1.小龙虾全链条危害物精准识别体系建立：国家重点研发计划子课题(2019YFC1606001)，2019–2022

2.食品安全预警监测及风险管控大数据应用服务平台构建与应用示范：国家重点研发计划子课题(2017YFC1601806)，2018–2021

3.植物源新型绿色防腐保鲜剂研发：国家科技支撑计划子课题(2015BAD16B01)，2015–2018

4.无矾绿豆粉皮生产关键技术研发与应用：江苏省政策引导类项目-苏北科技专项(BN2015163)，2015–2017

5.基于益生菌强化发酵转化制备萝卜硫素关键技术研究及产业化：山东省科技型中小企业创新能力提升工程项目（2023TSGC0980），2023-2025

1.Yajie Zhao, Chengjie Tong, Chencheng Gu, Qinwei Xu, Weirong Yao, He Qian, Yuliang Cheng*. Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice. International Journal of Food Microbiology, 2025, 442, 111378.

2.Yuliang Cheng*, Yajie Zhao, Peizhen Li, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao, He Qian. Ag@Au nanoparticle solid arrays for enhanced SERS detection of enrofloxacin: FDTD simulation insights. Microchimica Acta, 2025, 192: 387.

3.Fan Zhang, Jianru Huang, Rui Ou, Jiannan Chen, Weirong Yao, He Qian, Yuliang Cheng*. Ratiometric fluorescence sensing of p-nitrophenol using dual-emission carbon dots-functionalized bovine serum albumin-templated Au nanoclusters. Microchemical Journal, 2025, 214: 113993.

4.Yuliang Cheng*, Fan Zhang, Yajie Zhao, Jiannan Chen, Weirong Yao, He Qian. A “turn-on” fluorescence sensor for hydroquinone detection based on BSAdoped carbon dots (BSA@CDs) from crawfish shells. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2025, 325, 125100.

5.Yuliang Cheng*, Yiyun Meng, Shengnan Liu. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues. Foods, 2024, 13, 1950.

6.Yuliang Cheng*, Yiyun Meng, Lin Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian. Study on the correlations between quality in dicators of dry-aged beef and microbial succession during fermentation. Foods, 2024, 13, 1552.

7.Qian Yu, Jiaqin Qian, Qinwei Xu, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. Integration of cross-correlation analysis and untargeted flavoromics reveals unique flavor formation of lactic acid bacteria co-fermented oat beverage. Food Bioscience, 2024, 59.

8.Yuliang Cheng*, Qian Yu, Xiuhua Xia Jiaqin Qian, Qinwei Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian. The Effect of Lactococcus lactis CICC 23610 Fermentation on the Physicochemical Properties and Flavour Formation of Oat Beverage. Cereal Chemistry, 2024, 1-16.

9.Yuliang Cheng*, Jiaqin Qian, Qinwei Xu, Qian Yu, Yahui Guo, Weirong Yao, He Qian. Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation. Food Bioscience, 2024, 58.

10.Baoxin Cheng, Xiuhua Xia, Zhiqiang Han, Hang Yu, Yufei Xie, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. A ratiometric fluorescent “off-on” sensor for acrylamide detection in toast based on red-emitting copper nanoclusters stabilized by bovine serum albumin. Food Chemistry, 2024, 437.

11.Yuliang Cheng*, Xuening Yin, Lin Xu, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao, He Qian. Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation. Food Bioscience, 2023, 56.

12.Liu, Chang; Han, Mei; Lv, Fuqiang; Gao, Yaobin; Wang, Xiaoyun; Zhang, Xujiao; Guo, Yahui; Cheng, Yuliang*; Qian, He*. Study on the Cellular Anti-Inflammatory Effect of Torularhodin Produced by Sporidiobolus pararoseus ZQHL Isolated from Vinegar Fungus. Molecules 2023, 28, 1436.

