| 课程编号 | 课程名称 | 课程级别 | 学时 |
| 107108 | 工学类博士研究生论文写作 | 博士 | 16 |
| 207110 | 工学类硕士研究生论文写作 | 硕士 | 16 |
1. 黑龙江省教育厅省属高校基本科研业务费项目“微波干燥对萌芽谷物淀粉结构、蒸煮品质及3D打印性能的影响机理研究”( 2023-KYYWF-1165)，2023.12-2026.12，主持
2.中国博士后基金面上项目“微波干燥不均匀性影响下发芽糙米中γ-氨基丁酸的降解机理”(2022MD713725)，2022.06-2024.06，主持
3.黑龙江省博士后基金面上项目“超声强化微波干燥萌芽谷物的品质形成机理”(LBH-Z21041)，2021.12-2024.12，主持
4.东北农业大学人才引进科研项目“萌芽谷物微波干后碾磨制粉品质评价及 3D 打印研究”，2023.01-2025.12，主持
1. Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice. International Journal of Biological Macromolecules, 2024, 282, 137153.（SCI一区TOP、共同通讯）
2. Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying. LWT, 2024, 205, 116477.（SCI一区TOP、共同通讯）
3. Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits. LWT, 2023, 185, 115147.（SCI一区TOP、共同通讯）
4. Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks. Meat Science, 2024, 216, 109555.（SCI一区TOP、共同通讯）
5. Analysis of heating uniformity considering microwave transmission in stacked bulk of granular materials on a turntable in microwave ovens. Journal of Food Engineering, 2022, 319, 110903.（SCI一区TOP、第一作者）
6. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. Innovative Food Science & Emerging Technologies, 2021, 70, 102673.（SCI一区TOP、第一作者）
7. Modelling of moving drying process and analysis of drying characteristics for germinated brown rice under continuous microwave drying. Biosystems Engineering, 2020,195, 64-88. （SCI一区TOP、第一作者）
8. Continuous microwave drying of germinated brown rice: Effects of drying conditions on fissure and color, and modelling of moisture content and stress inside kernel. Drying Technology, 2021, 39(5): 669-697. （SCI三区、第一作者）
9. Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. Journal of Food Science and Technology, 2019, 56(5): 2737-2749. （SCI三区、第一作者）
10. Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes. Journal of Food Processing and Preservation, 2022, 46(11), e17090. （SCI三区、通讯）
中科院大类SCI一区TOP期刊《Innovative Food Science & Emerging Technologies》编委、中科院二区SCI期刊《Foods》客座编辑、美国农业与生物工程师协会（ASABE）会员、中国农业工程学会/中国农业机械学会高级会员、黑龙江省机械工程学会增材制造专委会委员