1. Flavor perception and preferences of food oral processing factors and the psychological and physical mechanism project, supported by the Ministry of Science and Technology 13^th five-year-plan                                                                            

2. Noodle texture characteristics and consumer preferences analysis, supported by Pulmuone Corporate Technology Office, Korea                                                                   

3. Elderly swallowing auxiliary product analysis, supported by Nestle, China                                                             

4. Understating the sweet after-taste and/or freshness mouthfeel of tea, supported by Firmenich Aromatics (China)Co., LTD.

5. Investigation on the salivation and oral physiology among elderly Chinese and implications to eating behaviour, supported by Roquette Freses S.A., France