[1]国家自然科学基金青年科学基金项目：温敏型胶体改善微波3D打印鱼糜固化性质的规律及机制，2023-2025，主持，30万

[2]“十四五”国家重点研发计划子课题：工程化食品成型熟化技术与装备开发，2023-2027，主持，100万

[3]“十四五”国家重点研发计划子课题：微波激发低温等离子体杀菌装置开发，2024-2027，主持，120万

代表性论文

[1] Yin Xiong, Zilong Zhao,Nana Zhang*, Zixian Zhu, Yu Liu, Hao Zhang, Wei Chen, Daming Fan. Novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan. Food Hydrocolloids, 2025, 161: 110856.

[2] Zilong Zhao, Erwei Shang, Nana Zhang*, Yin Xiong, Yu Liu, Hao Zhang, Wei Chen, Daming Fan. Feasibility of continuous switching 3D printing on surimi. Journal of Food Engineering, 2025, 384: 112240.

[3] Xidong Jiao, Xingying Li,Nana Zhang*, Bowen Yan, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Microwave heat-induced aggregation behavior of fish myofibrillar protein: New insights from nano- and micro-structural observation. Food Hydrocolloids, 2024,150: 109747.

[4] Xiaofei Yu, Zilong Zhao,Nana Zhang*, Bowen Yan, Wenhua Gao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing. Food Chemistry, 2022, 397: 133682.

[5] Xidong Jiao, Xingying Li, Nana Zhang*, Wenhai Zhang, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, and Daming Fan*. Postmortem muscle proteome characteristics of silver carp (hypophthalmichthys molitrix) insights from full-length transcriptome and deep 4D label-free proteomic. Journal of Agricultural and Food Chemistry, 2024, 72(2):1376-1390.

[6] Xidong Jiao, Xingying Li, Nana Zhang*, Bowen Yan, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Solubilization of fish myofibrillar proteins in NaCl and KCl solutions A DIA-based proteomics analysis. Food Chemistry, 2024, 445: 138662.

[7] Xidong Jiao, Huayu Yang, Xingying Li, Hongwei Cao,Nana Zhang*, Bowen Yan, Bo Hu, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Green and sustainable microwave processing of surimi seafoods: A review of protein component interactions, mechanisms, and industrial applications. Trends in Food Science & Technology, 2023: 104266.

[8] Hanting Jiang, Huayu Yang, Wenhai Zhang, Bowen Yan,Nana Zhang*, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Computational study on radio frequency thawing of irregularly shaped aquatic product: Using hairtail fish as an example. Journal of Food Engineering, 2023, 354: 111564.

[9] Yuxin Wang, Xidong Jiao,Nana Zhang*, Bowen Yan*, Haochen Ding, Weijian Ye, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Effects of distinct lipid phases and packaging on alleviating the quality deterioration of surimi gels during frozen storage. Food Bioscience, 2024, 58: 103678.

[10]Zhang Nana, Zhao Yueliang, Fan Daming, Xiao Jianbo, Cheng Ka-Wing*, Wang Mingfu*. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocolloids, 2020, 108: 106073.