（五年内） 1. 国家自然科学基金青年项目，冻藏过程中面筋蛋白网络劣变的构象解析与光诱导修复机制研究，项目编号：31701638，2018-2020，主持；
2. 企业委托项目，微电脑分段式电烤炉变温焙烤的研究，项目编号：W2018JSKF0075，2018-2019，主持；
3. 学术新人提升计划A项目，谷物蛋白与小分子配体相互作用规律及功能性质调控研究，项目编号：JZ2017HGTA0224，2017-2018，主持；
4. 博士专项科研资助基金，金属离子介导下的麦胚蛋白构及功能性质变化，项目编号：JZ2015HGBZ0125，2015-2017，主持；
5. 博士产学研启动专项资助基金，菜籽油沉淀物的去除及品质提升研究，项目编号：XC2015JZBZ10，2015-2018，主持。

1. Feng-Ru Liu*, Si-Min Wang, Bao-Chen He, Su-Yue Sun and Chun-Xian Wang, Behavior and characteristics of calcium-induced aggregation of wheat germ proteins, Current Topics in Nutraceutical Research, 2018, 16(1): 9-20.
2. Fengru Liu*, Zhengxing Chen, Juanjuan Shao, Chunxian Wang, Chen Zhan, Effect of fermentation on the peptide content, phenolics and antioxidantactivity of defatted wheat germ, Food Bioscience, 2017, 20: 141–148.
3. Fengru Liu, Li Wang, Ren Wang, Zhengxing Chen. Calcium-Induced Disaggregation of Wheat Germ Globulin under Acid and Heat Conditions. Food Research International. 2014, 62: 27–34.
4. Feng-Ru Liu, Li Wang, Ren Wang, and Zheng-Xing Chen. Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex. Journal of Agricultural and Food Chemistry. 2013, 61 (31): 7537–7544.
5. Fengru Liu, Zhengxing Chen, Li Wang, Ren Wang. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. International Journal of Food Science and Technology. 2013, 48 (7): 1490–1497.
6. Tao Wang, Fengru Liu, Ren Wang, Li Wang, Hao Zhang and Zhengxing Chen. Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food & Function, 2015, 6, 423–430.
7. Zhongwei Chen, Fengru Liu, Li Wang, Yongfu Li, Ren Wang, Zhengxing Chen. Tribocharging properties of wheat bran fragments in air-solids pipe flow. Food Research International. 2014, 62: 262-271.
8. Li Wang, Xinxia Zhang, Fengru Liu, Yuanyuan Ding, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen. Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam. Innovative Food Science & Emerging Technologies, 2017, 41: 124-129.
9. 一种蛋清蛋白可食用保鲜膜及制备方法，发明专利，申请号：201810705359.7
10. 一种提高面筋蛋白溶解性的方法，发明专利，申请号：201810185734.X
11. 一种脱脂小麦胚芽蛋白的提取方法，发明专利，专利号：ZL 201210165588.7
12. 一种脂肪酸淀粉酯制备方法与应用，发明专利，专利号：ZL 200810242673.2