1. 国家自然科学基金面上项目：高强度脉冲电场作用下蛋白质分子的去折叠、复折叠与聚集行为及稳定方法

2. 国家自然科学基金面上项目重点项目：食品碳水化合物结构修饰与功能调控

3. 十二五国家科技支撑计划项目：功能甜味剂与油脂制备关键技术研究及产业化（2011BAD23B03）

4. 省产学研联合创新基金项目：高压脉冲电场连续杀菌设备的研制

5. 横向科研合作项目：秸杆爆破液酶法生产低聚木糖

6. 横向科研合作项目：牡蛎糖原、牡蛎肽和牡蛎调味料的研制

7. 横向科研合作项目：废蚕丝的利用：可溶性丝素蛋白和丝素肽的生产

8. 横向科研合作项目：南美白对虾调理食品研制

1. Qiuyun Shen , Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang .Enzymatic Synthesis and Identification of Oligosaccharides Obtained by Transgalactosylation of Lactose in the Presence of Fructose Using -Galactosidase from Kluyveromyces lactis. Food Chemistry,2012, 135: 1547-1554

2. Wei Zhao, Ruijin Yang*.Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin, Food and Bioprocess Technology,2012, 5(5), 1706-1714

3. Wang, He ; Ruijin Yang; Xiao Hua; Zhong Zhang,Wei Zhao, Wenbin Zhang, Expression, Enzymatic Characterization, and High-Level Production of Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in Escherichia coli, Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 2012, 66(11-12), 605-613

4. Hefei Zhao, Xiao Hua, Ruijin Yang* , Liming Zhao , Wei Zhao , Zhong Zhang Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modeling, International Journal of Food Science and Technology,2012, 47(1), 32-39

5. Sha Zhang, Ruijin Yang*, Wei Zhao. Oxidation of oleic acid under pulsed electric field processing. Food Research International, 2011, 44: 1463-1467.

6. Wei Zhao, Ruijin Yang*, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsed electric fields induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control, 2011, 22, 3-4: 566-573.

7. Sha Zhang, Ruijin Yang*, Wei Zhao. The first ESR observation of radical species generated under pulsed electric fields processing. LWT - Food Science and Technology, 2011,44 (4): 1233-1235.

8. Sha Zhang, Ruijin Yang*, Wei Zhao. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. Journal of Food Science, 2011,76 (1):127-132.

9. Zhong Zhong, Ruijin Yang*, Xiao Hua. Purification of lactulose syrup by using nanofiltration in a diafiltration mode. Journal of Food Engineering, 2011,105 (1): 112-118.

10. Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, Wenbin Zhang, Wei Zhao Gelatin-templated biomimetic calcification for β-galactosidase immobilization. Process Biochemistry, 2011, 46:1565-1571.

11. He Wang, Ruijin Yang*, Yanning Liu,Weibin Zhang,Wei Zhao,Yanpeng Zhang, Xiao Hua. Effects of low dose gamma irradiation onmicrobial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). International Journal of Food Science and Technology, 2010, 45, 1088–1096.

12. Xiaoling Luo, Ruijin Yang *, Wei Zhao, Zhenzhu Cheng, and Xiaoyan Jiang. Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure. International Journal of Food Engineering, 2010, 6(4), Article 3.

13. Wei Zhao, Ruijin Yang*, Xiao Hua, Wenbin Zhang. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4.

14. Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. Determination of lactulose in foods: a review of recent research. International Journal of Food Science & Technology, 2010 ,45, 1081-1087.

15. Xiao Hua, Hefei Zhao, Ruijin Yang*, Wenbing Zhang, Wei Zhao. Coupled model of extended Nernst–Planck equation and film theory in nanofiltration for xylo-oligosaccharide syrup. Journal of Food Engineering, 2010, 100, 302-309.

16. Wei Zhao, Ruijin Yang*. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by Pulsed Electric Field and Thermal Stresses. The Journal of Physical Chemistry B., 2010, 114: 503-510.

17. Xiao Hua, Ruijin Yang*, Wenbin Zhang, Ying Fei, Zhengyu Jin and Bo Jiang. Dual-enzymatic Synthesis of Lactulose in Organic-aqueous Two-phase Media. Food Research International, 2010, 43：716-722.

18. Zhong Zhang, He Wang, Ruijin Yang* and Xiaoyan Jiang. A Novel Spectrophotometric Method for Quantitative Determination of Lactulose in Food Industries. International Journal of Food Science & Technology, 2010, 45：258-264.

