1. “十四五”国家重点研发计划项目：生鲜肉调理加工新技术研究（2021YFD2100803），2021.12-2024.12，子课题主持人；
2.“十三五”国家重点研发计划项目：中央厨房配餐食品开发及其清洁化生产、配送技术装备集成与示范（2018YFD0400805），2018.07-2020.12，子课题主持人
3. 学术新人提升计划项目：肌原纤维蛋白对热诱导磷脂分子生成肉品香气物质的作用机制（JZ2022HGTB0263），2022.04-2023.12，主持人
4. 青年教师科研创新启动专项：热诱导磷脂分子调控肉制品特征香味物质2-戊基呋喃形成的分子机制（JZ2021HGQB0278），2021.05-2023.04，主持人；
5. 安徽省农产品精深加工重点实验室自主创新项目（PA2020GDSK0101），2019.06-2021.05,主持人；
代表性论文
1. Li Cong, Al-Dalali Sam, Zhou Hui, Xu Baocai. (2022). Influence of curing on the metabolite profile of water-boiled salted duck. Food Chemistry, 133752. 10.1016/j.foodchem.2022.133752.
2.Li Cong, Al-Dalali Sam, Wang Zhoupin, Xu Baocai, Zhou Hui. (2022). Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose. Food Chemistry. 132728.
3.Li Cong, Al-Dalali Sam, Zhou Hui, Wang Zhoupin, Xu Baocai. (2021). Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics. Food Research International, 149.
4.Li Cong, Li Xinfu, Huang Qianli, Zhuo You, Xu Baocai, Wang Zhouping. Changes in the Phospholipid Molecular Species in Water-boiled Salted Duck during Processing Based on Shotgun Lipidomics. Food Research International, 2020, 13: 109064-109077.
5.Li Cong, Li Xinfu, Huang Qianli, Zhuo You, Xu Baocai, Wang Zhouping. Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck. Journal of Agricultural and Food Chemistry, 2020, 68(13): 4017-4026.
6.Al-Dalali Sam, Li Cong, Xu Baocai. (2022). Insight into the changes in volatile aldehydes and alcohols in frozen beef meat: Potential mechanisms of their formation. Food Chemistry. 132629.
7.Al-Dalali Sam, Li Cong, Xu Baocai. (2022). Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry, 131881.
8.Al-Dalali Sam, Li Cong, Xu Baocai. (2021). Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. Journal of Food Biochemistry. e13962.
专利
1. 一种肉类工业用冰温真空速冷设备及方法，专利授权号：202211269705.4
2.一种烟熏肉制品中4种多环芳烃含量的检测方法，专利授权号：ZL201610611051.7
3.一种盐水鸭连续化生产线，专利授权号：ZL 2017213087572
著作
1.白红武，扶庆权，顾千辉，黄明，李聪，李琦，李新福，王光宇，王蓉蓉，闫文杰，于倩倩，周辉，祝长青. 猪肉产品加工与流通[M]，中国农业大学出版社，2018年10月.
