发表论文 [1] Honghong Gong#, Jiao Liu#, Limei Wang, Li You, Kun Yang, Jing Ma and Weiqing Sun*. Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Critical Reviews in Food Science and Nutrition, 2022 (DOI: 10.1080/10408398.2022.2139660). [2] Kun Yang, Di Wu, Limei Wang, Xian Wang, Jing Ma, Weiqing Sun*. Direct current magnetic field: An optional strategy for reducing pyrophosphate in gelatinous meat products. LWT - Food Science and Technology, 2022, 169: 114018. [3] Limei Wang, Kun Yang, Xian Wang, Di Wu, Xiaopeng You, Jing Ma, Yunhua Zhang, Guangquan Xiong, Lan Wang, Weiqing Sun*. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (Ctenopharyngodon idellus) under the synergistic effects of radio frequency combined with magnetic field. Journal of Food Science, 2022, 87(4): 1662-1671. [4] Manman Zhao, Xiaopeng You, Yiwen Wu, Lan Wang, Wenjin Wu, Liu Shi, Weiqing Sun*, Guangquan Xiong*. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. LWT - Food Science and Technology, 2022, 156: 112844. [5] Jin Huang, Fangyun Lu, Yujie Wu, Daoying Wang, Weimin Xu, Ye Zou, and Weiqing Sun*. Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver. Poultry Science, 2022, 101: 101689. [6] Kun Yang(#), Limei Wang(#), Juanjuan Guo(#), Di Wu, Xian Wang, Mengting Wu, Xiaolong Feng, Jing Ma, Yunhua Zhang, Weiqing Sun*. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels. Food chemistry, 2021, 345: 128849. [7] Di Wu, Juanjuan Guo, Xian Wang, Kun Yang, Limei Wang, Jing Ma, Yuanhua Zhou, Weiqing Sun*. The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition. LWT-Food Science and Technology, 2021, 151: 112034. [8] Xiaolong Feng, Di Wu, Kun Yang，Limei Wang, Xian Wang, Jing Ma, Yunhua Zhang, Caili Wang, Yuanhua Zhou, Weiqing Sun*. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles. Journal of Food Science, 2021, 86(5): 1835-1844. [9] Wang, Xian; Wang, Limei; Yang, Kun; Wu, Di; Ma, Jing; Wang, Shaojin; Zhang, Yunhua; Sun, Weiqing*. Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure. Food chemistry, 2021, 350: 129265. [10] Limei Wang, Minquan Xia, Yuanhua Zhou, Xian Wang, Jing Ma, Guangquan Xiong, Lan Wang, Shaojin Wang, Weiqing Sun*. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocolloids, 107 (2020) 105920. [11] Limei Wang, Xian Wang, Jing Ma, Kun Yang, Xiaolong Feng, Xiaopeng You, Shaojin Wang, Yunhua Zhang, Guangquan Xiong, Lan Wang, Weiqing Sun*. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel. Food Chemistry, 2020, 343: 128557. [12] Jin Huang, Mengting Wu, Kun Yang, Manman Zhao, Di Wu, Jing Ma, Baomiao Ding, and Weiqing Sun*. Effect of nanoliposomal entrapment on antioxidative hydrolysates from goose blood protein. Journal of Food Science, 2020, 85(10): 3034-3042. [13] Kun Yang, Huiling Wang, Jin Huang, Di Wu, Manman Zhao, Jing Ma & Weiqing Sun*. Effects of direct current magnetic field treatment time on the properties of pork myofibrillar protein. International Journal of Food Science and Technology, 2020, 56(2): 733-741. [14] Xian Wang, Minquan Xia, Yuanhua Zhou, Limei Wang, Xiaolong Feng, Kun Yang, Jing Ma, Zhenshun Li, Lan Wang, Weiqing Sun*. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field. Food Chemistry, 2020, 321: 126728. [15] Kun Yang, Yuanhua Zhou, Juanjuan Guo, Xiaolong Feng, Xian Wang, Limei Wang, Jing Ma, Weiqing Sun*, Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chemistry, 2020, 326: 126896. [16] Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Zhenshun Li, Guangquan Xiong, Lan Wang, Wenjin Wu, Weiqing Sun*, Yuanhua Zhou. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chemistry, 2020, 312: 126069. [17] Minquan Xia, Yinxia Chen, Jing Ma, Xiaoli Yin, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*, Yuanhua Zhou. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chemistry, 2020, 309: 125651. [18] Juanjuan Guo, Yuanhua Zhou, Kun Yang, Xiaoli Yin, Jing Ma, Zhenshun Li, Weiqing Sun*, Minyi Han*. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins. Food Chemistry, 2019, 274: 775–781. [19] Minquan Xia, Yinxia Chen, Juanjuan Guo, Han Huang, Lan Wang, Wenjin Wu, Guangquan Xiong, Weiqing Sun*. Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein. LWT - Food Science and Technology, 2019, 103: 308–315. [20] Minquan Xia, Yinxia Chen, Juanjuan Guo, Xiaolong Feng, Xiaoli Yin, Lan Wang, Wenjin Wu, Zhenshun Li, Weiqing Sun*, Jing Ma. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Research International, 2019, 121: 678-683. 专利 [1] 孙卫青、王丽梅、冯小龙、马静、夏民权. 一种提高草鱼肌原纤维蛋白凝胶特性的方法，国家发明专利，授权专利号：ZL201910815730.X [2] 孙卫青、王贤、刘鑫尧、夏民权、马静. 一种改善猪肉肌原纤维蛋白凝胶持水力的加热方法，国家发明专利，授权专利号：ZL201910815726.3 [3] 孙卫青，马静，贾伟，刘亚菲，武关. 一种鹅血抗氧化水解物及其微胶囊的制备方法，国家发明专利，授权专利号：ZL201610251008.4. [4] 马俪珍，孙卫青，刘慧，付翠萍，王浩田. 一种鲶鱼午餐肉的加工方法，国家发明专利，授权专利号：ZL 2009 1 0307458. 0. |
