Effects of sequential enzymolysis and glycosylation on the structural properties and antioxidant activity of soybean protein isolate. Antioxidants, 2023, 12, 430.
2. Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chemistry, 2022, 386, 132810.
3. Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels. Food Chemistry, 2022, 384, 132556.
4. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends in Food Science & Technology, 2021, 109, 169-196.
5. Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd. Food Hydrocolloids, 2021, 111, 106383.
6. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chemistry, 2021, 344, 128569.
7. Field pea protein isolate-chitosan complex coacervates: Formation and characterization. Carbohydrate Polymers, 2020, 250, 116925.
8. Use of ethanol extract of Chuanminshen Violaceum to inhibit the deterioration of frying oil. Industrial Crops and Products, 2020,155, 112808.
9. Protein glycosylation: A promising way to modify the functional properties and extend the application in food system. Critical Reviews in Food Science and Nutrition, 2019, 59(15): 2506-2533.
10. Fabrication of whole soybean curd using three soymilk preparation techniques. LWT - Food Science and Technology, 2019, 104: 91-99.
11. Discrimination of Chuanminshen violaceum Sheh et Shen from different regions based on fatty acid profiles of roots and leaves. Food Quality and Safety, 2020, 4(2): 91-100.
12. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chemistry, 2018, 243: 151-161.
13. Research progress in tofu processing: From raw materials to processing conditions. Critical Reviews in Food Science and Nutrition, 2018, 58(9): 1448-1467.
14. Application of matrix-assisted laser desorption ionization time-of-flight mass spectrometry for the analysis of compounds in deep-fat frying oil. Food Analytical Methods, 2016, 9(8): 2352-2363.
15. Monitoring of changes in composition of soybean oil during deep-fat frying with different food types. Journal of the American Oil Chemists' Society, 2016, 93(1): 69-81.（2015年IF：1.541）
16. The changes in the volatile aldehydes formed during the deep-fat frying process. Journal of Food Science and Technology, 2015, 52(12): 7683-7696.
17. Application of chromatographic techniques in the detection and identification of constituents formed during food frying: A review. Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5): 601-633.
18. Monitoring of thermal behavior and decomposition products of soybean oil. An application of synchronous thermal analyzer coupled with Fourier transform infrared spectrometry and quadrupole mass spectrometry. Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 19-29.
19. Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance. Food and Bioprocess Technology, 2013, 6(9): 2562-2570.
20. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chemistry and Physics of Lipids, 2012, 165(6): 662-681.
21. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy. Food Chemistry, 2012, 132(3): 1607-1613.
通讯作者：
22. Astaxanthin encapsulation in soybean protein isolate/sodium alginate complexes-stabilized nanoemulsions: Antioxidant activities, environmental stability, and in vitro digestibility, Journal of the Science of Food and Agriculture, 2023, 104(3)：1539-1552.
23. Structure and stability characterization of pea protein isolate-xylan conjugate-stabilized nanoemulsions prepared using ultrasound homogenization. Ultrasonics Sonochemistry, 2022, 90, 106195.
24. Preparation and stability characterization of soybean protein isolatesodium alginate complexes-based nanoemulsions. LWT - Food Science and Technology, 2022, 154, 112607.
25. Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products. Food Chemistry, 2021, 360, 129991.
26. Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu. LWT - Food Science and Technology, 2021, 139, 110588.
27. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu. Journal of Food Science and Technology, 2021, 58: 520-531.
28. Quality assessment of frying oil using short-chain fatty acid profile and infrared spectrum coupled with partial least squares. Journal of Food Measurement and Characterization, 2020, 14: 2289-2299.
29. Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles. Food Quality and Safety, 2020, 4(1): 41-50. 2020.03
30. Effect of soybean soluble polysaccharide on the formation of glucono-δ-lactone-induced soybean protein isolate gel. Polymers, 2019, 11(12): 1997.
31. High-speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers. LWT - Food Science and Technology, 2019, 116, 108505.
32. Incorporation of high-speed shearing in the fabrication of whole soybean curd: effects on aggregation behaviors and microstructures. Food and Bioprocess Technology, 2020, 13: 611-624.
33. Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models. Journal of Food Science and Technology, 2019, 56(9): 4233-4241.
34. Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology, 2019, 56(1): 233-244.
35. Spoilage bacteria identification and food safety risk assessment of whole soybean curd. Indian journal of Microbiology, 2019, 59: 250-253.
36. 响应面优化豌豆分离蛋白-木聚糖轭合物的制备及结构功能研究. 中国粮油学报, 2023, 38(2): 118-125.
