Primarily engaged in scientific research in food safety, flavor and fragrance, and the chemistry of alcoholic beverage flavors. Has led 3 projects funded by the National Natural Science Foundation, 2 sub-projects of the national key research and development program in the 13th Five Year Plan, 2 Beijing municipal funding programs for excellent talent cultivation, 12 collaborative projects, participated in 7 national-level projects, 11 provincial/ministerial-level projects, and 38 collaborative projects. Granted 17 patents for inventions, contributed to the compilation of 4 academic books, received 3 provincial/ministerial-level awards, and received 3 awards from social organizations. Published over 50 EI and SCI papers as the first author or corresponding author, with a Scopus H-index of 18.