1.主持国家自然科学基金青年基金项目，2025-2027.
2.主持 2023 年度“新时代龙江优秀硕士、博士学位论文”资助项目，2024-2026.

1.黑龙江省科学技术奖，一等进步奖 油料功能脂质高值化利用关键技术研究及示范 第八

1.Non-covalent interaction between soybean protein isolate and naringenin: Focused on binding mechanism, interface behavior, and functional properties, Food Hydrocolloids, 2024,(SCI, 1区, IF=10.7), 通讯作者

2.Oil-in-water and oleogel-in-water emulsion encapsulate with hemp seed oil containing Δ9-tetrahydrocannabinol and cannabinol: Stability, degradation and in vitro simulation characteristics，Food Chemistry, 2024, (SCI, 1区, IF=8.8), 通讯作者

3.Ultrasonic-ethanol pretreatment assisted aqueous enzymatic extraction of hemp seed oil with low Δ9-THC，Ultrasonics Sonochemistry，2024, (SCI, 1区, IF=8.4), 通讯作者

4.Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability,Ultrasonics Sonochemistry，2023, (SCI, 1区, IF=8.4), 通讯作者

5.Theoretical exploration and experimental regulation of the degradation of Δ9-tetrahydrocannabinol in hemp seed oil by density functional theory，Food Research International,2023, (SCI, 1区, IF=8.1), 第一作者

6.Interfacial adsorption properties, rheological properties and oxidation kinetics of oleogel-in-water emulsion stabilized by hemp seed protein, Food Hydrocolloids, 2023, (SCI, 1区, IF=10.7), 第一作者

7.Study of soybean protein isolate-tannic acid non-covalent complexes by multi-spectroscopic analysis, molecular docking, and interfacial adsorption kinetics, Food Hydrocolloids, 2023, (SCI, 1区, IF=10.7), 第一作者

8.Construction of hemp seed protein isolate-phosphatidylcholine stablized oleogel-in-water gel system and its effect on structural properties and oxidation stabilit, Food Chemistry, 2023, (SCI, 1区, IF=8.8), 第一作者

9.Catalyst activation by cold plasma technology and its effect on isomerization of safflower seed oil, Innovative Food Science and Emerging Technologies, 2022, (SCI, 1区, IF=6.6), 第一作者

10.Effect of electrochemical treatment on the formation and characteristics of induced soybean milk gel, Journal of Food Engineering, 2022, (SCI, 1区, IF=5.5), 第一作者

11.Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion, Ultrasonics Sonochemistry, 2022, (SCI, 1区, IF=8.4), 第一作者

12.Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A₁, LWT, 2021 (SCI, 1区, IF=6.0), 第一作者

13.Construction of an enzyme-Pickering emulsion catalytic system and its application in the interfacial catalytic reaction of rice bran oil deacidification, LWT, 2021, (SCI, 1区, IF=6.0), 第一作者

14.Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models, Ultrasonics Sonochemistry, 2021, (SCI, 1区, IF=8.4), 第一作者

15.Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex, Ultrasonics Sonochemistry, 2021, (SCI, 1区, IF=8.4), 第一作者

1.实用新型 一种利用原位在线监测技术体系调控大豆分离蛋白品质的装置 第一