孙昕炀,女，博士, 讲师

Email: xinyang.sun@nufe.edu.cn

教育工作经历：

2013.    09-2020. 02, 加拿大曼尼托巴大学, 农业与食品科学学院, 食品科学专业, 博士

2014.    05-2017. 04, 加拿大曼尼托巴大学, 高等教育教学认证中心, 教师资格认证

2010.    09-2012. 12, 南京农业大学, 食品科技学院, 食品科学专业, 工学硕士

2006.    09-2010. 06, 南京农业大学, 食品科技学院, 食品质量与安全专业, 工学学士

2020.05-至今, 南京财经大学, 食品科学与工程学院, 讲师

研究领域及方向：

食品科学与工程; 食品物性学; 食品气泡动态学; 谷物的加工, 品质鉴定与产品研发

代表性成果：

研究项目:

（1）2017. 09-2020. 02, NSERC Strategic Grant, Understanding the Fundamental Mechanical Properties that Control Texture in the Commercial Production of Asian Noodles Using Canadian Wheat

（2）2013. 09-2017. 09, NSERC Discovery Grant, Strategies for overcoming dough stickiness during the processing of low sodium breads Canada Bread

学术论文:

Sun, X., Scanlon, M. G., Guillermic, R. M., Belev, G. S., Webb, M. A., Aritan, S., … Koksel, F.* (2020). The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International, 130, 108919.

Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G.* (2020). Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations. Food Hydrocolloids, 98, 105129. https://doi.org/10.1016/j.foodhyd.2019.05.030

（3）Sun, X.* (2019). The effects of wheat flour, water, salt and mixing on the rheological properties and the gas phase of bread dough. PhD Thesis. University of Manitoba.

（4）Sun, X., Guillermic, R. M., Koksel, F., Hatcher, D. W., Nickerson, M. T., Belev, G. S., … Scanlon, M. G.* (2018). Bubbles in noodle dough: Characterization by X-ray microtomography. Food Research International, 105, 548–555.

（5）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G.* (2016). Effects of wheat cultivar, water, NaCl and mixing on the rheological properties of bread dough. Cereal Foods World Supplement 61 (6): A13-P.

（6）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G.* (2015). Water and salt effects on dough mechanical properties. Cereal Foods World Supplement 60 (6): A104-P.

国际会议演讲:

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

（2）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2016). Effects of wheat cultivar, water and NaCl on the rheological properties of bread dough, AACC International Annual Meeting, October 23-26, Savannah, Georgia, U.S.A.

国际会议海报:

（1）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2018). Modeling of frequency-dependent viscoelasticity of dough in a linear region, Food System and Sustainability Conference (FSSC), June 27, Winnipeg, Manitoba, Canada

（2）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2017). Rheological study on bread dough properties using a power-law gel model, Manitoba Material Conference (MMC), May 9, Winnipeg, Manitoba, Canada

（3）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2016). Effects of ingredients and mixing on the rheological properties of bread dough, Manitoba Material Conference (MMC), May 10, Winnipeg, Manitoba, Canada

（4）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2016). Effects of wheat cultivar, water and NaCl on the mechanical properties of bread dough using a mixograph, CIFST national conference, February 22-23, Burnaby, British Columbia, Canada.

（5）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2015). Water and salt effect on dough mechanical properties, AACC International Annual Meeting, October 18-21, Minneapolis, Minnesota, U.S.A.

（6）Sun, X., Koksel, F., Nickerson, M. T., & Scanlon, M. G. (2015). Effects of water and NaCl on mechanical properties of wheat flour dough, Manitoba Material Conference (MMC), May 12, Winnipeg, Manitoba, Canada

荣誉奖励：

（1）2016年获得加拿大食品科技学会 (CIFST) 曼尼托巴省优秀代表

（2）2015年获得美国谷物化学家学会 (AACCI) 产品研发比赛二等奖

（3）2013-2017年多次获得曼尼托巴大学研究生学术交流奖学金及国际研究生奖学金

（4）2013年获得国家留学基金委公派攻读博士生奖学金