2022年东北农业大学人才引进项目，在研，主持

2022年度“新时代龙江优秀硕士、博士学位论文”资助项目，在研，主持

国家自然基金项目，在研，参与

国家重点研发计划课题，在研，参与

黑龙江省“百千万”工程科技重大专项课题，在研，参与

2023-2024年度中国豆制品行业科技创新一等奖

以第一作者/通讯作者发表论文16篇，其中EI文章1篇，SCI文章10篇，中科院一区TOP期刊10篇，代表性论文如下：

1. Wang, Y., Yang, X., & Li, L. (2024). Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate. Carbohydrate Polymers, 121748.

2. Han, C., Yang, X., & Li, L. (2023). Physicochemical properties and microstructure of soybean protein isolate-vegetable oil complex gels induced by lactic acid bacteria: Effects of vegetable oil types and concentrations. Food Hydrocolloids, 145, 109109.

3.  Huo, C., Yang, X., & Li, L. (2023). Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion. Food Chemistry: X, 17, 100578.

4. Yang, X., Ren, Y., & Li, L. (2022). The relationship between charge intensity and bioactivities/processing characteristics of exopolysaccharides from lactic acid bacteria. LWT, 153, 112345.

5. Yang, X., Ren, Y., Liu, H., Huo, C., & Li, L. (2021). Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. International Journal of Biological Macromolecules, 185, 462-470.

6. Yang, X., Ke, C., & Li, L. (2021). Physicochemical, rheological and digestive characteristics of soy protein isolate gel induced by lactic acid bacteria. Journal of Food Engineering, 292, 110243.