Xiaohong Sun
Xiaohong Sun
Assistant Professor, Department of Plant, Food and Environmental Sciences, Dalhousie University
Verified email at - Homepage
Cited by
Cited by
Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles
KX Zhu, XH Sun, HM Zhou
Journal of Cereal Science 50 (2), 266-271, 2009
Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation
KX Zhu, XH Sun, ZC Chen, W Peng, HF Qian, HM Zhou
Food Chemistry 123 (4), 1163-1169, 2010
Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability
X Sun, C Acquah, RE Aluko, CC Udenigwe
Journal of Functional Foods 64, 103680, 2020
Zein-derived peptides as nanocarriers to increase the water solubility and stability of lutein
Y Jiao, X Zheng, Y Chang, D Li, X Sun, X Liu
Food & function 9 (1), 117-123, 2018
Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles
XH Sun, KX Zhu, HM Zhou
Innovative Food Science & Emerging Technologies 10 (3), 328-333, 2009
Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction
XH Sun, KX Zhu, HM Zhou
Journal of Cereal Science 48 (3), 829-835, 2008
Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms
X Sun, IC Ohanenye, T Ahmed, CC Udenigwe
Food Chemistry 329, 127196, 2020
Applications of reverse micelles technique in food science: A comprehensive review
X Sun, N Bandara
Trends in Food Science & Technology 91, 106-115, 2019
Low-molecular-weight fractions of Alcalase hydrolyzed egg ovomucin extract exert anti-inflammatory activity in human dermal fibroblasts through the inhibition of tumor necrosis …
X Sun, S Chakrabarti, J Fang, Y Yin, J Wu
Nutrition Research 36 (7), 648-657, 2016
Peptide–Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency
X Sun, RA Sarteshnizi, RT Boachie, OD Okagu, RO Abioye, ...
Foods 9 (10), 1402, 2020
Food derived anti-adhesive components against bacterial adhesion: Current progresses and future perspectives
X Sun, J Wu
Trends in food science & technology 69, 148-156, 2017
Identification and Characterization of Glycopeptides from Egg Protein Ovomucin with Anti-Agglutinating Activity against Porcine K88 Enterotoxigenic Escherichia coli Strains
X Sun, M Gänzle, J Wu
Journal of agricultural and food chemistry 65 (4), 777-783, 2017
Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa
IC Ohanenye, CU Emenike, A Mensi, S Medina-Godoy, J Jin, T Ahmed, ...
Scientific African 11, e00667, 2021
Chemistry and biofunctional significance of bioactive peptide interactions with food and gut components
X Sun, CC Udenigwe
Journal of Agricultural and Food Chemistry 68 (46), 12972–12977, 2020
Effect of proteolysis on the sialic acid content and bifidogenic activity of ovomucin hydrolysates
X Sun, M Gänzle, CJ Field, J Wu
Food Chemistry 212, 78-86, 2016
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives
H Li, X Sun, X Liao, M Gänzle
Comprehensive Reviews in Food Science and Food Safety 19 (6), 3476-3500, 2020
Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams
YX Chen, XN Guo, JJ Xing, XH Sun, KX Zhu
LWT 118, 108790, 2020
Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review
T Ahmed, X Sun, CC Udenigwe
Trends in Food Science & Technology, 2022
Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate
CL Song, J Ren, JP Chen, XH Sun, NK Kopparapu, YG Xue
Journal of Food Measurement and Characterization 12 (4), 2946-2954, 2018
Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast
L Lu, JJ Xing, XN Guo, XH Sun, KX Zhu
Food Bioscience 37, 100699, 2020
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