1.蛋白-精油交互扩散介导柯肯达尔效应的形成机制及中空蛋白微结构的定制化设计，32172138，国家自然科学基金面上项目，2022.01~2025.12，项目经费58万元

2.大米蛋白二级结构共架改性及增溶机理研究，301901602，国家自然科学基金青年项目，2020.01~2022.12，项目经费24万元（已结题）

3.特种表面性质的陶瓷膜制备与应用，SQ2022YFB3800244，国家“十四五”重大研发计划（子课题），2023.01~2025.12，主持经费70万元

4.基于柯肯达尔效应的食品蛋白结构精准调控及增维结构定向设计研究，BK20220154，江苏省自然科学基金优秀青年基金项目，2022.07~2025.06，项目经费50万元

5.基于大米蛋白的蛋白质-蛋白质’相互作用及二级结构共架反应机制，BK20180614，江苏省自然科学基金青年项目，2018.07~2021.06，项目经费20万元（已结题）

1.Wang T, Chen X, Zhong Q, Chen Z, Wang R*, Patel A*. Facile and efficient construction of water-soluble biomaterials with tunable mesoscopic structures using all-natural edible proteins.Advanced Functional Materials2019, 29(31), 1901830.

2.Na X, Liu H, Li X, Du M,Wang T*, Zhang Z*, Wu C*. Confined assembly of 2D biofilms at the air-water interface for versatile surface biofunctionalization of osteogenic implants.Nano Today,2024, 54, 102086.

3.Liu F, Kuai L, Lin C, Chen M, Chen X, Zhong F,Wang T*. Respiration-triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food.Advanced Science,2024, accept.

4.Wan Y, Liu H, Chen Z, Wu C, Zhong Q, Wang R, Feng W, Chen X, Zhang J,Wang T*, Zhang Z*, Binks BP*. Biomolecular 1D Necklace-like Nanostructures Tailoring 2D Janus Interfaces for Controllable 3D Enteric Biomaterials.ACS Nano,2023,17, 6, 5620–5631.

5.NaX, Chen X, Xu X, Du M, Zhu B,Wang T*, Wu C*. Fabrication of biofunctionalized surfaces for Osteo-regeneration by directional seeding of lactoferrin at the solid-liquid interface.Materials Today Nano,2022, 20, 100250.

6.Zhang H, Wang R, Wu C, Feng W, Zhong Q, Chen X,Wang T*, Mao C*.Diffusion-Mediated Carving of Interior Topologies of All-Natural Protein Nanoparticles to Tailor Sustained Drug Release for Effective Breast Cancer Therapy.Biomaterials, 2023, 295, 122027.

7.Wu C, Na X, Ma W, Ren C, Zhong Q,Wang T*, Du M*. Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications.Chemical Engineering Journal,2021, 412(12): 128724.

8.Xu P,Lin C, Li X, Shen Y, Chen Z, Feng W, Wang R, Chen Z,Wang T*, Binks B*. Monodisperse Plant Protein Nanoparticles Prepared by Cation-Exchange Resins for Stabilization of Pickering Emulsions.Langmuir,2023, 39, 14412−14421

9.Wang T, Cao Y, Zhang W, Luo X, Feng W, Wang R, Yi C, Ai Z, Zhang H*. Physicochemical Properties of the Rice Flour and Structural Features of the Isolated Starches from Saline-Tolerant Rice Grown at Different Levels of Soil Salinity.Journal of Agricultural and Food Chemistry.2023, 71, 17353−17361.

10.Wang T*, Wu J, Wang R, Zhong Q*. Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients.Trends in Food Science & Technology,2022, 120, 36-47.

1.稻米蛋白高值化利用关键技术研究及装备创制，2020年度教育部科学技术进步二等奖（3/10）

2.大米蛋白多维食品化高值利用关键技术装备创新及产业化应用，2020年度中国轻工业联合会科学技术进步一等奖（8/10）

1.Fully soluble edible fungus protein and preparation method thereof.荷兰专利，专利号：2031945

2.一种全溶性食用菌蛋白及其中被方法，专利号ZL202110794401.9