19. Wei Zhao, Ruijin Yang*, Wenbin Zhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg White Proteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry, 2009, 57：3571-3577.

20. Wei Zhao, Ruijin Yang*, Mo Wang. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. International Journal of Food Microbiology, 2009, 129： 204-208.

21. Wei Zhao, Ruijin Yang*. Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chemistry, 2009, 114：777-781.

22. Wei Zhao, Ruijin Yang*, Mo Wang, Rongrong Lu. Effects of pulsed electric fields on bioactive components，colour and flavour of green tea infusions. International Journal of Food Science & Technology, 2009, 44：312-321.

23. Wenbin Zhang, Shiying Xu, Zhang Wang, Ruijin Yang, and Rongrong Lu. Demucilaging and Dehulling Flaxseed with a Wet Process. LWT - Food Science and Technology, 2009, 42(6): 1193-1198.

24. Wei Zhao, Ruijin Yang*. Protective effect of sorbitol on enzymes exposed to microsecond pulsed electric field. The Journal of Physical Chemistry B., 2008, 112：14018-14025.

25. Wei Zhao, Ruijin Yang*. The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food Chemistry, 2008, 110：334-343.

26. Wei Zhao, Ruijin Yang*, Rongrong Lu, Mo Wang, Wade Yang. Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts. LWT - Food Science and Technology, 2008, 41：425-431.

27. Wei Zhao, Ruijin Yang*. Comparative Study of Inactivation and Conformational Change of Lysozyme Induced by Pulsed Electric Fields and Heat. European Food Research and Technology, 2008, 228： 47–54.

28. Wei Zhao, Ruijin Yang*, Rongrong Lu, Yali Tang, Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme. Journal of Agricultural and Food Chemistry, 2007, 55 (24), 9850-9858.

29. Wei Zhao, Ruijin Yang*, Rongrong Lu. Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites. International Journal of Food Engineering, 2007, 3 (4), article 12.

30. Mo Wang, Ruijin Yang*. Wei Zhao. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions. International Journal of Food Engineering, 2008, 4(5), article 11.

31. Rong Rong Lu, Shi Ying Xu, Zhang Wang, Rui Jin Yang. Isolation of lactoferrin from bovine colostrum by ultrafiltration coupled with strong cation exchange chromatography on a production scale. Journal of Membrane Science, 2007, 297(1-2):152-161.

32. R. Yang, C. Zhang, H. Feng, W. Yang. A Kinetic Study of Xylan Solubility and Degradation during Corncob Steaming. Biosystems Engineering, 2006, 93(4): 375-382.

33. R.Yang, S.Xu, Z.Wang, and W.Yang. Aqueous extraction of corncob xylan and production of xylooligosaccharides. Swiss Society of Food Science and Technology (LWT), 2005, 38: 667-682.

34. Ruijin Yang, Si-Quan Li, and Q. Howard Zhang. Effects of Pulsed Electric Fields on the Activity and Structure of Pepsin. Journal of Agricultural and Food Chemistry, 2004, 52 (24): 7400-7406.

35. R.J. Yang, S.Q. Li, and Q.H. Zhang. Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution. Journal of Food Science, 2004, 69 (4): 241-248.

