1. 国家自然科学基金面上项目. 鼠李糖乳杆菌1.0320联合菊粉调节肠道微生态重塑肠道屏障功能的分子机制研究. 项目编号：32372343；2024年1月1日-2027年12月31日，项目主持人

2. 黑龙江省自然科学基金重点项目. 乳源功能因子调控肠道健康机制的研究. 课题号：ZD2021C007. 2021.7.1—2024.7.1, 主持人

3. “十三五”国家重点研发计划. 肠道微生态调控技术研究和营养健康食品创制及产业化. 项目号：2016YFD0400605，2016年07月至2020年12月，课题主持人

4. 国家自然科学基金面上项目.大豆油脂体氧化稳定性维持的分子机制研究. 项目编号：31871727；2019年1月1日-2022年12月31日，项目主持人

5. 黑龙江省重大项目.羊奶除膻技术研究及羊奶液态系列产品开发). 课题号：2019ZX07B02-04；2019年12月1日-2022年12月1日，课题主持人

1. 益生菌功能性挖掘和稳定化关键技术及创新. 中国发明创业奖创新奖一等奖. 2023年

2. 益生菌功能性挖掘与产业化应用. 第十五届中国商业联合会服务业科技创新奖二等奖. 2023年

3. 慢病营养健康食品创制关键集成技术及产业化. 2023年度中国商业联合会科学技术奖二等奖. 2023年

4. 益生菌稳态化调控关键技术与应用.民营贡献奖科技进步奖（二等奖）. 2023年

5. 大豆蛋白质柔性化加工理论创新与应用. 2022年度中国食品科技十大进展. 2022年

6.  大豆蛋白质结构解析与柔性化加工理论创新及应用，黑龙江省自然科学一等奖. 2020年

7.  "一平台二导师三基地四课堂"实践创新能力协同培养模式的探索与实践，第二届全国农业专业学位研究生实践教学成果特等奖. 2021年

以第一或通讯作者发表论文170余篇，其中发表SCI论文100余篇（中科院一区论文35篇，封面论文8篇，ESI高被引论文16篇，热点论文10篇）

代表性论文（近5年）：

1. Consequences of vacuum evaporation on physicochemical properties, storage stability and in vitro digestion of fermented goat milk. Food Control.（JCR=Q1，IF=6.0）

2. Comparative Analysis of Fecal Microbiota in Vegetarians and Omnivores. Nutrients, 2023.（JCR=Q2，IF=5.9）

3. Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins. Food Bioscience, 2023.（JCR=Q2，IF=5.2）

4. Protective Effect of Polyphenols, Protein, Peptides, and Polysaccharides on Alcoholic Liver Disease: A Review of Research Status and Molecular Mechanisms. Journal of Agricultural and Food Chemistry, 2023. (JCR=Q1，Cover article，IF=6.1)

5. Alleviating Effect of Lacticaseibacillus rhamnosus 1.0320 Combined with Dihydromyricetin on Acute Alcohol Exposure-Induced Hepatic Impairment: Based on Short-Chain Fatty Acids and Adenosine 5- Monophosphate-Activated Protein Kinase-Mediated Lipid Metabolism Signaling Pathway.  Journal of Agricultural and Food Chemistry, 2023. (JCR=Q1，Cover article，IF=6.1)

6. Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing. Food Chemistry. (JCR=Q1，IF=8.6)

7. Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning. Food Chemistry. (JCR=Q1，IF=8.6)

8. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chemistry, 2023. (JCR=Q1，IF=8.6)

9. Lactitol and β‐cyclodextrin alleviate the intensity of goaty flavor. Journal of the Science of Food and Agriculture, 2023. (JCR=Q2，IF=4.1)

10. Incorporation of blue honeysuckle juice into fermented goat milk: Physicochemical, sensory and antioxidant characteristics and in vitro gastrointestinal digestion. Foods, 2022. 5(JCR=Q2，IF=5.2)

11. Reproducibility and Validity of a Semi-Quantitative Food Frequency Questionnaire for Assessing Dietary Intake of Vegetarians and Omnivores in Harbin, China. Nutrients, 2022. (JCR=Q2，IF=5.9)

12. Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. Journal of Controlled Release, 2022. (JCR=Q1，IF=10.8)

13. Physicochemical properties and bioactivity of polysaccharides from Isaria cicadae Miquel with different extraction processes: Effects on gut microbiota and immune response in mice. Food & Function, 2022. (JCR=Q1，IF=6.1)

14. Soybean-oil-body-substituted low-fat ice cream with different homogenization pressure, pasteurization condition, and process sequence: physicochemical properties, texture, and storage stability. Foods, 2022. (JCR=Q2，IF=5.2)

15. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation. LWT, 2022. (JCR=Q1，IF=6)

16. Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt. Foods, 2022. (JCR=Q2，IF=5.2)

