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主要代表论文：
①Zhijie Bao, Penglin
Zhang, Na Sun and Songyi Lin* Elucidating the Calcium-Binding Site,
Absorption Activities, and Thermal Stability of Egg White Peptide–Calcium
Chelate[J].FOODS. 2021, 10, 2565（二区，IF=4.350）
②Yang Tian, Hetong Jin, Sainan
Guo, Songyi Lin，Zhijie Bao*. Effects of
different metal ions on the physicochemical properties and microstructure of
egg white gel[J]. Journal of the Science of Food and Agriculture, 2022,
102(8):3308-3315.
③Bao Zhijie, Kang Da, Li
Chen, Zhang Fengzhan, Lin Songyi * Effect of salting on the water migration,
physicochemical and textural characteristics, and microstructure of quail
eggs[J]. LWT- food science and technology, 2020:109847.（一区，IF=4.006）
④Bao Zhijie, Zhang
Penglin, Chen Jin，Gao
Jie, Lin Songyi, Na Sun*. Egg yolk phospholipids reverse scopolamine–induced
spatial memory deficits in mice by attenuating cholinergic damage[J]. Journal
of Functional Foods, 2020, 69:103948.（二区，IF=3.701）
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