1.优势饲料桑的种质资源挖掘及营养靶向加工关键技术研究. 镇江市重点研发（现代农业）计划项目（项目号：NY2023012，主持，在研）

2.高还原性家蚕丝素肽介导的金铜纳米酶合成及其应用研究，2023 年农业农村部家蚕遗传改良重点实验室开放课题（项目号：KL202307，主持，在研）

3.超声-疏水性离子液体耦合处理对蛋白质酶解反应的强化机理，国家自然科学基金青年基金（项目号：31401641，主持，结题）

4.分段式微流控生物被膜催化天然产物糖基定向改造研究，国家自然科学基金面上项目（项目号：21676130，2/8，在研）

5.微流场酶法加工蚕蛹精准制造活性肽和结构脂关键技术，江苏省重点研发计划（现代农业）项目，（项目号：BE2019358，2/8，结题）

6.休闲蚕桑产业药食两用资源挖掘与综合利用关键技术创新及示范，2020年江苏省农业科技自主创新资金关键技术创新项目（项目号：CX(20)2029，90万，4/9，结题）。

7.表面展示糖苷酶的菌膜催化剂微流控制备及催化基础研究，江苏高校自然科学研究重大项目（项目号：16KJD5300020，2/8，结题）

8.超声-离子液体耦合富集制备蚕蛹源ACE抑制肽及其机理，江苏省自然科学基金（项目号：BK2012693，2/7，结题）

9.偏振近红外光谱检验肉品物理属性方法的研究，江苏省自然科学基金（项目编号：BK20131239，3/7，结题）.

10.家蚕丝素ACE抑制肽的制备、结构表征及降血压机理，农业部蚕桑遗传改良重点实验室开放课题（项目号：KL201705，主持，结题）

11.乳源抗菌肽的酶解-膜分离耦合制备及其生物活性研究，江苏省高校自然科学基础研究项目（项目号：07KJD180051，主持，结题）

12.生物工程专业核心课程群教学团队，江苏科技大学2019年立项建设校级优秀本科教学团队（主持，结题）

13.《试验设计与统计分析》研究生教学案例库建设，2022年江苏科技大学立项（主持，结题）。

1. 2023年、2022年、2018年3次获江苏省普通高等学校本专科团队优秀毕业设计（论文）。

2. 生物工程专业核心课程群教学团队，江苏科技大学2019年立项建设校级优秀本科教学团队，团队负责人（1/15）。

[1]Biao Wang, Chengmo Wang, Yichen Duan, Chun Liu, Xiaowei Zhang, Junqiang Jia*, Qiongying Wu*. The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids. LWT- FOOD SCIENCE AND TECHNOLOGY，188 (2023) : 115449.

[2]Biao Wang, Yichen Duan, Chengmo Wang, Chun Liu, Jun Wang, Junqiang Jia* and Qiongying Wu*. Combined volatile compounds andnon-targeted metabolomics analysis revealsvariation in flavour characteristics, metabolicprofiles and bioactivity of mulberry leavesafter Monascus purpureus fermentation. JSci Food Agric. DOI 10.1002/jsfa.13215.1-12

[3]Li Zhao, Dongyan Ouyang, Xinya Cheng, Xiaotao Zhou, Lebo Lin, Jun Wang, Qiongying Wu*, Junqiang Jia*. Multi-frequency ultrasound-assisted cellulase extraction of protein from mulberry leaf: Kinetic, thermodynamic, and structural properties. Ultrasonics Sonochemistry，99(2023): 106554

[4]Shuangmei Ge, Chunyan He, Yichen Duan, Xiaotao Zhou, Jialong Lei, Xiangyun Tong, Libing Wang, Qiongying Wu*, Junqiang Jia*. Characteristics of enzymolysis of silkworm pupa protein after tri-frequency ultrasonic pretreatment: Kinetics, thermodynamics, structure and antioxidant changes. Frontiers in Bioengineering and Biotechnology, 11, 2023.06: 1170676

[5]Biao Wang, Qihang Wang, Yi Yang, Xiaowei Zhang , Jun Wang, Junqiang Jia, and Qiongying Wu*. Bidirectional fermentation of Monascus and Mulberry leaves enhances GABA and pigment contents: establishment of strategy, studies of bioactivity and mechanistic. Preparative Biochemistry & Biotechnology, 2023.5:1-13.

