近年发表SCI论文代表作：
「1」Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.Journal of Agricultural and Food Chemistry,2023
「2」The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability.Frontiers in Nutrition,2022
「3」Selective fermentation of Lactobacillus and Streptococcus: Effects of Chinese fermented glutinous rice on the growth promotion of potential probiotics.Journal of Food Quality,2021
「4」Neuroprotective effects of Chinese rice wine fermented with Fu brick tea on H2O2‐induced PC12 cells.The FASEB Journal,2021
「5」Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions.Food Chemistry,2020
「6」Increased phenolic content and enhanced antioxidant activity in fermented glutinous rice supplemented with Fu brick tea.Molecules,2019
「7」On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system.Food Chemistry,2019
近年专利代表成果：
「1」一种亚麻籽多糖-海藻酸钠复合可食膜及其制备方法
「2」一款具有抗氧化活性的葛根黄精复合固体饮料的研发
「3」一种基于三角帆蚌副产物和黄酒糟的调味汁及其制备