1、国家自然科学基金面上项目“肌原纤维蛋白-卡拉胶共混体系相分离行为及对热诱导凝胶形成影响机制的研究”，2022.01-2025.12，课题负责人。

2、黑龙江省自然科学基金杰出青年项目“盐离子调控肌原纤维蛋白-多糖相分离行为及影响凝胶形成的机制”，2021.07-2024.07，项目负责人。

3、黑龙江省省属本科高校中央支持地方高校改革发展资金（优秀青年人才项目）“基于相分离行为的多糖类食品胶调控肌原纤维蛋白凝胶品质机制的研究”，2020.12-2023.12，项目负责人。

4、黑龙江省基金面上项目“ 氧化多酚修饰蛋白水解物提高植物油预乳状液稳定性机制及其在低脂乳化肉糜中的应用”，2018.07-2021.07，项目负责人。

1、“氧化引发的蛋白质结构和功能特性变化及其机制研究”，2018年11月获得黑龙江省科技二等奖（自然科学类）

2、 “调理肉制品品质提升关键技术创新及应用”， 2020年12月获得黑龙江省科技二等奖（科技进步类）

3、 “北方特色肉制品品质控制及功能性肉制品创制与产业化”，2022年9月获得中国食品科学技术学会科技创新奖（技术进步奖）二等奖

(1) Dongxue Yuan, Yining Xu, Baohua Kong, Chuanai Cao, Fengxue Zhang, Xiufang Xia, Hongwei Zhang, Qian Liu*, Jinhai Zhao*. Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles. Meat Science, 2023, 196, 109044.

(2) Fengxue Zhang, Qiang Yue, Xin Li, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu*. Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein. Ultrasonics Sonochemistry, 2023, 94, 106335.

(3) Fengxue Zhang, Zhigang Sun, Xin Li, Baohua Kong, Fangda Sun, Chuanai Cao, Qian Chen, Hongwei Zhang, Qian Liu*. Ultrasound-assisted alkaline extraction of protein from Tenebrio molitor larvae: Extraction kinetics, physiochemical, and functional traits. Ultrasonics Sonochemistry, 2023, 94, 106379.

(4) Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao, Qian Liu*. In-depth insight into the mechanism of incorporation of Abelmoschus manihot gum on the enhancement of gel properties and in vitro digestibility of frankfurters. Foods, 2023, 12, 1507.

(5) Jiaxin Chen, Junjie He, Zihan Zhao, Xin Li, Jie Tang, Qian Liu*, Hui Wang*. Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Research International, 2023, 172, 113126.

(6) Sumeng Wei, Xue Liang, Baohua Kong, Chuanai Cao, Hongwei Zhang, Qian Liu*, Hui Wang*. Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan. Meat Science, 2023, 204, 109265.

(7) Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu*, Xin Li*. Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions. Food Hydrocolloids, 2023, 144, 109010.

(8) Jiaxin Chen, Xue Liang, Baohua Kong, Hui Wang, Hongwei Zhang, Jie Tang, Qian Liu*, Xin Li*. Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsion. LWT-Food Science and Technology, 2023, 184, 115055.

(9) Chuanai Cao, Zicheng Zhu, Xue Liang, Baohua Kong, Zihan Xu, Pingru Shi, Yuangang Li, Yunlong Ji, Zixuan Ren, Qian Liu*. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking. International Journal of Biological Macromolecules, 2023, 248, 125903.

(10) Xue Liang, Zihan Xu, Xin Li, Baohua Kong, Xiufang Xia, Yuhan Zhang, Qian Liu*, Liuyang Shen*. Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits. LWT-Food Science and Technology, 2023, 185, 115147.

(11) Chuanai Cao, Yining Xu, Baohua Kong, Xiufang Xia, Qian Chen, Hongwei Zhang, Qian Liu*. Effect and mechanism of κ-carrageenan on the rheological behavior, thermal and microstructural properties of myofibrillar protein sol as mediated by NaCl concentration. Food Bioscience, 2023, 55, 103035.

(12) Sumeng Wei, Xue Liang, Yining Xu, Baohua Kong, Xin Li, Hongwei Zhang, Qian Liu*, Hui Wang*. In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan. International Journal of Biological Macromolecules, 2023, 253, 126997.

(13) Xin Li, Yining Xu, Baohua Kong, Fangda Sun, Haotian Liu, Hongwei Zhang, Qian Liu*, Chuanai Cao*. In vitro gastrointestinal digestibility and peptidomic analysis of frankfurters as influenced by the different incorporation forms of κ-carrageenan. Agriculture Communications, 2023, 1, 100017.

(14) Pengyuan Sun, Xin Li, Baohua Kong, Yingao Zhu, Meihui Wang, Hui Wang*, Qian Liu*. Fabrication and characterization of microwave-assisted synthesis of carbon dots crosslinked sodium alginate hydrogel films. International Journal of Biological Macromolecules, 2023, 253, 127130.

(15) Yangyang Feng, Xue Liang, Jingming Zhang, Baohua Kong, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu*, Yimin Zhang*. Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters. Food Hydrocolloids, 2024, 146, 109265.

(16) Yangyang Feng, Xue Liang, Jingming Zhang, Pingru Shi, Chuanai Cao, Hongwei Zhang, Qian Liu*, Baohua Kong*. Underlying mechanisms and combined effects of transglutaminase and κ-carrageenan on the quality profiles and in vitro digestibility of frankfurters. Food Hydrocolloids, 2024, 147, 109344.

(17) Shiwen Lin, Xue Liang, Jingming Zhang, Baohua Kong, Fangda Sun, Chuanai Cao, Hongwei Zhang, Qian Liu*. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behaviour of myofibrillar protein: An underlying mechanisms study. International Journal of Biological Macromolecules, 2024, 257, 128569.

(18) Chuanai Cao, Xue Liang, Yining Xu, Baohua Kong, Fangda Sun, Haotian Liu, Hongwei Zhang, Qian Liu*, Hao Wang*. Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein. International Journal of Biological Macromolecules, 2024, 257, 128659.

(19) Fengxue Zhang, Xin Li, Xue Liang, Baohua Kong, Fangda Sun, Chuanai Cao, Hansheng Gong, Hongwei Zhang, Qian Liu*. Feasibility of Tenebrio molitor larvae protein to partially replace lean meat in the processing of hybrid frankfurters: Perspectives on quality profiles and in vitro digestibility. Food Research International, 2024, 176, 113846.

(20) Yining Xu, Xue Liang, Baohua Kong, Fangda Sun, Xiufang Xia, Hongwei Zhang, Qian Liu*, Chuanai Cao*. Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition. Food Research International, 2024, 181, 114115.

(21) Shiwen Lin, Xue Liang, Zihan Zhao, Baohua Kong, Chuanai Cao, Qian Chen, Haotian Liu, Qian Liu*. Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel. Food Research International, 2024, 182, 114177.

(22) Yangyang Feng, Xue Liang, Zihan Zhao, Baohua Kong, Xiufang Xia, Chuanai Cao, Hongwei Zhang, Qian Liu*, Fangda Sun*. Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan. Food Hydrocolloids, 2024, 152, 109964.

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1、农业农村部神农青年英才

2、黑龙江省杰出青年基金获得者

3、龙江学者青年学者

4、黑龙江省青年科技奖

5、哈尔滨市青年科技奖