近五年，主持中国博士后面上资助项目、黑龙江省博士后面上项目、新时代龙江优秀硕士、博士学位论文及东北农业大学人才引进项目等课题4项

近五年，以第一作者/通讯作者发表SCI论文15篇。部分代表性论文如下：

（1）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 concentration: Perspectives on multiple spectroscopy and molecular docking. International Journal of Biological Macromolecules, 2023, 248, 125903.

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

（3）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

（4）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.

(5) Chuanai Cao, Dongxue Yuan, Baohua Kong, Qian Chen, Junjie He, Qian Liu*.Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters . Food Hydrocolloids, 2022, 129, 107637.

(6) Chuanai Cao, Chao Wang, Dongxue Yuan, Baohua Kong, Fangda Sun, Qian Liu*. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions. International Journal of Biological Macromolecules, 2021, 183, 1459-1474.

(7) Chuanai Cao, Yangyang Feng, Baohua Kong, Fangda Sun, Le Yang, Qian Liu*. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation. International Journal of Biological Macromolecules, 2021, 172, 429-438.

(8) Chuanai Cao, Shenchi Zhao, Jiaxin Chen, Hui Wang, Qian Liu*, Baohua Kong*. Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. International Journal of Biological Macromolecules, 2020, 142, 803-810..

(9)  Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu*. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods. Meat Science, 2021, 176, 108483. 

(10)  Chuanai Cao, Dongxue Yuan, Xin Li, Baohua Kong, Qian Chen, Fangda Sun, Qian Liu*. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Science, 2022, 185, 108708.

(1) 一种木薯淀粉调控乳状液中油滴聚集制备脂肪替代物的方法（已授权国家发明专利）. 专利授权号码：ZL201910263697.4（排名第二）

(2) 一种亚麻籽胶调控乳状液中油滴聚集制备脂肪替代物的方法（已授权国家发明专利）. 专利授权号码：ZL201910263703.6（排名第二）

(3) 一种肉制品中总淀粉含量的测定方法（已授权国家发明专利）. 专利授权号码：ZL201911244999.3（排名第五）