[1]国家自然科学基金青年科学基金项目：StOSt脂肪提高巧克力耐热性和抗霜性的同步机制研究（主持）

[2]海南省重点研发计划：海南芒果仁油高值利用关键技术研究与产品开发（课题主持）

[3]食品科学与资源挖掘全国重点实验室自主科研课题：肥胖相关性血脂代谢紊乱儿童专用型甘油二酯油的创制及降脂功效调控机制研究（主持）

[4]呼和浩特市“揭榜挂帅”重大科技项目：乳脂肪深加工产业链关键技术突破（参与）

[5]山东省重大科技创新工程：高油酸花生油加工与增值利用技术研发（参与）

[6]云南省重大科技专项计划：核桃加工全产业链高值化关键技术与产业化（参与）

代表性论文

[1]Abdelaziz Elbarbary, Jun Jin*, Kangning Li, Hazem Golshany, Abdullah S. Seddiek, Ibrahim A. Bakry, Xingguo Wang. Understanding the flavor dynamics of high-fat dairy products: Insights intomechanisms, aroma profiles, and sensory evaluation. Food Research International, 2025, 212:116504.

[2]Hua Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan, Jun Jin*, Qingzhe Jin, Xingguo Wang. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends.Food Hydrocolloids, 2024, 147: 109387.

[3]Pengkai Xie,Jun Jin*, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang*. Effects of sucrose esters on whipping capabilities of aerated emulsions.Food Hydrocolloids, 2023, 144: 108933.

[4]XuH, Yang L, Jin J*, Zhang J, Xie PK, Chen YH, Shi LK, Wei W, Jin QZ, Wang XG*. Elucidation on the destabilization mechanism of whipping creams during static storage.Food Hydrocolloids, 2022, 129: 107613.

[5]Jin J, Jin QZ, Akoh CC^*, Wang XG^*. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors.Trends in Food Science & Technology, 2021, 118: 418-430.

[6]XieLL, ZhangT, Karrar E, Zheng LY, Xie D, Jin J^*, Chang M, Wang XG, Jin QZ. Insights into an α‑Glucosidase Inhibitory Profile of 4,4-Dimethylsterols by Multispectral Techniques and Molecular Docking.Journal of Agricultural and Food Chemistry, 2021, 69, 15252-15260.

[7]Jin J, Jin QZ, Wang XG^*, Akoh CC^*. Highsn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic syntheses: A review.Engineering, 2020, 6: 424-431.

[8]Jin J, Jin QZ, Akoh CC^*, Wang XG^*. Mango kernel fat fractions as potential healthy food ingredients: A review.Critical Reviews in Food Science and Nutrition, 2019, 59 (11): 1794-1801.

[9]Jin J, Zheng LY, Pembe WM, Zhang JF, Xie D, Wang XS, Huang JH, Jin QZ, Wang XG^*. Production ofsn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane.Food Chemistry, 2017, 234: 46-54.

[10]金俊,谢丹,金青哲（译）.苏珊·柯蒂斯,帕特·托马斯,弗兰·约翰逊（著）.芳香精油宝典[M].北京:中国轻工业出版社, 2018.

[1]2025年，第十届全国大学生生命科学竞赛（创新创业类）二等奖：替氢焕能·脂享健康（第一指导老师）

[2]2024年，“挑战杯”全国大学生课外学术科技作品竞赛二等奖：“乳”香四溢，“源”自高原——中国特色乳基馒头（第一指导老师）

[3]2021年，中国商业联合会科学技术奖一等奖：茶树籽用高产品种定向培育及特色食用油开发利用（第二完成人）

[4]2018年，美国油脂化学家学会Lipid Processing and Biotechnology Award

[1]金俊,金青哲,王兴国.一种巧克力抑霜剂及其制备方法.专利号: ZL 202110402307.4.

[2]金俊,王雨昕,陈雨杭,金青哲,王兴国,张友峰.一种巧克力用油组合物.专利号: ZL 202111409642.3.

[3]金俊,陈雨杭,王雨昕,金青哲,王兴国.一种无需调温的巧克力油脂制备方法.专利号: ZL 202111409899.9.

[1]本科生课程：《食品营养与健康》《油料科学原理》《油脂营养与减肥》

[2]研究生课程：《工程伦理》

累计培养硕士、博士研究生近20人。