代表性论文
1. Liu Shuyun, Sun Hanju*(通讯作者), Ma Gang, Zhang Tao, Wang Lei, Pei Hui, Li Xiao, Gao Lingyan. Insights into flavor and key influencing factors of Maillard reaction products: A recent update[J]. Frontiers in Nutrition,2022, 9: 973677.
2. Muwen Wang#, Zuoyong Zhang#, Hanju Sun*, Shudong He*, Shuyun Liu Tao Zhang, Lei Wang, Gang Ma. Research progress of anthocyanin prebiotic activity: A review. Phytomedicine.2022,20(1020:154145.https://doi.org/10.1016/j.phymed.2022.154145.
3. Zuoyong Zhang, Shudong He*, Xiaodong Cao, Yongkang Ye, LiuYang, Junhui Wang, Haiyan Liu, HanjuSun*(通讯作者). Potential prebiotic activities of soybean peptides Maillard reaction products on modulating gut microbiota to alleviate aging-related disorders in D-galactose-induced ICR mice. Journal of Functional Foods. 2020, 65(103729):1-13.
4. Xi Yang, Hanju Sun*(通讯作者), Lijun Tu, Yuan Jin, Muwen Wang, Shuyun Liu, Zuoyong Zhang and Shudong He*. Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro. Food & Function. 2020.12:10954-10967.
5. Xi Yang, Hanju Sun*(通讯作者), Lijun Tu, Yuan Jin, Zuoyong Zhang, Muwen Wang, Shuyun Liu, Ying Wang and Shudong He*. Kinetics of enzymatic synthesis of cyanidin-3-Glucoside lauryl ester and its physicochemical property and proliferative effect on intestinal probiotics. Biology-Basel 2020, 205 (9):1-17.
6. Zuoyong Zhang, Shudong He*,Haiyan Liu, Xianbao Sun, Hanju Sun*(通讯作者). Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food Chemistry. 2020, 327:1-11.
7. Lijun Tu, Hanju Sun*(通讯作者), Mingming Tang, Jinlong Zhao, Zuoyong Zhang, Xianbao Sun, Shudong He**. Red raspberry extract (Rubus idaeus L shrub) intake ameliorates hyperlipidemia in HFD-induced mice through PPAR signaling pathway. Food and Chemical Toxicology. 2019, 133:1-11.
专利
1. 一种具有抗氧化作用的黑米花青素调味盐产品的制备方法,专利授权号:201810049709.9201210269761.8.
2.一种性能稳定的黑米花青素单体及分子修饰制备方法,专利授权号:201910031833.7.
3. 一种从紫薯中快速分离制备芍药色素-3-咖啡酰槐糖苷-5-葡萄糖苷的方法,专利授权号:20160359793.5.
著作
1.《饮料工艺学》,威廉希尔亚洲公司出版社 主编
2.《食品分析与检测》,威廉希尔亚洲公司出版社 主编
3.《食品分析与检测实验》,威廉希尔亚洲公司出版社 主编