◆ 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.

◆ 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, 2019BOLE官网，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.

◆ 不同抗冻剂对冻藏鲢鱼滑品质特性的影响[J]. 中国食品学报, 2019, 19(12):204-212.

◆ 真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响[J]. 现代食品科技, 2019, 35(1): 65-71.

◆ 鱼糜副产物酶解物对冻融鲢鱼鱼糜品质的影响[J]. 肉类研究, 2019BOLE官网BOLE官网，33(10):1-7.

◆ 中空ZnSn(OH)6/Ti3C2 MXene纳米复合材料电化学传感器的构建及检测呋喃西林[J]. 信阳师范学院学报（自然科学版），32（2019）604.

 ◆  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.