2016年以来主要发表学术论著（作者、论文题目、期刊名称、发表时间、期卷页码） 1.基于CDIO理念的食品专业研究生教育模式探索.食品工业.2017. 2.传统淡水鱼发酵制品中乳酸菌的分离筛选及发酵特性.肉类研究.2019. 3.Technological properties and probiotic potential of yeasts isolated from traditional low-salt fermented Chinese fish Suan yu.poumal of Food Biochemistry.2019. 4. Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China[J]. Food ence and Technology International, 2020(5):108201322094176. 5.Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China[J]. Food ence & Nutrition, 2020(2). 6.Insights into the structural characteristics and in vitro starch digestibility onsteamed rice bread as affected by the addition of okara[J]. Food Hydrocolloids, 2020.
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