1.国家自然科学基金（8项）：

基于大分子组成计量学考察的大豆乳清蛋白-聚电解质复凝聚行为研究

大豆蛋白酶水解产物的巯基二硫键状态及对其性质的影响

酶水解大豆球蛋白中含半胱氨酸的肽的结构及性质研究

大豆蛋白凝胶性质的分子水平机理研究- -蛋白质氧化性修饰及其分子聚集行为

通过构造的胶粒—链型聚合物体系研究聚集大豆蛋白的相分离

2.科技支撑项目（3项）：

高功能稳定型及应用体系相容性大豆蛋白产品生产关键技术集成示范（十二·五）

大豆浓缩蛋白改性技术研究及系列产品开发（十一·五）

农产品深加工技术与设备的研究与开发（十·五）

3. 863项目（2项）：

食品专用蛋白基料制备关键技术研究与开发

基于LOX/HPL途径的C6醛类风味成分酶工程制备技术

4.农业成果转化项目（1项）：功能性大豆蛋白制备技术集成与中试

5.产学研项目（1项）：纤维质大豆加工副产物的综合利用与开发技术

6.企业合作代表项目：

基于无氧磨浆技术的大豆酸奶生产技术

大豆酸奶生产线工程承揽

改善植物蛋白风味的清洁工艺的研发

大豆食品--腐竹生产技术

功能性大豆浓缩蛋白生产技术

弱凝胶型大豆分离蛋白生产技术

果胶质类可溶性大豆多糖生产技术

功能性豌豆蛋白与豌豆分离蛋白生产技术

大豆蛋白乳系列产品研究开发

核桃食品联合研究开发

大豆蛋白食品配料产品联合开发

►代表性文章

1.Xiaoxiao Feng, Yufei Hua, Caimeng Zhang, Xiangzhen Kong, Xingfei Li, Yeming Chen. Effect of soaking conditions on the formation of lipid derived free radicals in soymilk. Food Chemistry, 2020, 315, 126237

2.Xingfei Li, Liyang Chen, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins. Food Hydrocolloids, 2020, 105: 105846.

3.Weiguang song, Xiangzhen Kong, Yufei Hua, Xingfei Li，Caimeng Zhang Yeming Chen. Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates. LWT - Food Science and Technology, 2020, 118, 108724.

4.Weiguang song, Xiangzhen Kong, Yufei Hua, Yeming Chen, Caimeng Zhang, Yunxia Chen. Identification of antibacterial peptides generated from enzymatic hydrolysis of cottonseed protein. LWT - Food Science and Technology, 2020, 125, 109199.

5.Yanping Zhou, Xingfei Li, Yufei Hua*, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Shaodong Wang. The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts. LWT - Food Science and Technology, 2020, 125, 109199.

6.Xingfei Li, Jie Long, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Protein recovery and anti-nutritional factor removal from soybean wastewater by complexing with a high concentration of polysaccharides in a novel quick-shearing system. Journal of Food Engineering, 2019, 241: 1-9.

7.Xingfei Li, Xu Liu, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds. RSC advances, 2019, 9(6): 2906-2918.

8.Xiangzhen Kong, Lina Zhang, Xu Lu, Caimeng Zhang, Yufei Hua, Yeming Chen. Effect of high-speed shearing treatment on dehulled walnut proteins. LWT - Food Science & Technology, 2019, 116, 108500.

9.Xingfei Li, Jie Long, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Protein Separation Coacervation with Carboxymethyl Cellulose of Different Substitution Degree: Noninteracting Behavior of Bowman−Birk Chymotrypsin Inhibitor. Journal of Agricultural and Food Chemistry, 2018, 66, 4439−4448.

10.Weihao Wu,Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen. Improving the stability of wheat gliadin nanoparticles-effect of gum arabic addition. Food Hydrocolloids, 2018, 80, 78-87.

11.Xiuzhen Ding, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua, Xiangyang Li. Selective extraction and antioxidant properties of thiol-containing peptides in soy glycinine hydrolysates. Molecules, 2018, 23, 1909.

12.Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Two-step complex behavior between Bowman-Birk protease inhibitor and ι-carrageenan: effect of protein concentration, ionic strength and temperature. Food Hydrocolloids, 2017, 62, 1-9.

13.Xingfei Li, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Xiaobin Yu. An advance for removing antinutritional protease inhibitors: Soybean whey purification of Bowman-Birk chymotrypsin inhibitor by combination of two oppositely charged polysaccharides. Carbohydrate Polymers, 2017, 164, 349-357.

14.Chao Wu, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size [J]. Food Hydrocolloids, 2017, 66, 389-395.

15.Chao Wu, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release. RSC advances, 2016, 6, 101981-101987.

16.Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey, Food Hydrocolloids, 2016, 56: 207-217

17.Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua*, Effects of heat treatment on the emulsifying properties of pea proteins, Food Hydrocolloids, 2016, 52: 301-310

18.Luping Zhao, Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133.

19.Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694.

20.Chao Wu, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang. Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels [J]. Journal of Agricultural and Food Chemistry, 2015, 63, 4211-4219.

