Papers: Published over 80 academic papers, including more than 70 SCI-indexed papers (19 as first/corresponding author) in top journals such as Food Hydrocolloids, Food Chemistry, and Journal of Agricultural and Food Chemistry. Representative works include studies on superheated steam-modified ovalbumin functional properties and pulsed electric field-regulated fish allergen reactivity.

Patents: Held 20 authorized patents, including 2 international invention patents (e.g., "Method for preparing highly antioxidant black carp flesh anticancer peptide" in Luxembourg), 17 national invention patents (e.g., "Preparation method and application of desensitized milk peptides"), and 1 utility model patent ("High-magnetic field directional screening device for collagen ketopeptides").

Technology Appraisals: Completed 4 scientific and technological achievement appraisals, among which "Key Technology for Preparing New High-Quality Fish Protein Gel and Its Application" (2021) was recognized as "internationally leading" by Jiangxi Provincial Department of Science and Technology.

Projects: Presided over 4 national-level projects (e.g., National Key R&D Program, National Natural Science Foundation), 6 provincial-level projects, and 6 horizontal projects; participated in over 20 national/provincial projects, with a total presided funding exceeding 5 million RMB.