1. 国家自然科学基金青年项目：基于蛋白和代谢组学研究戊糖片球菌产胞外蛋白酶机制及对发酵肉制品风味的影响 ，2022-01至2024-12

2. 中国博士后科学基金特别资助项目：群体感应系统调控微生物产酶及其对风干肠呈味肽形成机制的研究, 2023-08 至 2025-12

3. 黑龙江省自然科学基金优秀青年项目：加工条件胁迫下乳酸菌产酶和作用机制及其在发酵肉制品中的应用, 2022-07 至 2025-07

4. 黑龙江省博士后管理办公室特别资助项目：加工条件胁迫对葡萄球菌产酶和作用机制的影响及其在哈尔滨风干肠中的应用, 2023-01 至 2025-12

1. 黑龙江省科技进步二等奖：调理肉制品品质提升关键技术创新及应用

2. 黑龙江省科技进步二等奖：转基因小麦快速检测方法标准的研究和应用

1. Sun, F. D., Wang, H., Liu, Q., Xia, X. F., Chen, Q., Kong, B. H.* (2023). Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease, Food Chemistry, 404(B), 134692. (IF:9.231 ,Q1)
2. Wang, H., Li, Y. X., Xia, X. F., Liu, Q., Sun, F. D.*, Kong, B. H.*(2022). Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage, LWT-Food Science and Technoloogy, 163, 113525. (IF: 6.056, Q1)
3. Wang, H., Xu, J. H., Liu, Q., Xia, X. F., Sun, F. D.*, Kong, B. H.* (2022). Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage, Meat Science, 189, 108827. (IF:7.077, Q1)
4. Wang, H., Xu, J. H., Kong, B. H., Liu, Q., Xia, X. F., Sun, F. D.* (2022). Purification and characterization of the protease from Staphylococcus xylosus A2 isolated from Harbin dry sausages, Foods, 11(8), 1094. (IF: 5.561, Q2)
5. Wang, H., Xu, J. H., Liu, Q., Chen, Q., Sun, F. D.*, Kong, B. H.* (2022). Interaction between protease from Staphylococcus epidermidis and pork myofibrillar protein: Flavor and molecular simulation, Food Chemistry, 386, 132830. (IF:9.231,Q1)
6. Wang, H., Liu, J. M., Chen, Q., Kong, B. H.*, Sun, F. D.* (2021). Biochemical properties of extracellular protease from Staphylococcus epidermidis isolated from Harbin dry sausages and its hydrolysis of meat protein, Food Bioscience, 42, 101130. (IF:5.318, Q2)
7. Sun, F. D., Wang, H. P., Liu, Q., Kong, B. H.*, Chen, Q.* (2021). Effects of emperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins, Food Bioscience, 42, 101099. (IF:5.318, Q2)

1. 授权国家发明专利1件

2. 授权实用新型专利5件

1. 黑龙江省三区人才

2. 黑龙江省肉类工业产业技术创新联盟理事

4. 黑龙江省高层次人才

3.《食品研究与开发》青年编委委员