Personal information

Keywords

Cereal Science, dough rheology, bubble dynamics

Countries

China

Activities

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Employment (1)

Nanjing University of Finance and Economics: Nanjing, CN

2024-12-27 to present | Associate Professor (College of Food Science and Engineering)
Employment
Source: Self-asserted source
Xinyang Sun

Education and qualifications (1)

University of Manitoba: Winnipeg, Manitoba, CA

2013-09-01 to 2020-02-05 | PhD (Food and Human Nutritional Sciences)
Education
Source: Self-asserted source
Xinyang Sun

Works (14)

Effects of ingredients on the gas phase of whole wheat flour dough

Journal of Food Engineering
2025-07 | Journal article
DOI: 10.1016/j.jfoodeng.2025.112536
Contributors: Xinyang Sun; Ziwu Bu; Simiao Wu
Source: check_circle
Crossref

Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre

Food Hydrocolloids
2025-03 | Journal article
DOI: 10.1016/j.foodhyd.2024.110742
Part of ISSN: 0268-005X
Contributors: Qingyang Liu; Simiao Wu; Xinyang Sun
Source: Self-asserted source
Xinyang Sun

Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

International Journal of Biological Macromolecules
2024-12 | Journal article
DOI: 10.1016/j.ijbiomac.2024.137292
Part of ISSN: 0141-8130
Contributors: Xinyang Sun; Ziwu Bu; Simiao Wu
Source: Self-asserted source
Xinyang Sun

Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel

Food Chemistry
2023-10 | Journal article
DOI: 10.1016/j.foodchem.2023.136360
Part of ISSN: 0308-8146
Contributors: Tong Xu; Xinyang Sun; Qu Yan; Zhihai Li; Wei Cai; Jian Ding; Fengjiao Fan; Peng Li; Pamela Drawbridge; Yong Fang
Source: Self-asserted source
Xinyang Sun

The entrainment and evolution of gas bubbles in bread dough—A review

Cereal Chemistry
2023-09 | Journal article | Author
DOI: 10.1002/cche.10699
Part of ISSN: 0009-0352
Part of ISSN: 1943-3638
Contributors: Xinyang Sun; Martin Scanlon; Michael Nickerson; Filiz Koksel
Source: Self-asserted source
Xinyang Sun
grade
Preferred source (of 2)‎

The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles

Food Chemistry
2023-06 | Journal article
DOI: 10.1016/j.foodchem.2023.135447
Part of ISSN: 0308-8146
Contributors: Xinyang Sun; Ziwu Bu; Bingqian Qiao; Pamela Drawbridge; Yong Fang
Source: Self-asserted source
Xinyang Sun

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Food Hydrocolloids
2023-02 | Journal article
DOI: 10.1016/j.foodhyd.2022.108123
Part of ISSN: 0268-005X
Contributors: Xinyang Sun; Simiao Wu; Filiz Koksel; Minhao Xie; Yong Fang
Source: Self-asserted source
Xinyang Sun

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Food Hydrocolloids
2023-02 | Journal article
DOI: 10.1016/j.foodhyd.2022.108212
Part of ISSN: 0268-005X
Contributors: Xinyang Sun; Simiao Wu; Wen Li; Filiz Koksel; Yifei Du; Lei Sun; Yong Fang; Qiuhui Hu; Fei Pei
Source: Self-asserted source
Xinyang Sun

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

Cereal Chemistry
2022-07 | Journal article | Author
DOI: 10.1002/cche.10561
Part of ISSN: 0009-0352
Part of ISSN: 1943-3638
Contributors: Xinyang Sun; Filiz Koksel; Martin Scanlon; Michael Nickerson
Source: Self-asserted source
Xinyang Sun
grade
Preferred source (of 2)‎

The facile synthesis of nitrogen and sulfur co-doped carbon dots for developing a powerful “on-off-on” fluorescence probe to detect glutathione in vegetables

Food Chemistry
2022-03 | Journal article
DOI: 10.1016/j.foodchem.2021.131142
Part of ISSN: 0308-8146
Contributors: Xinyang Sun; Chao Wang; Peng Li; Zhiying Shao; Ji Xia; Qin Liu; Fei Shen; Yong Fang
Source: Self-asserted source
Xinyang Sun

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry
2022-02 | Journal article
DOI: 10.1016/j.foodchem.2021.130976
Part of ISSN: 0308-8146
Contributors: Xinyang Sun; Fei Pei; Yong Fang
Source: Self-asserted source
Xinyang Sun

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

Journal of Cereal Science
2020-09 | Journal article
DOI: 10.1016/j.jcs.2020.103071
Part of ISSN: 0733-5210
Contributors: Xinyang Sun; Filiz Koksel; Martin G. Scanlon; Michael T. Nickerson
Source: Self-asserted source
Xinyang Sun

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography

Food Research International
2020-04 | Journal article | Author
DOI: 10.1016/j.foodres.2019.108919
Part of ISSN: 0963-9969
Contributors: Xinyang Sun; Martin G. Scanlon; Reine-Marie Guillermic; George S. Belev; M. Adam Webb; Serdar Aritan; Michael T. Nickerson; Filiz Koksel
Source: Self-asserted source
Xinyang Sun
grade
Preferred source (of 2)‎

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

Food Hydrocolloids
2020-01 | Journal article
DOI: 10.1016/j.foodhyd.2019.05.030
Part of ISSN: 0268-005X
Contributors: Xinyang Sun; Filiz Koksel; Michael T. Nickerson; Martin G. Scanlon
Source: Self-asserted source
Xinyang Sun
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