1.国家自然科学基金项目(32472347)“肠道菌群-胆汁酸轴对乳源多肽FPPQSVL促骨健康功能的影响及其作用机制”，2025-2028，50万

2.江苏省科技计划专项资金“一带一路“创新合作项目“传统发酵食品微生物多样性及新型功能性食品联合研发”，2024-2027，120万

3.国家“十四五”重点研发计划项目“基于中国母乳研究的新一代婴配乳粉制造技术研究及示范”（2022YFD2101500），2023-2027，110万

4.高端外国专家项目，不同膳食模式对一带一路沿线国家人群肠道微生物多样性分布特征及代谢疾病影响解析，2021-2022，30万

5.国家自然科学基金项目(31871829)“基于生物多样性及互作机制的瑞士乳杆菌发酵乳风味调控机制研究”，2019-2022，60万

6.国家自然科学基金项目(31071492)“胶体磷酸钙溶出引发的切达奶酪质地成熟机制及促熟调控研究”，2014-2017，80万

7.江苏省农业科技自主创新资金项目（CX（17）1005））“长三角地区生态优质高效乳业创新体系研究”，2017-2020，100万

8.企业委托项目，功能性再制干酪研发与技术创新，2022-2023，100万

9.企业委托项目，中国友好型的食品和饮料的产品应用，2021-2022，50万

10.企业委托项目，精准营养调控与膳食健康功效验证，2020-2021，50万

(1)Xia, A.; Jiang, Y.; Lee, Y.-K.; Liang, D.; Yang, B.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Identification and Validation of Fermented Milk-Derived Osteogenic Peptides via Molecular Docking and Osteoblastic Cell Model.Food Bioscience2024,58, 103698. https://doi.org/10.1016/j.fbio.2024.103698.

(2)Hu, W.; Pei, Z.; Xia, A.; Jiang, Y.; Yang, B.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Lactobacillus Helveticus-Derived Whey-Calcium Chelate Promotes Calcium Absorption and Bone Health of Rats Fed a Low-Calcium Diet.Nutrients2024.

(3)Yu, P.; Pan, Y.; Pei, Z.; Guo, M.; Yang, B.; Lee, Y.-K.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Influence of Lactose Supplementation on Regulation of Streptococcus Thermophilus on Gut Microbiota.Nutrients2023,15(22), 4767. https://doi.org/10.3390/nu15224767.

(4)Yu, P.; Jiang, Y.; Pan, Y.; Guo, M.; Yang, B.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Strain-Specific Effect of Streptococcus Thermophilus Consumption on Host Physiology.Food Science and Human Wellness2023. https://doi.org/10.26599/FSHW.2022.9250233.

(5)Xia, A.; Yang, Y.; Guo, M.; Lee, Y.-K.; Yang, B.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Unveiling of the Key Pathway in Flavor Formation in Fermented Milk of Lactococcus Lactis Subsp. Lactis via Genomics and Metabolomics.Food Bioscience2023,56, 103159. https://doi.org/10.1016/j.fbio.2023.103159.

(6)Pan, Y.; Yu, P.; Jiang, Y.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. The Protective Effect of Lactose on the Bile Salt Stress Response of Streptococcus Thermophilus Is Strain Dependent.Food Bioscience2023,53, 102560. https://doi.org/10.1016/j.fbio.2023.102560.

(7)Cui, M.; Yu, P.; Liu, T. C.; Liu, J.; Li, K.; Zhou, P.; Liu, X. Dose-Dependent Effects of Xylooligosaccharides on Glycemic Regulation withL. RhamnosusCCFM1060 in Diabetic Mice.Food Funct.2023,14(14), 6385–6396. https://doi.org/10.1039/D3FO00162H.

(8)Xia, A.; Jiang, Y.; Li, B.; Wang, T.; Zhao, J.; Liu, X.; Chen, W. Indigenous Chinese Fermented Dairy Products: Microbial Diversity, Flavour, and Health Benefits.International Dairy Journal2022,135, 105479. https://doi.org/10.1016/j.idairyj.2022.105479.

(9)Gao, S.; Jiang, Y.; Zhang, X.; Cui, S.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus Helveticus.Foods2022,11(23), 3885. https://doi.org/10.3390/foods11233885.

(10)Yu, P.; Zhao, Y.; Jiang, Y.; Yang, Y.; Liu, X.; Zhang, H.; Zhao, J.; Lee, Y.; Zhang, H.; Chen, W. Capacity of Soybean Carbohydrate Metabolism in Leuconostoc Mesenteroides, Lactococcus Lactis and Streptococcus Thermophilus.Food Bioscience2021,44, 101381. https://doi.org/10.1016/j.fbio.2021.101381.

(11)Ye, H.; Zhang, X.; Jiang, Y.; Guo, M.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus Delbrueckii Ssp. Bulgaricus and Lactobacillus Delbrueckii Ssp. Lactis.Foods2021,10(12), 3028. https://doi.org/10.3390/foods10123028.

