（五年内）先后主持了国家自然科学基金，国家农业成果转化资金，政府间科技合作项目，省级科技攻关及横向30余项项目。多次获得科技进步奖奖励。[1] 2018.01-2021.12国家自然科学基金项目“基于分子修饰的黑米花青素对肠道益生菌的增殖作用及构效关系研究”，项目经费：60万元。[2] 2016年度省科技重大专项项目“豆粕酶法制备美拉德风味肽及其在复合调味盐中的产业化应用”，项目经费：200万元。[3] 2014.12—2015.12宁国市沙埠粮油加工厂委托“菜籽粕制备菜籽蛋白联产多糖关键技术研发”，项目经费：80万元。[4] 2015年合肥工业大学秋实计划项目“花青素的绿色提取、纯化及系列产品的开发”，项目经费：80万元。[5] 2013年国家级星火计划重大项目“安徽特色农产品绿色加工及产业化”项目编号：2013GA710003。子课题“标准化丝瓜基地建设及丝瓜伤流液加工产业化”，项目经费：25万元。[6] 2014年快乐蜂食品（安徽）有限公司委托“酸菜的产品开发及产业化关键技术研发”，项目经费：7万元。[7] 2012年合肥红峥生物科技有限公司委托横向项目“丝瓜系列产品开发及产业化关键技术研发”，项目经费：10万元。

在国内外核心期刊已发表论文60余篇；申请及获得授权的国家发明专利20余项。代表性论文：[1] Qian He, Xianbao Sun, Shudong He*, Tao Wang, Jinglong Zhao, Zeyu Wu, Hanju Sun*. PEGylation of black kidney bean (Phaseolus vulgaris L) protein isolate with potential functional properties [J]. Colloids and Surfaces B: Biointerfaces, 2018, 164: 89-97.[2] Shudong He, Benjamin K. Simpson, Hanju Sun, Michael O. Ngadi, Ying Ma & Tiemin Huang. Phaseolus vulgaris lectins: A systematic review of characteristics and health implications [J]. Critical Reviews in Food Science and Nutrition, 2018, 58(1): 70-83.[3] Shudong He, Jing Lib, Qian He, Huifang Jian, Yi Zhang, Jialiang Wang, Hanju Sun*, Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling[J]. Powder Technology, 2018, 325, 126-133.[4] Yu Ming, He Shudong*, Tang Mingming, Zhang Zuoyong, Zhu Yongsheng, Sun Hanju*. Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate [J]. Food Chemistry, 2018, 243, 249-257.[5] Wang Xin, Wang Xiao, He Shudong, Sun Hangju*, et al. The rheological properties of polysaccharides from rapeseed [J]. Current Topics in Nutraceutical Research, 2015, 13(4): 197-204.[6] Shudong He, Qiuyan Lou, Juan Shi, Hanju Sun*, Manli Zhang and Qian Li. Water Extraction of anthocyantins from black rice and purification using membrane separation and resin adsorption [J]. Journal of Food Processing and Preservation. 2016, 1745-4549.[7] Shudong He, Xin Wang, Yi Zhang, Jing Wang, Hanju Sun, Junhui Wang, Xiaodong Cao, Yongkang Ye. Isolation and prebiotic activity of water-soluble polysaccharidesfractions from the bamboo shoots (Phyllostachys praecox) [J]. Carbohydrate Polymers. 2016, 151: 295–304.[8] Shudong He, Qiuyan Lou, Juan Shi, Hanju Sun*, Manli Zhang, Qian Li. Water extraction of anthocyanins from black rice and purification using membrane separation and resin adsorption. Journal of Food Processing and Preservation [J]. Journal of Food Processing & Preservation, 2017, 41(4).[9] Pingping Zhang, Manli Zhang, Shudong He, Xiaodong Cao, Hanju Sun*, Xiaoyan Chen, Yupeng Xie, Qiuyan Lou, Xin Wang, Yongkang Ye. Extraction and probiotic properties of the new anthocyanins from purple sweet potato (Solanum tuberdsm) [J]. Current Topics in Nutraceutical Research. 2016, 14(2): 153-160.[10] Xiao Wang, Meiying Huang, Fan Yang, Hanju Sun*, Xianxuan Zhou, Ying Guo, Xiaoli Wang, Manli Zhang. Rapeseed polysaccharides as prebiotics on growth and acidifying activity of probiotics in vitro [J]. Carbohydrate Polymers. 2015. 10(125): 232-240.[11] Hanju Sun*, Zhe Chen, Peng Wen, Hong Lei, Juan Shi, Meiying Huang, and Jing Wang. Optimization of enzymatic hydrolysis conditions for preparation of gingko peptides from Ginkgo nuts [J]. International Journal of Food Engineering: 2012, 8(1): 1-15.[12] Han-Ju Sun*, Jing Wang, Xue-Ming Tao, Juan Shi, Mei-Ying Huang, and Zhe Chen. Purification and characterization of polyphenol oxidase from rape flower[J]. Journal of Agricultural and Food Chemistry. 2012, 60 (3), 823–829.[13] Hanju Sun*, Ding Qi, Jiaoyun Xu, Jing Tong, Shi Juan, Chen Zhe. Fractionation of polysaccharides from rapeseed by ultrafiltration: Effect of molecular pore size and operation conditions on the membrane performance [J]. Separation and Purification Technology. 2011, 80: 670-676.[14] Hanju Sun*, Shaotong Jiang，Mingyang Zi，Ding Qi. Purification, chemical composition and in vitro antioxidant activity of two protein-bound polysaccharides from rapeseed meal [J]. Food Science and Biotechnology. 2009. 18(6): 1386-1391. 获得的专利：1、宣木瓜醋的制备方法.发明人：孙汉巨、杨帆、张学良、王晓莉、黄梅英、王静.国家发明专利申请号：201310277298.6。2、油菜花固体饮料的制备方法. 孙汉巨、钟昔阳、姜绍通、潘丽军.国家发明专利号： 200510095541.8。3、低温冷榨菜籽粕膜分离制备菜籽蛋白联产菜籽多糖的工艺方法.发明人：孙汉巨、姜绍通、潘丽军、罗水忠、潘牧. 国家发明专利号：200910117150.X。4、鸭蛋酱的制备方法.孙汉巨、姜绍通、潘丽军、郑志、丁琦.国家发明专利号：200910116951.4。5、银杏制备银杏脱毒粉、且联产银杏酚酸粗提物的工艺方法.发明人：孙羽菡、孙汉巨.国家发明专利号：200910251634.3。6、一种具有补肾壮阳解酒功能饮料的制备方法.发明人：孙汉巨、丁琦、陈哲、石娟.国家发明专利号：201010149510.7。7、红枣及花卉复合醋的生产方法. 张学良、孙汉巨.国家发明专利号：201010175712.9。8、一种黑米花青素提取纯化的新方法.发明人：张昊琛、张文佳、孙汉巨.国家发明专利号：201110221145.0。9、一种竹笋超微粉的制备方法.发明人：孙汉巨、陈寒青、金德保、胡先进、雷红.国家发明专利号： 201210217160.2。 著作：[1] 孙汉巨等. 食品分析与检测[M]. 合肥工业大学出版社，2017.[2] 孙汉巨等. 食品分析与检测实验[M]. 合肥工业大学出版社，2017.[3] 郑宝东，孙汉巨，张怡，赵秋艳，徐洁杰. 食品酶学[M]. 东南大学出版社, 2006.