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Sun Xinyang

发布时间 :2021年10月06日 14:51来源 :大赢家体育 浏览量 :

 

 

PERSONAL INFORMATION

Current position: Assistant Professor at College of Food Science & Engineering, Nanjing University of Finance & Economics

Address: 247 College of Food Science & Engineering Building, Nanjing University of Finance & Economics, 3 Wenyuan Rd., Qixia District, Nanjing 210023, China

Email: xinyang.sun@nufe.edu.cn

 

EDUCATIONAL BACKGROUND

 

UNIVERSITY OF MANITOBA

Sept.2013-Feb.2020

 

Ph.D. in Food Science, Department of Food & Human Nutritional Sciences

 

 

NANJING AGRICULTURAL UNIVERSITY

   Sept.2006-Dec.2012


 

M.Sc. in Food Science & B.Sc. in Food Quality &Safety, College of Food Science & Technology

 

RESEARCH EXPERTISE

 

Food science & engineering, Food rheology, Bubble dynamics, & Cereal processing

Rheological & imaging spectroscopic studies on grain- & cereal-based food materials

Food product development by a healthy formulation using grain & cereal ingredients

 

DISCOVERY GRANTED PROJECTS 

 

Natural Science Foundation of Jiangsu Province (BK20210672)

 

Mechanism for Effects of the Evolved Rheological Properties of Whole Wheat Flour Dough on the Gas Cell Stability in the Dough

 

 

 

 

July. 2021- Jun.2024

Rheological modeling of whole wheat flour dough properties that is determined by small-strain shear & creep-recovery tests

Investigate the gas bubble entrainment, bubble growth & Bubble Size Distribution (BSD) in whole wheat flour doughs using synchrotron X-ray Microtomography

 

Natural Sciences & Engineering Research Council of Canada (NSERC)

 

Effects of Wheat Cultivar, Water, Salt & Mixing on the Rheological Properties, Gas Entrainment & Bubble Size Distribution (BSD) in Bread Dough

 

 

 

Sept. 2013- Feb.2020

Study dough rheological properties using large-strain,  small-strain shear, & creep-recovery tests

Investigate the gas bubble entrainment, bubble growth & BSD in wheat flour doughs using synchrotron X-ray Microtomography

 

SKILLS

 

Techniques (Proficient)

 

Farinograph, Mixograph & Texture Analyzer (study dough mechanical properties)

Dynamic Oscillatory Rheometry (study dough linear & non-linear viscoelastic behavior)

X-ray Microtomography & Image analysis (gas entrainment & bubble size distribution in dough)

 

EMPLOYMENT

 

Assistant Professor at Nanjing University of Finance & Economics

Visiting Scholar at Canadian Light Source

 

May. 2021-Now

Mar. 2016- Mar. 2018

 

REPRESENTITIVE PUBLICATIONS

 

Peer-Review Journal

Xinyang Sun, Filiz Koksel, Michael T. Nickerson, & Martin G. Scanlon*. Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations. Food Hydrocolloids, 2020, 98: 105129.

Xinyang Sun, Martin G. Scanlon, Reine-Marie Guillermic, George S. Belev, M. Adam Webb, Serdar Aritan, Michael T. Nickerson, & Filiz Koksel*, The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International, 2020, 130: 108919.

Xinyang Sun*, Filiz Koksel, Martin G. Scanlon, & Michael T. Nickerson. The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph. Journal of Cereal Science, 2020, 95: 103071. 

 

International Conference Oral Presentations

 

 

Xinyang Sun, Filiz Koksel, & Martin G. Scanlon. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography, International Symposium for the Advanced Processing of Agricultural Products and the Development of Functional Food Resources, May 8-9, 2021, Yinchuan, China

Xinyang Sun, Filiz Koksel, Michael T. Nickerson, & Martin G. Scanlon. Modeling study the rheological properties of wheat flour dough, 1st ICC Asia-Pacific Grains Conference (APGC), May 21-24, 2017, Xiamen, China

Xinyang Sun, Filiz Koksel, Michael T. Nickerson, & Martin G. Scanlon. Effects of wheat cultivar, water and NaCl on the rheological properties of bread dough, AACC International Annual Meeting, October 23-26, 2016, Savannah, Georgia, U.S.A.

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