1. Yang, Z. S., Song, H. Y., Yang, K. M., & Chiang, P. Y. (2022). The physicochemical properties and the release of sodium caseinate/polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology. Food Chemistry, 133442.
2. Chiang, S. H., Yang, K. M., Wang, S. Y., & Chen, C. W. (2022). Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea. LWT, (SCI).
3. Chao, P. W., Yang, K. M., Chiang, Y. C., & Chiang, P. Y. (2022). The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones. Food Hydrocolloids, (SCI).
4. Yu-Jung Tsai, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen and Po-Yuan Chiang (2021, Oct). Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. Foods. (SCI).
5. Yang, K. M., Chao, L. K., Wu, C. S., Ye, Z. S., & Chen, H. C. (2021). Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil. Molecules, 26(11), 3306. (SCI)
6. Ciou, J. Y., Chen, H. C., Chen, C. W., & Yang, K. M. (2021). Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures. Agriculture, 11(4), 300. (SCI)
7. Ciou, J. Y., Yang, K. M., Hou, C. Y., & You, J. Y. (2021). The physicochemical properties of spray‐dried sesame powder with different blending ratios. Journal of Food Processing and Preservation, e15275. (SCI)
8. Lin, L. Y., Chuang, C. H., Chen, H. C., & Yang, K. M. (2019). Lime (Citrus aurantifolia (Christm.) Swingle) essential oils: volatile compounds, antioxidant capacity, and hypolipidemic effect. Foods, 8(9), 398. (SCI).
9. Kai-Min Yang, Po-Yuan Chiang (2019, Jul). Effects of smoking process on the aroma characteristics and sensory qualities of dried longan. Food Chemistry, Food Chemistry 287 (2019) 133–138. (SCI).
10. Kai-Min Yang and Po-Yuan Chian (2019, Mar). Preparation and Evaluation of Release Formulation of r-Oryzanol/Algae Oil Self-Emulsified with Alginate Beads. Marine drugs, Mar. Drugs 2019, 17, 156; doi:10.3390/md17030156. (SCI). MOST 105-2221-e-005-077.
11. Hai-Yao Wu, Kai-Min Yang and Po-Yuan Chiang (2018, Jun). Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH. Molecules, 23(6). (SCI).
12. Kai-Min Yang, Fu-Lan Hsu, Chih-Wei Chen, Chin-Lin Hsu, Ming-Ching Cheng (2018, Apr). Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures.. Journal of oleo science, 67(4), 389-396. (SCI).
13. Min-Hung Chen, Kai-Min Yang, Tzou-Chi Huang and Mei-Li Wu (2017, May). Traditional Small-Size Citrus from Taiwan: Essential Oils, Bioactive Compounds and Antioxidant Capacity. Medicines, 4(2), 28.
14. Kai-Min Yang and Po-Yuan Chiang (2017, Mar). Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat. Marine drugs, 15(4), 97. (SCI). MOST 105-2221-e-005-077.
15. Kai-Min Yang, Ming-Ching Cheng, Chih-Wei Chen, Chin-Yin Tseng, Li-Yun Lin, Po-Yuan Chiang (2017, Feb). Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat tests. Journal of Oleo Science, 66(2), 113-122. (SCI).

1. 含γ-米糠醇自乳化液之藻酸微球及其製造方法(中華民國，I678206)

1. 以多變量分析焙炒對於國產花生及其油品製備機能性、氧化安定性之影響(108-2218-E-451-001-)，計畫主持人，科技部。
2. 開發富含米糠之銀髮養生烘焙產品，共同計畫主持人，彰化基督教醫院產學合作案
3. 風味油研發及品質監控，計畫主持人，佳佑餐飲事業股份有限公司產學合作案

1.     食品業者實施一級品管之規劃與輔導，輔導委員，衛生福利部食品藥物管理署 (2015至今)
2.     臺中市食品業衛生自主管理評核工作計畫評核人員，評核人員，臺中市食品藥物安全處 (2019至今)
3.     臺中市手搖衛生及標示專案輔導工作計畫，輔導人員，臺中市食品藥物安全處 (2021至今)
4.     豬原料原產地標示輔導委託計畫，衛生福利部食品藥物管理署 (2021)
5.     臺中市豬原料原產地標示輔導委託計畫，輔導人員，臺中市食品藥物安全處 (2021至今)
6.     食品業衛生專業人員及專門職業人員導入及職能養成計畫之專家學者會議，專家學者，衛生福利部食品藥物管理署 (2019)