37. 石榴皮醇提物对薯条深度油炸过程中煎炸油氧化稳定性及丙烯酰胺含量的影响. 食品科学, 2022, 43(16): 122-128.
38. 食物油炸过程中丙烯酰胺和杂环胺的形成及控制方法研究进展. 食品科学, 2021, 42(21): 338-346.
39. 大豆分离蛋白-大豆低聚糖糖基化产物溶解性和乳化性分析. 食品与发酵工业, 2020, 46(1): 118-124.
40. 不同复合凝固剂全豆豆腐营养品质分析. 大豆科学, 2020, 39(1): 138-145.
【授权专利】
发明专利：
1. 全豆填充豆腐的制备方法. ZL 201610530429.0. 授权日2020.01.14
2. 一种方便干锅的制作工艺及其方便干锅的包装袋设计. ZL 201510623765.5. 授权日2018.08.28
【会议交流】
1. 2023年12月，北京，2023年中国农业工程学会农产品加工及贮藏工程分会学术年会，作专题报告“蛋白质糖基化改性及在食品加工中的应用”
2. 2023年12月，海南海口，2023第四届美国油脂化学家协会中国分会年会，作专题报告“Curcumin-loaded soybean protein isolate-dextran conjugate nanogels: Preparation, characterization, and fortification in orange juice beverage”
3. 2023年8月，北京，第七届医药与食品中的植物化学物质学术研讨会，作大会报告“Curcumin-loaded soybean protein isolate-dextran conjugate nanogels: Preparation, characterization, and fortification in orange juice beverage”
4. 2023年9月，四川成都，2023农产品贮藏加工科技交流大会，作专题报告“蛋白质糖基化改性及在食品加工中的应用”
5. 2023年2月，四川成都，教育部高等学校食品科学与工程类专业教学指导委员会2022年第二次会议暨教学研讨会，作大会报告“食品科学与工程类专业学生项目式人才培养与成效”
6. 2022年8月，山东青岛，2022年中国农业工程学会农产品加工及贮藏工程分会学术年会，作专题报告发言“大豆分离蛋白/海藻酸钠复合物纳米乳液制备及负载虾青素的研究”
7. 2022年8月，浙江杭州，第六届医药与食品中的植物化学物质学术研讨会，作大会报告发言“Soybean protein isolate/sodium alginate complexes-stabilized nanoemulsions: Preparation and application in astaxanthin encapsulation”
8. 2021年10月，湖南邵阳，首届中国豆制品加工技术创新发展高峰论坛，作大会报告发言“全豆豆腐加工及货架期预测研究”
9. 2021年10月，江西南昌，2021中国食品营养与健康暨功能食品创新大会，作专题报告发言“豌豆分离蛋白/壳聚糖复合凝聚物的制备与表征：壳聚糖和氯化钠的影响”
10. 2021年9月，黑龙江大庆，中国农业工程学会农产品加工及贮藏工程分会2021年学术年会，作专题报告发言“限制性酶解结合糖基化处理对大豆分离蛋白结构与加工特性的影响”
11. 2020年12月，浙江宁波，中国农业工程学会农产品加工及贮藏工程分会2020年学术年会，作专题报告发言“豌豆分离蛋白/壳聚糖复合凝聚物的制备与表征：壳聚糖分子量和氯化钠浓度的影响”
12. 2020年11月，河南郑州，2020中国粮食营养与安全科技大会，作专题报告发言“高速剪切处理在葡萄糖酸-δ-内酯全豆豆腐制备中的应用”
13. 2019年5月，福建福州，第28届全国大豆科研生产研讨会，作专题报告发言“套作大豆全豆豆腐加工适用性研究”
14. 2018年11月，广东广州，中国农业工程学会农产品加工及贮藏工程分会学术年会，作专题报告发言“油脂煎炸过程理化变化及川明参醇提物在煎炸油品质提升中的应用”
【行业学术学会会员情况】
中国食品科学技术学会高级会员
中国农业工程学会会员
中国粮油学会油脂分会会员
美国食品科学技术学会（IFT）会员
【指导硕士研究生】
2023级：高娥、肖孟珩、王艺颖
2022级：李燕涛、王法、李顺发、李珊、孙一熙
2021级：葛钰鸿、向显荣、Junaid Abid（留学生）
2020级：赵丹、陈兰、黄玲（合作指导）
2019级：周洋莹、戚岱莎、岳文婷、何媛（合作指导）
2018级：李琳（大连工业大学读博）、孙鑫、田峻瑞、刘雯（澳门大学读博，合作指导）
2017级：王宸之（四川大学读博）、兰秋雨（意大利博洛尼亚大学公派读博）、李美丽
2016级：万重
2015级：陈杰（合作指导）
