[1]国家自然科学基金青年科学基金项目：StOSt脂肪提高巧克力耐热性和抗霜性的同步机制研究

[2]云南省重大科技专项计划：核桃加工全产业链高值化关键技术与产业化

[3]山东省重大科技创新工程：高油酸花生油加工与增值利用技术研发

[4]呼和浩特市“揭榜挂帅”重大科技项目：乳脂肪深加工产业链关键技术突破

[5]海南省重点研发计划：海南芒果仁油高值利用关键技术研究与产品开发

[1]Hua Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan, Jun Jin*, Qingzhe Jin, Xingguo Wang. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends. Food Hydrocolloids, 2024, 147: 109387.

[2]Pengkai Xie, Jun Jin*, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang*. Effects of sucrose esters on whipping capabilities of aerated emulsions. Food Hydrocolloids, 2023, 144: 108933.

[3]XuH, Yang L, Jin J*, Zhang J, Xie PK, Chen YH, Shi LK, Wei W, Jin QZ, Wang XG*. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocolloids, 2022, 129: 107613.

[4]Jin J, Jin QZ, Akoh CC^*, Wang XG^*. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends in Food Science & Technology, 2021, 118: 418-430.

[5]XieLL, ZhangT, Karrar E, Zheng LY, Xie D, Jin J^*, Chang M, Wang XG, Jin QZ. Insights into an α‑Glucosidase Inhibitory Profile of 4,4-Dimethylsterols by Multispectral Techniques and Molecular Docking. Journal of Agricultural and Food Chemistry, 2021, 69, 15252-15260.

[6]Jin J, Jin QZ, Wang XG^*, Akoh CC^*. High sn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic syntheses: A review. Engineering, 2020, 6: 424-431.

[7]Jin J, Jin QZ, Akoh CC^*, Wang XG^*. Mango kernel fat fractions as potential healthy food ingredients: A review. Critical Reviews in Food Science and Nutrition, 2019, 59 (11): 1794-1801.

[8]Jin J, Zheng LY, Pembe WM, Zhang JF, Xie D, Wang XS, Huang JH, Jin QZ, Wang XG^*. Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane. Food Chemistry, 2017, 234: 46-54.

[1]2024年，“挑战杯”全国大学生课外学术科技作品竞赛二等奖：“乳”香四溢，“源”自高原——中国特色乳基馒头

[2]2021年，中国商业联合会科学技术奖一等奖：茶树籽用高产品种定向培育及特色食用油开发利用（第二完成人）

[3]2018年，美国油脂化学家学会Lipid Processing and Biotechnology Award

[1]金俊,金青哲,王兴国.一种巧克力抑霜剂及其制备方法.专利号: ZL 202110402307.4.

[2]金俊,王雨昕,陈雨杭,金青哲,王兴国,张友峰.一种巧克力用油组合物.专利号: ZL 202111409642.3.

[3]金俊,陈雨杭,王雨昕,金青哲,王兴国.一种无需调温的巧克力油脂制备方法.专利号: ZL 202111409899.9.

本科生课程：《食品营养与健康》《油料科学原理》《油脂营养与减肥》

研究生课程：《工程伦理》