出版专著：
1. Ming Du, Zhe Xu, Hui Chen, Fengjiao Fan, Pujie Shi and Di Wu, Biologically active peptides, Chapter 27: Food-derived osteogenic peptides towards osteoporosis. Editor: Fidel Toldra´, Jianping Wu; Publisher: Elsevier, ISBN 978-0-12-821389-6. 2020.
2. Ming Du (参编), Meng Liu, Fengjiao Fan, Pujie Shi, Maolin Tu.“Structure, Function, and Nutrition of Lactoferrin”in《Mineral Containing Proteins- Roles in Nutrition》, Editor: Guanghua Zhao; Publisher: Springer; ISBN 978-981-10-3595-1. 2017。
3.朱蓓薇，张敏，吴海涛，杜明(参编)，等.《食品工艺学》(卓越工程师系列教材-食品科学与工程)，科学出版社，2015。
4.杜明(主编)，苏东海，张英春，宋微，廖红梅，等.《极端环境中的酶科学与技术》(高等院校“十二五”规划教材-食品科学与工程专业).哈尔滨工业大学出版社，2014年。
5.苏东海(主编)，杜明(主编)，韩冰，郭丽，陈贵堂，等.《营养早点生产与配方》.化学工业出版社，2010。
6. Ming Du (参编), Lu Zhang.“Structure of Hydrogenase in Biohydrogen Production Anaerobic Bacteria”in《Interdisciplinary Research and Applications in Bioinformatics, Computational Biology》. 1st Edition. IGI Global, December 2010。
7.马涛，肖志刚，杜明(副主编)，贾奎连，沈群，左锋，李良.《谷物加工工艺学》(全国粮食工程专业系列规划教材).科学出版社，2009。
8.苏东海，马长路，杜明(参编)，郑洁，姜慧.《酱油生产技术》.第一版.化学工业出版社，2009。
9.胡小松，廖小军，吴继红，陈芳，杜明(参编)，等.《农产品深加工技术》中国农业科技出版社，2007。
10.胡小松，廖小军，吴继红，陈芳，杜明(参编)，等.《中国农产品加工发展战略》(科学出版社)，2005。
11.朱蓓薇，张彧，农绍庄，杜明(参编)，郝英红，等.《饮料生产工艺与设备选用手册》化学工业出版社，2003。
12.朱蓓薇，张彧，农绍庄，杜明(参编)，段君，等.《方便食品加工工艺及设备选用手册》化学工业出版社，2003。
主要代表论文：
1. Yang, Meilian; Wu, Di; Cheng, Shuzhen; Dong, Yu; Wu, Chao; Wang, Zhenyu; Du, Ming*. Inhibitory effects of Atlantic cod (Gadus morhua) peptides on RANKL-induced osteoclastogenesis in vitro and osteoporosis in ovariectomized mice. Food & Function, 2022, 13: 1975-1988.
2. Li, Han; Xia, Xiaoyu; Zang, Jiachen; Tan, Xiaoyi; Wang, Zhenyu; Xu, Xianbing; Du, Ming*. Oyster (Crassostrea gigas) ferritin can efficiently reduce the damage of Pb2+ in vivo by electrostatic attraction, International Journal of Biological Macromolecules, 2022, 210, 365-376
3. Xu, Zhe; Chen, Hui; Fan, Fengjiao; Shi, Pujie; Cheng, Shuzhen; Tu, Maolin; Hesham El-Seedi; Du, Ming*; Pharmacokinetics and Transport of an Osteogenic Dodecapeptide, Journal of Agricultural and Food Chemistry, 2020, 68, 9961-9967（Front cover文章）
4. Liu, Hanxiong; Tu, Maolin; Cheng, ShuZhen; Xu, Zhe; Xu, Xianbing; Du, Ming*; Anticoagulant Decapeptide Interacts with Thrombin at the Active Site and Exosite-I, Journal of Agricultural and Food Chemistry, 2020, 68(1): 176-184.
5. Cheng, Shuzhen; Tu, Maolin; Liu, Hanxiong; An, Yue; Du, Ming*; Zhu, Beiwei*; A novel heptapeptide derived from Crassostrea gigas shows anticoagulant activity by targeting for thrombin active domain, Food Chemistry, 2020.
6. Li, Han; Tan, Xiaoyi; Xia, Xiaoyu; Zang, Jiachen; Wang, Zhenyu; Du, Ming*; Thermal treatment modified the physicochemical properties of recombinant oyster (Crassostrea gigas) ferritin, Food Chemistry, 2020, 314: 1-6.
