发表论文：
1.Zhigang Xiao, quanfeng Zhang, Qingyu Yang*.pH-Responsive Pickering Emulsion stabilized by quinoa starch-chitosan complexes for Controlled Delivery of resveratrol. 已投稿Food Chemistry.
2.肖志刚,张权峰. 甜菜果胶对淀粉凝胶调控形成机制的研究.食品科技, 2019,44(10): 283-288.
申请专利:
1. 肖志刚,张权峰.小颗粒直链淀粉-DHA/白藜芦醇包合物的制备方法.申请号：CN201810034037.4.
2. 肖志刚,段玉敏,张权峰.一种挤压膨化协同碱法提高谷物类淀粉提取率的方法.申请号：CN201811170705.2.
3. 肖志刚,杨庆余,张权峰.一种免淘洗杂粮速食营养米的制备方法及速食米饭的生产方法.申请号：CN201811170704.8.
