[1] Secretion of Bacillus amyloliquefaciens gamma-glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of L-Theanine. Journal of Agricultural and Food Chemistry, 2019, 67: 14129-14136 （通讯作者）
[2] The Secretion of Streptomyces monbaraensis Transglutaminase from Lactococcus lactis and immobilization on porous magnetic nanoparticles. Frontiers in Microbiology, 2019, 10:1-13 （通讯作者）
[3] Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 2019, 12(2): 220-227 （通讯作者）
[4] Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis. Applied Microbiology and Biotechnology, 2018, 102(13): 5533–5543 （通讯作者）
[5] Effect of partial hydrolysis with papain on the characteristics of transglutaminase-crosslinked Tofu gel. Journal of Food Science, 2018, 83(12): 3092-3098 （通讯作者）
[6] Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis. Bioscience, Biotechnology, and Biochemistry, 2018, 82(1):106-109 （通讯作者）
[7] Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chemistry, 2017(214): 393-399 （ESI高被引论文，通讯作者）
[8] Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT- Food Science and Technology, 2017(85): 58-65（通讯作者）
[9] Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food Hydrocolloids, 2017(63): 35-42
[10] Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. Journal of The Science of Food and Agriculture, 2017(97): 5131-5138 （通讯作者）
[11] Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Ultrasonics Sonochemistry, 2017(39): 137-143 （通讯作者）
[12] Gelation properties of transglutaminase-induced soy protein isolate and wheat gluten mixture with ultrahigh pressure pretreatment. Food and Bioprocess Technology, 2017, 10(5): 866-874 （通讯作者）
[13] Effect of calcium stearyl lactylate on physicochemical properties of texturized wheat gluten. Food Science and Technology Research, 2017, 23(2): 203-211 （通讯作者）
[14] Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. Journal of the Science of Food and Agriculture, 2017, 97: 868-874 （通讯作者）
[15] Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. Ultrasonics Sonochemistry, 2016(31): 590-597 （通讯作者）
[16] Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure. Food Chemistry, 2016(197): 168-174 （通讯作者）
[17] Effect of modified wheat gluten on boiling resistance capacity of pork meatballs. Journal of Food Science, 2016,81(2): E430-E437（通讯作者）
[18] Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures. Journal of the Science of Food and Agriculture, 2016, 96: 3559-3566（通讯作者）
[19] Influence of altered NADH metabolic pathway on the respiratory-deficient mutant of Rhizopus oryzae and its L-lactate production. Applied Biochemistry and Biotechnology, 2015, 176(7): 2053-2064 （通讯作者）
[20] Metabolic control analysis of L-lactate synthesis pathway in Rhizopus oryzae As 3.2686. Bioprocess and Biosystems Engineering, 2015, 38(11): 2189-2199（通讯作者）