1. 2012年获得第十届“江苏省优秀科技工作者”荣誉称号。

2. 2012年获得第十届“无锡市优秀科技工作者”荣誉称号。

3. 2011年高压脉冲电场应用于食品加工的基础研究，获教育部自然科学二等奖。

4. 2011年高压脉冲电场在液态蛋杀菌中的应用及其对微生物和蛋白质的作用机制，省优博，指导教师

5. 2011年南美白对虾调理食品技术创新，中国中小企业创新100强/优秀创新成果

6. 2010年被评选为无锡市有突出贡献中青年专家。

7. 2010年冷藏南美白对虾调理食品的研究与开发，获杭州市优秀新产品新技术二等奖。

8. 2009年被评选为杭州市钱江特聘专家。

9. 2009年一种低聚木糖的生产方法，获中国专利奖优秀奖。

10. 2009年一种低聚木糖的生产方法，获江苏省专利金奖。

11. 2008年被推选为江苏省“青蓝工程”中青年学术带头人。

12. 2008年一种低聚木糖的生产方法，获第一届无锡市人民政府专利奖。

13. 2008年水产方便调理食品的研制及产业化，获中国食品科学技术学会科技创新奖二等奖。

14. 2007年益生制剂及其增效技术研究与应用，获国家科学技术进步二等奖。

15. 2004年酶法生产低聚木糖，获中国石油和化学工业科技进步二等奖。

16. 2004年酶法生产低聚木糖，获乌鲁木齐市科技进步二等奖。

17. 2003年功能性配料的研制和应用，获中国食品工业协会科技进步二等奖。

18. 酶法生产低聚木糖，2004年获乌鲁木齐市科技进步二等奖。

19. 负责并主讲的《食品化学》2008年被评为国家精品课程。

20. 负责并主讲的《食品酶学》2007年被评为江苏省研究生优秀课程

21. 负责并主讲的《食品化学》2006年被评为江苏省一类精品课程。

22. 《食品化学》课程建设，2004年获江苏省高等教育教学成果二等奖。

23. 《食品化学》，2004年江苏省省级优秀课程(群)优秀课程。

24. 《食品化学》课程改革，2002获年新捕京3522com教学成果一等奖。

25. 《食品化学》课改革与建设，2000获年新捕京3522com教学成果二等奖，第四署名。

26. 荣智权奖教金，2004年，无锡侨联。

27. 东海粮油奖教金，2004年，新捕京3522com。

28. 2005-2009年度无锡市各民主党派、工商联、无党派知识分子联谊会服务科学发展“同舟奖”，2009年，中共无锡市委统战部。

1. 富含低聚木糖的小麦麸皮饮料制作方法，专利号：201110282742.4

2. 一种发酵微波膨化鱼糜休闲食品及其生产方法，专利号：ZL2010102570533

3. 一种全利用对虾加工调味虾产品的方法，专利号：ZL2009100259299

4. 一种羽毛蛋白粉及其制备方法发明专利，专利号：ZL 200910170082.3

5. 一种乙醇-超声波协同制备果糖晶种的方法。发明专利，专利号：ZL 200810018889.0

6. 一种用共固定化乳糖酶和葡萄糖异构酶制备乳果糖的方法。发明专利，专利号：ZL 200710134999.9

7. 一种乳糖酶和葡萄糖已构酶的共固定化方法。发明专利，专利号：ZL 200710134998.4

8. 一种全利用对虾加工调味虾产品的方法。发明专利，专利号：ZL

9. 牡蛎的综合开发和应用. 发明专利. 专利号：ZL 200310112802.3

10. 一种高纯度低聚木糖的生产方法. 发明专利. 专利号：ZL 200410013840.8

11. 一种采用非热杀菌技术生产液态蛋产品的方法. 发明专利. 专利号：ZL 200610156016.7

12. 一种采用高压脉冲电场杀菌技术的无糖茶饮料生产方法. 发明专利. 专利号：ZL 200510041039.9

13. 以秸秆为原料应用酶和膜技术制备高纯度低聚木糖的方法. 发明专利. 专利号：ZL 200610156015.2

14. 一种生物活性肽-丝素肽的制备方法. 发明专利. 专利号：ZL02138016.3

15. 喷射液化酶法制备低DE值麦芽糊精. 发明专利. 专利号：ZL 03135083.6

16. 一种复合蔬菜混汁-南瓜胡萝卜混汁的制备方法. 发明专利. 专利号：ZL 200410041869.7

17. 一种酶工程技术制备南瓜混汁的方法. 发明专利. 专利号：ZL 03152913.5

18. 一种酶工程技术制备蓝莓混汁的方法. 发明专利. 专利号：ZL 200510134983.9

19. 一种高蒜素蒜粉微胶囊的制备方法. 发明专利. 专利号：ZL 200510097305.X

20. 一种从牛初乳中工业化分离纯化乳铁蛋白的方法. 发明专利. 专利号：ZL 200610040528.7

21. 一种乳清蛋白为基质的脂肪替代品的制备方法. 发明专利. 专利号：ZL 200610086266.8

22. 一种酶法水解酪蛋白同时制备磷酸肽和非磷酸肽的方法. 发明专利. 专利号：ZL 200710019381.8

23. 一种水酶法提取亚麻籽油的方法. 发明专利. 专利号：ZL 200610096925.6

食品化学 本科课程 国家精品课程 负责及主讲

食品酶学 硕士研究生课程 江苏省优秀研究生课程 负责及主讲

高级食品化学 博士研究生课程 负责及主讲