（五年内）主持：国家自然科学基金面上项目“肌原纤维蛋白凝胶对不同分子特性多糖和超高压的响应及机制”

[1] Zhou Yanzi, Chen Conggui*, Chen Xing, Li Peijun, Ma Fei, Lu Qiuhong. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin, Journal of Agricultural and Food Chemistry, 62, 2655-2662, 2014
[2] Chen Xing, Chen Conggui*, Zhou Yanzi, Li Peijun, Ma Fei, Nishiumi Tadayuki, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing k-carrageenan, Food Hydrocolloids, 40, 262-272, 2014
[3] Chen Xing, Li Peijun*, Nishiumi Tadayuki, Takumi Hosono, Suzuki Atsushi, Chen Cong-gui*. Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate, Food and Bioprocess Technology, 7(12), 3608-3617, 2014
[4] Ma Fei, Chen Conggui*, Zheng Lei*, Zhou Cunliu, Cai Kezhou, Han Zhuo. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan, Meat Science, 95(1), 22–26, 2013
[5] Ma Fei, Chen Conggui*, Sun Gaojun*, Wang Wu, Fang Hongmei, Han Zhuo. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum, Innovative Food Science & Emerging Technologies, 14, 31–37, 2012
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