17. Physicochemical properties, stability and texture of soybean-oil-body-substituted low-fat mayonnaise: Effects of thickeners and storage temperatures. Foods, 2022. (JCR=Q2，IF=5.2)

18.  Lactobacillus plantarum combined with Galactooligosaccharides supplement: A neuroprotective regimen against neurodegeneration and memory impairment by regulating short-chain fatty acids and the c-Jun N-Terminal kinase signaling pathway in mice. Journal of Agricultural and Food Chemistry, 2022. (JCR=Q1，IF=6.1)

19. Effects of soybean oil body as a milk fat substitute on ice cream: Physicochemical, sensory and digestive properties. Foods, 2022. (JCR=Q2，IF=5.2)

20. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. LWT, 2022.(JCR=Q1，IF=6)

21. Lactobacillus paracasei 24 attenuates lipid accumulation in high-fat diet-induced obese mice by regulating the gut microbiota. Journal of Agricultural and Food Chemistry, 2022. (JCR=Q1，IF=6.1)

22. Lactobacillus plantarum 23-1 improves intestinal inflammation and barrier function through the TLR4/NF-κB signaling pathway in obese mice. Food & Function, 2022. (JCR=Q1，IF=6.1)

23. Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication. LWT, 2022. (JCR=Q1，IF=6)

24. Physical and oxidative stability of astaxanthin microcapsules prepared with liposomes. Journal of the Science of Food and Agriculture, 2022, 102(11): 4909-4917. (JCR=Q2，IF=4.1)

25. Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans. Food & Function, 2022, 13(6): 3271-3282. DOI: 10.1039/D1FO03934B(JCR=Q1，IF=6.1)

26. NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction. Journal of the Science of Food and Agriculture, 2022. (JCR=Q2，IF=4.1)

27. Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning. Food Hydrocolloids, 2022. (JCR=Q1，IF=10.9)

28. Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments. LWT. (JCR=Q1，IF=6)

29. Ziziphispinosae semen oil enhance the oxidative stability of soybean oil under frying conditions. European Journal of Lipid Science and Technology, 2021. (JCR=Q3，IF=2.7)

30. Study of the immunoregulatory effect of Lactobacillus rhamnosus 1.0320 in immunosuppressed mice. Journal of Functional Foods, 2021. (JCR=Q2，IF=5.6)

31. Screening beneficial bacteriostatic lactic acid bacteria in the intestine and studies of bacteriostatic substances. Journal of Zhejiang University Science B, 2021. (JCR=Q2，IF=5.1)

32. Lactobacillus plantarum 69-2 combined with galacto-oligosaccharides alleviates d-galactose-induced aging by regulating the AMPK/SIRT1 signaling pathway and gut microbiota in mice. Journal of Agricultural and Food Chemistry, 2021. (JCR=Q1，IF=6.1)

33. Characterisation and antioxidant activity of glycated casein hydrolysate with xylose: Impacts of zinc sulphate and cupric chloride. International Dairy Journal, 2021. (JCR=Q2，IF=3.1)

34. Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320. LWT, 2021. (JCR=Q1，IF=6)

35. Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology. Food Hydrocolloids, 2021. (JCR=Q1，IF=10.9)

1. Fermented milk containing extruded whey protein inulin complex and its preparation method. 专利号：US 11,632,965 B2，美国，第一发明人

2. 人源广谱抗菌肽及其应用.  ZL 2023 1 1077083.X，中国，第一发明人

3. 一种改性乳清蛋白及其制备方法. ZL 2023 1 0190094.2，第一发明人

4. 含有挤压乳清蛋白-菊粉的发酵乳及其制备方法. ZL202110773164.8，中国，第一发明人

5. 一种高蛋白营养棒及其制作方法. ZL202210141427.8，中国，第一发明人

6. 一种封装鼠李糖乳杆菌1.0320核-壳纤维及其制备方法与应用. ZL202210019252.3，中国，第一发明人

7. 包埋益生菌的阿拉伯胶复合纤维/微胶囊及其制备方法和应用. ZL 202210013148.3，中国，第一发明人

8. 一种改性乳清蛋白的制备方法. ZL202110656786.2，中国， 第一发明人

9. 一种银杏蛋白源ACE抑制肽组合物及其制备方法和应用. ZL202011321061.X，中国，第一发明人

10. 一种具有高抗氧化性的大豆油脂体的提取方法. ZL201410731905.6，中国，第一发明人

11. 一种基于二步酶解和酶膜反应的低致敏性乳清蛋白粉及其制备方法.ZL201510676592.3，中国，第一发明人

12. 一种高产共轭亚油酸微生物发酵剂及其制备方法. ZL201110151643.2，中国，第一发明人

2013年5月，入选黑龙江省省新世纪人才。

2019年9月，入选黑龙江省“头雁”团队骨干。

2019年11月，获“龙江学者”支持计划特聘教授。

2022年8月，黑龙江省高层次人才C类领军人才。

2023年8月，荣获第十三届发明创业奖人物奖。