孙昕炀,博士,副教授,硕士生导师

Email: xinyang.sun@nufe.edu.cn

一、教育工作经历

2020. 05-至今,南京财经大学,食品科学与工程学院,讲师/副教授/硕士生导师

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

2006. 09-2012. 12,南京农业大学,食品科技学院,学士/硕士

二、研究领域及方向

谷物科学及面制品加工品质调控机制

代表性成果

（一）主持科研项目（在研）

2025.07-2028.06，江苏省自然科学基础研究计划优秀青年基金项目，高膳食纤维面团气泡动力学行为衍变与调控机制

2024.01-2026.12，国家自然科学基金青年项目，内切木聚糖酶介导麦麸膳食纤维调控面团气泡粒径分布的作用机制

（二）学术论文

[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.