7. Wang, Zehan; Xu, Zhe; Sun, Liming; Dong, Liang; Wang, Zhenyu; Du, Ming*; Dynamics of Microbial Communities, Texture and Flavor in Suan zuo yu during Fermentation, Food Chemistry, 2020.
8. Chen, Hongrui; Shi, Pujie; Fan, Fengjiao; Chen, Hui; Wu, Chao; Xu, Xianbing; Wang, Zhenyu; Du, Ming*; Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels., LWT-Food Science and Technology, 2020, 121: 1-8.
9. Zhao, Qiyue; Li, Han; Chen, Hui; Wu, Chao; Hesham, R. Ei-Seedi; Xu, Xianbing*; Du, Ming*; High throughput analysis and quantitation of α-dicarbonyls in biofluid by plasmonic nanoshells enhanced laser desorption/ionization mass spectrometry, Journal of Hazardous Materials, 2020, 403, 123580
10. Wu, Di; Tu, Maolin; Wang, Zhenyu; Wu, Chao; Yu, Cuiping; Battino, Maurizio; El-Seedi, Hesham R; Du, Ming*; Biological and conventional food processing modifications on food proteins: structure, functionality, and bioactivity, Biotechnology Advances, 2019, 40: 1-14.
11. Chen, Hui; Xu, Zhe; Fan, Fengjiao; Shi, Pujie; Tu, Maolin; Wang, Zhenyu; Du, Ming*; Identification and mechanism evaluation of a novel osteogenesis promoting peptide from Tubulin Alpha-1C chain in Crassostrea gigas, Food Chemistry, 2019, 272: 751-757.
12. Wu, Di; Wu, Chao; Wang, Zhenyu; Fan, Fengjiao; Chen, Hui; Ma, Wuchao; Du, Ming*; Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri), Food Hydrocolloids, 2019, 94: 537-545.
13. Cheng, Shuzhen; Tu, Maolin; Liu, Hanxiong; Zhao, Guanghua; Du, Ming*; Food-derived antithrombotic peptides: Preparation, identification, and interactions with thrombin, Critical Reviews in Food Science and Nutrition, 2019, 59: S81-S95.
14. Tu, Maolin; Liu, Hanxiong; Cheng, Shuzhen; Mao, Fengjiao; Chen, Hui; Fan, Fengjiao; Lu, Weihong*; Du, Ming*; Identification and characterization of a novel casein anticoagulant peptide derived from in vivo digestion, Food & Function, 2019, 10(5): 2552-2559.
15. Chen, Hui; Cheng, Shuzhen; Fan, Fengjiao; Tu, Maolin; Xu, Zhe; Du, Ming*; Identification and molecular mechanism of antithrombotic peptides from oyster proteins released in simulated gastro-intestinal digestion, Food & Function, 2019, 10(9): 5426-5435.
16. Tu, Maolin#; Cheng, Shuzhen#; Lu, Weihong; Du, Ming*; Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: sequence, structure, and functions, Trends in Analytical Chemistry, 2018, 105: 7-17.
17. Tu, Maolin#; Liu, Hanxiong#; Zhang, Ruyi; Chen, Hui; Mao, Fengjiao; Cheng, Shuzhen; Lu, Weihong; Du, Ming*; Analysis and evaluation of the Inihibitory Memchanism of a novel angiotensin-I-converting enzyme inhibitory peptide derived from casein hydrolysate, Journal of Agricultural and Food Chemistry, 2018, 66(16): 4139-4144.
18. Fan, Fengjiao; Shi, Pujie; Liu, Meng; Chen, Hui; Tu, Maolin; Lu, Weihong; Du, Ming*; Lactoferrin preserves bone homeostasis by regulating the RANKL/RANK/OPG pathway of osteoimmunology, Food & Function, 2018, 9(5): 2653-2660.（封面文章）
19. Tu, Maolin; Wang, Cong; Chen, Cheng; Zhang, Ruyi; Liu, Hanxiong; Lu, Weihong; Jiang, Lianzhou; Du, Ming*; Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms, Food Chemistry , 2018, 256: 98-104.（ESI高被引）
20. Wu, Di; Wu, Chao; Ma, Wuchao; Wang, Zhenyu; Yu, Cuiping; Du, Ming*; Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri), Food Hydrocolloids, 2019, 89: 707-714
21. Chen, Hui; Shi, Pujie; Fan, Fengjiao; Tu, Maolin; Xu, Zhe; Xu, Xianbing; Du, Ming*; Complementation of UPLC-Q-TOF-MS and CESI-Q-TOF-MS on identification and determination of peptides from bovine lactoferrin, Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences, 2018, 1084: 150-157.
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