1. 大豆降糖肽加工关键技术研究及产业化应用，黑龙江省重点研发计划项目，2021.9-2023.8，主持。

2. 大豆蛋白纳米乳载体的构建及其稳定机理研究，黑龙江省自然科学基金，2017.10-2020.10，主持。

3. 基于蛋白质大分子乳化剂的纳米乳载体构建及其稳定机理研究，黑龙江省博士后科研启动基金，2017.1-2019.12，主持。

4. 亚基结构变化对大豆蛋白功能特性的影响及作用机理研究，中国博士后科学基金（特别资助），2015.1-2017.12，主持。

5. 超声波辅助酶水解诱导亚基解离与重聚改善大豆蛋白抗氧化活性的作用机理研究，国家自然科学基金，2014.1-2016.12，主持。

6. 基于分子机制的大豆蛋白改性机理研究，哈尔滨市科技创新人才研究项目，2014.7-2017.6，主持。

7. 大豆蛋白纳米乳形成机制及其载药特性研究，黑龙江省教育厅科学技术研究项目，2014.1-2016.12，主持。

1. 大豆蛋白质结构解析与柔性化加工理论创新及应用，黑龙江省科学技术一等奖（自然），第5名，黑龙江省人民政府。

2. 高活性大豆异黄酮制备技术研究与开发，黑龙江省科学技术三等奖（发明），第3名，黑龙江省人民政府。

3. 高活性大豆异黄酮制备技术研究与开发，黑龙江省高校科学技术二等奖，第3名，黑龙江省高校科学技术奖励委员会。

1. Jing Xu, Fei Teng, Baiqi Wang, Xinxuan Ruan, Yifan Ma, Dingyuan Zhang, Yan Zhang, Zhijun Fan, Hua Jin*. Gel property of soy protein emulsion gel: Impact of combined microwave pretreatment and covalent binding of polyphenols by alkaline method [J]. Molecules, 2022, 27(11):3458.

2. Geng Li, Jingwen Xu, Huiwen Wang, Lianzhou Jiang, Huan Wang, Yan Zhang, Hua Jin, Zhijun Fan, Jing Xu*, Qingshan Zhao*. Physicochemical antioxidative and emulsifying properties of soybean protein hydrolysates obtained with dissimilar hybrid nanoflowers [J]. Foods, 2022, 11:3409.

3. Yanlong Liu, Chang Liu, Shenyi Zhang, Jishu Li, Huanyu Zheng, Hua Jin*, Jing Xu*. Comparison of different protein emulsifiers on physicochemical properties of β-carotene-loaded nanoemulsion: Effect on formation, stability, and in vitro digestion [J]. Nanomaterials, 2021,11:167.

4. Jubing Wang, Huanyu Zheng, Shenyi Zhang, Jishu Li, Xiuqing Zhu, Hua Jin*, Jing Xu*. Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (-)-epigallocatechin-3-gallate [J]. RSC Advance, 2021,11:2546–2555.

5. Haiying Feng, Hua Jin, Yu Gao, Siqiang Yan, Yan Zhang, Qingshan Zhao, Jing Xu*. Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates [J]. Food Chemistry, 2020, 330:127215.

6. Hua Jin, Chang Liu, Shenyi Zhang, Zhuanzhuan Guo, Jishu Li, Qingshan Zhao, Yan Zhang, Jing Xu*. Comparison of protein hydrolysates against their native counterparts in terms of structural and antioxidant properties, and when used as emulsifiers for curcumin nanoemulsions [J]. Food & Function, 2020, 11, 10205–10218.

7. Chang Liu, Zhongjiang Wang, Hua Jin, Xiaoyu Wang, Yu Gao, Qingshan Zhao, Chunhong Liu, Jing Xu*. Effect of enzymolysis and glycosylation on the curcumin nanoemulsions stabi-lized by β-conglycinin: Formation, stability and in vitro digestion [J]. International Journal of Biological Macromolecules, 2020, 142:658-667.

8. Chang Liu, Hua Jin, Yue Yu, Jingying Sun, Huanyu Zheng, Yan Zhang, Jing Xu*, Xiuqing Zhu*. The improvement of nanoemulsion stability and antioxidation via protein-chlorogenic acid-dextran conjugates as emulsifiers [J]. Nanomaterials, 2020, 10: 1094.

9. Yangyang Li, Hua Jin, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu, Jing Xu*. Physicochemical properties and storage stability of food protein-stabilized nanoemulsions [J]. Nanomaterials, 2019, 9(1), 25.

