近期，团队陆续围绕冷等离子体促进淀粉二元、三元复合物形成，冷等离子体火化后促进挤压过程中淀粉二元复合物形成取得系列高水平研究成果：

(1)   Yizhe Yan*, Ziyu Wang, Shuyang Liu, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths, Food Chemistry, 2025, 471, 142798（一区, Top期刊）.

(2)   Yizhe Yan*, Jiao Fang, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Insight into formation and structure of wheat starch-lauric acid complexes by extrusion: Effect of plasma-activated water, Food Chemistry, 2025, 469, 142640（一区, Top期刊）.

(3)   Yizhe Yan*, Shuyang Liu, Ziyu Wang, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Improvement of maize starch-lauric acid complexes by plasma pretreatment: Formation, structure, properties and its related mechanisms, International Journal of Biological Macromolecules, 2025, 291, 139024（二区, Top期刊）.