代表性科研项目：

[1]国家自然科学基金项目，外源蛋白及其消化水解物多尺度结构调控淀粉消化特性的作用机制研究（32272314），2023-2026

[2]国家自然科学基金项目，淀粉与多酚类物质相互作用及其复合物形成及稳定机制研究（21676122），2017-2020

[3]国家自然科学基金项目，淀粉与离子型多糖的干热反应机理研究（30901000），2009-2012

[4]江苏省自然科学基金项目，微乳结构与包埋、控释机理相关性研究（BK2012556），2012-2014

[5]教育部中加合作项目，敏感性功能因子的纳米载体技术（教外司美[2012]），2012-2014

[6]上海市引进技术的吸收与创新年度计划项目，用于卷烟保润的中草药提取物缓控释技术研究及产业化，（07GU-016），2007-2009

[7]江苏省大型科学仪器设备共享服务平台分析测试技术及方法研究课题，食品油脂氧化的仪器检测方法（BZ201401），2014-2016

[8]乳业生物技术国家重点实验室课题，牛奶中抗生素残留的快速检测技术研究（SKLDB2012-004），2010-2014

[9]863计划：高生物利用度蛋白制备关键技术研究与开发课题（2013AA100203），2013-2017

[10]现代食品生物工程技术专题“基于改善疏水性植物蛋白功能特性的蛋白质-多糖接枝耦联和酶法修饰技术研究”(2006AA10Z327)，2006-2009

[11]企业横向项目，发酵饼干及其配料生产关键技术研究，2019-2021

[12]企业横向项目，运动营养产品的开发及关键技术研究，2020-2021

[13]企业横向项目，健康烘焙食品开发，2021-2022

[14]企业横向项目，低GI食品的研究和开发，2022-2024

[15]企业横向项目，糕团产品抗老化关键技术研发，2023-2024

1.Xiang Huang, Bo Liu, Yue Li*, Dejian Huang, Song Zhu*. Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel. Food Hydrocolloids, 2024, 151, 109852.

2.Chaodong Du, Song Zhu, Yue Li*, Tian Yang, Dejian Huang. Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration. Food Chemistry, 2024, 458, 140256.

3.Yunfei Dai, Shuhan Zhang, Jinlei Li, Zhangzhang Li, Ninghua Deng, Yong Liu, Ping Wang, Dejian Huang, Yue Li*. Study on regulation and effect mechanism of fish collagen peptide on retrogradation of corn starch gel. Food Bioscience, 2024, 61, 104752.

4.Hui Yang, Linyan Yang, Yue Li*, Song Zhu, Dejian Huang. Reinforced swallowing and anti-digestive performance of lotus root starch-whey isolate protein gel via weakening effect of xanthan gum. Carbohydrate Polymers, 2025, 370, 124427.

5.Yunfei Dai, Yitong Liu, Song Zhu, Yue Li*, Dejian Huang. Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value. Food Bioscience, 2024, 62, 105404.

6.Meihui Yu, Nuseybe Bulut, Xinruo Zhao, Rosa Jarumy Lopez Rivera, Yue Li*, Bruce R Hamaker. Modulation of gut microbiota by the complex of caffeic acid and corn starch. Journal of Agricultural and Food Chemistry, 2024, 72 (51), 28412-28424.

7.Luling Dong, Song Zhu, Dejian Huang, Yue Li*. Mechanism of the effect of mixing guar gum and fish collagen peptide with rice on in vitro digestibility, gastric emptying and postprandial response. International Journal of Biological Macromolecules, 2025, 306, 141632.

8.Yihao He, Song Zhu, Yue Li*, Dejian Huang. Modified corn cob as novel fragrance carrier via lignocellulose removal. Journal of Food Engineering, 2025, 397, 112603.

9.Chaodong Du, Song Zhu, Yue Li*, Tian Yang, Dejian Huang. Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives. Food Chemistry, 2025, 464, 141814.

10.Shu Wang, Song Zhu, Dejian Huang, Yue Li*. Mechanistic Inhibition of α-Amylase by Corn Peptide: Site-Specific Binding Induces Conformational Destabilization and Enzymatic Activity Suppression. Food and Bioprocess Technology, 2025, 18 (10), 8554-8568.

11.Ninghua Deng, Hui Yang, Yue Li*, Song Zhu, Dejian Huang. Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations. Food Hydrocolloids, 2026, 174, 112403.

12.Xiang Huang, Yuxuan Hu, Yue Li*, Song Zhu, Dejian Huang. Processing driven multi-scale structures dominate the anti-digestibility and peptide release behavior of starch-proteolytic peptide complexes. Carbohydrate Polymers, 2026, 381, 125154.

