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孙

孙为正 (Weizheng Sun)

South China University of Technology

42H指数
121论文数
5.3K被引数
收录论文 99
发表时间
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Coupled effects of protein charge density and stoichiometry on the dynamics and phase state of chitosan-protein coacervates蛋白质电荷密度和化学计量比对壳聚糖-蛋白质共沉淀物动力学和相态的耦合效应
errFood Hydrocolloids
IF12.4
err2026-07-30
err0
PREAI
errChunlin Nie; Zixuan Wen; Jiabao Zheng; Weizheng Sun
err分享
err收藏
Relaxation dynamics regulate the gelation kinetics and multiscale structures of heat-set gels from β-conglycinin/lysozyme heteroprotein complex coacervates松弛动力学调控β-大豆球蛋白/溶菌酶异蛋白复合物凝聚体的热凝胶化动力学及多尺度结构
errFood Hydrocolloids
IF12.4
err2026-07-04
err0
PREAI
errBin Wei; Yuhao Zong; Tian Zhong; Caio G. Otoni; Jiabao Zheng; Weizheng Sun
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err收藏
Effects of salt mixtures on in vitro digestion of sodium-substituted myofibrillar protein gel: Disintegration and gastric juice diffusion盐混合物对钠取代肌原纤维蛋白凝胶体外消化的影响：解聚和胃液扩散
errFood Research International
IF8
err2026-07-01
err0
PREAI
errShi, Haibo; Zhang, Haoqi; Liu, Chenxi; Yi, Guofu; Zhang, Yumin; Zheng, Jiabao; Teng, Yongxin; Zhu, Shuangjie; Jiao, Rui; Sun, Weizheng
err分享
err收藏
Structure-Guided Remodeling of β-Glucosidase Catalytic Performance toward Reverse Hydrolysis for Enhanced Kinsenoside Synthesis结构指导的β-葡糖苷酶催化性能重塑，以促进反向水解并增强汀斯诺苷合成
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-05-22
err0
PREAI
errXin Yuan; Di Huang; Yi Hou; Weizheng Sun; Song-Qing Hu
err分享
err收藏
Physical states and multiscale relaxation dynamics of soybean protein isolate-polysaccharide complex coacervates大豆分离蛋白-多糖复合凝聚物的物理状态和多尺度弛豫动力学
errFood Hydrocolloids
IF12.4
err2026-05-22
err0
PREAI
errHaoqi Zhang; Meng Xu; Tian Zhong; Caio Gomide Otoni; Jiabao Zheng; Weizheng Sun
err分享
err收藏
Charge-Symmetry-Mediated Liquid–Liquid Phase Separation Enables Tailored High-Protein Food Models电荷对称性介导的液-液相分离能够实现定制化高蛋白食品模型
errBiomacromolecules
IF5.4
err2026-04-29
err0
PREAI
errJiaxuan Zhang; Jiajia Zhou; Fei Pan; Jiabao Zheng; Weizheng Sun
err分享
err收藏
Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties氯化钠在氧化肌原纤维蛋白中的减少及其通过氯盐替代对凝胶变化和胃消化特性的影响
errFood Science and Human Wellness
IF7.4
err2026-01-01
err4
PREAI
errShi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomasevic, Igor; Sun, Weizheng
err分享
err收藏
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages钠替代品与膳食纤维的协同作用：对乳化香肠的质地、感官、消化和储存特性的影响
errFood Chemistry
IF9.8
err2025-12-03
err0
PREAI
errChunlin Nie; Huiting Zhong; Haibo Shi; Xianqi Yao; Wei Wang; Igor Tomasevic; Jiabao Zheng; Weizheng Sun
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err收藏
Effect of Tea Polyphenols on Soy Protein-Stabilized O/W Emulsions in a Simulated Upper Gastrointestinal Model: An Interfacial Behavior Perspective茶多酚对大豆蛋白稳定的O/W乳液在模拟上消化道模型中的影响：界面行为视角
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-12-01
err0
errOAAI
errGe, Ge; Lin, Li; Li, Jing; Zheng, Jiabao; Sun, Weizheng
err分享
err收藏
