从事食品安全和功能性食品开发相关的科研工作，在上述领域奠定了扎实的理论基础并进行了深入的研究。具有较强的业务工作能力和良好的团队合作精神，主要研究内容为食品信息学，乳成份检验与分析，乳蛋白功能性质的调控，乳酸菌功能特性的开发和利用。主持国家级课题7项，参与国家及省级课题20余项，发表学术论文60多篇，主编出版著作5部，授权国家发明专利5件。
主持课题:
基于代谢组学数据的配方奶粉研制与开发，黑龙江省“百千万”工程科技重大专项子课题；
乳蛋白分子量分布测定方法的建立与样品分析，企业横向合作课题；
牛乳中非乳源成份鉴定体系的构建，企业横向合作课题；
热处理对乳蛋白性质以及酸奶品质影响分析，企业横向合作课题；
基于深度学习的啤酒风味数字化评价，企业横向合作课题；
乳酸菌磷酸酯酶对有机磷农药的降解模式与机制，国家自然科学基金；
乳铁蛋白含量快速检测技术的建立以及乳铁蛋白应用特性研究，农村领域国家科技计划子课题；
pH响应大豆蛋白微凝胶的组装机制及对乳铁蛋白的肠道靶向控释，国家自然科学基金；
乳酸乳球菌冷休克蛋白的RNA伴侣分子作用的研究，高等学校博士学科点专项科研基金 新教师基金；
大豆蛋白pH响应微凝胶体系的构建，中国博士后科学基金面上资助。
近年主要论文
Hongxia Xiu, Baolong Feng, Yajie Liu, Xiaosen Bai, Zhilu Li, Binbin He, Chunhui Wen, Qinghua Wang, Housen Zhang, Hongyue Wang, Hong Shao, Zhang Ying-Hua, Yutang Wang*, Development and evaluation of a holographic method for analysis of infant formula humanization based on the milk nutrient molecular dataset, Food Chemistry, 2022.
Yin, Jia-Yi; Han, Ya-Ning; Liu, Meng-Qi; Piao, Zan-Hao; Zhang, Xu; Xue, Yu-Ting; Zhang Ying-Hua, Structure-guided discovery of antioxidant peptides bounded to the Keap1 receptor as hunter for potential dietary antioxidants, Food Chemistry, 2022,
An-Qi Zhang, Jia-Ling He, Yan-Wang, Xu Zhang, Zan-Hao Piao, Yu-Ting Xue, Ying-Hua Zhang , Whey protein isolate modified with sodium tripolyphosphate gel: A novel pH-sensitive system for controlled release of Lactobacillus plantarum. Food Hydrocolloids, 2021.
Chuanqi Wang, Feng Gao, Xin Guan, Xinxin Yao, Baoming Shi * and Yinghua Zhang * Exposure to oxidized soybean oil induces mammary mitochondrial injury in lactating rats and alters the intestinal barrier function of progeny, Food & Function, 2021.
Zhou, Qian; Yin, Jia-Yi; Liang, Wei-Yue; Chen, Dong-Mei; Yuan, Qing; Feng, Bao-Long; Zhang Ying-Hua*, Wang, Yu-Tang, 2021, Various machine learning approaches coupled with molecule simulation in the screening of natural compounds with xanthine oxidase inhibitory activity, Food & Function, 2021.
Yu, Xin-Xin; Liang, Wei-Yue; Yin, Jia-Yi; Zhou, Qian; Chen, Dong-Mei; Zhang Ying-Hua*,Combining experimental techniques with molecular dynamics to investigate the impact of different enzymatic hydrolysis of β-lactoglobulin on the antigenicity reduction, Food Chemistry, 2021.
Yu-Tang Wang, Daniel P. Russo, Chang Liu, Qian Zhou, Hao Zhu*, Ying-Hua Zhang*，Predictive Modeling of Angiotensin I‑Converting Enzyme Inhibitory Peptides Using Various Machine Learning Approaches, Journal of Agricultural and Food Chemistry, 2020.
Wang, Yu-Tang; Li, Bin; Xu, Xiao-Juan; Ren, Hai-Bin; Yin, Jia-Yi; Zhu, Hao; Zhang Ying-Hua*, FTIR spectroscopy coupled with machine learning approaches as a rapid tool for identification and quantification of artificial sweeteners, Food Chemistry, 2020.
Yu Xin-Xin, Liu Chang, Lu Man-Hui, Liu Yan-Le, Ying-Hua Zhang*, Impact of enzymatic hydrolysis followed by transglutaminase-induced cross-linking on decreasing antigenicity and reserving partial interfacial properties of whey protein isolate, Food & Function, 2019.
Yu-Hao Chu, Yuan Li, Yu-Tang Wang, Bin Li, Ying-Hua Zhang*, Investigation of interaction modes involved in alkaline phosphatase and organophosphorus pesticides via molecular simulations. Food Chemistry, 2018.
授权专利
添加水解玉米蛋白的低脂沙拉酱的制备方法，ZL201610537607.2；
一种具有pH响应特性的大豆蛋白凝胶的制备方法，ZL201510945302.0；
一种基于酶法糖基化修饰的低致敏乳清蛋白粉及其制备方法，201510243577.X；
一种反向高效液相色谱分析乳清蛋白糖基化产物中氨基葡萄糖含量的方法，ZL 201510243576.5；
一种低脂酸奶的制备方法，ZL201310180701.3。
