Horizontal Project: University-Enterprise Cooperation Project, Key Technology Research and Product Creation for Specialized Food Ingredients, funding of 1 million yuan.

Horizontal Project: Government-University Cooperation Project, Jiangxi Normal University (Qinzhou) Agricultural Products High-Value Comprehensive Utilization Research Center, funding of 3 million yuan.

Horizontal Project: University-Enterprise Cooperation Project, Deep Processing Technology of Microbial Protein (Artificial Protein or Fungal Protein), funding of 3 million yuan.

National Key R&D “Blue Granary Science and Technology Innovation” Special Topic: Screening and Structural Characterization of Nutritional Efficacy Factors in Aquatic Products (Project No. 2018YFD0901101), December 2018 - December 2022, funding of 7.63 million yuan.

Key R&D Program Project in Jiangxi Province: Research on Key Technologies for Quality Improvement and High-Value Comprehensive Utilization of the “Four Major Fish” and Industrialization Demonstration (Project No. 20192ACB60005), July 1, 2019 - June 30, 2022, funding of 1 million yuan.

Major Science and Technology R&D Special Project in Jiangxi Province “Leaderboard Project”: Research on Digital Processing and High-Value Comprehensive Utilization Technology of Duck Sauce Food (Project No. 20213AAF02024), December 2021 - December 2024, funding of 21 million yuan.

Jiangxi Province National Science and Technology Award Reserve Project Cultivation Plan: Impact of Extreme Conditions on Food Nutritional Component Processing Efficiency and Quality (Project No. 20212AEI91001), January 1, 2022 - December 31, 2026, funding of 1 million yuan.

Subproduct Comprehensive Utilization Position in the National Technical System for Major Freshwater Fish Industry, January 2017 - December 2023, funding of 4.9 million yuan.

National Key Research and Development Program Project: Research on Key Technologies for Green Processing and Value-Added Utilization of Freshwater Fish and Industrialization Demonstration (Project No. 2022YFD2100900), November 2022 - October 2026, funding of 45 million yuan.

Key Project of the National Natural Science Foundation: Mechanism of Dynamic Ultra-High Pressure on the Interaction between Proteins and Sugars and Its Impact on Nutritional Safety of Products (Project No. 32330083), January 2024 - December 2028, funding of 2.22 million yuan.