1. National Natural Science Foundation of China, Research on the Mechanism of the Effect of Whey Polypeptide Hygroscopy on the Stability of Repeated Freeze-thaw Minced Meat System, Project No.: 32072141, 2021.01-2024.12, PI. 2. National Natural Science Foundation of China, Effect of Whey Antioxidant Peptides on Oxidation and Gel Properties of Pork Myofibrillar Protein and Its Mechanism, Project No.: 31401491, 2015.01-2017.12, completed, Principal Investigator. 3. China Postdoctoral Fund, Lactobacillus plantarum based on oxidative stress in rat liver regulation and mechanism, project number: 2012M510911, 2012.05-2014.12, completed, PI. 4. National 863 Sub-project, Research on the Quality of Probiotic Fermented Lactic Acid Products, Project No.: 26430101, 2011.01-2014.12, completed, Principal Investigator.