(12)Wang, J.; Jiang, Y.; Yu, P.; Lee, Y. K.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Effect of Carbon Catabolite Repression on Lactose and Galactose Catabolism in Lacticaseibacillus Paracasei.Food Bioscience2021,40, 100912. https://doi.org/10.1016/j.fbio.2021.100912.

(13)Qi, Y.; Jiang, Y.; Zhang, X.; Lee, Y.-K.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Diversity in Genetic and Peptidase Activity of Lactobacillus Helveticus Strains Biodiversity of Lactobacillus Helveticus.Food Bioscience2021,40, 100915. https://doi.org/10.1016/j.fbio.2021.100915.

(14)Jiang, Y.; Yu, P.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Shifts in Diversity and Function of Bacterial Community during Manufacture of Rushan.Journal of Dairy Science2021,104(12), 12375–12393. https://doi.org/10.3168/jds.2021-20654.

(15)Yu, P.; Li, N.; Geng, M.; Liu, Z.; Liu, X.; Zhang, H.; Zhao, J.; Zhang, H.; Chen, W. Short Communication: Lactose Utilization of Streptococcus Thermophilus and Correlations with β-Galactosidase and Urease.Journal of Dairy Science2020,103(1), 166–171. https://doi.org/10.3168/jds.2019-17009.

(16)Jiang, Y.; Li, N.; Wang, Q.; Liu, Z.; Lee, Y.-K.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Microbial Diversity and Volatile Profile of Traditional Fermented Yak Milk.Journal of Dairy Science2020,103(1), 87–97. https://doi.org/10.3168/jds.2019-16753.

(17)Yang, Y.; Li, N.; Jiang, Y.; Liu, Z.; Liu, X.; Zhao, J.; Zhang, H.; Chen, W. Short Communication: Enzymatic Perspective of Galactosidases Reveals Variations in Lactose Metabolism among Lactococcus Lactis Strains.Journal of Dairy Science2019,102(7), 6027–6031. https://doi.org/10.3168/jds.2018-15973.

(18)Zhang, Y.; Liu, D.; Liu, X.; Hang, F.; Zhou, P.; Zhao, J.; Zhang, H.; Chen, W. Effect of Temperature on Casein Micelle Composition and Gelation of Bovine Milk.International Dairy Journal2018,78, 20–27. https://doi.org/10.1016/j.idairyj.2017.10.008.

(19)Hong, Q.; Liu, X. M.; Hang, F.; Zhao, J. X.; Zhang, H.; Chen, W. Screening of Adjunct Cultures and Their Application in Ester Formation in Camembert-Type Cheese.Food Microbiology2018,70, 33–41. https://doi.org/10.1016/j.fm.2017.08.009.

(20)Hong, Q.; Wang, G.; Zhang, Q.; Tian, F.; Xiao-Ming, L.; Zhao, J.; Chen, Y.-Q.; Zhang, H.; Chen, W. Enhancement of Ester Formation in Camembert Cheese by Addition of Ethanol.Int J Dairy Technol2017,70(2), 220–227.https://doi.org/10.1111/1471-0307.12330.

江苏省百件优质发明专利，一种高产乙酸乙酯的植物乳杆菌及其应用（2018）

第十七届中国专利奖金奖，中华人民共和国国家知识产权局（2015）

中国轻工业联合会科学技术进步奖二等奖，中国轻工业联合会（2013）

中国商业联合会科学技术奖一等奖，中国商业联合会（2012）

1.一种促进成骨细胞增殖的乳源多肽FPPQSVL及其应用，2023-10-13，202311327636.2(授权)

2.一种具有缓解焦虑功能的嗜热链球菌发酵产品的制备方法，2022-7-14，202210854217.3(授权)

3.产半乳糖苷酶的肠膜明串珠菌肠膜亚种及其应用, 2022-2-1, 202010088513.8 (授权)

4.一株乳酸乳球菌乳酸亚种及其在制备豆乳中的应用, 2021-10-25,中国, 202010088420.5 (授权)

5.产2, 3-戊二酮的嗜热链球菌及其在制备豆乳中应用, 2021-8-20, 202010086790.5 (授权)

6.一种具有高脲酶活力的嗜热链球菌及其应用, 2020-8-4, 201810841602.8 (授权)

7.一株高产精氨酸氨肽酶(Arg-pNA)的瑞士乳杆菌及其应用, 2020-8-4, 201811453240.1 (授权)

8.一种高产异戊醛的乳酸乳球菌乳酸亚种及其应用, 2020-8-4, 201811397661.7 (授权)

9.一株副干酪乳杆菌及其应用, 2020-6-9,中国, 201810842251.2 (授权)

10.一种牦牛酸奶的制备, 2020-3-6, 2018108623865 (授权)

本科生：《乳--品味科学与文化》（全英文）、《专业英语与论文写作》

研究生：《现代乳品科技与创新》