[1]国家自然科学基金青年基金，WPI/果胶共包埋乳液凝胶定向构建及对EGCG和α-生育酚递送机制研究，32101939，2022.01~2024.12

[2]兵团科技攻关计划课题“大豆提质增效深加工技术与高附加值产品开发和示范”，2024AB052，2024.01~2026.12

[3]企业委托项目，蜂花粉活性肽水凝胶的制备与表征，2023.04~ 2023.12

[4]企业委托项目，暂养过程中鳗鲡品质变化研究，2024.04~2024.10

[5]企业委托项目，鲤鱼营养品质分析，2024.12~2025.03

[1] Wanwen Chen, Wu Jin, Xueyan Ma, Haibo Wen*, Yanping Li, Gangchun Xu, Pao Xu, Hao Cheng*. A study on the structure-functionality relationship of Solenaia oleivora protein under high-intensity ultrasonication processing, Food Chemistry, 2024, 460, 140598.

[2] Xiaojiao Li, Hao Cheng*, Li Liang. Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry. Journal of the American Oil Chemists' Society, 2024, 101(10), 949-970.

[3]Hao Cheng, Wanwen Chen, Jiang Jiang, Muhammad Aslam Khan, Wusigale, Li Liang*. A comprehensive review of protein-based carriers with simple structures for the co-encapsulation of bioactive agents. Comprehensive Reviews in Food Science and Food Safety, 2023, 22, 2017-2042.

[4] Wanwen Chen, Xiaojiao Li, Hao Cheng*, Xiaobei Zhan, Wenshui Xia. Synthesis, characterization, and anticancer activity of protamine sulfate stabilized selenium nanoparticles. Food Research International, 2023, 164, 112435.

[5]Hao Cheng, Xuan Chang, Hui Luo, Honggang Tang, Lihong Chen, Li Liang*. Co-encapsulation of resveratrol in fish oil microcapsules optimally stabilized by enzyme-crosslinked whey protein with gum Arabic. Colloids and Surfaces B: Biointerfaces, 2023, 223, 113172.

[6] Wanwen Chen, Xiaojiao Li, Hao Cheng*, Wenshui Xia. Chitosan-based selenium composites as potent Se supplements: Synthesis, beneficial health effects, and applications in food and agriculture. Trends in Food Science & Technology, 2022, 129, 339-352.

[7]Hao Cheng, Qi Fan, Tiancheng Liu, Wusigale, Li Liang*. Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility. Journal of Food Engineering, 2020, 264, 109685.

[8]Hao Cheng, Muhammad Aslam Khan, Zhenfeng Xie, Shengnan Tao, Yunxing Li, Li Liang*. A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect. Food Hydrocolloids, 2020, 103, 105675.

[9]Hao Cheng, Huanhuan Dong, Wusigale, Li Liang*. A comparison of β-casein complexes and micelles as vehicles for trans-/cis-resveratrol. Food Chemistry, 2020, 330, 127209.

[10]Hao Cheng, Haixia Zhang, Di Li, Hongwei Duan, Li Liang*. Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic. Food Hydrocolloids, 2020, 109, 106119.

[1]梁丽,罗惠，程昊.一种高包埋率的微胶囊粉末及其制备方法.国家发明专利，ZL202111682279.2

[2]梁丽,程昊,包华燕,陈星.一种水溶性和脂溶性功能因子共包埋G/O/W乳状液及其制备方法.国家发明专利，ZL 202011327006.1

[3]梁丽,程昊,董焕焕,殷欣.一种制备共包埋双重抗氧化剂的方法.国家发明专利，ZL 202010971483.5

[4]梁丽,程昊,岳春,方正.一种具有高稳定性的薄荷精油乳状液.国家发明专利，ZL 201810301950.6

[1]本科生课程：《生物化学实验》