101300.

A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction，Food Chemistry: X, 22 (2024): 101259.

Machine learning combined with molecular simulations to screen α-amylase inhibitors as compounds that regulate blood sugar, Process Biochemistry, 2023.

A comprehensive evaluation of milk protein molecular weight distribution, based on exclusion chromatography dataset, Food Chemistry, 2023: 137725.

Study on Potential Antigenicity and Functional Properties of Whey Protein Treated by High Hydrostatic Pressure Based on Structural Analysis, Food Research International, 2023: 113218.

Improvement of hydrolysis efficiency and interfacial properties of zein using nanoemulsions prepared by a low energy emulsification method, Food Bioscience, 54 (2023): 102922.

Preparation of fat substitute based on maize starch hydrolysates and application in reduced-fat acidified milk gel, International Journal of Biological Macromolecules 244 (2023): 125479.

Purification and identification of xanthine oxidase inhibitory peptides from enzymatic hydrolysate of α-lactalbumin and bovine colostrum casein, Food Research International, 169 (2023): 112882.

Low-fat ice cream model system: impact of incorporation of alcalase hydrolyzed zein, Food & Function, 2023.

An electronic sense-based machine learning model to predict formulas and processes for vegetable-fruit beverages, Computers and Electronics in Agriculture 210 (2023):  107883.

Nanoemulsion: A novel delivery approach for thermosensitive IgG on inhibiting milk fat oxidation, Food Research International, 165 (2023): 112545.

Effect of ferulic acid covalent conjugation on the functional properties and antigenicity of β-lactoglobulin, Food Chemistry, 406 (2023): 135095.

Comprehensive application possibility: Construction hydrophilic, amphiphilic and hydrophobic system of modified zein by enzymatic or cysteine modification, Food Hydrocolloids, 135 (2023): 108159.

Structure-Guided Discovery of Food-derived GABA-T Inhibitors as Hunter for Anti-anxiety Compounds, Food & Function, 2023.

Qualitative and quantitative prediction of food allergen epitopes based on machine learning combined with in vitro experimental validation, Food Chemistry, 405 (2023): 134796.

Improving interface properties of zein hydrolysis and its application in salad dressing through dispersion improvement assisted by potassium oleate aqueous solution, Food Hydrocolloids, 130 (2022): 107719.

Vanillic Acid as a Promising Xanthine Oxidase Inhibitor: Extraction from Amomum villosum Lour and Biocompatibility Improvement via Extract Nanoemulsion, Foods, 2022, 11: 968.

Development and evaluation of a holographic method for analysis of infant formula humanization based on the milk nutrient molecular dataset, Food Chemistry, 2021: 131741.

Prediction of flavor and retention index for compound in beer depending on molecular structure using machine learning method, RSC Advances, 2021, 11: 36942-36950.

Structure-guided discovery of antioxidant peptides bounded to the Keap1 receptor as hunter for potential dietary antioxidants, Food Chemistry, 2021: 130999.

Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum. Food Hydrocolloids, 120 (2021): 106924.

Exposure to oxidized soybean oil induces mammary mitochondrial injury in lactating rats and alters the intestinal barrier function of progeny, Food & Function, 2021, 3: 15.

Various machine learning approaches coupled with molecule simulation in the screening of natural compounds with xanthine oxidase inhibitory activity, Food & Function, 2021.

Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction, Food Chemistry, 2021, 350: 129139.

A novel approach to temperature-dependent thermal processing authentication for milk by infrared spectroscopy coupled with machine learning, Journal of Food Engineering, 2021, 311: 110740.

Predictive Modeling of Angiotensin I‑Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches, Journal of Agricultural and Food Chemistry, 2020.

FTIR spectroscopy coupled with machine learning approaches as a rapid tool for identification and quantification of artificial sweeteners, Food Chemistry, 2020, 303: 0308-8146.

Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate, Food & Function, 2019, 10: 1653–1660.

Purification and characterization of alkaline phosphatase from lactic acid bacteria. RSC Advances, 2019, 9(1): 354–360.

Investigation of interaction modes involved in alkaline phosphatase and organophosphorus pesticides via molecular simulations. Food Chemistry, 2019, 254: 80-86.

添加水解玉米蛋白的低脂沙拉酱的制备方法，ZL201610537607.2

一种用于玉米醇溶蛋白酶解的纳米乳的制备方法，ZL202211327220.6