| 课程编号 | 课程名称 | 课程级别 | 学时 |
| 310316 | 食源性蛋白质加工新技术 | 专硕选修 | 32 |
| 210340 | 食源蛋白质科学与技术 | 学硕选修 | 32 |
| 210209 | 功能性食品专论 | 学硕选修 | 32 |
国家自然科学基金青年基金项目1项；
国家科技支撑计划项目（子课题）1项；
国家重点研发计划项目（子课题）2项；
“东农学者计划”项目；
黑龙江省博士后面上项目1项。
黑龙江省教育厅科学技术研究项目1项。
黑龙江省农业农村厅，黑龙江省科学技术奖授奖项目：科技进步奖（二等奖）。
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage[J].Food Chemistry,2024(438):137965-137975.
Combined analysis of the metabolome and transcriptome provides insight into seed oil accumulation in soybean[J].Biotechnology for Biofuels and Bioproducts, 2023, 16:70-83.
CONSTANS-LIKE 1a positively regulates salt and drought tolerance in soybean[J], Plant Physiology，2022,191(4):2427-2446.
Preparation and characterization of curcumin/β-cyclodextrin nanoparticles by nanoprecipitation to improve the stability and bioavailability of curcumin[J]:LWT，2022（171）:114149-114160.
Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application[J].Food Hydrocolloids,2022,133.
Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate[J]. Food Chemistry,2023,134032.
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation[J].Food Biophysics, 2022, 17(2):260-272.
Preparation,characterization and application of SPI-based blend film with antioxidant activity[J].Food Packaging and Shelf Life,2021,27.
Genetic dissection of 2-heptenal content in soybean (Glycine max) seed through genome-wide association study[J]. Crop and Pasture Science, 2020, 71:884-893.
Properties of soy protein isolate/nano‐silica films and their applications in the preservation of Flammulina velutipes[J]. Journal of Food Processing and Preservation,2019,43(11).
Genome-wide association analysis of 1-octen-3-ol content related to soymilk off-flavor in soybean seed[J]. Crop & Pasture Science, 2019, 70, 133–139.
Properties of soy protein isolate/nano-silica bilayer films during storage[J].Journal of Food Process Engineering, 2018, 42(3):e12984.
Genetic dissection of hexanol content in soybean seed through genome-wide association analysis[J]. Journal of Integrative Agriculture, 2019,18(7):2-9.
大豆自然老化时间对豆浆理化特性及风味品质的影响[J].食品科学,2018,39(13):61-67.
大豆分离蛋白/纳米纤维素/阿魏酸复合膜的制备及其包装性能[J].食品科学,2020,41(17):253-260.
超声辅助提高大豆蛋白纳米复合膜包装性能及其保鲜应用[J].食品科学,2020,41(19):230-237.
蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用[J].食品科学,2021,42(13):174-184.
一种以双蛋白为基质的可食性包装膜及其制备方法；
一种蛋壳膜酶解肽复合大豆蛋白制备具有抑菌性和抗氧化性包装薄膜的方法；
一种用于水果保鲜的蛋清蛋白基缓释型抑菌涂层及其制备方法；
一种用于鸡蛋抑菌保鲜可食性涂膜液的制备方法；
一种蛋清蛋白/明胶基可食性抑菌涂层及其制备方法；
一种用于水果保鲜的蛋清蛋白基缓释型抑菌涂层及其制备方法。
东北农业大学“学术骨干”称号。