13.Chang Liu, Yahui Guo, Yuliang Cheng*, He Qian*. Torularhodin-Loaded Bilosomes Ameliorate Lipid Accumulation and Amino Acid Metabolism in Hypercholesterolemic Mice. Journal of Agricultural and Food Chemistry, 2023, 71.

14.Jiannan Chen, Xiuhua Xia, Peizhen Li, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. A facile “off–on” fluorescence sensor for pentachlorophenol detection based on natural N and S co-doped carbon dots from crawfish shells. Food Chemistry, 2023, 405.

15.Qian Yu, Jiaqin Qian, Yahui Guo, He Qian, Weirong Yao, Yuliang Cheng*. Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review. Foods, 2023, 12.

16.Jiannan Chen, Xiuhua Xia, Peizhen Li, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. Crayfish shells-derived carbon dots as a fluorescence sensor for the selective detection of 4-nitrophenol. Food and Agricultural Immunology, 2023, 34.

17.Chang Liu, Changwu Sun, Yuliang Cheng*. β-Glucan alleviates mice with ulcerative colitis through interactions between gut microbes and amino acids metabolism. Journal of the Science of Food and Agriculture, 2022, 103.

18.Chang Liu, Xingming Li, Jiayi Li, Fangwei Yang, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. Role of the gut microbiota in dietary patterns rich in torularhodin via OSA colon-targeted delivery. Food & Function, 2022, 13.

19.Chang Liu, Hanyi Hua, Yahui Guo, He Qian, Jingfang Liu, Yuliang Cheng*. Study on the hepatoprotective effect of Sporidiobolus pararoseus polysaccharides under the “gut microbiome-amino acids metabolism” network. Food Bioscience, 2022, 49.

20.Chang Liu, Yahui Guo, He Qian, Yuliang Cheng*. Combination of microbiome and metabolome to analyze the cross-synergism mechanism of inulin and gut microbiota in vitro and vivo. Food Bioscience, 2022, 49.

21.Chang Liu, Hanyi Hua, Hongkang Zhu, Wenqian Xu, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. Study of the anti-fatigue properties of macamide, a key component in maca water extract, through foodomics and gut microbial genomics. Food Bioscience, 2022, 49.

22.Hongkang Zhu, Wenhao Jiang, Chang Liu, Cheng Wang, Bin Hu, Yahui Guo, Yuliang Cheng*, He Qian. Ameliorative effects of chlorogenic acid on alcoholic liver injury in mice via gut microbiota informatics. European Journal of Pharmacology, 2022, 928.

23.Peizhen Li, Xiuhua Xia, Jiannan Chen, Hang Yu, Yunfei Xie, Yahui Guo, Weirong Yao, He Qian, Yuliang Cheng*. Morphology-regulated core–shell Ag@Au NPs for rapid SERS detection of 1-amino-hydantoin (AHD) in crayfish. Food and Agricultural Immunology, 2022, 33.

24.Yuliang Cheng*, Jiannan Chen, Bin Hu, Fuwei Pi, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian*. Spectroscopic investigations of the changes in ligand conformation during the synthesis of soy protein-templated fluorescent gold nanoclusters. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2021, 255.

25.Yuliang Cheng*, Peizhen Li, Bin Hu, Lin Xu, Shengnan Liu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian*. Correlation analysis reveals the intensified fermentation via Lactobacillus plantarum improved the flavor of fermented noni juice. Food Bioscience, 2021, 43.

26.Chang Liu, Peng Du, Yahui Guo, Yunfei Xie, Hang Yu, Weirong Yao, Yuliang Cheng*, He Qian*. Extraction, characterization of aloe polysaccharides and the in-depth analysis of its prebiotic effects on mice gut microbiota. Carbohydrate Polymers, 2021, 261.

27.Lin Xu, Shengnan Liu, Yuliang Cheng*, He Qian*. The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review. Critical Reviews in Food Science and Nutrition, 2021, 1971156.

