1.国家“科技助力经济2020”重点专项课题，新型智能奶酪和乳清加工成套设备及高效利用关键技术的研发，2020/07-2021/06，主持

2.黑龙江省重点研发计划项目，高值乳品生物加工和品质提升技术研发及应用，2022/12-2025/12，主持

3.2020年黑龙江省百千万工程重大专项课题，乳制品关键配料及功能性配方产品研制与产业化，2020/10-2023/10，主持

4.2019年黑龙江省百千万工程重大专项课题，中国母乳功能成分解析及牛乳基婴幼儿奶粉研制及产业化，2019/12-2022/12，主持

5.黑龙江省应用技术研究与开发计划重大项目课题，母乳中甘油三酯种类及其含量研究及系列婴幼儿奶粉的开发，2016/12-2018/12，主持

6.国家“十四五”重点研发计划子课题，改善骨骼健康的功能组分互作机制解析与协同增效技术，2023/12-2027/11，主持

7.国家乳业技术创新中心重点项目课题，特色奶酪技术研究及中试示范，2021/9-2023/12，主持

8.国家乳业技术创新中心开放性课题，基于母乳脂肪球膜对脂肪球再构建及其对婴儿脂质代谢影响机制研究，2022/08-2024/08，主持

9.黑龙江省高校协同创新成果项目，高端脂肪母乳化婴幼儿配方乳粉的创制，2022/12-2026/12，主持

10.中国食品科学技术学会食品科技基金雅培食品营养与安全专项科研基金，母乳MFGM脂质分析及母乳脂质体生理代谢功能的研究，2020.10-2022.10，主持

1.《高端婴配乳粉核心配料关键技术创新及应用》，中国食品科学技术学会科技创新奖（技术进步），2022年，排名第一

2.《高端婴幼儿配方乳粉关键技术创新与产业化应用》，获得黑龙江省高校科学技术成果一等奖，2021年，排名第一

3.《系列乳粉基料及高端乳粉加工关键技术及开发》，获得黑龙江省高校科技奖二等奖，2019年，排名第一

1.Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids，Food Hydrocolloids，2024, 150 109736 （1区，IF=11.504），通讯作者

2.Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsion, Food Hydrocolloids,2024,146,109187（1区，IF=11.504），通讯作者

3.Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion，Food Hydrocolloids，2023, 134, 108003（1区，IF=11.504），通讯作者

4.Comparative analysis of interfacial composition and structure of fat globules in human milk and infant formulas，Food Hydrocolloids，2022, 124, 107290（1区，IF=11.504），第一作者

5.Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions，Ultrasonics Sonochemistry，2022, 82, 105881（1区，IF= 9.336），通讯作者

6.Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions, Ultrasonics Sonochemistry, 2024, 103, 106799（1区，IF= 9.336），通讯作者

7.Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS. Food Chemistry, 2020, 310, 125865（1区，IF= 8.8），通讯作者

8.Development, characterization, and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gel, International Journal of Biological Macromolecules,2023,225:454-466 JAN 15 2023（1区，IF= 8.2），通讯作者

9.New insights into the bioactive polysaccharides, proteins, and triterpenoids isolated from Bitter melon (Momordica charancia) and their relevance for nutraceutical and food application: A review. International Journal of Biological Macromolecules, 2023,231,123173. MAR 15 2023（1区，IF= 8.2），通讯作者

10.Novel trends and challenges in fat modification of next-generation infant formula: Considering the structure of milk fat globules to improve lipid digestion and metabolism of infants，Food Research International, 2023, 174, 113574（1区，IF=8.1），通讯作者

11.The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules，Food Research International，2023,168,112769（1区，IF= 8.1），第一作者

12.Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule，Food Research International，2023,163, 112181（1区，IF= 8.1），通讯作者

13.Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS，Food Research International，2022,161, 111872（1区，IF= 8.1），通讯作者

14.Potato protein: An emerging source of high quality and allergy free protein and its possible future based products. Food Research International, 2021, 148, 110583 （1区，IF= 8.1），通讯作者

15.Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion. Food Research International, 2023,165,112553 MAR 2023（1区，IF= 8.1），通讯作者

16.Formulation, invitro digestive study, and comparative fatty acid analysis of walnut oil-based infant formula, with human milk, animal milk, and commercial infant formula. Innovative Food Science and Emerging Technologies, 2023,84,103279 MAR 2023（1区，IF= 6.6），通讯作者

17.Simulated in vitro infant gastrointestinal digestion of infant formulas containing different fat sources and human milk: Differences in lipid profiling and free fatty acid release. Journal of Agricultural and Food Chemistry, 2021, 69(24):6799-6809（1区，IF= 6.1），第一作者

