（五年内）1] 国家自然科学基金面上项目“米根霉产L-乳酸途径丙酮酸分支点MCA研究”（项目编号：31171741）（主持）[2] “十二五”国家高技术研究发展计划（863课题）“蛋白质生物转化及精制关键技术研究与开发”（项目编号：2013AA102201）（主持）[3] 安徽省科技攻关重大专项“基于薯芋浆体植物源蛋白肽功能饮料创制及产业化关键技术”（编号：16030701082）（主持）[4] 安徽省科技攻关重大项目“小麦蛋白组织化关键技术研究与产业化示范”（编号：1301031031）（主持）[5] 安徽省科技计划项目“天然高钙及五谷益生等专用杂粮粉加工与产业化示范”（编号：11010302149），（主持）[6] 企业委托项目“一种复合酶法改性小麦蛋白的方法”（编号：W2015JSZR0576），（主持）[7] 企业委托项目“大米方便主食开发”（编号：W2015JSKF0359），（主持）

[1] Dongdong Mu, Jiaojiao Lu, Chang Shu, Haowen Li, Xingjiang Li, Jing Cai, Shuizhong Luo, Peizhou Yang, Shaotong Jiang, Zhi Zheng*. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis. Bioscience, Biotechnology, and Biochemistry, 2018, 82(1):106-109  （SCI，*通讯作者）[2] Kai-qiang Wang, Shui-zhong Luo, Xi-yang Zhong, Jing Cai, Shao-tong Jiang, Zhi Zheng* Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chemistry, 2017(214): 393-399（ESI高被引论文，*通讯作者）[3] Feng-Hong Cao, Xing-Jiang Li, Shui-Zhong Luo, Dong-Dong Mu, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng*, Yan-Yan Zhao*. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT- Food Science and Technology, 2017(85): 58-65（SCI，*通讯作者）[4] Yi-Feng Xuan, Yuan Zhang, Yan-Yan Zhao, Zhi Zheng, Shao-Tong Jiang, Xi-Yang Zhong*. Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food Hydrocolloids, 2017(63): 35-42[5] Kai-Qiang Wang#, Cheng Li#, Bing-Zhi Wang#, Wen Yang, Shui-Zhong Luo, Yan-Yan Zhao, Shao-Tong Jiang, Dong-Dong Mu*, Zhi Zheng*. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. Journal of The Science of Food and Agriculture, 2017(97): 5131-5138 （SCI，*通讯作者）[6] Xin-sheng Qin, Qiao-Qiao Sun, Yan-Yan Zhao, Shao-tong Jiang, Shui-zhong Luo*, Zhi Zheng*. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Ultrasonics Sonochemistry, 2017(39): 137-143 （SCI，*通讯作者）[7] Xin-Sheng Qin, Sa-Sa Chen, Xing-Jiang Li, Shui-Zhong Luo, Shao-Tong Jiang, Yan-Yan Zhao*, Zhi Zheng*. Gelation Properties of Transglutaminase-induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment. Food and Bioprocess Technology, 2017, 10(5): 866-874 （SCI，*通讯作者）[8] Wen Yang, Xinsheng Qin, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Dongdong Mu, Shaotong Jiang, Zhi Zheng* Effect of calcium stearyl lactylate on physicochemical properties of texturized wheat gluten. Food Science and Technology Research, 2017, 23(2): 203-211 （SCI，*通讯作者）[9] Sa-Sa Chen, Shui-zhong Luo*, Zhi Zheng*, Yan-yan Zhao, Min Pang, Shao-tong Jiang,. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. Journal of the Science of Food and Agriculture, 2017, 97: 868-874 （SCI，*通讯作者）[10] Xin-sheng Qin, Shui-zhong Luo, Jing Cai, Xi-yang Zhong, Shao-tong Jiang, Yan-yan Zhao*, Zhi Zheng*. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. Ultrasonics Sonochemistry, 2016(31): 590-597   （SCI，*通讯作者）[11] Kaiqiang Wang, Shuizhong Luo, Jing Cai, Qiaoqiao Sun, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Zheng*. Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure. Food Chemistry, 2016(197): 168-174 （SCI， *通讯作者）[12] Kai-qiang Wang, Shui-Zhong Luo, Xi-Yang Zhong, Ke-Zhou Cai, Jing Cai, Shao-Tong Jiang, and Zhi Zheng*. Effect of modified wheat gluten on boiling resistance capacity of pork meatballs. Journal of Food Science, 2016,81(2): E430-E437（SCI， *通讯作者）[13] Xin-sheng Qin, Shui-zhong Luo, Jing Cai, Xi-yang Zhong, Shao-tong Jiang, Zhi Zheng*, Yan-yan Zhao*. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures. Journal of the Science of Food and Agriculture, 2016, 96: 3559-3566（SCI， *通讯作者）[14] Chang Shu, Chenchen Guo, Shuizhong Luo,Shaotong Jiang, Zhi Zheng*. Influence of altered NADH Metabolic Pathway on the Respiratory-deficient Mutant of Rhizopus oryzae and its L-lactate Production. Applied Biochemistry and Biotechnology, 2015, 176(7): 2053-2064 （SCI， *通讯作者）[15] Wei Ke, Shu Chang, Xiaoju Chen, Shuizhong Luo, Shaotong Jiang, Peizhou Yang,  Xuefeng Wu, Zhi Zheng*. Metabolic control analysis of L-lactate synthesis pathway in Rhizopus oryzae As 3.2686. Bioprocess and Biosystems Engineering, 2015, 38(11): 2189-2199（SCI，*通讯作者）[16] 郑志，赵妍嫣，卢从从. 一种高凝胶强度的淀粉系保水剂的制备方法（ZL 201510145258.5），发明专利[17] 郑志，李诚，罗水忠，杨雪飞，姜绍通，钟昔阳，蔡静. 一种双螺杆挤压制备组织化小麦蛋白的方法（ZL 201410556399.1），发明专利[18] 郑志，董建云，罗水忠，姜绍通，钟昔阳，蔡克周，赵妍嫣，孙撬撬. 一种复合酶法改性小麦蛋白的方法（ZL 2013 1 0535932.1），发明专利（该专利已转让企业）[19] 郑志，王丽娟，杨雪飞，姜绍通，潘丽军，罗水忠，李超孟，钟昔阳. 一种高膳食纤维的五谷膨化粉及其制备工艺（ZL 201210198767.0），发明专利[20] 郑志，张原箕，姜绍通，罗水忠，李兴江，钟昔阳. 一种方便米饭的制作工艺（ZL 200910251506.9），发明专利