第一/通讯作者发表论文（限10篇）
1.Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides. Food Microbiology, 2026, 140, 105165.
2.Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions. Food Research International, 2026, 243, 120265.
3.Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality. Food Bioscience, 2026, 84, 109866.
4.Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: A review. Critical Review in Food Science and Nutrition, 2025, 65(20):3947-3965.
5.Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose. Food chemistry X, 2025, 25, 102245.
6.Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages. Food Chemistry, 2025, 493, 146025.
7.Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor. Trends in Food Science & Technology, 2025, 164, 105240.
8.Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chemistry, 2024, 453, 139664.
9.Combination of ultrasound treatment and starter culture for improving the quality of beef jerky. Meat Science, 2023, 204, 109240.
10.发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展. 食品科学, 2024, 45(22), 322-328.
