孫昕煬,博士,副教授,碩士生導(dǎo)師

Email: xinyang.sun@nufe.edu.cn

一、教育工作經(jīng)歷

2020. 05-至今,南京財經(jīng)大學(xué),食品科學(xué)與工程學(xué)院,講師/副教授/碩士生導(dǎo)師

2013. 09-2020. 02,加拿大曼尼托巴大學(xué),農(nóng)業(yè)與食品科學(xué)學(xué)院,博士

2006. 09-2012. 12,南京農(nóng)業(yè)大學(xué),食品科技學(xué)院,學(xué)士/碩士

二、研究領(lǐng)域及方向

谷物科學(xué)及面制品加工品質(zhì)調(diào)控機制

代表性成果

（一）主持科研項目（在研）

2025.07-2028.06，江蘇省自然科學(xué)基礎(chǔ)研究計劃優(yōu)秀青年基金項目，高膳食纖維面團氣泡動力學(xué)行為衍變與調(diào)控機制

2024.01-2026.12，國家自然科學(xué)基金青年項目，內(nèi)切木聚糖酶介導(dǎo)麥麩膳食纖維調(diào)控面團氣泡粒徑分布的作用機制

（二）學(xué)術(shù)論文

[1]Sun X*, Liu Q, Wu S.The relationship between high fibre product quality and dough’s 3D microstructural characteristics monitored by a synchrotron X-ray microtomography[J].Food Research International, 2025,221: 117430.

[2]Liu Q, Wu S,Sun X*. Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre[J].Food Hydrocolloids, 2025,160: 110742.

[3]Sun X*, Liu Q, Wu S.Effects of wheat cultivar, oligosaccharide, inulin, arabinoxylan and endoxylanase on the large- and small-strain rheological properties and microstructure of dietary fibre enriched dough[J].International Journal of Biological Macromolecules, 2025,308: 142443.

[4]Sun X*, Bu Z, Wu S. Effects of ingredients on the gas phase of whole wheat flour dough[J].Journal of Food Engineering, 2025,395: 112536.

[5]Bu Z, Wu S,Sun X*.Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase[J].Journal of Cereal Science, 2025,124: 104222.

[6]Sun X*, Bu Z, Wu S. Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough[J].International Journal of Biological Macromolecules, 2024,282: 137292.

[7]Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles[J].Food Chemistry, 2023, 410: 135447.

[8]Sun X, Wu S, Li W, Koksel F, Du Y, Sun L, Fang Y, Hu Q, Pei F. The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system - A review[J].Food Hydrocolloids, 2023, 135: 108212.

[9]Sun X, Scanlon M G, Nickerson M T, Koksel F. The entrainment and evolution of gas bubbles in bread dough — A review[J].Cereal Chemistry, 2023,1-17.

[10]Sun X, Wu S, Li W, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review[J].Food Hydrocolloids, 2023, 135: 108123.

[11]Sun X, Pei F, Fang Y. The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough[J].Food Chemistry, 2022, 370: 130976.

[12]Sun X*, Koksel, F, Scanlon, M G, Nickerson, M T. Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review[J].Cereal Chemistry, 2022, 1–15.