第一作者或通讯作者发表论文（近5年）：
(1)Rapid detection of raw meat freshness using deep learning and colorimetric/fluorescent array. Food Chemistry, 2026,521, 149950.（JCR一区TOP，SCI收录）
(2)Variation of kokumi γ-glutamyl dipeptides during Jinhua ham processing and γ-glutamyl transpeptidase-mediated formation research: UHPLC-Q-TOF-MS analysis and sensory evaluation. Journal of Food Composition and Analysis, 2026, 151, 108924.（JCR一区TOP，SCI收录）
(3)牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用. 食品科学, 2026, 47(01), 249-257.（EI收录）
(4)Electrospinning Intelligent Food Label with Antibacterial and Indicator Properties for Prolonging Zang Scent Pork Shelf Life. Food and Bioprocess Technology, 2025, 18, 7677–7697.（JCR一区TOP，SCI收录）
(5)Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors. Food Chemistry, 2025, 463, 141455.（JCR一区TOP，SCI收录）
(6)动物源咸味增强肽的研究与应用进展. 现代食品科技, 2025, 41(08):349-358.（北大核心期刊）
(7)基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定. 食品科学, 2025, 46 (02), 108-117.（EI收录）
(8)Amelioration of Type 2 Diabetes Mellitus Using Rapeseed (Brassica napus)-Derived Peptides through Stimulating Calcium-Sensing Receptor: Effects on Glucagon-Like Peptide-1 Secretion and Hepatic Lipid Metabolism. Journal of Agricultural and Food Chemistry, 2024, 72(43), 23804–23818.（JCR一区TOP，SCI收录）
(9)Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein. Food Chemistry, 2024, 460, 140386.（JCR一区TOP，SCI收录）
(10)Chitosan and sodium alginate nanocarrier system: Controlling the release of rapeseed-derived peptides and improving their therapeutic efficiency of anti-diabetes. International Journal of Biological Macromolecules, 2024, 265, 130713.（JCR一区TOP，SCI收录）
(11)Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values, Food Hydrocolloids, 2024, 153, 109954.（JCR一区TOP，SCI收录）
(12)Magnetic biocatalytic nanoreactors based on graphene oxide with graded reduction degrees for the enzymatic synthesis of phytosterol esters, Carbon, 2024, 226, 119170.（JCR一区TOP，SCI收录）
(13)Identification and mechanism elucidation of anti-inflammatory peptides in Jinhua ham: an integrative in silico and in vitro study, Journal of Agricultural and Food Chemistry, 2023, 71(45), 17097–17111.（JCR一区TOP，SCI收录）
(14)Identification, characterization and in vitro activity of hypoglycemic peptides in whey hydrolysates from rubing cheese by-product, Food Research International, 2023, 164, 112382. (JCR一区TOP，SCI收录)
(15)Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties. Journal of Dairy Science, 2023, 106(3), 1576-1585.（JCR一区TOP，SCI收录）
(16)Enhancement of DPP-IV inhibitory activity and capacity of enabling GLP-1 secretion through RADA16-assisted molecular designed rapeseed peptide nanogels. Food and Function, 2022, 13, 5215-5228.（JCR一区TOP，SCI收录）
(17)Screening and identification of high bioavailable oligopeptides from rapeseed napin (Brassica napus) protein-derived hydrolysates via Caco-2/HepG2 coculture model. Food Research International, 2022, 111101. (JCR一区TOP，SCI收录)
(18)基于Caco-2细胞模型对DPP-Ⅳ抑制肽IPQVS的活性评价研究. 食品与生物技术学报，2021, 40(12), 26-34.（CSCD核心期刊）
(19)Ultrasonic-assisted extraction of polysaccharides from coix seeds: Optimization, purification, and in vitro digestibility. Food Chemistry, 2021, 374, 131636. (JCR一区TOP，SCI收录)
(20)Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate. LWT-Food Science and Technology, 2021, 149, 111753. (JCR一区TOP，SCI收录)
外文专著：
Chapter 8: Methodologies for bioactivity assay: animal study, Biologically Active Peptides, Elsevier, 2021, ISBN: 978-0-12-821389-6.
授权专利：
(1)SALTY TASTE ENHANCING PEPTIDE DERIVED FROM DRY-CURED HAM AND PREPARATION METHOD THEREOF（美国发明专利）US11834481B1，第一发明人
(2)一种来源于干腌火腿的增咸肽及制备方法 ZL202210756898X，第一发明人
(3)一种空间电场冰温保鲜设备及方法ZL2024110005664，第一发明人
(4)一种肉类食品冷藏、加热一体化自助售卖机及使用方法 ZL2023115726886，第一发明人
(5)一种宁夏肉牛血红蛋白源抗氧化肽及制备方法、鉴定方法 ZL2024109420990，第一发明人
(6)一种干腌火腿源DPP-IV抑制肽及其制备、鉴定方法和应用 ZL2024106626953，第一发明人
(7)一种用于牛骨发酵制备骨源多肽的反应装置 ZL2024115911379，第一发明人
(8)基于多光谱时空特征的肉品微生物影像识别方法及系统 ZL2025113240478，主要发明人
(9)一种社区团购多品共配送的配送路线生成方法及系统 ZL2024116467811，主要发明人
(10)一种能够增强咸味的多肽及其应用 ZL2023100325337，主要发明人
(11)一种耐水型食品新鲜度指示比色阵列及其制备方法 ZL2025101442125，主要发明人
(12)一种牛头加工用自动剃毛装置及其使用方法 ZL202311333048X，主要发明人
(13)一种用于肉类冷链的蓄冷设备及方法 ZL2023108788816，主要发明人
(14)一种畜禽血液分离装置及方法 ZL202310354309X，主要发明人
(15)一种3D打印机的多通道同轴喷头 ZL2024109418308，主要发明人
(16)一种发芽蒸谷米及其制备方法ZL2023100273224，主要发明人
(17)一种牛心加工用自动消毒装置及其消毒方法ZL2023113331158，主要发明人
(18)基于机器视觉的肉类碎骨智能检测系统及方法ZL2024101506601，主要发明人
(19)一种提高小麦醇溶蛋白胶体粒子泡沫特性的方法及其应用ZL2020107771640，主要发明人
(20)一种益生菌及其在血红素肽铁制备中的应用ZL2023105691202，主要发明人
(21)一种肉类工业用自动化立体冷库及使用方法ZL2022114004943，主要发明人
(22)一种可缓解酒精性肝损伤的干腌火腿源多肽及其制备方法ZL2021109360591，主要发明人
(23)一种分步酶解制备高产抗炎菜籽肽的方法ZL2017108955334，主要发明人
