基本信息

姓名：孙小红

出生年月：1990年10月

职称：讲师

研究方向：谷物化学及深加工、海洋资源加工及综合利用

院系：浙江海洋大学 食品与药学学院 食品科学与工程系

邮箱：sunxh@zjou.edu.cn

学习/工作经历

2022年毕业于中国农业大学食品科学与营养工程学院，获食品科学专业博士学位。

同年入职浙江海洋大学食品与药学学院。

代表性论文著作

1.Xiaohong Sun, Lei Ma, Peter E. Lux, Xuan Wang, Wolfgang Stuetz, Jan Frank, Jianfen Liang* The distribution of phosphorus, carotenoids and tocochromanols in grains of four Chinese maize (Zea mays L.) varieties, Food Chemistry, 2022, 130725

2.Xiaohong Sun, Lei Ma, Xue Zhong, Jianfen Liang* Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality. LWT-food science and technology, 2022,113482

3.Xiaohong Sun, Zhihua Dong, Jianfen Liang* Preparation of resistant rice starch and processing technology optimization. Starch, 2021, 2100218

4.Xingfeng Guo*, Xiaohong Sun, Yingying Zhang, Ruihong Wang, XinYan. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough. Food Chemistry, 2018, 245: 500-507.

5.Xingfeng Guo*, Xiaohong Sun, Yingying Zhang. Effect of soy protein hydrolyzates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations. Journal of Food Science, 2022, 1–14.