目前承担863、国家自然科学基金、校企联合等多项科研项目

1、 Qing Meng, Tao Zhang, Bo Jiang, Wanmeng Mu, Ming Miao. Advances in applications, metabolism, and biotechnological production of L-xylulose. Applied Microbiology and Biotechnology, 2016, 100(2):535-540. 2、 Kai Huang, Wanmeng Mu, Tao Zhang, Bo Jiang, Ming Miao. Cloning, expression, and characterization of a thermalstable L-arginase from Geobacillus thermodenitrificans NG80-2 for L-ornithine production. Biotechnology and Applied Biochemistry. 2016, 63(3), 391-397. 3、 Runjing Li, Tao Zhang*, Bo Jiang, Wanmeng Mu and Ming Miao. Purification and characterization of an intracellular levansucrase derived from Bacillus methylotrophicus SK 21.002. Biotechnology and Applied Biochemistry, 2015, 62 (6):815-822. 4、 Tao Zhang, Ying Tian, Bo Jiang, Ming Miao, Wanmeng Mu. Purification, preliminary structural characterization and in vitro antioxidant activity of polysaccharides from Acanthus ilicifolius. LWT-Food Science and Technology, 2014, 56, 9-14. 5、 Yujie Guo, Tao Zhang, Ming Miao, Wanmeng Mu. The effects of an antioxidative pentapeptide derived from chickpea protein hydrolysates on oxidative stress in Caco-2 and HT-29 cell lines. Journal of Functional Foods. 2014, 7, 719-726. 6、 Tao Zhang, Runjing Li, Haobing Qian, Wanmeng Mu, Ming Miao, Bo Jiang. Biosynthesis of levan by levansucrase from Bacillus methylotrophicus SK 21.002. Carbohydrate Polymers. 2014, 101, 975-981. 7、 Tao Zhang, Yujie Guo, Hao Zhang, Wanmeng Mu, Ming Miao, Bo Jiang. Arginase from Bacillus thuringiensis SK 20.001: Purification, characteristics, and implications for L-ornithine biosynthesis. Process Biochemistry. 2013, 48 (4), 663-668. 8、 Tao Zhang, Chengbo Yang, Prithy Rupa, Bo Jiang, Yoshinori Mine. Inhibitory effects of Quillaja saponin on IgE-mediated degranulation of rat basophilic leukemia RBL-2H3 Cells. Journal of Functional Foods. 2012, 4, 864-871. 9、 Tao Zhang, Bo Jiang, Ming Miao, Wanmeng Mu, Yanhong Li. Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates. Food Chemistry. 2012, 135, 904-912. 10、 Zhang, T., Li Y., Jiang, B., & Miao, M. Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates. Food Chemistry. 2011, 128, 28-33. 11、 Zhang, T., Jiang, B., Mu W. M. & Wang, Z. Emulsifying properties of chickpea protein isolates: influence of pH and NaCl. Food Hydrocolloids. 2009, 23, 146-152. 12、 Wokadala Obiro, Tao Zhang, Bo Jiang. The nutraceutical role of the Phaseolus Vulgaris α-amylase inhibitor. British Journal of Nutrition. 2008, 100, 1-12. 13、 Li, Y. H., Jiang, B., Zhang, T., Mu, W. M., Liu,J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 2008，106，444-450. 14、Zhang, T., Jiang, B. & Wang, Z. Gelation properties of chickpea protein isolates. Food Hydrocolloids. 2007, 21, 280-286.

申请国家发明专利50余项，10余项获得授权