28.Chang Liu, Yan Cui, Fuwei Pi, Yahui Guo, Yuliang Cheng*, He Qian*. Torularhodin Ameliorates Oxidative Activity in Vitro and d-Galactose-Induced Liver Injury via the Nrf2/HO-1 Signaling Pathway in Vivo. Journal of Agricultural and Food Chemistry, 2019, 36.

29.Yuliang Cheng, Chang Liu, Yan Cui, Tianqi Lv, Yahui Guo, Jun Liang, He Qian*. Sporidiobolus pararoseus wall-broken powder ameliorates oxidative stress in diabetic nephropathy in type-2 diabetic mice by activating the Nrf2/ARE pathway. RSC Advances, 2019, 9.

30.Jiayi Li, Chang Liu, Yahui Guo, Fuwei Pi, Weirong Yao, Yunfei Xie, Yuliang Cheng*, He Qian*. Determination of the effects of torularhodin against alcoholic liver diseasesby transcriptome analysis. Free Radical Biology and Medicine, 2019, 143.

31.Chang Liu, Yahui Guo, Yuliang Cheng*, He Qian*. An investigation on the production and stability of chickpea bean sprout beverage. Journal of Food Processing and Preservation, 2019, 43.

32.Cheng Y L, Zhang Y, Pei R J, Xie Y F, Yao W R, Guo Y H, Qian H*. Fast Detection of Bismerthiazol in Cabbage Based on Fluorescence Quenching of Protein-Capping Gold Nanoclusters. Analytical Sciences, 2018, 34.

33.Cheng Y L, Kang W H, Guo Y H, Du C, Xie Y F, Chen Y, Yao W R, Qian H*. Visual detection of Cu²⁺based on fluorescence quenching of green-synthesized gold nanoclusters using soy protein as template. Food and Agricultural Immunology, 2017, 28.

34.Cheng Y L, Zhang J, Luo K Y, Zhang G Y*. Oat bran β-glucan improves glucose homeostasis in mice fed on a high-fat diet. RSC Advances, 2017, 7.

1.2022年度中国商业联合会科技进步一等奖（第3完成人）：植物源生物活性成分研究及应用开发

2.2016年度中国轻工业联合会技术发明二等奖（第3完成人）：基于表面增强拉曼技术食品安全快速检测的应用

3.2014年度中国商业联合会科技进步二等奖（第3完成人）：超轻细粉自动包装关键技术及其产业化

1.国际发明专利（PCT）：Fermented beverage and preparation method thereof (US12016354B2)

2.国际发明专利（PCT）：Method for reducing the purine content of soybean milk (US11213049B2)

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5.国家发明专利：一种基于天然氮硫共掺杂碳量子点的五氯酚荧光检测方法(ZL2022109005471)

6.国家发明专利：一种基于铜纳米簇比例荧光检测丙烯酰胺的方法(ZL2023110513737)

7.国家发明专利：一种发酵贝塔菜汁及其制备方法(ZL2023115204547)

8.国家发明专利：一种鲜湿米线的加工方法(ZL2020107479417)

9.国家发明专利：一种使用三菌复配发酵菌剂的干式熟成牛里脊肉加工方法(ZL2022103209564)

10.国家发明专利：一种w/o/w复乳凝胶脂肪替代物及其制备和应用（ZL2022102911390）

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12.国家发明专利：一种用固态植物油脂包埋肉味香精制备植物蛋白肉的方法(ZL202011249626.8)

13.国家发明专利：一种三阶段干式熟成牛里脊肉的加工方法(ZL202011169648.3)

14.国家发明专利：一种发酵饮料及其制备方法(ZL201911398614.9)

15.国家发明专利：一种降低整粒大豆嘌呤含量的方法(ZL2017109787393)

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《食品质量控制与管理》（本科生课程）

《食品卫生学》（本科生课程）

《食品新产品开发》（研究生课程）

《食品质量安全检测新技术进展》（研究生课程）

学术型、专业型