1.国家“十四五”重点研发计划子课题，玉米资源品质评价体系构建及加工适宜性研究，2021-2026，139.75万元，主持

2.国家“十四五”重点研发计划子课题，硬质壳板栗去壳关键技术及装备研发，2023-2027，90万元，主持

3.国家自然科学基金面上项目，α-琼胶酶催化琼胶多糖的结构基础及其定向合成特定聚合度琼寡糖的研究，2024-2027，50万元，主持

4.国家自然科学基金青年基金，基于盐桥构建改善淀粉分支酶热稳定性的分子基础研究，2019-2022，24万元，主持

5.安徽省重点研究与开发计划，酶法糖苷键重构改善小麦粉生理功效和加工品质关键技术研究，2023-2026，100万，主持

6.江苏省自然科学基金青年基金，淀粉分支酶分子内盐桥对其热稳定性的影响及机理研究，2018-2021，20万元，主持

7.中国博士后科学基金面上资助，基于酶结构解析的淀粉分支酶热稳定性的研究，2018-2020，5万元，主持

8.国家“十三五”重点研发计划课题，水产品加工专用酶的创制关键技术，2019-2022，521万元，参与

代表性论文

[1]Xiaofeng Ban^#, Tao Wang^#, Haimin Jiang, Caiming Li, Zhengbiao Gu, Li Cheng, Yan Hong, Zhaofeng Li^*. Alternations in the chain length distribution of polysaccharides by adjusting the active sites of the 1,4-α-glucan branching enzyme.Food Research International. 2022, 162: 112119.

[2]Xiaofeng Ban^#, Tao Wang^#, Wenjuan Fan, Caiming Li, Zhengbiao Gu, Li Cheng, Yan Hong, Zhaofeng Li^*.Thermostability and catalytic ability enhancements of 1,4-α-glucan branching enzyme by introducing salt bridges at flexible amino acid sites.International Journal of Biological Macromolecules.2023, 224: 1276-1282.

[3]Xiaofeng Ban^#, Shixia Xi^#, Haimin Jiang, Zhengbiao Gu, Caiming Li, Li Cheng, Yan Hong,Zhaofeng Li^*. The amino acid on the top of the active groove allosterically modulates product specificity of the 1,4-α-glucan branching enzyme.Food Chemistry. 2022, 384:132458.

[4]Xiaofeng Ban, Ya Guo, Bhalerao Kaustubh, Caiming Li, Zhengbiao Gu, Kai Hu^*,Zhaofeng Li.The global amylase research trend in food science technology: A data-driven analysis.Food Reviews International. 2023, 39: 2492-2506.

[5]Xiaofeng Ban, Xiaofang Xie, Caiming Li, Zhengbiao Gu, Yan Hong, Li Cheng, Bhalerao Kaustubh, Zhaofeng Li^*.The desirable salt bridges in amylases: Distribution, configuration and location.Food Chemistry.2021, 354: 129475.

[6]Xiaofeng Ban, Jing Wu, Bhalerao Kaustubh, Pratik Lahiri, Abhishek S. Dhoble, Zhengbiao Gu, Caiming Li, Li Cheng, Yan Hong,Yi Tong^*, Zhaofeng Li^*. Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzyme.Food Chemistry.2020, 316: 126348.

[7]Xiaofeng Ban, Abhishek S. Dhoble, Caiming Li, Zhengbiao Gu, Yan Hong, Li Cheng, Tod P. Holler, Bhalerao Kaustubh, Zhaofeng Li^*. Bacterial 1,4-α-glucan branching enzyme: Characteristics, preparation and commercial applications.Critical Reviews in Biotechnology. 2020, 40(3): 380-396.

[8]Xiaofeng Ban, Pratik Lahiri, Abhishek S. Dhoble, Dan Li, Zhengbiao Gu, Caiming Li, Li Cheng, Yan Hong, Zhaofeng Li^*, Bhalerao Kaustubh^*. Evolutionary stability of salt bridges hints its contribution to stability of proteins.Computational and Structural Biotechnology Journal. 2019, 17:895-903.

[9]Xiaofeng Ban, Yiting Liu, Yuzhu Zhang, Zhengbiao Gu^*, Caiming Li, Li Cheng, Yan Hong,Abhishek S.Dhoble, ZhaofengLi^*. Thermostabilization of a thermophilic 1,4-α-glucan branching enzyme through C-terminal truncation.International Journal of Biological Macromolecules.2018, 107: 1510-1518.

[10]Xiaofeng Ban, Abhishek S. Dhoble, Caiming Li, Yuzhu Zhang, Zhengbiao Gu, Li Cheng, Yan Hong, Zhaofeng Li^*. Potassium and sodium ions enhance the activity and thermostability of 1,4-α-glucan branching enzyme fromGeobacillus thermoglucosidasiusin the presence of glycerol.International Journal of Biological Macromolecules.2017, 102: 712-717.

[11]Tao Xu, Zhaofeng Li, Zhengbiao Gu, Caiming Li, Li Cheng, Yan Hong,Xiaofeng Ban^*. The N-terminus of 1,4-α-glucan branching enzyme plays an important role in its non-classical secretion inBacillus subtilis.Food Bioscience. 2023. 52:102491.

[12]Wenjuan Fan, Zhaofeng Li, Caiming Li, Zhengbiao Gu, Yan Hong, Li Cheng,Xiaofeng Ban^*. Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification.Food Chemistry X.2023. 20: 100888.

[1]教育部技术发明一等奖，2019，排名第六

《淀粉化学与工艺学》