1. Zhang, C., Wang, Z.Y., Liu, Q., Chen, Q., Sun, F.D., Liu, H.T., & Kong, B.H*. (2024). Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly. Food Chemistry, 436, 137701. (IF: 8.5, 一区TOP)

2. Zhang, C., Li, Y.X., Xia, X.F., Sun, Q.X., Sun, F.D., & Kong, B.H*. (2023). Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage. Food Chemistry, 398, 133874. （高被引, IF=8.5, 一区TOP）

3. Zhang, C., Chen, Q., Sun, Q.X., Liu, H.T., Xia, X.F., & Kong, B.H*. (2022). Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage. LWT-Food Science and Technology, 170, 114064. （IF=6.0，一区TOP）

4. Zhang, C., Liu, H.T., Xia, X.F., Sun, F.D., & Kong, B.H*. (2021). Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein. LWT-Food Science and Technology, 142, 111016. (IF=6.0，一区TOP)

5. Zhang, C., Li, X.A., Wang, H., Xia, X.F., & Kong, B.H*. (2020). Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast. Ultrasonics Sonochemistry, 67, 105137. (IF=8.7, 一区TOP)

6. Li, S.J., Zhang, K.D., Wu, Y.T., Chen, Q., Li, M., Kong, B.H*., & Zhang, C*. (2024). Role of ultrasonic freezing-treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties. International journal of refrigeration, 165, 223-232. (IF=3.5, 二区)

7. Zhang, C., Li, Y.X., Xia, X.F., Liu, Q., Chen, Q., & Kong, B.H*. (2022). Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage. International journal of refrigeration, 142, 10-18. (IF=3.5, 二区)

8. Zhang, C., Sun, Q., Chen, Q., Kong, B.H*., & Diao, X.P*. (2020). Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast. International journal of refrigeration, 117, 247-255. (IF=3.5, 二区)

9. Zhang, C., Sun, Q.X., Chen, Q., Liu, Q., & Kong, B.H*. (2021). Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. Journal of food science, 86(5), 1692-1703. (IF=3.2, 三区)