(1) 中国博士后创新人才支持计划（BX20230130），2023-2025，主持

(2) 十四五国家重点研发计划子课题（2024YFF11065001），2025-2027，主持

(3) 国家自然科学基金面上项目（22678211），2026-2030，主持

(4) 国家自然科学基金青年项目（32402178），2024-2026，主持

(5) 中国博士后科学基金第73批面上项目（2023M731135），2023-2026，主持

(6) 广东省自然科学基金面上项目（2024A1515012638），2024-2026，主持

(7) 粤穗联合基金青年基金项目（2023A1515110600），2023-2026，主持

(8) 中央高校基本科研业务费面上项目（2024ZYGXZR072），2024-2025，主持

(9) 小麦和玉米深加工国家工程研究中心开放课题重点项目，2026-2028，主持

(1) Ziwen Wang, Jiezhao Zhan, Li Ren, Haoqi Zhang, Wentai Guo, Tian Zhong, Caio G. Otoni, Jiabao Zheng*, Weizheng Sun*. Programmable Relaxation Dynamics in Bioinspired Coacervates for 3D Printing Cell Scaffolds, Small, 2026, e74848.

(2) Jiaxuan Zhang, Jiajia Zhou, Fei Pan, Jiabao Zheng*, Weizheng Sun*. Charge Symmetry Mediated Liquid-Liquid Phase Separation Enables Tailored High-Protein Food Models, Biomacromolecules, 2026, 27 (6): 3718–3730. （封面论文）

(3) Jiabao Zheng, Paul Van der Meeren, Weizheng Sun*. New insights into protein–polysaccharide complex coacervation: Dynamics, molecular parameters, and applications, Aggregate, 2024, 5, e449.（期刊引用TOP 5）

(4) Chunlin Nie, Zixuan Wen, Jiabao Zheng*, Weizheng Sun*. Coupled effects of protein charge density and stoichiometry on the dynamics and phase state of chitosan-protein coacervates, Food Hydrocolloids, 2027, 183, 113180.

(5) Bin Wei, Yuhao Zong, Tian Zhong, Caio G. Otoni, Jiabao Zheng*, Weizheng Sun*, Relaxation dynamics regulate the gelation kinetics and multiscale structures of heat-set gels from β-conglycinin/lysozyme heteroprotein complex coacervates, Food Hydrocolloids, 2027, 182, 113101.

(6) Haoqi Zhang, Meng Xu, Tian Zhong, Caio Gomide Otoni, Jiabao Zheng*, Weizheng Sun*. Haoqi Zhang, Meng Xu, Tian Zhong, Caio Gomide Otoni, Food Hydrocolloids, 2026, 180, 112905.

(7) Chunlin Nie, Huiting Zhong, Haibo Shi, Xianqi Yao, Wei Wang, Igor Tomasevic, Jiabao Zheng*, Weizheng Sun*. Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages, Food Chemistry, 2026, 500, 147414.

(8) Meng Xu, Haoqi Zhang, Jiabao Zheng*, Weizheng Sun*. Solid-to-gel phase transition of chitosan-κ-carrageenan complex coacervates: Phase behavior, multiscale structure, and rheology, Food Hydrocolloids, 2026, 173, 112171.

(9) Chunlin Nie, Huiting Zhong, Haibo Shi, Igor Tomasevic, Jiabao Zheng*, Weizheng Sun*. Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion, Food Hydrocolloids,2025, 492, 145601.

(10) Jiabao Zheng, Chuan-he Tang, Weizheng Sun*. Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications, Advances in Colloid and Interface Science, 2020, 284, 102268.

(11) Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, Weizheng Sun*. Heteroprotein complex coacervate based on β-conglycinin and lysozyme: dynamic protein exchange, thermodynamic mechanism, and lysozyme activity. Journal of Agricultural and Food Chemistry, 2021, 69 (28), 7948-7959.（封面论文）

(12) Jiabao Zheng, Chuan-he Tang, Jihong Wu, Ge Ge, Mouming Zhao, Weizheng Sun*. Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization. Food Chemistry, 2023, 411, 135509.

(13) Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, Weizheng Sun*. Sodium chloride-programmed phase transition of β-conglycinin/lysozyme electrostatic complexes from amorphous precipitates to complex coacervates. Food Hydrocolloids, 2022, 124, 107247.

(14) Jiabao Zheng, Qing Gao, Ge Ge, Jihong Wu, Chuan-he Tang, Mouming Zhao, Weizheng Sun*. Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates. Food Hydrocolloids, 2022, 124, 107339.

(15) Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun*, Paul Van der Meeren, Mouming Zhao. Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme. Food Hydrocolloids, 2022, 133, 107964.

(16) Jiabao Zheng, Chuan-he Tang, Ge Ge, Mouming Zhao, Weizheng Sun*. Heteroprotein complex of soy protein isolate and lysozyme: Formation mechanism and thermodynamic characterization. Food Hydrocolloids, 2020, 101, 105571.

(17) Jiabao Zheng, Qing Gao, Chuan-he Tang, Ge Ge, Mouming Zhao, Weizheng Sun*. Heteroprotein complex formation of soy protein isolate and lactoferrin: Thermodynamic formation mechanism and morphologic structure. Food Hydrocolloids, 2020, 100, 102268.

(18) Jiabao Zheng, Yurui Han, Ge Ge, Mouming Zhao, Weizheng Sun*. Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties. Food Hydrocolloids, 2019, 284, 36-42.

(19) Qingyun Li1, Jiabao Zheng1, Ge Ge, Mouming Zhao, Weizheng Sun*. Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates. Food Hydrocolloids, 2020, 100, 105167.