13.Jinlei Li, Xiang Huang, Yue Li*, Song Zhu, Dejian Huang. Structural regulation and digestibility modulation of starch-chlorogenic acid complexes via different physical processing methods: Insights into intermolecular interactions and multi-level structures. Food Bioscience, 2026, 78, 108522.

14.Zhangzhang Li, Yunfei Dai, Wendong Qi, Yue Li*, Song Zhu, Dejian Huang. Modulating the evolution of food bolus during oral-gastro-intestinal tract: The role of oral perception in decoding the starch digestibility of varied-texture red rice. Food Bioscience, 2026, 78, 108528.

15.Yunfei Dai, Yitong Liu, Xiang Huang, Song Zhu, Yue Li*, Dejian Huang. Lactic acid bacteria fermentation enhances chickpea protein digestibility by suppressing aggregation and remodeling hierarchical structure during gastrointestinal digestion. Food Chemistry, 2026, 511, 148840.

16.Hui Yang, Junge Shang, Song Zhu, Dejian Huang, Yue Li*. Tea polyphenol-soy lecithin-beeswax composite oleogelator for soybean oil oleogel: multiscale structural characterization and performance validation in bakery matrices. Journal of the Science of Food and Agriculture, 2026, 106 (13), 7796-7806.

17.Xiang Huang, Yihan Yang, Yue Li*, Song Zhu, DejianHuang. Emulsifier hydrolysis, emulsion specific surface area and stability synergistically regulate lipid release behavior in OSA-EGCG systems. Food Chemistry, 2026, 522, 150082.

18.Xiang Huang, Hui Yang, Rong Feng, Yue Li*, Song Zhu, Dejian Huang. Structural differences of starch-proteolyzed peptide complexes dictate in vitro fermentation behavior: Selective regulation of gut microbiota composition and short-chain fatty acid production. Food Hydrocolloids, 2027, 184, 113256.

19.Xiang Huang, Rong Feng, Yue Li*, Song Zhu, Dejian Huang. Starch crystal and fine structure govern the digestive behavior of V-type complexes with proteolytic peptide: Dynamic structural evolution and sustained release during digestion. Carbohydrate Polymers, 2026, 392, 125906.

20.Yunfei Dai, Song Zhu, Yue Li*, Dejian Huang. Mechanistic insights into the cascade from dynamic hierarchical structure changes to digestion kinetics and in vitro satiety-related hormone secretion in proteins. Food Chemistry,2026,532, 151841.

1、2008年“大米蛋白和淀粉的改性技术研究及产品应用开发”中国粮油学会科学技术奖二等奖

2、2011年“食品生物工程关键技术开发与产业化应用——食品功能性添加物的纳米包埋技术”中国食品工业协会科学技术奖一等奖

3、2014年“长效脂溶性功能因子纳米载体绿色制备关键技术”中国商业联合会科学技术奖一等奖

4、2015年“高性能淀粉基材料多尺度结构设计与应用”江苏省科学技术奖三等奖

1.一种采用酸热处理制备抗性淀粉的方法.中国专利, ZL201210518620.5

2.一种以B型淀粉作为载体包载客体分子的方法、产物及应用，ZL201510115625.7

3.一种基于表面增强拉曼光谱检测油脂痕量氧化的方法，ZL201610880303.6

4.一种双酶酶促水解辛烯基琥珀酸酐改性淀粉酯的制备方法，ZL 201810220585.6

5.一种抗消化玉米淀粉-乳清分离蛋白复合物的制备方法及其产品，ZL 201810510379.9

6.一种荷载维生素C油凝胶与起酥油共混物的制备方法和产品及应用，ZL202110127844.2

7.一种营养素补充剂的制备方法，ZL202010141259.3

8.一种具有高稳定性的多糖-多酚乳液的制备方法，ZL 202210295568.5

9.一种乳酸菌和酵母菌协同发酵制作发酵豆粉的方法和产品及应用，ZL 2023 1 0056418.3

10.一种添加谷朊粉发酵的低GI酸面团及其在全青稞面包中的应用，ZL 2024 1 0162758.9

11.一种制备用于抑制α-淀粉酶和葡萄糖苷酶活性的抑制剂的方法. ZL 202011412305.5

12.一种白首乌短糖链C21甾苷的绿色高效制备的方法. ZL202011478021.6

食品物性学（本科）

食品感官评定（本科）

食品质构与流变（本科）

食品物性学研究方法（研究生）