1.     “十四五” 国家重点研发计划子课题: 高稳定乳剂特定全营养配方食品制备关键技术研究及产业示范.(2022YFF1100603-03)2022.12-2026.12

2.     黑龙江省自然科学优秀青年基金项目: 蛋白复配体系对植物肉纤维组织化和风味保留的协同增效机制解析.(YQ2022C021)2022.07-2025.07

3.     黑龙江省重点研发计划项目子课题: 大豆降糖肽加工关键技术研究及产业化应用.(GY2021ZB0204)2021.09-2023.08

4.     山东省重点研发计划（重大科技创新工程）项目子课题: 大豆蛋白加工关键技术研发及新产品创制.(2022CXGC010603)2021.10-2024.10

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2.      大豆蛋白基食品制造与品质提升关键技术创新与应用——中国商业联合会科学技术奖一等奖(2021)

3.      大豆蛋白高效增值制造关键技术创新与应用——山东省科技进步奖二等奖(2021)

4.      植物蛋白肉风味提升关键技术及应用——中国发明协会发明创业奖二等奖(2020)

5.      大豆蛋白增值化生产与绿色减废关键技术创新与应用——中国粮油学会科学技术奖三等奖(2020)

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9.      Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates.《Ultrasonics Sonochemistry》.2022,87:106046.中科院一区TOP SCI论文 通讯作者

10.   The temporal evolution mechanism of structure and function of oxidized soy protein aggregates.《Food Chemistry: X》.2022,15:100382.中科院一区TOP SCI论文 通讯作者

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1.      一种利于大豆蛋白吸收的营养粉及其制备方法(授权发明专利；ZL202211304436.0）

1.        黑龙江省三区人才

2.        中科协科技智库青年人才