专注于大豆精深加工的研究工作，先后主持或参与各类科研课题20余项，近五年主持国家重点研发计划子课题、黑龙江省“百千万”工程科技重大专项课题等科研项目5项。以第一作者或通讯作者发表论文70余篇，在《Food Hydrocolloids》、《Food Chemistry》等中科院一区期刊发表SCI论文23篇，EI论文8篇。获得国家发明专利授权5项，实用新型专利授权7项。
1.近五年主持的科研项目：
（1）国家重点研发计划项目子课题，脂质新型化学改性关键技术与装备研发（2021YFD210030301）
（2）黑龙江省“百千万”工程科技重大专项课题，大豆蛋白肉食品杀菌保鲜关键技术研究（2021ZX12B04-04）
（3）黑龙江省省属科研院所科研业务费重点项目，大豆蛋白-汉麻蛋白复合拟真肉制备关键技术研究及新产品开发（CZKYF2022-1-B009）
（4）黑龙江省自然科学基金联合引导项目，大豆蛋白-汉麻蛋白拟真肉品质调控与营养强化机制研究（LH2023C113）
（5）黑龙江省省属科研院所科研业务费基础A类项目，低反式脂肪酸电化学氢化大豆油脂技术研究
2.代表性论文：
（1）Construction and characterisation of xanthan gum/sodium alginate-wheat gliadin core-shell structured hydrogel sphere. Food Hydrocolloids. 2026, 172: 112076.
（2）Effect of natural polyphenols on the structural and properties of soy protein isolate/κ-Carrageenan composite films: A comparative study. Food Hydrocolloids. 2026, 172: 111955.
（3）Investigating the effects of diglycerides on the linear and nonlinear rheological behavior of Bigel: Comparison with triglycerides. Food Hydrocolloids. 2026, 172: 112082.
（4）Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization. Food Hydrocolloids. 2025. 162: 110998.
（5）Effect of emulsifier type on camellia oil-based nanostructured lipid carriers for delivery of curcumin. Food Chemistry. 2025, 482: 144193.
（6）Preparation of phytosterol esters based on food-grade Pickering emulsion stabilized by lipase-adsorbed zein-hydroxypropyl chitosan nanoparticles. Food Chemistry. 2025, 493: 145734.
（7）.Effects of different gelation mechanisms on the structural properties of bigels: A comparative study. Food Hydrocolloids 2025, 167: 111249.
（8）Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein. Food Chemistry. 2025, 475: 143353.
（9）Physicochemical modulation of soy-hemp-wheat protein meat analogues prepared by high-moisture extrusion using transglutaminase. Food Research International. 2025, 208: 116229.
（10）The characteristics of soybean protein isolate obtained by synergistic modification of high hydrostatic pressure and phospholipids as a promising replacement of milk in ice cream. LWT-food science and technology, 2022, 160: 113223.
3.获得授权的专利：
（1）化学修饰富勒烯C60载体的方法及其在电化学氢化大豆油脂中的应用，专利号：ZL202211635451.3
（2）高阻隔性的大豆分离蛋白可食性膜液及其制备方法与应用，专利号：ZL201410656084.4
（3）一种氢化大豆油脂的方法，专利号：ZL201310474566.3
（4）一种化妆品用乳化剂及其制备方法，专利号：ZL200810064825.4
（5）一种大豆筛选装置，专利号：ZL201922148687.4
（6）一种实验新型浆渣分离系统，专利号：ZL201922164646.4
（7）一种水豆腐加工用榨台，专利号：ZL201922072491.1
（8）一种无排放浸泡系统，专利号：ZL201922274306.7
（9）一种大豆加工破碎搅拌装置，专利号：ZL201721781765.9
（10）一种大豆煮熟后用摊晾装置，专利号：ZL201721781764.4