Solid-to-gel phase transition of chitosan-κ-carrageenan complex coacervates: Phase behavior, multiscale structure, and rheology壳聚糖-κ-卡拉胶复合凝聚物的固-凝胶相转变：相行为、多尺度结构和流变学
errFood Hydrocolloids
IF12.4
err2025-11-26
err0
PREAI
errMeng Xu; Haoqi Zhang; Jiabao Zheng; Weizheng Sun
err分享
err收藏
Corrigendum to “Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]勘误：“Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]
errFood Chemistry
IF9.8
err2025-11-08
err0
PREAI
errRuixia Chen; Kakhramon Davranov; Nigora Rustamova; Weizheng Sun; Xiao-Chen Liu
err分享
err收藏
Strontium and enamel hydroxyapatite stability: exploring strontium potential as a food supplement锶和牙釉质羟基磷灰石稳定性：探索锶作为食品补充剂的潜力
errFuture Foods
IF8.2
err2025-10-10
err0
errOAAI
errXiao-Chen Liu; Ruixia Chen; Kai Li; Weizheng Sun; Leif H. Skibsted
err分享
err收藏
Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights超声波辅助发酵对大豆蛋白水解物香气和鲜味增强的影响：机器学习增强的风味组学和分子机制
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-07
err0
PREAI
errChenchen Cao; Weizheng Sun; Jianping Wu; Mouming Zhao; Guowan Su
err分享
err收藏
The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat人工智能和拉曼光谱技术用于确定肉糜真实性的可行性
errFoods 2025, Vol. 14, Page 3084
IF5.1
err2025-09-02
err0
errOAAI
errAleksandar Nedeljkovic; Aristide Maggiolino; Gabriele Rocchetti; Weizheng Sun; Volker Heinz; Ivana D. Tomasevic; Vesna Djordjevic; Igor Tomasevic
err分享
err收藏
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausageNaCl介导的肌原纤维蛋白结构变化对广式香肠中挥发性化合物结合能力的影响
errFood Chemistry
IF9.8
err2025-08-11
err0
PREAI
errYuanhong Zhang; Defeng Zeng; Shihong Cai; Qiaoyu Liu; Weizheng Sun; Xin Hu; Hui Peng; Hao Dong; Xiaofang Zeng
err分享
err收藏
Calcium binding to amino acids. Inspirations for design of calcium peptide chelates with high bioavailability钙与氨基酸的结合。高生物利用度钙肽螯合物设计的灵感来源
errFood Research International
IF8
err2025-07-28
err0
PREAI
errXiao-Chen Liu; Leif H. Skibsted; Ruixia Chen; Weizheng Sun
err分享
err收藏
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate探索废弃鸡肉水解物中关键肽和超滤组分对盐味增强活性的研究
errFood Chemistry
IF9.8
err2025-07-05
err0
PREAI
errRuixia Chen; Kakhramon Davranov; Nigora Rustamova; Weizheng Sun; Xiao-Chen Liu
err分享
err收藏
Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna烟熏处理对金枪鱼（skipjack tuna）中蛋白质和挥发性化合物及其相互作用的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-05-02
err0
PREAI
errWenjin Hu; Tiantian Zhao; Chenchen Cao; Yinghui Long; Jiabao Zheng; Menglan Huo; Guochang Huo; Weizheng Sun; Guowan Su
err分享
err收藏
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process
errMEAT SCIENCE
IF6.1
err2025-03-01
err0
PREAI
errShi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor; Sun, Weizheng
err分享
err收藏
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errNiu, Jialiang; Li, Weiwei; Du, Binghao; Wu, Yanfang; Lang, Ying; Sun, Baoguo; Sun, Weizheng; Li, Xiuting
err分享
err收藏

研究方向

蛋白质营养与化学、食品生物技术
合作学者
合作期刊
胡
胡潇 (Xiao Hu)
H 指数: 178 · 论文数: 9.3K
Da-Wen Sun 封面图
Da-Wen Sun (Da‐Wen Sun)
H 指数: 152 · 论文数: 1.1K
J
José M. Lorenzo
H 指数: 120 · 论文数: 1.2K
G
Geoffrey I. N. Waterhouse
H 指数: 120 · 论文数: 708
赵
赵谋明 (Mouming Zhao)
H 指数: 99 · 论文数: 772
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