代表作：
1. 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）
2. 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)
3. 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)
4. 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）
5. 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)
