Weizheng Sun
 
time: 2017-02-26

Name:    Weizheng Sun
Introduction:Professor

School of Food Science and Engineering
 Tel:        020-22236089
 Fax:       0086-20-87113848
 E-mail:   
fewzhsun@scut.edu.cn


Education Background
2001.9~2005.6, Bachelor Degree (Food Science and Engineering), Yantai University;

2005.9-2011.6, Doctoral Degree(Food Science), South China of Technology.

Employment Summary
Professor (2014- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Associate professor(2012-2014): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Assistant professor(2011-2012): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research
Protein oxidation.

Protein nutrition and chemistry.

Meat Science.

Current Research Projects
1.  Study on effect of protein oxidation on the binding ability of myofibrillar proteins with flavour compounds. National Natural Science Foundation of China. 31671870, 2017-2020.
 2.  Key technologies of green manufacturing for Cantonese sausage. The National Key Research and Development Program of China, 2016YFD0401504
2016-2020.

3. The key technology and industry application of the preparation of flavor base materials from culling layers. The Science and Technology Program of Guangdong Province, 2016B020203001,2016-2018.

4. Study on effect of protein oxidation on the protein digestion.The Pearl River S&T Nova Program of Guangzhou. 2016100101052016-2018.

5. The Special Support Project of Guangdong Province for Science and Technology Innovative Young Talents (Weizheng Sun, 2014TQ01N538 ), 2015-2018.

Publications

1. Feibai Zhou, Mouming Zhao, Chun Cui, & Weizheng Sun*. Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins. LWT-Food Science and Technology, 2015, Volume 61, Issue 2, Pages 414-421. IF2.711.

2. Feibai Zhou, Mouming Zhao, Guowan Su, & Weizheng Sun*. Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System. Journal of Agricultural and Food Chemistry, 2014, Volume 62, Issue 39, Pages 9544-9552. IF2.857.

3. Weizheng Sun, Qingyun Li, Feibai Zhou, Haifeng Zhao, & Mouming Zhao. Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy. Journal of Agricultural and Food Chemistry, 2014, Volume 62 Issue 30, Pages 7507-7514. IF2.857.

4. Feibai Zhou, Mouming Zhao, Guowan Su, Chun Cui, Weizheng Sun*. Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress. Food Hydrocolloids, 2014, Volume 40, Pages 153–162. IF3.858.

5. Feibai Zhou, Mouming Zhao, Haifeng Zhao, Weizheng Sun*, Chun Cui. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Science, 2014, Volume 96Issue 4, Pages 1432–1439. IF2.801.

6. Chaoying Qiu, Weizheng Sun*, Chun Cui, Mouming Zhao*. Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten. Food Chemistry, 2013, Volume 141, Issue 3, Pages 2772–2778. IF4.052.

7. Nannan Chen, Mouming Zhao*, Weizheng Sun*. Effect of protein oxidation on the in vitro digestibility of soy protein isolate. Food Chemistry, 2013, Volume 141, Issue 3, Pages 3224–3229. IF4.052.

8. Nannan Chen, Mouming Zhao, Weizheng Sun*, Jiaoyan Ren, Chun Cui. Effect of oxidation on the emulsifying properties of soy protein isolate. Food Research International, 2013, Volume 52, Issue 1, Pages 26–32. IF3.182.

9. Weizheng Sun, Feibai Zhou, Da-Wen Sun*, Mouming Zhao*. Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins. Food and Bioprocess Technology, 2013, Volume 6, Issue 7, Pages 1703–1712. IF2.574.

10. Chaoying Qiu, Mouming Zhao, Weizheng Sun*, Feibai Zhou, Chun Cui. Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Science, 2013, Volume 93, Issue 3, Pages 525–532. IF2.801.

11. Weizheng Sun, Feibai Zhou, Mouming Zhao*, Bao Yang, Chun Cui. Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chemistry, 2011, Volume 129, Issue 2, Pages 472–478. IF4.052.

12. Weizheng Sun, Qiangzhong Zhao, Mouming Zhao*, Bao Yang, Chun Cui, Jiaoyan Ren. Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy. Journal of Agricultural and Food Chemistry, 2011, Volume 59, Issue 20, Pages 11070–11077. IF2.857.


Professional Activities

Food Research International Editorial BoardMember.

Courses Offered
1.  “Food Additive Chemistry” for postgraduate students majoring in Food Science.
 2. 
“Nutrition engineering” for undergraduate student majoring in Food Science and engineering.

3. “Food Chemistry” for undergraduate student majoring in Food Science and engineering.

4. “Food Additive” for undergraduate student majoring in Food Science and engineering.