1. 国家自然基金面上项目：三萜皂苷/α-乳白蛋白复合物的“分子互作-界面行为-表面活性”关联机制研究，2022.01-2025.12，主持

2. 黑龙江省教育厅项目：乳清蛋白功能基料开发与产业化应用，2022.10-2026.10，主持

3. 黑龙江省自然科学基金面上项目：乳清糖肽生成途径对谷胱甘肽合成调控与促氧化作用机制的研究，2017.10-2020.10，主持

4. 哈尔滨市应用技术研究与开发项目：乳过氧化物酶快速检测试纸的研制，2016.10-2018.10，主持

5. 国家重点实验室开放基金项目：三萜皂苷调控a-乳白蛋白表面活性的分子机制研究，2021.05-2023.04，主持

6. 横向课题：乳清蛋白高值化利用及关键技术的研究，2022.11-2024.10，主持

7. 横向课题：功能食品基料开发关键技术，2021.08-2023.07，主持

1. 益生菌功能性挖掘与稳定化关键技术及创新，中国发明协会创新奖，一等奖，排名4；

2. 抗氧化肽和降血压肽的作用机制及其构效分析，黑龙江省科学技术奖自然科学类一等奖，排名3；

以第一作者或通讯作者，在中科院1区TOP期刊发表学术论文48篇。

1. Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt [J]. Food Control, 2024, 155. (SCI 中科院1区,  IF：6 通讯作者)

2. Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars [J]. Food Chemistry-X, 2023, 18. (SCI 中科院1区,  IF：6.1通讯作者)

3. Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation [J]. Critical Reviews in Food Science and Nutrition, 2023. (SCI 中科院1区,  IF：10.2 通讯作者)

4. Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches [J]. Food Chemistry, 2023, 429. (SCI 中科院1区,  IF：8.8通讯作者)

5. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking [J]. Food Research International, 2023, 163. (SCI 中科院1区,  IF：8.1通讯作者)

6. Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols [J]. Food Chemistry, 2023, 405. (SCI 中科院1区,  IF：8.8通讯作者)

7. Structure and rheological properties of extruded whey protein isolate: Impact of inulin [J]. International Journal of Biological Macromolecules, 2023, 226: 1570-1578. (SCI 中科院1区,  IF：8.2通讯作者)

8. Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区,  IF：10.7 通讯作者)

9. Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin [J]. Ultrasonics Sonochemistry, 2023, 95. (SCI 中科院1区,  IF：8.4 通讯作者)

10. Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk [J]. Food Bioscience, 2023, 54. (SCI 中科院1区,  IF：5.2 通讯作者)

11. Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties [J]. Food Hydrocolloids, 2023, 142. (SCI 中科院1区, ESI高被引, IF：10.7 第一作者)

12. Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol [J]. Food Bioscience, 2023, 51. (SCI 中科院1区,  IF：5.2 第一作者)

13. Improving gas-water interface properties and bioactivities of a-lactalbumin induced by three structurally different saponins [J]. Food Hydrocolloids, 2023, 138. (SCI 中科院1区, ESI高被引, IF：10.7 通讯作者)

14. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区, IF：10.7 通讯作者)

15.   Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification [J]. Food Hydrocolloids, 2023, 135. (SCI 中科院1区,  IF：10.7 通讯作者)

16.   Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate[J]. Ultrasonics sonochemistry, 2022, 83: 105935-105935. (SCI 中科院1区，ESI高被引，IF：9.336通讯作者)

17.   pH-Dependent Binding Behavior of the alpha-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk[J]. Journal of Agricultural and Food Chemistry, 2022, 70(10): 3252-3262. (SCI 中科院1区，IF：5.895通讯作者)

18.   Insight into binding behavior, structure, and foam properties of alpha-lactalbumin/glycyrrhizic acid complex in an acidic environment[J]. Food Hydrocolloids, 2022, 125. (SCI 中科院1区， IF：11.504通讯作者)

19.   Characterization of the binding behavior, structure and foaming properties of bovine alpha-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches[J]. Food Hydrocolloids, 2022, 124. (SCI 中科院1区，IF：11.504通讯作者)

20.   Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions[J]. Food Chemistry, 2022, 383. (SCI 中科院1区， IF：9.231通讯作者)

21.   Non-covalent interaction and digestive characteristics between alpha-lactalbumin and safflower yellow: Impacts of microwave heating temperature [J]. Lwt-Food Science and Technology, 2022, 159. (SCI 中科院1区， IF：6.056通讯作者)

22.   Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity[J]. Food Hydrocolloids, 2022, 125. (SCI 中科院1区，ESI高被引，IF：11.504通讯作者)

23.   Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber[J]. Food Hydrocolloids, 2022, 127. (SCI 中科院1区， IF：11.504一作)

24.   Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated alpha-Lactalbumin[J]. Lwt-Food Science and Technology, 2022, 157. (SCI 中科院1区， IF：6.056通讯作者)

25.   Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey[J]. Journal of Dairy Science, 2022, 105(1): 83-96. (SCI 中科院1区，IF：4.225通讯作者)

26.   Cysteine inducing formation and reshuffling of disulfide bonds in cold-extruded whey protein molecules: From structural and functional characteristics to cytotoxicity[J]. Food Chemistry, 2021, 360. (SCI 中科院1区，IF：9.231通讯作者)

27.   Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis[J]. Food Control, 2021, 129. (SCI 中科院1区，IF：6.652通讯作者)

28.   Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid-treated whey protein isolate[J]. Journal of Dairy Science, 2021, 104(10): 10628-10639. (SCI 中科院1区，IF：4.225通讯作者)

