主持国家自然科学基金青年科学基金项目（C类）一项，近五年以第一作者发表SCI论文5篇，其中一区Top论文4篇。
代表性论文：
[1] An, D., Ban, Q., Du, H., Wang, Q., Teng, F., Li, L., & Xiao, H. (2022). Nanofibrils of food‐grade proteins: Formation mechanism, delivery systems, and application evaluation. Comprehensive Reviews in Food Science and Food Safety, 21(6), 4847-4871.（封面文章）
[2] An, D., & Li, L. (2024). Effects of molecular weight of hydrolysate on the formation of soy protein isolate hydrolysate nanofibrils: Kinetics, structures, and interactions. Food Chemistry, 456, 139687.
[3] An, D., & Li, L. (2025). Synergistic treatment of pH and ultrasound promotes the formation of insoluble soy protein hydrolysate nanofibrils. Food Chemistry, 470, 142659.
[4] An, D., Zhai, S., & Li, L. (2023). Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, rheology and stability. LWT, 189, 115473.
