先后主持国家自然科学基金、国家十四五重点研发计划子课题、黑龙江省自然基金、中国博士后基金等科研项目13项，发表论文70余篇，第一或通讯作者发表SCI论文45篇（中科院1区28篇，ESI高被引2篇）， EI检索论文10篇；参编英文专著2部；授权国家发明专利2项。
(1) Shuang Zhang, Alireza Abbaspourrad*. Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage. Food Chemistry, 2021, 344 (15): 128642.（第一作者 SCI一区）
(2) Yves Harimana, Shuang Zhang*.Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds. Food Chemistry, 2024, 447: 139031.（通讯作者 SCI一区）
(3) Bertrand Muhoza, Shuang Zhang*. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocolloids, 2021, 110: 106115.（通讯作者 SCI一区）
(4) Muhoza Bertrand, Zhang Shuang*. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Critical reviews in Food Science and Nutrition, 2021, 63(15): 21-23.（通讯作者 SCI一区）
(5) Mahmood, N., Shuang Zhang*. Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. Critical Reviews in Food Science and Nutrition, 2023, 64 (26): 9365-9381.（通讯作者 SCI一区）
(6) Jiaqi Hao, Shuang Zhang*. Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights. Food Research International, 2025, 202: 115790（通讯作者 SCI一区）
(7) Danhua Ma,Shuang Zhang*. Fabrication and characterization of curcumin-encapsulated composite nanoparticles based on soybean protein isolate hydrolysate/soybean polysaccharides: Interaction mechanism, stability and controlled release properties. International journal of biological macromolecules, 2024, 282 (6): 137540（通讯作者 SCI一区）
(8) Chengpeng Yin, Shuang Zhang*. Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin. International Journal of Biological Macromolecules, 2024, 282 (6): 137398 （通讯作者 SCI一区）
(9) Danhua Ma, Shuang Zhang*. Utilization of soybean protein isolate hydrolysates as carriers: Improved encapsulation efficiency and stability of curcumin. Food chemistry, 2025, 467: 141920（通讯作者 SCI一区）
(10) Yuexin Liu, Shuang Zhang*. Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment. Ultrasonics Sonochemistry, 2025, 112: 107152（通讯作者 SCI一区）
(11) Yuexin Liu,Shuang Zhang*. Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches. International journal of biological macromolecules, 2025, 285: 137998（通讯作者 SCI一区）
(12) Xiaoying Zhang, Shuang Zhang*. Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase. Food Chemistry, 2023, 410(1): 135392.（通讯作者 SCI一区）
(13) Xiaoying Zhang, Shuang Zhang*. Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus. International Journal of Biological Macromolecules, 2023, 245: 125375. （通讯作者 SCI一区）
(14) Xiaoying Zhang, Shuang Zhang*. Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions. International journal of biological macromolecules, 2024, 265(2): 131014-131014.（通讯作者 SCI一区）
(15) Zheng Xu, Shuang Zhang*.Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes.International journal of biological macromolecules, 2024, 261: 129855-129855.（通讯作者 SCI一区）
(16) Naveed Mahmood, Shuang Zhang*. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Comprehensive Reviews in Food Science and Food Safety, 2023, 23(1): 1-22.（通讯作者 SCI一区）
(17) Hui Man, Shuang Zhang*. Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels. LWT, 2023, 130: 114434.（通讯作者 SCI一区）
(18) Lu Han, Shuang Zhang*. Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery. Food Research International, 2022, 160: 111747.（通讯作者 SCI一区）
(19) Shijiao Zhou, Shuang Zhang*. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chemistry, 2022, 384: 132486. （通讯作者 SCI一区）
(20) Shizhang Yan, Shuang Zhang*. Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate. LWT, 2021, 142: 110881.（通讯作者 SCI一区）
(21) Xiaoying Zhang, Shuang Zhang*. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates. Food Chemistry, 2024, 432: 137159.（通讯作者 SCI一区）
(22) Wanrong Jiang, Shuang Zhang*. Gelation behaviour of Auricularia polytricha polysaccharides-whey protein isolate. Journal of Food Engineering, 2024, 377: 112079.（通讯作者 SCI一区）
(23) Xiaoying Zhang, Shuang Zhang. Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics. Food Chemistry, 2022: 380(30): 132212.（共同第一作者 SCI一区）
(24) Yufan Sun, Shuang Zhang. Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions. Food Chemistry. 2021, 341(2): 128272. （共同第一作者 SCI一区）
(25) Xiaoying Zhang, Shuang Zhang*.Improving the biological activity and emulsification ability of soybean meal hydrolysate via non-covalent interactions with polyphenols. LWT, 2023, 182: 114869.（通讯作者 SCI一区）
(26) Xiaoying Zhang, Shuang Zhang*. Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH. Food Hydrocolloids. 2021, 113: 106391（通讯作者 SCI一区）
(27) Yang Li, Shuang Zhang*.The effect of pH on the stabilization and digestive characteristicsof soybean lipophilic protein oil-in-water emulsion with hypromellose. Food Chemistry. 2020, 309(30): 125579. （通讯作者 SCI一区）
(28) Lili Zhang, Shuang Zhang*. Comparative proteome analysis of Streptomyces mobaraensis under MgCl2 stress shows proteins modulating differentiation and transglutaminase biosynthesis. Food Research International, 2019, 121: 622-632.（通讯作者 SCI一区）
