Fangda Sun

Northeast Agricultural University

H指数:36

被引数:3,851

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Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation

探索不同脂肪类型制备的肌原纤维蛋白-κ-卡拉胶乳液稳定性的机制：从界面吸附动力学和界面蛋白质构象的角度

Food Chemistry

IF9.8

2026-09-200

PRE

Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat

黄芪多糖对低盐浓度下热诱导肌原纤维蛋白凝胶特性和结构变化的影响及其在午餐肉中的应用

Meat Science

IF6.1

2026-09-040

PRE

Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications

肌原纤维蛋白基乳液和乳液凝胶：界面设计、网络构建及新兴食品应用

Food Chemistry

IF9.8

2026-08-260

PRE

Regulating the interfacial behavior of diacylglycerol emulsions via non-covalent assembly of soluble soybean polysaccharide and soy protein isolate complexes

通过可溶性大豆多糖和大豆分离蛋白复合物的非共价组装调控二酰基甘油乳液的界面行为

Food Chemistry

IF9.8

2026-08-200

PRE

Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex

油相性质对大豆分离蛋白-可溶性大豆多糖复合物稳定的高内相乳液特性、3D可打印性和吞咽适宜性的影响

Food Chemistry

IF9.8

2026-08-010

PRE

Shaping zinc protoporphyrin formation during fermentation of Weissella viridescens JX11-inoculated minced meat: roles of NaCl concentration and fermentation temperature

威斯勒菌JX11接种的碎肉发酵过程中锌原卟啉形成的影响因素：NaCl浓度和发酵温度的作用

Food Bioscience

IF5.9

2026-07-210

PRE

Transcriptomics-guided mco overexpression enhances biogenic amine reduction by Lactobacillus sakei MDJ6 in vitro and in a dry sausage model

转录组学指导的MCO过表达增强了植物乳杆菌MDJ6在体外及干香肠模型中生物胺的减少

International Journal of Food Microbiology

IF5.2

2026-07-011

PRE

Evaluation the emulsion stability and gelling properties of myofibrillar protein-κ-carrageenan emulsions prepared from different fat types: Perspective on dynamic rheological behaviours and protein conformation

评价不同脂肪类型制备的肌原纤维蛋白-κ-卡拉胶乳液的乳液稳定性和凝胶特性：从动态流变行为和蛋白质构象的角度

Food Hydrocolloids

IF12.4

2026-05-070

PRE

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages

高内相大豆分离蛋白和海藻酸钠稳定的Pickering乳液作为乳化香肠的新型脂肪替代品的研究开发

Foods

IF5.1

2026-04-170

OAAI

Characterization of Pichia pastoris protease and its application in improving the quality and storage stability of dried pork jerky

毕赤酵母蛋白酶的表征及其在改善猪肉干质量和储存稳定性中的应用

Food Chemistry

IF9.8

2026-04-130

PRE

Lactiplantibacillus plantarum pre-fermented PUL/GA/WPH/FOS nanofiber film: Physical, structural, and antibacterial properties

植物乳杆菌预处理PUL/GA/WPH/FOS纳米纤维膜：物理、结构和抗菌性能

Food Bioscience

IF5.9

2026-04-010

PRE

Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and texture

米酒糟在提高牛肉干质量中的应用：微生物群落演替、风味特征和质构的协同改善

Food Chemistry

IF9.8

2026-03-230

PRE

High internal phase emulsions stabilized by rice protein-xanthan gum complexes: Interfacial interactions, formation mechanisms, and functional properties

由米蛋白-黄原胶复合物稳定的内相高乳化剂：界面相互作用、形成机制及功能特性

Food Research International

IF8

2026-03-090

PRE

Combined effects of natrium citricum with sodium carbonate on the promotion of quality profiles and sensorial attributes of phosphate-free frankfurters

柠檬酸钠与碳酸钠联合作用对无磷酸盐法兰克福香肠品质特征和感官属性的促进作用

Food Control

IF6.3

2026-02-270

PRE

Peptidomic insights into the interaction of Staphylococcus saprophyticus protease with myofibrillar proteins: Hydrolysis effects, emulsifying properties, and flavor potential

从Staphylococcus saprophyticus蛋白酶与肌原纤维蛋白相互作用的组学视角：水解效应、乳化特性及风味潜力

Food Research International

IF8

2026-02-120

PRE

Single-starter replacement strategy: Insights from untargeted metabolomics and GC–MS into the role of Staphylococcus vitulinus protease in promoting protein hydrolysis and flavor enhancement in Harbin dry sausage

单菌种替代策略：基于非靶向代谢组学和GC–MS对Staphylococcus vitulinus蛋白酶在促进哈尔滨干香肠蛋白质水解和风味增强中作用的见解

Food Chemistry

IF9.8

2026-02-110

PRE

Functional evaluation of a Staphylococcus vitulinus protease: Biochemical properties, structural adaptation, and application in myofibrillar proteins

枯草芽孢杆菌维特利乌斯蛋白酶的功能评价：生化特性、结构适应及其在肌原纤维蛋白中的应用

Food Research International

IF8

2026-02-050

PRE

A comprehensive review on chemical modifications of plant proteins: mechanisms, influencing factors, and impacts on structural, functional, and nutritional properties

Critical Reviews in Food Science and Nutrition

IF8.8

2026-02-040

PRE

Construction and characterization of 3D printable whey isolate protein-carrageenan emulsion gels incorporating different vegetable oils

Food Chemistry

IF9.8

2026-01-230

PRE

Engineering heat-resistant high internal phase emulsions via Gelatin/soy protein isolate heterogeneous protein complexes

Food Research International

IF8

2026-01-170

PRE

Fangda Sun

个人简介

教育背景

工作经历

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