參與國家自然科學(xué)基金項目2項。已在國內(nèi)外期刊發(fā)表學(xué)術(shù)論文20篇，其中第一作者發(fā)表SCI論文4篇（累計IF＞15）、EI論文2篇，中文核心2篇

　　1. Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin. A novel approach to improving the quality of bittern-solidified tofu by W/O controlled-release coagulant. 1:preparation of w/o bittern coagulant and its controlled-release property. Food and Bioprocess Technology,2013,6(7),1790-1800.

　　2. Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin. A novel approach to improving the quality of bittern-solidified tofu by W/O controlled-release coagulant. 2:using the improved coagulant in tofu processing and product evaluation. Food and Bioprocess Technology,2013,6(7),1801-1808.

　　3. Jinlong Li, Yongqiang Cheng, Pan Wang, Wenting Zhao, Lijun Yin, Masayoshi Saito. A novel improvement in whey protein isolate emulsion stability: Generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase. Food Hydrocolloids,2012, 26(2),448-455.

　　4. Jinlong Li, Yongqiang Cheng, Eizo Tatsumi, Masayoshi Saito, Lijun Yin. The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu. Food Hydrocolloids,2014,35,627-635.

　　5. 酈金龍，劉歡，趙文婷，王盼，程永強，殷麗君.甜菜果膠酶促交聯(lián)對蛋白質(zhì)乳液穩(wěn)定性的影響.農(nóng)業(yè)機械學(xué)報，2011,42(2),138-142.

　　6. 酈金龍，程永強，焦翔，朱巧梅，殷麗君.W/O 及W/O/W乳液型緩釋凝固劑對傳統(tǒng)鹵水豆腐品質(zhì)的影響.農(nóng)業(yè)機械學(xué)報，2013,44(9),162-168.

　　7. 酈金龍，趙文婷，蘇春元，王盼，劉歡，李輝尚，殷麗君.乳化界面上蛋白-多糖相互作用的研究進展.中國食物與營養(yǎng)，2012,12,31-34.

　　8. 酈金龍，趙文婷，蘇春元，王盼，劉歡，李輝尚，殷麗君.蜂膠的研究應(yīng)用進展.中國食物與營養(yǎng)，2011,17(6),20-24.