29.   Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate[J]. Lwt-Food Science and Technology, 2021, 136. (SCI 中科院1区，ESI高被引，IF：6.056通讯作者)

30.   Laccase cross-linking of sonicated alpha-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion[J]. Ultrasonics sonochemistry, 2021, 71. (SCI 中科院1区，IF：9.336通讯作者)

31.   Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking[J]. Food Hydrocolloids, 2021, 110. (SCI 中科院1区，ESI高被引，IF：11.504通讯作者)

32.   Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system[J]. Food Chemistry, 2021, 338. (SCI 中科院1区，ESI高被引，IF：9.231通讯作者)

33.   Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions[J]. Food Chemistry, 2021, 362. (SCI 中科院1区，IF：9.231通讯作者)

34.   Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis[J]. Lwt-Food Science and Technology, 2021, 136. (SCI 中科院1区，IF：6.056通讯作者)

35.   Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation[J]. Food Chemistry, 2021, 355. (SCI 中科院1区，IF：9.231通讯作者)

36.   Comparisons of characteristics, kinetics and biological activities of glycosylated alpha-lactalbumin produced by microwave and conventional heating[J]. Lwt-Food Science and Technology, 2021, 151. (SCI 中科院1区，IF：6.056一作)

37.   High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage[J]. Food Control, 2021, 127. (SCI 中科院1区，IF：6.652一作)

38.   Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked alpha-lactalbumin[J]. Food Hydrocolloids, 2021, 121. (SCI 中科院1区，IF：11.504一作)

39.   Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin[J]. Food Hydrocolloids, 2021, 116. (SCI 中科院1区，IF：11.504通讯作者)

40.   Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate[J]. Food Chemistry, 2020, 309. (SCI 中科院1区，IF：9.231通讯作者)

41.   Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment[J]. Journal of Food Engineering, 2020, 282. (SCI 中科院1区，IF：6.203通讯作者)

42.   Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate[J]. Innovative Food Science & Emerging Technologies, 2020, 65. (SCI 中科院1区，IF：7.104通讯作者)

43.   Characterization and comparison of alpha-lactalbumin pre-and post-emulsion[J]. Journal of Food Engineering, 2020, 269. (SCI 中科院1区，IF：6.203通讯作者)

44.   Structure and characterization of laccase-crosslinked alpha-lactalbumin: Impacts of high pressure homogenization pretreatment[J]. Lwt-Food Science and Technology, 2020, 118. (SCI 中科院1区，IF：6.056通讯作者)

45.   Comparison of interaction between three similar chalconoids and alpha-actalbumin: Impact on structure and functionality of alpha-lactalbumin[J]. Food Research International, 2020, 131. (SCI 中科院1区，IF：6.475一作)

46.   Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways[J]. International Journal of Biological Macromolecules, 2020, 159: 1156-1164. (SCI 中科院1区，IF：8.025通讯作者)

47.   Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration[J]. Lwt-Food Science and Technology, 2020, 123. (SCI 中科院1区，IF：6.056通讯作者)

48.   Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose[J]. Lwt-Food Science and Technology, 2019, 113. (SCI 中科院1区，IF：6.056一作)

49. 《乳品高新技术》专著，主编，科学出版社，2022.4 

1. 一种低油相 Pickering 乳液凝胶的制备方法；授权专利号：202310566534X；授权日期：2024 年 03 月 14 日，中国，第一发明人

2.一种提高α-乳白蛋白发泡性能的方法，授权专利号：ZL2023101885641，授权日期：2023年10月03日，中国，第一发明人

3. 一种经多糖混合物改良的咸蛋清蛋白及制备方法与应用，授权专利号：ZL 202211621718.3，授权日期：2023年05月23日，中国，第一发明人

4. 一种负载大麻二酚介孔二氧化硅纳米颗粒及其制备方法，授权专利号：202210696889.6，授权日期：2023年05月12日，中国，第一发明人

5. 一种水溶性大麻二酚微胶囊及其制备方法，授权专利号：ZL202210778496.X，授权日期：2023年04月14日，中国，第一发明人

6.一种蛋白基发泡剂及其制备方法和应用. 授权专利号：ZL202111333075.8，授权日期：2022年5月7日，中国，第一发明人

7. 一种抗硬化高蛋白营养棒及其制备方法，授权专利号：ZL202110695746.9，授权日期：2022年1月25日，中国，第一发明人

8. 一种乳清蛋白的改性方法， 授权专利号：ZL202110527562.1， 授权日期：2022年1月18日，中国，第一发明人

9. 一种pH偏移结合超声处理提高乳清蛋白功能特性的方法，授权专利号：ZL202010892239X，授权日期：2021年12月10日，中国，第一发明人

10. 一种糖基化蛋白水解物运载的共轭亚油酸水包油乳液的制备方法，授权专利号：ZL202011121723.9，授权日期：2021年10月8日，中国，第一发明人

11. A detection method for lactoperoxidase in raw milk adopting test paper, 专利授权号：2020103767，澳大利亚，授权日期：2021年1月27日，第一发明人

12. 一种新型b-胡萝卜素微胶囊的制备方法，专利授权号：201610243070.9，授权日期：2019-9-17，中国，第一发明人

1.黑龙江省新世纪人才；

2. 东农杰出学者；

3. 东农学术骨干；

4. 黑龙江省科学技术奖一等奖1项；

5. 黑龙江省高校科学技术奖一等奖1项；

6. 哈尔滨科技进步二等奖1项。