◆ Incorporation effect of inulin and microbial transglutaminaseon the gel properties of silver carp (Hypophthalmichthysmolitrix) surimi. Journal of Food Measurement and Characterization, 2021,15(1).

◆ 不同腌制工藝對發酵芹菜粉發色效果的研究[J]. 食品科技, 2021,46(01):81-86.

◆ Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarusclarkia subjected to different cryogenic treatments. Food Science & Nutrition.

◆ Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation[J]. Food Hydrocolloids, 2020, 103: 105705.

◆ Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates[J]. LWT - Food Science and Technology. 2020, 123: 109050.

◆ Cooking evaluation of crayfish(Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food[J]. Innovative Food Science & Emerging Technologies, 2020,62:102368.

◆ The physicochemical properties of chitosan prepared by microwave heating[J]. Food Science &Nutrition, 2020,8(4),1987-1994.

◆ 微波加熱對小龍蝦品質的影響[J].食品工業科技，2020, 41(18):8-16.

◆ 響應面法降低速凍肉包滲油率的工藝研究[J]. 福建輕紡, 2020, No.378(11):29-36.

◆ 豬肉原料對速凍調制食品中過氧化值影響的探討[J]. 肉類工業, 2020(9).

◆ 魚糜蛋白冷凍變性規律及調控方法研究進展[J]. 食品與機械, 2020(8):1-8.

◆ 即食小龍蝦加工與殺菌工藝研究[J]. 輻射研究與輻射工藝學報, 2020,38(05).

◆ 不同打印條件的魚糜3D打印成型效果分析[J]. 現代食品科技, 2020,36(05).

◆ Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment[J]. Food Hydrocolloids, 2019, 94:164-173.

◆ Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating[J]. Journal of Food Engineering, 2019, 248:80-88.

◆ Microwave irradiation promotes aggregation behavior of myosin through conformation changes[J]. Food Hydrocolloids, 2019,96:11-19.

◆ The inhibition mechanism of ?-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage[J]. Journal of the Science of Food and Agriculture, 2019,99:2922-2930.

◆ Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation[J]. Food Chemistry,  2019,284:45-52.

◆ Effects of Vacuum-Freeze Drying and Vacuum-Spray Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp[J]. Journal of Food Quality, 2019，2019:1-8.

◆ Construction of a voltammetric sensor based on MIL?101 hollow cages for electrocatalytic oxidation and sensitive determination of nitrofurazone[J]. Journal of Electroanalytical Chemistry, 848 (2019) 113287.

◆ A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions[J]. Materials, 2019, 12(21).

◆ Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing. Journal of Texture Studies, 2019, 50(4):332-340.

◆ 不同抗凍劑對凍藏鰱魚滑品質特性的影響[J]. 中國食品學報, 2019, 19(12):204-212.

◆ 真空斬拌和鈣離子濃度對白鰱魚糜膠凝特性的影響[J]. 現代食品科技, 2019, 35(1): 65-71.

◆ 魚糜副產物酶解物對凍融鰱魚魚糜品質的影響[J]. 肉類研究, 2019，33(10):1-7.

◆ 中空ZnSn(OH)6/Ti3C2 MXene納米復合材料電化學傳感器的構建及檢測呋喃西林[J]. 信陽師范學院學報（自然科學版），32（2019）604.

◆ 紅棗添加量對魚糜制品凝膠特性的影響[J].渤海大學學報（自然科學版）,2019,40(03):224-231.

◆ 克氏原螯蝦殼高質化利用的研究進展[J].食品工業科技，2019，40（10），334-338+344.

 ◆  Intervention of transglutaminase in surimi gel under microwave irradiation[J]. Food Chemistry, 268 (2018) 378–385.

 ◆  Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase[J]. LWT - Food Science and Technology, 99 (2019) 105–111.

 ◆  Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Reponse Mechanism [J].Innovative Food Science & Emerging Technologies, 52(3) (2019) 80–88.

 ◆  Changing the gel-forming properties of myofibrilar protein by using a gentle broken method[J]. Journal of food science, 83 (2018) 2791-2797.

 ◆  Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase [J]. Food Science & Technology International, 2018, 24(7):598-606.