| 近5年代表性论文如下：
1. Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission. Food Chemistry, 2023（SCI一区，IF 8.8）
1. Self-assembly of zein in aqueous acetic acid and ethanol solvents: Effect onmechanical properties of the zein film. Food Packaging and Shelf Life, 2023（SCI一区，IF 8.0）
2. Properties of sodium alginate-based nanocomposite films: Effects of aspect ratio and surface charge of cellulose nanocrystals. International Journal of Biological Macromolecules, 2023 （SCI一区，IF 8.2）
3. The effect of oral supplements containing collagen peptides rich in X-Hyp or X-Hyp-Gly compared with normal collagen hydrolysates on skin elasticity and collagen holes: a randomised double-blind clinical study. Food &Function, 2023（SCI一区，IF 6.1）
4. How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels. Food Quality and Preference, 2023（SCI一区，IF 5.3）
5. Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride? Food Hydrocolloids, 2023（SCI一区，IF 10.7）
6. Customization of liquid-core sodium alginate beads by molecular engineering. Carbohydrate Polymers, 2022（SCI一区，IF 11.2）
7. The dual effect of shellac on survival of spray-dried Lactobacillus rhamnosus GG microcapsules. Food Chemistry, 2022（SCI一区，IF 8.8）
8. Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode. Food Chemistry, 2022（SCI一区，IF 8.8）
9. Developing the triadic preference test A mystery solved and a bias avoided. Food Quality and Preference, 2022（SCI一区，IF 5.3）
10. Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulson's stimulus range equalizing bias. Food Quality and Preference, 2021（SCI一区，IF 5.3）
11. Evaluation of cellular absorption and metabolism of beta-carotene loaded in nanocarriers after in vitro digestion. Journal of Agricultural and Food Chemistry, 2021 （SCI一区，IF 6.1）
12. Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. Food &Function, 2020 （SCI一区，IF 6.1）
13. Paired preference tests and placebo placement: 2. Unraveling the effects of stimulus variance. Food Research International, 2020（SCI一区，IF 8.1）
14. Film-forming properties of guar gum, tara gum and locust bean gum. Food Hydrocolloids, 2020（SCI一区，IF 10.7）
15. Effect of aging treatment on th physicochemical properties of collagen Films. Food Hydrocolloids, 2019（SCI一区，IF 10.7）
16. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Critical Reviews in Food Science and Nutrition. 2019（SCI一区，IF 10.2）
17. Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocolloids, 2019（SCI一区，IF 10.7）
18. Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature. Carbohydrate Polymers, 2019（SCI一区，IF 11.2）
19. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocolloids, 2018（SCI一区，IF 10.7）
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