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 |
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NANJING AGRICULTURAL UNIVERSITY |
Sept.2006-Dec.2012 |
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M.Sc. in Food Science & B.Sc. in Food Quality &Safety, College of Food Science & Technology
RESEARCH EXPERTISE
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Food science & engineering, Food rheology, Bubble dynamics, & Cereal processing
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Rheological & imaging spectroscopic studies on grain- & cereal-based food materials
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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 |
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Rheological modeling of whole wheat flour dough properties that is determined by small-strain shear & creep-recovery tests
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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 |
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Study dough rheological properties using large-strain, small-strain shear, & creep-recovery tests
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Investigate the gas bubble entrainment, bubble growth & BSD in wheat flour doughs using synchrotron X-ray Microtomography
SKILLS
Techniques (Proficient)
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Farinograph, Mixograph & Texture Analyzer (study dough mechanical properties)
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Dynamic Oscillatory Rheometry (study dough linear & non-linear viscoelastic behavior)
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X-ray Microtomography & Image analysis (gas entrainment & bubble size distribution in dough)
EMPLOYMENT
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Assistant Professor at Nanjing University of Finance & Economics
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Visiting Scholar at Canadian Light Source |
May. 2021-Now Mar. 2016- Mar. 2018 |
REPRESENTITIVE PUBLICATIONS
Peer-Review Journal
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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.
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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.
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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 |
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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
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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
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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.