10. Haiying Feng, Hua Jin, Yu Gao, Xiuqing Zhu, Qingshan Zhao, Chunhong Liu, Jing Xu*. The effect of (-)-epigallocatechin-3-gallate non-covalent Interaction with the glycosylated protein on the emulsion property [J]. Polymers, 2019,11,1688.

11. Hua Jin, Qingshan Zhao, Haiying Feng, Yuxin Wang, Jubing Wang , Yanlong Liu, Dong Han, Jing Xu*. Changes on the structural and physicochemical properties of conjugates prepared by the maillard reaction of black bean protein isolates and glucose with ultrasound pretreatment [J]. Polymers, 2019, 11, 848.

12. Jing Xu, Dipaloke Mukherjee, Sam K.C. Chang*. Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization [J]. Food Chemistry, 2018, 240:1005-1013.

13. Hua Jin, Xiaoyu Wang, Zijing Chen, Yangyang Li, Chang Liu, Jing Xu*. Fabrication of beta-conglycinin-stabilized nanoemulsions via ultrasound process and influence of SDS and PEG 10000 co-emulsifiers on the physicochemical properties of nanoemulsions [J]. Food Research International, 2018,106:800-808.

14. Jing Xu, Dong Han, Zijing Chen, Meng Li, Hua Jin. Effect of glucose glycosylation following limited enzymatic hydrolysis on functional and conformational properties of black bean protein isolate [J]. European Food Research and Technology, 2018,244(6):1111-1120.

15. Xiaotong Sun, Hua Jin, Yangyang Li, Haiying Feng, Chunhong Liu, Jing Xu*. The molecular properties of peanut protein: Impact of temperature, relative humidity and vacuum packaging during storage [J]. Molecules, 2018,23:2618.

16. Yuting Wang, Zhongjiang Wang, Cíntia Ladeira Handa, Jing Xu*. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates [J]. Food Chemistry, 2017, 218:165-172.

17. Jing Xu, Zijing Chen, Dong Han, Yangyang Li, Xiaotong Sun, Zhongjiang Wang, Hua Jin*. Structural and functional properties changes of β-conglycinin exposed to hydroxyl radical-generating systems [J]. Molecules, 2017,22: 1893.

18. 金花, 江连洲, 冯海莹, 王菊兵, 张晓松, 许晶*. 绿原酸共价和非共价作用对黑豆蛋白纳米乳稳定性和抗氧化性的影响 [J]. 食品科学, 2022,43(4):17-24.

19. 靳紫梦, 赵青山, 陈泳政, 张晓松, 金 花, 许晶*. 超声波处理对大豆蛋白乳液凝胶特性及运载槲皮素性能的影响 [J]. 精细化工, 2022,39(5): 963-971.

20. 王柏棋, 陈菲, 马一帆, 范志军, 金花, 许晶*. 酯化大豆蛋白-壳聚糖复合物乳化性及抑菌性 [J]. 精细化工, 2022,39(8):1674-1681.

21. 许晶, 韩东, 王昱婷, 赵青山, 张晓松, 金花*. 超声预处理对大豆蛋白酶解物结构及抗氧化活性的影响 [J]. 食品科学, 2018,39(19):78-84.

22. 张晓松, 金花, 闫惠丽, 张永忠, 许晶*. 去甲基化法制备黄豆苷元和染料木黄酮及抗氧化性分析 [J]. 食品科学, 2018,39(2):240-246.

23. 王笑宇, 韩东, 陈子净, 江连州, 许晶*. 超声处理对β-伴大豆球蛋白乳化性能的影响 [J]. 中国食品学报, 2018,18(6):153-159.

1. 运载姜黄素纳米乳的方法，发明专利，第1名。

2. 从大豆酱渣饼中提取蛋白黑素的方法，发明专利，第1名。

3. 一种具有抗氧化活性蛋白黑素的制备方法，发明专利，第1名。

4. 一种用于酶水解的超声波辅助装置，实用新型专利，第1名。

5. 一种带有反冲洗过滤器的纳米乳液加工设备，实用新型专利，第1名。

6. 大豆蛋白的高压酶解复合改性装置，实用新型专利，第1名。

1. 黑龙江省高层次人才

2. 黑龙江省化学学会理事

3. 黑龙江省分析测试学会理事

4. “哈尔滨市创建国家食品安全示范城市”食品安全专家

5. 东北农业大学“青年五四奖章”荣誉称号

6. 东北农业大学“学术骨干”荣誉称号

7. 东北农业大学“优秀共产党员”荣誉称号

8. 东北农业大学“先进女教职工”荣誉称号

9. 东北农业大学“教书育人”先进个人