江苏省高校青蓝工程"粮油食品功能与安全"科技创新团队带头人,国家自然科学基金食品科学学科评议组成员,国家农产品质量安全风险评估专家委员会成员,入选教育部"新世纪优秀人才支持计划"、江苏省"333高层次人才培养工程"第二层次培养对象。Food Science and Human Wellness杂志编委。
(1)Concentrations and health risks of lead, cadmium, arsenic, and mercury inrice and edible mushrooms in China. Food Chemistry, 2014, 147, 147-151.
(2)Cytotoxicity and apoptotic effects of tea polyphenol-loaded chitosan nanoparticles on human hepatoma HepG2 cells. Materials Science and Engineering: C, 2014, 36, 7-13.
(3)Purification, characterization and antitumor activity of polysaccharides from Pleurotuseryngii residue. Carbohydrate Polymers, 2014, 114, 297-305.
(4)Immunopotentiation of Pleurotuseryngii (DC. ex Fr.) Quel. Journal of ethnopharmacology, 2014, 153(3), 604-614.
(5)Antiproliferative and immunostimulatory activity of a protein from Pleurotuseryngii. Journal of the Science of Food and Agriculture, 2014, 94(15), 3152-3162
(6)Changes in non-volatile taste components of button mushroom (Agaricusbisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying.Food Chemistry, 2014, 165(15), 547-554
(7)Comparison of Freeze-Drying and Freeze-Drying Combined with Microwave Vacuum Drying Methods on Drying Kinetics and Rehydration Characteristics of Button Mushroom (Agaricusbisporus) Slices. Food and Bioprocess Technology, 2014, 7(6), 1629-1639.
(8)Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricusbisporus) slices. Food and Bioprocess Technology, 2014, 7(3), 702-710.