[6]Li Zhao, Xinya Cheng, Xinyu Song, Dongyan Ouyang, Jun Wang, Qiongying Wu*, Junqiang Jia*. Ultrasonic assisted extraction of mulberry leaf protein: Kinetic model, structural and functional properties, in vitro digestion. Process Biochemistry, 128 (2023): 12–21

[7]Libing Wang, Shuangmei Ge, Chaofan Gao, Hui Yan, Jun Wang, Junqiang Jia*, Qiongying Wu*. One-pot synthesis of gold-copper nanoparticles mediated by silk fibroin peptides: Peroxidase-like properties and its application in antioxidant detection. Microchemical Journal, 185 (2023) : 108250

[8]Shuangmei Ge, Xiangyun Tong, Chaofan Gao, Haining Xu, Ronghai He, Qiongying Wu*, Jun Wang*. Kinetics of silkworm pupae protein extraction at different ultrasonic frequency and temperature: Effects on physicochemical properties, functional properties and oxidation resistance. Process Biochemistry, 122 (2022) : 36–52

[9]Qiongying Wu, Hongsen Qu, Junqiang Jia, Cong Kuang, Yan Wen, Hui Yan, Zhongzheng Gui. Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers 132 (2015): 31–40

[10]Chaofan Gao, Junqiang Jia*, Yi Yang, Shuangmei Ge, Xinyu Song, Jiahong Yu, Qiongying Wu. Structural change and functional improvement of wheat germ protein promoted by extrusion. Food Hydrocolloids, 137 (2023): 108389

[11]Jun-Qiang Jia, Nan Miao, Jin-Juan Du and Qiong-Ying Wu. Angiotensin-I Converting Enzyme Inhibitory Peptides from Sweet Sorghum Grain Protein: Optimisation of Hydrolysis Conditions and Hydrolysate Characterization 1 J.Chem. Soc. Pak., 41(01), 2019.

[12]Qiongying Wu*，Xuefen Zhang; Junqiang Jia*，Cong Kuang; Hongshun Yang. Effect of ultrasonic pretreatment on whey protein hydrolysis by alcalase: Thermodynamic parameters, physicochemical properties and bioactivities, Process Biochemistry. 2018.4: 46-54.

[13]Qiongying Wu*, Jinjuan Du, Junqiang Jia, Cong Kuang. Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study. Food Chemistry, 2016 (199): 140-149. (高被引)

[14]Qiongying Wu*, Hongsen Qu, Junqiang Jia, Cong Kuang, Yan Wen, Hui Yan, Zhongzheng Gui. Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato. Carbohydrate Polymers, 2015, 11(132): 31-40. (SCI)

[15]Qiongying Wu*, Junqiang Jia, Hui Yan, Jinjuan Du, Zhongzheng Gui. A novel angiotensin-І converting enzyme (ACE) inhibitory peptide from gastrointestinal protease hydrolysate of silkworm pupa (Bombyx mori) protein: Biochemical characterization and molecular docking study. Peptides, 2015, 6(68): 17-24.

[16]Junqiang Jia#*, Qiongying Wu#, Hui Yan, Zhongzheng Gui. Purification and molecular docking study of a novel angiotensin-І converting enzyme (ACE)inhibitory peptide from alcalase hydrolysate of ultrasonic-pretreated silkworm pupa (Bombyx mori) protein. Process Biochemistry, 2015(50): 876-883.

[17]吴兴美，毛雨婷，季炯汛，白玛曲珍，吴琼英. 家蚕丝素蛋白抗氧化肽的制备及其稳定性研究.蚕业科学，2021，47（2）：0171-0178.

[18]周颖，朱玉杰，吴琼英，贾俊强. 米糠膳食纤维对小麦淀粉糊老化性质的影响. 食品工业，2021.03：192-197.

[19]贾俊强，孙晟源，周晓瑞，缪楠，朱玉杰，吴琼英*. 超声处理对鲫鱼皮胶原蛋白的自组装行为和理化性质影响，食品科学，2020，(1): 98-104，EI.

[20]匡聪，贾俊强*，吴琼英*，张雪纷，桂仲争. 超声-离子液体处理对乳清蛋白酶解动力学及其产物抗氧化活性的影响, 食品科学, 2017.12.15, 38(23)：32~38, EI

[21]刘海庆，苑晢雯，吴琼英*. 超声作用下离子液体-水介质中麦谷蛋白的酶解工艺及产物抗氧化研究. 食品科技2017.42（11）：194-200

[22]韩苗，颜纵横，匡聪，贾俊强，吴琼英*，刘海庆，史振瑞. 超声波处理对蚕蛹蛋白质理化性质及酶解产物抗氧化活性的影响. 蚕业科学，2016, 42(4): 0711-0716.