1、国家自然科学基金：酶水解大豆球蛋白中含半胱氨酸的肽的结构及性质研究(31201380), 2013/01-2015/12

2、江苏省自然科学基金：大豆蛋白酶水解产物的巯基二硫键状态及对其性质的影响(BK2011151), 2011/07-2014/03

3、国家自然科学基金：酶水解大豆蛋白中二硫键分布、结构状态以及非天然连接模式的全局性表征(21146002), 2012/01-2012/12.

4、国家863子课题：食品专用蛋白基料制备关键技术研究与开发，2013-2017

5、核桃乳成分及稳定机理研究，2015-2016

6、膜在植物蛋白产品中的应用，2018-2019

7、棉籽蛋白肽的制备工艺研究及应用开发，2016-2020

8、大豆蛋白产品联合研究，2018-2021

1.Xiangzhen Kong, Lina Zhang, Weiguang Song, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li.Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein. Food Chemistry, 2021, 347, 129062.

2.XiangzhenKong, Sunsong Bao, Weiguang Song, Yufei Hua, Caimeng Zhang, Yeming Chen, Xingfei Li. Contributions of ethanol fractionation on the properties of vegetable protein hydrolysates and differences in the characteristics of metal (Ca, Zn, Fe)-chelating peptides.LWT - Food Science and Technology, 2021, 111482.

3.Xiangzhen Kong, Weiguang Song, Yufei Hua, Xingfei Li, Yeming Chen, Caimeng Zhang and Yunxia Chen.Insights into the Antibacterial Activity of Cottonseed Protein-derived Peptide against Escherichia coli. Food & Function, 2020, 11, 10047-10057.

4.Weihao Wu,Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen, XingfeiLi. Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gumarabic and chitosan hydrochloride. LWT - Food Science and Technology, 2020, 129, 109532.

5.Weiguang song,Xiangzhen Kong, Yufei Hua, Xingfei Li，Caimeng Zhang Yeming Chen. Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates. LWT - Food Science and Technology, 2020, 118, 108724.

6.Weiguang song,Xiangzhen Kong, Yufei Hua, Yeming Chen, Caimeng Zhang, Yunxia Chen. Identification of antibacterial peptides generated from enzymatic hydrolysis of cottonseed protein. LWT - Food Science and Technology, 2020, 125, 109199.

7.Xiangzhen Kong, Lina Zhang, Xu Lu, Caimeng Zhang, Yufei Hua, Yeming Chen. Effect of high-speed shearing treatment on dehulled walnut proteins. LWT - Food Science & Technology, 2019, 116, 108500.

8.Weihao Wu,Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen. Improving the stability of wheat gliadin nanoparticles-effect of gum arabic addition. Food Hydrocolloids, 2018, 80, 78-87.

9.Xiuzhen Ding,Xiangzhen Kong*, Yeming Chen, Caimeng Zhang, Yufei Hua, Xiangyang Li. Selective extraction and antioxidant properties of thiol-containing peptides in soy glycinine hydrolysates. Molecules, 2018, 23, 1909.

10.Xiangzhen Kong, Cong Jia, Caimeng Zhang, Yufei Hua, Yeming Chen. Characteristics of soy protein isolate gum arabic-stabilized oil-in-water emulsions- influence of different preparation routes and pH. RSC Advances, 2017, 7, 31875-31885.

11.Xiangzhen Kong, Lingzhi Kong, Yusang Ying, Yufei Hua, Li Wang. Recovering proteins from potato juice by complexation with natural polyelectrolytes. International Journal of Food Science &Technology, 2015, 50, 2160-2167.

12.Xiuzhen Ding, Yufei Hua, Yeming Chen, Caimeng Zhang,Xiangzhen Kong*. Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates. International Journal of Molecular Sciences, 2015, 16, 8040-8058.

13.Weiwei Peng,Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua. Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids, 2016, 52, 301-310.

14.Zhumei Cui,Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41, 1-9.

15.Jie Cui,Xiangzhen Kong*,Yufei Hua, Huiming Zhou, Qing Liu.Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor. Journal of the Science of Food and Agriculture, 2011, 91, 2799-2805.

16.Xiangzhen Kong, Mingming Guo, Yufei Hua, Dong Cao, Caimeng Zhang. Enzymatic preparation of immunomodulating hydrolysates from soy proteins. Bioresource Technology, 2008, 99, 8873-8879.

17.Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry, 2007, 101, 615-620.

18.Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chemistry, 2007, 102, 759-763.

19.Xiangzhen Kong, Huiming Zhou, Yufei Hua and Haifeng Qian. Preparation of wheat gluten hydrolysates with high opioid activity. European Food Research and Technology, 2008, 227, 511-517.

20.Xiangzhen Kong,Huiming Zhou and Yufei Hua. Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes. Journal of the Science of Food and Agriculture, 2008, 88(5), 920-926.

21.Xiangzhen Kong, Xianghong Li, Hongjing Wang, Yufei Hua and Youru Huang. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chemistry, 2008, 106(3), 1093-1099.

22.Zhen Long,Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Stability of hydroperoxide lyase activity from amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives. Journal of the Science of Food and Agriculture, 2010, 90(5), 729-734.

23.Fang Li,Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-delta-lactone. Journal of the Science of Food and Agriculture，2011, 91, 2186-2191.

24.Fang Li,Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Effect of heat treatment on the properties of soy protein-stabilised emulsions. International Journal of Food Science and Technology, 2011, 46, 1554-1560.

25.Jie Xiong,Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Production of (2E)-hexenal by a hydroperoxide lyase from Amaranthus tricolor and salt-adding steam distillation for the separation. Eur. Food Res. Technol., 2012, 235, 783-792.

26.Fang Li,Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Gelation behavior and rheological properties of acid-induced soy protein-stabilized emulsion gels. Food Hydrocolloids, 2012, 29, 347-355.

27.Yun Shi,Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides. Chemical Engineering Journal, 2013, 215-216: 113-121.

28.Qingqing Liu,Xiangzhen Kong, Caimeng Zhang, Yeming Chen, and Yufei Hua. Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme. J Sci Food Agric, 2013, 93, 1953-1959.

29.Qijun Ruan, Yeming Chen,Xiangzhen Kong, and Yufei Hua. Comparative studies on sulfhydryl determination of soy protein using two aromatic disulfide reagents and two fluorescent reagents. J. Agric. Food Chem., 2013, 61, 2661-2668.

1、中国轻工业联合会科技进步奖二等奖（第2完成人）：油料和淀粉加工副产物中蛋白质的高效回收及品质提升关键技术

2、广东省科学技术奖三等奖（第3完成人）：大豆活性物质-功能性大豆肽和大豆膳食纤维的制备与应用技术

3、中国商业联合会科学技术奖二等奖（第2完成人）：功能性大豆肽和大豆膳食纤维的开发及应用

4、2018年江南大学至善课程奖：《生物化学》课程

5、生物化学课程获首批国家级一流本科课程（2020年，排名第2）

6、江南大学教学成果奖二等奖（第1完成人）：综合与效率协同的《生物化学实验》教学改革与实践

7、江南大学教学教学成果奖一等奖（第4完成人）：《生物化学》专业核心课数字化建设及应用（含教材）

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