| 课程编号 | 课程名称 | 课程级别 | 学时 |
| 310206 | 食品流变学与品质分析 | 必修课 | 32 |
| 310320 | 天然产物化学 | 选修课 | 32 |
| 110214 | 生物大分子制备技术 | 必修课 | 24 |
近五年以第一作者或通讯作者发表高水平SCI论文30余篇，代表作如下：
1.Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties.
2.The impact of caseinate oligochitosan-glycation by transglutaminase on amino acid compositions and immune-promoting activity in BALB/c mice of the tryptic caseinate hydrolysate.
3.Transglutaminase-mediated caseinate oligochitosan. glycation enhances the effect of caseinate hydrolysate to ameliorate the LPS-induced damage on the intestinal barrier function in IEC-6 cells.
4.Red beetroot. betalains: Perspectives on extraction, processing, and potential health benefits. Journal of Agricultural and Food Chemistry, 2020, 68: 11595-11611.
5.Chemical features of the oligochitosan-glycated caseinate digest and its enhanced protection on barrier function of the acrylamide-injured IEC-6 cells.