18.Effect of particle size and interface composition on the lipid digestion of droplets covered with membrane phospholipids. Journal of Agricultural and Food Chemistry, 2021, 69(1): 159-169（1区，IF= 6.1），第一作者

19.Comparative lipidomics analysis of human milk and different fat source infant formulas by using UHPLC-Q-TOF-MS. Journal of Agricultural and Food Chemistry, 2021, 69(3):1146–1155（1区，IF= 6.1），通讯作者

20.Comparative analysis of lipid digestion characteristics in human, bovine and caprine milk based on simulated in vitro infant gastrointestinal digestion. Journal of Agricultural and Food Chemistry, 2021, 69, 10104-10113（1区，IF= 6.1），第一作者

21.Stabilization of human milk fat analog emulsions using milk fat globule membrane material–coated lipid droplets: Structural and physical properties，LWT-Food Science and Technology，2023,171,114154（1区，IF= 6.056），通讯作者

22.Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication, LWT-Food Science and Technology, 2021, 148, 111747（1区，IF= 6.056），通讯作者

23.Characterization and anti-hyper-lipidemic effect of micro encapsulated phytosterol enriched cheddar cheese. LWT-Food Science and Technology, 2020, 123, 110114（1区，IF= 6.056），通讯作者

24.Identification of antioxidant peptides from Cheddar cheese made with Lactobacillus helveticus. LWT-Food Science and Technology, 2021, 141(2):110866（1区，IF= 6.056），通讯作者

25.Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics. LWT-Food Science and Technology, 2021, 145, 111295. （1区，IF= 6.056），通讯作者

26.Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions. LWT-Food Science and Technology,2022,168,113891OCT 1 2022（1区，IF= 6.056），通讯作者

27.Enhancing the physicastability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin，Food Bioscience，2024,58,103676. （1区，IF=5.2），通讯作者

28.Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose, LWT-Food Science and Technology, 2019, 109:130-136，通讯作者

29.A comparative analysis of lipid digestion in human milk and infant formulas based on simulated in vitro infant gastrointestinal digestion. Foods, 2022, 11, 200，通讯作者

30.The peptide fractions of Cheddar cheese made with Lactobacillus helveticus 1.0612 play protective effects in H2O2 induced oxidative damaged Caco-2 cells models. Foods, 2023,12(14)2790，通讯作者

31.Covalent conjugation of whey protein isolate hydrolysates and galactose through Maillard reaction to improve the functional properties and antioxidant activity. International Dairy Journal, 2020, 102, 104584，通讯作者

32.The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening. International Dairy Journal, 2021, 115:104947，通讯作者

33.Interfacial compositions of fat globules modulate structural characteristics and lipolysis of its model emulsions during in-vitro digestion. Journal of the Science of Food and Agricultural,2023,103(9):4668-4675，通讯作者

34.Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: A simulated in vitro infant digestion study, Journal of the Science of Food and Agriculture，2024，通讯作者

35.Decomposition of dibutyl phthalate in goat whey solution by different catalytic ozonation treatments: Performance and efficiency, Environmental Technology & Innovation, 2020, 20, 101165，通讯作者

36.主编，《新型干酪食品加工技术》（著作），科学出版社，“十三五”国家重点出版物出版规划项目，2020年

1.一种油脂脂质体及其制备方法，2023.8.11，中国，ZL201910989140.9；

2.一种模拟母乳脂肪酸的复配油脂及含有该复配油脂的婴幼儿配方羊奶粉及该奶粉的制备方法，2021.11.09，中国，ZL201811340961.1

3.一种具有益生功能的婴幼儿配方奶粉复合包及其制备方法（Complex pack of infant formula milk power with prebiotic function and preparation method thereof），2022.11.30，荷兰，2029452

4. 一种降血压牛乳配方奶粉及其制备方法（Blood pressure  lowering cow-milk formula milk powder and preparation method thereof），2021.12.3，荷兰，2029451

5.一种干酪抗氧化肽的制备方法，2021.06.01，中国，ZL201710950377.7;

6.含有植物甾醇酯微胶囊的夸克干酪及其制备方法，2021.04.13，中国，ZL201611255833.8

7. 一种高降胆固醇活性的低脂契达干酪及其制备方法，2021.04.08，中国，ZL201710950376.2

8.含有植物乳杆菌和干酪乳杆菌的抗氧化契达干酪及其制备方法，2020.11.10，中国，ZL201710012032.7

9.含有微胶囊化降胆固醇植物乳杆菌的white-brined干酪及其制备方法，2020.07.10，中国，ZL201710011747.0

1.黑龙江省第十一届教学名师，2019年9月

2.东北农业大学杰出学者JC2，2022年5月

3.黑龙江省高层次人才E类，2022年11月

4.东北农业大学教学名师，2018年8月

5.“科研先锋岗”荣誉称号，2012年7月

6.东北农业大学三育人先进个人，2006年9月