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

2、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

3、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

4、企业合作项目：核桃乳成分及稳定机理研究

5、企业合作项目：椰浆蛋白及椰奶产品开发

6、企业合作项目：棉籽蛋白肽的制备工艺研究及应用开发

7、企业合作项目：大豆蛋白产品联合研究

8、企业合作项目：酵母蛋白制备及应用研究

9、企业合作项目：豆制品副产物（黄浆水、豆渣等）的高效利用及产品开发

10、企业合作项目：高营养植物蛋白产品开发理论与技术

1.Yuqing Wang, Ruoyu Xing, Suyu Jin, Caimeng Zhang, Yufei Hua, Yeming Chen, Xiangzhen Kong*. An exploration on coconut milk stability by protein characterization, sterilization controlling, and alternative protein emulsifiers. Food Chemistry, 2026, 518, 149626.

2.Jiawei Dai, Ruoyu Xing, Yuqing Wang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li, Xiangzhen Kong*. Physicochemical properties and flavor profile of coconut yoghurt: the dual role of fat reduction and protein fortification. Food Research International, 2026, 226, 118263.

3.Suyu Jin, Rong Cui, Yunwei Zhu, Yuqing Wang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xiangzhen Kong*. Enhancing structure, functionality, in vitro digestibility and bioactivity of yeast protein by pH-shifting assisted ultrasonication treatment. International Journal of Biological Macromolecules, 2025, 321, 146322.

4.Ruoyu Xing, Yuqing Wang, Jiawei Dai, Caimeng Zhang, Yufei Hua, Yeming Chen, Xiangzhen Kong*. Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation. Food Chemistry, 2025, 490, 145123.

5.Junna Zhao, Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li. A comparative study on the protein digestion of four different soy beverages: Effects of the composition, microstructure, and protein digestibility evaluation method. Food & Function, 2025, 16, 2262-2278.

6.Junna Zhao, Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li. In vitro protein digestive properties and peptidomic characterization of five whole component plant protein beverages using a pepsin-pancreatin model. Food Research International, 2024, 196,115076.

7.Linsong Pu, Xiangzhen Kong*, Ruoyu Xing, Yuqing Wang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li. Identification, rapid screening, docking mechanism and in vitro digestion stability of novel DPP-4 inhibitory peptides from wheat gluten with ginger protease. Food & Function, 2024, 15, 3848-3863.

8.Xiangzhen Kong, Jiaxin Li, Xiaojie Ma, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li. Tracking the variation of soy protein composition during yuba preparation and cooking process. Journal of Food Composition and Analysis, 2023, 119,105278.

9.Xinlu Wang, Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li.Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Research International, 2023, 164,112375.

10.Xiangzhen Kong, Zilin Huang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li. Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition. Food Research International, 2023, 163,112156.

11.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.

12.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.

13.Xiangzhen Kong, Weiguang Song, Yufei Hua, Xingfei Li, Yeming Chen, Caimeng Zhang and Yunxia Chen.Insights into theantibacterial activity of cottonseed protein-derived peptide against Escherichia coli. Food & Function, 2020, 11, 10047-10057.

14.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.

15.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.

16.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.

17.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.

18.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.

1、中国轻工业联合会科技进步奖二等奖：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：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特等奖：植物蛋白和脂质加工提质增效关键技术与应用

4、中国商业联合会科学技术奖二等奖：功能性大豆肽和大豆膳食纤维的开发及应用

5、执教生物化学课程获首批国家级一流本科课程（排名2）

6、江南大学至善教学奖、至善课程奖-《生物化学》课程

7、江南大学“荣智权”奖教金

8、江南大学教学成果一等奖：基于OBE理念的生物化学教学改革实践与探索、《生物化学》专业核心课数字化建设及应用（含教材）

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

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8、孔祥珍;贾聪;华欲飞;张彩猛;陈业明.一种以植物蛋白酶解物制备低粘度高稳定性的酸性乳状液的方法. 201610592086.0

9、孔祥珍;鹿旭;华欲飞;陈业明;张彩猛.一种制备天然核桃乳的方法及天然核桃乳. 201711077168.2

10、孔祥珍;陈海桥;华欲飞;丁秀臻;张彩猛;陈业明.一种分步结晶制备硫代烷基/链烯基半胱氨酸亚砜的方法. 201410334346.5

11、孔祥珍;叶挺;华欲飞;张彩猛;陈业明;孙灵湘.一种利用不同水解条件制备具有稳定的功能性的酪蛋白酶解物的方法. 201410154727.5

12、孔祥珍;华欲飞;芦叶青;崔洁;张彩猛.一种低脂肪、高蛋白的改性谷朊粉的制备方法. 201010224270.2

本科生：《生物化学》、《生物化学实验》

研究生：《蛋白质化学》