2006年获北京林业大学工学学士学位，2011年在北京林业大学获理学博士学位，2009-2010年赴匈牙利布达佩斯考文纽斯大学访学一年，2012年至今一直在中国农业科学院农产品加工研究所工作。

薯类加工适宜性评价与专用品种筛选；薯类淀粉及其衍生产品加工；薯类加工副产物高值化利用；薯类功能性成分提取及其生物活性作用机制研究；薯类主食产品加工与质量控制；薯类休闲食品加工与质量控制；高静水压技术在薯类加工中的应用。

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing. Food Chemistry, 2019, doi: https://doi.org/10.1016/j.foodchem.2019.03.100. 第3作者 (当年IF: 5.399) Microbial characterization of five Chinese traditional sourdoughs by highthroughput sequencing and their impact on the quality of potato steamed bread. Food Chemistry, 2019, 274: 710-717. 第3作者 (当年IF: 5.399) The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species of sweet potato leaf polyphenols. Oxidative Medicine and Cellular Longevity, 2018, 1-11. 第1作者 (当年IF: 4.868) Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 2018, 239: 1064-1074. 第3作者 (当年IF: 5.399) Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs. Food Research International, 2018, 103: 156-162. 第3作者 (当年IF: 3.579) Comparative study of the effect of starches from five different sources on the rheological properties of gluten-free model doughs. Carbohydrate Polymers, 2017（176）：345-355. 第3作者 (当年IF: 5.158) Effect of pH, Heat and Light Treatments on the Antioxidant Activity of Sweet Potato Leaf Polyphenols. International Journal of Food Properties,2017,20(2): 318-332. 第1作者(当年IF: 1.845) Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 2017（239）：1064-1074. 第3作者（当年IF：4.946） Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs. Food Research International, 2017（103）：156-162. 第3作者（当年IF: 3.520) Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins. Food Chemistry，2015（172）：166-174. 第3作者（当年IF：4.052） Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminumcyminum L.). Food Chemistry，2015, 179：270-277. 第3作者（当年IF：4.052） Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014, 156: 380-389. 第1作者(当年IF: 3.391) Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. Journal of Agricultural and Food Chemistry,2014,62,8982-8989.第1作者(1区, 当年IF: 2.912) Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and sub-acute alcoholic liver damage and dealcoholic effect. Journal of Agricultural and Food Chemistry, 2014, 62: 2364-2373. 第1作者(1区, 当年IF: 2.912) Optimization of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chemistry，2013（141）：3034-3041. 第3作者（当年IF：3.259）