发表论文、专利及参编专著： Pan Jiayin, Xu Haining, Zhang Zhaoli, et al. (2026) Molecular-Level Regulation of Black Soldier Fly Albumin through Ultrasound-Assisted pH-shifting and Succinylation: Effective Suppression of Lysinoalanine Formation and Improved Emulsifying Properties. LWT-FOOD SCIENCE AND TECHNOLOGY, 248, 119374.（SCI; IF 6.6/Q1） Pan Jiayin, Xu Haining, Mokhtar Dabbour, et al. (2023). Effect of alkaline pH-shifting process on extraction rate, structural, and functional properties of black soldier fly (Hermetia illucens) larvae protein. LWT-FOOD SCIENCE AND TECHNOLOGY, 185, 115180. （SCI; IF 6.6/Q1） Pan Jiayin, Xu Haining, Mokhtar Dabbour, et al. (2024). Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication. International Journal of Biological Macromolecules, 257, 128779.（SCI; IF 8.5/Q1） Pan Jiayin, Xu Haining, Mokhtar Dabbour, et al. (2024). Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin. International Journal of Biological Macromolecules, 272, 132801.（SCI; IF 8.5/Q1） Pan Jiayin, Xu Haining, Cheng yu, et al. (2022). Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods, 11(19), 2931.（SCI; IF 5.1/Q1） Pan Jiayin, Zhang Zhaoli, Mokhtar Dabbour, et al. (2022). Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review. Journal of Food Process Engineering, 45(4), e14010.（SCI; IF = 2.9/Q2） 何荣海，潘佳音，许海宁等. 一种通过超声协同 pH 偏移并复合海藻酸钠提高黑水虻清蛋白乳化性能的方法，专利号： 202410694644.9（发明专利已公布） Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance 参与撰写Chapter 6: Processing Technologies of Edible Insect Proteins. |
