近五年，主持完成國(guó)家自然科學(xué)基金2項(xiàng) 、留學(xué)回國(guó)人員科研基金1項(xiàng)、中國(guó)農(nóng)業(yè)大學(xué)基本科研業(yè)務(wù)費(fèi)專項(xiàng)資金項(xiàng)目1項(xiàng)；副主持完成國(guó)家科技支撐項(xiàng)目1項(xiàng)；主要參與完成國(guó)家自然科學(xué)基金重大項(xiàng)目1項(xiàng)、國(guó)家科技支撐項(xiàng)目1項(xiàng)、“863”計(jì)劃項(xiàng)目1項(xiàng)。

　　正在主持的在研項(xiàng)目包括：國(guó)家自然科學(xué)基金“基于生物聚合物共價(jià)交聯(lián)構(gòu)建乳化界面的規(guī)律及性能研究”1項(xiàng)、教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃項(xiàng)目“新型控釋體系的構(gòu)建及應(yīng)用基礎(chǔ)研究”1項(xiàng)、北京市委組織部?jī)?yōu)秀人才支持計(jì)劃“b-胡蘿卜素微納米乳液制備及特性研究”1項(xiàng)；

　　主要參與的在研項(xiàng)目包括：國(guó)家科技支撐項(xiàng)目子課題“腐乳生產(chǎn)過程中危害物的分析預(yù)測(cè)和發(fā)酵控制術(shù)研究及產(chǎn)業(yè)化示范”1項(xiàng)、十二五國(guó)家科技支撐計(jì)劃“食品乳化穩(wěn)定劑制備關(guān)鍵技術(shù)及產(chǎn)業(yè)化開發(fā)”1項(xiàng)以及北京市科學(xué)技術(shù)委員會(huì)重點(diǎn)項(xiàng)目1項(xiàng)等。

　　著有專業(yè)著作3部，代表性專著《大豆加工與利用》（副主編，主筆16萬字，2006年7月化學(xué)工業(yè)出版社出版）。在國(guó)內(nèi)外刊物發(fā)表學(xué)術(shù)論文70余篇，其中SCI、EI收錄的論文30多篇。

　　近年來發(fā)表的代表性SCI論文：

　　1.Li J., Wang P., Zhao W., Cheng Y., Yin L*. A new exploration to improve WPI emulsions stability: generating enzymatic cross-linked beet pectin layer using horseradish peroxidase, Food Hydrocolloids, 2011, in press.

　　2.Wang P., Cheng Y., Li J., Mei X., Yin L*. Preliminary study into the factors modulating β-carotene micelle formation in dispersions using an in vitro digestion model. Food Hydrocolloids, 2011, in press.

　　3.Yin L., Chu B.S., Kobayashi I. Nakajima M. Performance of selected emulsifiers and their combinations in the preparation of β-carotene nanodispersions. Food hydrocolloids, 2009, 23, 1617-1622.

　　4.Saito M., Yin L.*, Kobayashi I. Nakajima M. Preparation characteristics of oil-in-water emulsions stabilized by proteins in straight-through microchannel emulsification. Food Hydrocolloids, 2005, 19, 745-751.

　　5.Saito M., Yin L.*, Kobayashi I. Nakajima M. Comparing the stability of bovine serum albumin stabilized-emulsions prepared by microchannel emulsification or homogenization. Food Hydrocolloids, 2006, 20, 1020-1028.

　　6.Yin L., Kobayashi I. Nakajima M. Effect of Polyglycerol Esters of Fatty Acids on Physicochemical Properties and Stability of β-Carotene Emulsions during Digestion in Simulated Gastric Fluid. Food Biophysics, 2008, 3, 213-218.

　　7.Yin L., Wang Z., Kobayashi I. Nakajima M. Influence of polyglycerol esters of fatty acid on in vitro digestibility of lipid droplets by pancreatic lipase. Chemistry and physics of lipids, 2008, 154, S35-36.

　　8.Yin L., Li L., Li Z. Saito M. Changes in isoflavone contents and composition of sufu ( fermented tofu ) during manufacturing. Food Chemistry, 2004, 87, 587-592.

　　9.Yin L., Li L., Liu H. Li Z. Saito M. Effects of fermentation temperature on the content and composition of isoflavones and b-glucosidase activity in Sufu. Bioscience, Biotechnology, and Biochemistry, 2005, 69, 267-272.

　　10.Cheng Y., Hu Q., Li L., Saito M., Yin L.* Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature，F(xiàn)STR, 2009, 15(4), 1-6.

　　11.Yin L., Saito M., Kobayashi I. et al Preparation and characterization of protein-stabilized emulsions by microchannel emulsification. International Journal of Nanoscience, 2006, 5, 959-966.

　　12.Yin L., Han Q., Liu H., Saito M., Li L. Preparation of monodispersed emulsion stabilized by isolated soybean protein based on microchannel emulsification technique, Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2009, 40(5),96-99

　　13.Yin L., Han Q., Liu H., Saito M., Li L. Preparation of β-carotene nanodispersions by solvent displacement technique and their stability. Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery, 2009, 40(4),112-115

　　14.Cheng Y., Hu Q., Li L., Saito M., Yin L*, Transformation of isoflavones during sufu (a traditional chinese fermented soybean curd) production by fermentation with mucor flavus at low temperature, International Journal of Food Properties, 2011.

　　15.Li F., Yin L.*, Cheng Y., Liu H., Li L. Application of electrolyzed water to improve angiotensin I-converting enzyme inhibitory activities of fermented soybeans started with Bacillus subtilis B1. Internatioanal Journal of Food Properties. 2011.14.1-12

　　16.Yin L., Wang Z., Kobayashi I., Nakajima M. Influence of polyglycerol esters of fatty acid on in vitro digestibility of lipid droplets by pancreatic lipase. 49th International Conference on the Bioscience of Lipids 2008, Netherland（ISTP）

　　17.Li J., Yin L*. Effect of enzymatic cross-linked pectin on the stability of protein contained emulsion. Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2011.42.138-143

　　18.Cui J., Li J., Yin L*. Production of whey protein isolated-polysaccharide multilayer emulsions by a layer-by-layer electrostatic self-assembly technique, Nongye Jixie Xuebao/ Transactions of the Chinese Society of Agricultural Machinery, 2011, In press.

　　2009年，入選“教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃”。

　　2010年，入選“北京市委組織部?jī)?yōu)秀人才支持計(jì)劃”。

　　發(fā)明專利：一種高β-胡蘿卜素含量的水溶性納米粒子的制備方法，ZL 2007 1 0098959. 3

　　鑒定成果：“植物莖葉黃酮糖苷生物轉(zhuǎn)化苷元黃酮的研究”項(xiàng)目獲教育部鑒定； “銀杏甙元黃酮生物轉(zhuǎn)化及純化技術(shù)” 項(xiàng)目獲山東省科技廳鑒定。