1. 老齡營養與健康
2. 氮源營養(生物活性肽、核苷酸等)
3. 食物活性物質與抗衰老
4. 食品毒理學及安全性評價
1. 基於腸道菌群靶點,燕麥β-葡聚糖對2型糖尿病大鼠的調控作用及其機製研究,國家自然科學基金,(2014-2017)
2. 基於NAD+/SIRI/PGC-1a通路,探討核苷酸對阿爾茨海默症的作用機製研究,北京市自然科學基金,(2024-2026)
3. 燕麥β-葡聚糖對2型糖尿病大鼠的調控作用及其機製研究,北京市自然科學基金,(2014-2016)
4. 糧谷類鐮刀菌與鏈各孢菌毒素聯合作用模式構建🥟,國家食品安全風險評估中心👩👩👦👦🖕🏿,(2021-2024)
5. 乳清蛋白低聚肽對肌少症的作用,基於細胞衰老靶點的機製研究,中國食品科學技術學會食品科技基金,(2024-2025)
6. 全胚芽裸燕麥對糖尿病合並血脂異常的人群幹預試驗研究,達能膳食營養宣教基金,(2013-2014)
7. 基於自噬靶點,探討植物多酚對皮膚老化的調節作用及機製研究(2023-2025)
8. 外源核苷酸的抗衰老作用研究,(2021-2025)
9. 人參低聚肽的細胞營養學研究,(2019-2024)
10. 海洋膠原低聚肽對增齡性骨質疏松的作用研究🧛♀️,(2013-2015)
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