主持国家自然科学基金，中国博士后科学基金面上项目，黑龙江省自然科学基金，黑龙江省“百千万”工程科技重大专项子课题，黑龙江省博士后面上/特别资助经费，东北农业大学“青年才俊”人才项目等7项在研项目，主持黑龙江省教改课题1项；共发表SCI论文60余篇，其中以第一作者/通讯作者发表SCI论文16篇，其中一区10篇，二区4篇；参加国内外学术会议近10次，做大会报告4次，POSTER展示1次
科研项目
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，30万元，2022-01至2024-12，在研，主持
2. 中国博士后科学基金面上项目， 盐胁迫对乳酸菌产酶特性的影响及酶与蛋白互作的研究，8万元，2020-01至2023-12，在研，主持
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，10万元，2022-07至2025-07，在研，主持
4. 黑龙江省科技厅重点研发计划，肉及肉制品品质安全控制关键技术研发与示范，50万元，2020-01至2023-12，在研，主持
5. 黑龙江省博士后面上资助（二等），离自哈尔滨风干肠中木糖葡萄球菌的产酶特性和基于蛋白组学、代谢组学对其作用机理的研究，8万元，2020-01至2023-12，在研，主持
6. 黑龙江省博士后特别资助，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，30万元，2023-01至2025-12，在研，主持
7. 东北农业大学“东农学者计划”青年才俊项目，基于组学技术研究乳酸菌产胞外蛋白酶机制及其对发酵风味的影响，7万元，2019-12至2022-12，已结题，主持
学术论文
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)
8. Wang, H., Wang, Q., Xia, X. F., Sun, F. D.*, Kong, B. H.* (2021). Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins, Journal of Food Science, 86(5), 1642-1655. (IF:3.693, Q2)
9. Sun, F. D., Tao, R., Liu, Q., Wang, H., Kong, B. H.* (2021). Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein, Journal of the Science of Food and Agriculture, 101(12), 5016-5027. (IF:4.125, Q2)
10. Sun, F D., Wang, H., Wang, H. P., Xia, X. F., Kong, B. H.* (2021). Impact of pH and temperature on the confermation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage, LWT-Food Science and Technology, 142, 111056. (IF:6.056, Q1)
11. Sun, F. D., Hu, Y. Y., Yin, X. Y., Kong, B. H.*, Qin, L. G. (2020). Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages, Process Biochemistry, 89, 37-45. (IF:4.885,Q3)
12. Sun, F. D., Li, Q. X., Liu, H. T., Kong, B. H.*, Liu, Q.* (2019). Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages, LWT-Food Science and Technology, 113, 108287. (IF:6.056, Q1)
13. Sun, F. D., Hu, Y. Y., Chen, Q., Kong, B. H.*, Liu, Q.* (2019). Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages, Meat Science, 156, 156-165. (IF:7.077, Q1)
14. Sun, F. D., Sun, Q. X., Zhang, H., Kong, B. H.*, Xia, X. F.*(2019). Purificatin and bicochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages, International Journal of Biological Macromolecules,133, 987-997. (IF: 8.025, Q1)
15. Sun, F. D., Kong, B. H.*, Chen, Q., Han, Q., Diao, X. P. (2017). N-nitrosoamine inhibition and quality presercation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake, Food Control, 73, 1514-1521. (IF:6.652, Q1)