21.Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Analysis using fluorescence labeling and mass spectrometry of disulfide-mediated interactions of soy protein when heated, Journal of Agricultural and Food Chemistry, 2015, 63(13): 3524-3533

22.Dong Die, Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries, Food Hydrocolloids, 2014, 46(1): 28-36

23.Xingfei Li, Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Soybean whey protein/chitosan complex behavior and selective recovery of Kunitz Trypsin Inhibitor, Journal of Agricultural and Food Chemistry, 2014, 62(29): 7279-7286

24.Zhumei Cui, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level, Journal of Agricultural and Food Chemistry, 2014, 62(7): 1634-1642

25.Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41, 1–9.

26.Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua. Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents. Food Chemistry, 2014,156, 14–22.

27.Xingfei Li, Die Dong, Yufei Hua, Yeming Chen, Xiangzhen Kong, and Caimeng Zhang. Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitor. Journal of Agricultural and Food Chemistry, 2014, 62 (29), 7279–7286.

28.Xiaohui Xiong, Luping Zhao, Yeming Chen, Qijun Ruan, Caimeng Zhang, Yufei Hua. Effects of alkali treatment and subsequent acidic extraction on the properties of soybean soluble polysaccharides. Food and Bioproducts Processing, 2014

29.Moses Vernonxious Madalitso Chamba, Yufei Hua, Wendy Katiyo. Oxidation and structural modification of full-fat and defatted flour based soy protein isolates induced by natural and synthetic extraction chemicals. Food Biophysics, 2014, 9 (3), 193-202.

30.Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba, Odilon Djakpo and Caimeng Zhang. Gelation behavior and rheological properties of salt- or acid-induced soy proteins soft tofu-type gels. Journal of Texture Studies, 2014, 45 (1), 62–73.

31.Moses Vernonxious Madalitso Chamba, Yufei Hua, Nicole Murekatete, Yeming Chen. Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours. Journal of Food Science and Technology, 2014.

32.Yeming Chen , Luping Zhao , Yanyun Cao , Xiangzhen Kong , Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62, 956-965.

33.Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116.

34.Yeming Chen, Yanyun Cao, Luping Zhao, Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291.

35.Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Charge compensation, phase diagram, and protein aggregation in soy protein-gum arabic complexformation, Journal of Agricultural and Food Chemistry, 2013, 61(16): 3934-3940

36.Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Comparative studies on sulfhydryl determination of soy protein using two aromatic disulfide reagents and two fluorescent reagents, Journal of Agricultural and Food Chemistry, 2013, 61(11): 2661-2668

37.Luping Zhao, Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua*, The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies, Journal of Agricultural and Food Chemistry, 2013, 61(40): 9727-9733

38.Yun Shi, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua*, Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides, Chemical Engineering Journal, 2013, 215(216): 113-121

39.Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels, Food Hydrocolloids, 2012, 29(2): 347-355

40.Zhicun Xu, Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua*, The heat-induced protein aggregate correlated with Trypsin Inhibitor inactivation in soymilk processing, Journal of Agricultural and Food Chemistry, 2012, 60(32): 8012-8019

奖励

1.教育部科学技术进步奖一等奖（第2完成人）：植物源蛋白质功能化定向改造与高值化应用关键技术及产业化示范，2012

2.中国轻工业联合会科技进步奖二等奖（第4完成人）：油料和淀粉加工副产物中蛋白质的高效回收及品质提升关键技术，2018.12

3.广东省科学技术奖三等奖（第2完成人）：大豆活性物质-功能性大豆肽和大豆膳食纤维的制备与应用技术，2013.02

4.中国商业联合会科学技术奖二等奖（第1完成人）：功能性大豆肽和大豆膳食纤维的开发及应用，2013

授权专利

1. 一种富含正电荷组分的水解大豆蛋白的制备方法（2008.01.02）

2. 一种豆粕经过加热处理的大豆蛋白的制备方法（2008.07.23）

3. 一种对大豆蛋白凝胶质构性质的控制方法（2009.09.09）

4. 一种酶改性制备低凝胶性高分散性大豆蛋白的方法（2010.04.14）

5. 一种低脂肪、高蛋白的改性谷朊粉的制备方法（2012.05.23）

6. 一种膜法分级制备果胶质类水溶性大豆多糖的方法（2012.09.26）

7. 一种酶解和膜分离制备免疫活性大豆肽的方法（2012.11.21）

8. 一种电泳纯苋菜13位氢过氧化物裂解酶的制备方法（2013.02.07）

9. 一种液体悬浮类食品物料加热装置（2013.06.12）

10.一种花生核桃粉的制备方法（2013.08.21）

11.一种具有生理活性和营养增补功能的植物蛋白衍生物的制备方法（201310197186.X）

12.一种改善回收植物蛋白色泽与风味的方法（201310296463.2）

13.一种对大豆分离蛋白进行酶水解的方法（201310715130.9）

14.一种高溶解度的低植酸大豆分离蛋白的制备方法（201410193479.5）

15.一种从马铃薯淀粉加工废水中回收糖蛋白的方法（201410137640.7）

16.一种从大豆乳清废水中提纯Kunitz型胰蛋白酶抑制剂的方法（201410193480.8）