1. 基于分子动力学评估加工对鸡蛋过敏原结构与致敏性的影响及脱敏机制研究,30万元，2021-2024，主持，国家自然科学青年基金

2. 利用分子动力学探究加工对鸡蛋过敏原Gal d 1结构与致敏性的变化机理，20万元， 2021-2024，主持，江苏省自然科学青年基金

3.新型食品技术对过敏原结构与致敏性的影响及作用机制，50万元，2021-2023，主持，东南大学医科攀升计划

4.利用分子动力学探究加工对鸡蛋过敏原结构与致敏性的变化机理，30万元，2021-2023，主持，东南大学海外高层次人才启动项目

5.人体免疫细胞对加工脱敏食品的响应及脱敏食品的开发，15万元，2019-2019，主持，加拿大麦吉尔大学-瑞士苏黎世大学联合项目

6.农业生物资源工程技术，100万元，2021-2024，主持子课题，河南省外国专家项目（院士工作站）

7.Innovations in postharvest technologies for food security and safety and for value addition to agricultural residues，75万元，2015-2018，参加， 加拿大国家自然科学基金

8.Scaling up small millet postharvest and nutritious food products，220万元，2015-2020，参加，加拿大印度国际食品安全项目

9.Post-harvest and food-process engineering research program,38万元，2016-2020，参加，加拿大麦吉尔大学科研项目

1. A comprehensive review on kiwifruit allergy: pathogenesis, diagnosis, management, and potential modification of allergens through processing2019.1.Comprehensive Reviews in Food Science and Food Safety,  IF=12.811，Q1区, 他引16次（第一作者）

2.Effect of pre-harvest and post-harvest conditions on the fruit allergenicity: A review2019.4.Critical Reviews in Food Science and Nutrition, IF=11.176；Q1区, 他引45次， ESI高被引论文(第一作者)

3.Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens2020. 2.Critical Reviews in Food Science and Nutrition (通讯作者),  IF=11.176；Q1区, 他引20次

4.Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure2019.2.Food Control, IF= 5.548；Q1区, 他引86次, ESI高被引论文(第一作者)

5.High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity2019.6.LWT-Food Science and Technology, IF=4.952；Q1区, 他引53次，ESI高被引论文(第一作者)

6.High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties2020. 5.Food Chemistry, IF=7. 514；Q1区, 他引28次(第一作者)

7.Visualizing the distribution of strawberry plant metabolites at different maturity stages by MALDI-TOF imaging mass spectrometry2021. 5.Food Chemistry, IF=7. 514；Q1区, 他引3次（第一作者）

8.Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins2021. 3.  Ultrasonics Sonochemistry, IF=7.491；Q1区, 他引3次(第一作者)

9.Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins2020. 8.Food Chemistry,(通讯作者), IF=7. 514；Q1区, 他引4次

10.Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein2020.11.Food Research International. (通讯作者), IF=6.475；Q1区, 他引13次

11Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp2020.10.Innovative Food Science & Emerging Technologies. (通讯作者), IF=5.916；Q1区, 他引8次

12Visualizing structural changes of egg avidin to thermal and electric field stresses by molecular dynamics simulation2021. 7.LWT-Food Science and Technology, (并列一作，通讯作者), IF=4.952；Q1区, 他引1次

13Physiochemical responses of the kernel quality, total phenols and antioxidant enzymes of walnut in different forms to the low-temperature storage2021. 8.Foods. (通讯作者), IF=4.350；Q1区, 他引0次

14Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins2020. 9.LWT-Food Science and Technology. (通讯作者), IF=4.952；Q1区, 他引15次

15.Structural responses of kiwifruit allergen Act d 2 to thermal and electric field stresses based on molecular dynamics simulations and experiments2020. Food &Function, IF=5. 396；Q1区, 他引6次(第一作者)

16.Simulations of temperature and pressure unfolding in soy allergen Gly m 4 using molecular modeling2019.10.Journal of Agricultural and Food Chemistry, (通讯作者), IF=5.279；Q1区, 他引9次

17Ultrasound pretreatment to enhance drying kinetics of kiwifruit (Actinidia deliciosa) slices: pros and cons2019.5.Food and Bioprocess Technology,（通讯作者), IF= 4.465；Q1区, 他引28次

18.Effects of pulsed electric fields and ultrasound processing on proteins and enzymes: a review2021. 4. Processes (并列通讯作者), IF=2. 847；Q2区, 他引2次

19.Phenol metabolism and preservation of fresh in-hull walnut stored in modified atmosphere packaging2017.12.Journal of the Science of Food and Agriculture, IF= 3.638；Q2区, 他引14次(第一作者)

20.Effect of pre-harvest application of promalin and 1-MCP on preservation of cut lily and its relationship to energy metabolism2018.9.Scientia Horticulturae.（并列一作), IF= 3.463；Q1区, 他引6次

21.Effects of ethephon on fresh in-husk walnut preservation and its possible relationship with phenol metabolism2016. 10.Journal of Food Science, IF= 3.167；Q2区, 他引20次

22.Effect of climate change on the yield of cereal crops: a review2018.6.Climate, 他引84次

食品卫生与食品安全研究进展硕士专业课；高级营养学博士专业课；现代营养与食品安全学硕士专业课；食品科学概论本科选修课；劳动环境与健康本科选修课；