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孙红男
作者:    浏览次数:     发布时间:21-03-19

孙红男 副研究员

孙红男,女,1983年生,博士,硕士生导师,副研究员。2006年获北京林业大学工学学士学位,2011年在北京林业大学获理学博士学位,2009-2010年赴匈牙利布达佩斯考文纽斯大学访学一年,2012年至今一直在中国农业科学院农产品加工研究所工作,从事薯类加工与副产物高值化利用领域的研究工作。主持国家重点研发计划-政府间国际科技创新合作重点专项1项、国家自然科学基金项目1项、云南省科技计划项目课题1项、院本级基本科研业务费课题2项,参与国家重点研发计划项目、国家甘薯产业技术体系、公益性行业(农业)科研专项等项目25项。作为团队骨干协助首席完成的相关成果获省部级一等奖2项、二等奖1项、三等奖3项,社会力量奖一等奖5项、二等奖2项、三等奖1项,中国专利优秀奖1项;先后在Food ChemistryJournal of Agricultural and Food ChemistryCarbohydrate Polymers等杂志上发表学术论文59篇,其中SCI收录 35篇;出版著作9部,其中副主编英文著作2部、中文著作1部、科普图书3部,参编英文著作3部;获授权国家发明专利26项;作为主要完成人参与制定国家/行业标准5项。

研究方向食品化学与营养

代表性成果:

一、期刊论文

(1) Shadrack Isaboke Makori, Taihua Mu*, Hongnan Sun*. Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles. Food Chemistry, 2021, https://doi.org/10.1016/j.foodchem.2021.129084.

(2) Dan Luo, Taihua Mu*, Hongnan Sun*. Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities. Food Bioscience, 2020, https://doi.org/10.1016/j.fbio.2020.100801.

(3) Jiang Liu, Taihua Mu*, Hongnan Sun*, Marie Laure Fauconnier. Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids. International Journal of Food Science and Technology, 2020, 55, 2251-2260.

(4) Afusat Yinka Aregbe, Taihua Mu*, Hongnan Sun*. Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato. International Journal of Food Science and Technology, 2020, 55, 1735-1743.

(5) Dan Luo, Taihua Mu*, Hongnan Sun*, Jingwang Chen. Optimization of the formula and processing of a sweet potato leaf powder-based beverage. Food Science & Nutrition, 2020, 8, 2680-2691.

(6) Jingyang Hong, Taihua Mu*, Hongnan Sun*, Aurore Richel, Christophe Blecker. Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition and bioactivity evaluation. Food Science & Nutrition, 2020, 8, 4086-4097.

(7) Mayuri Jaggan, Taihua Mu*, Hongnan Sun*. The effect of potato (Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries. Journal of Food Processing and Preservation, 2020, https://doi.org/10.1111/jfpp.14912.

(8) Mei Li, Hongnan Sun*, Taihua Mu*, et al. Preparation and quality characteristics of gluten-free potato cake. Journal of Food Processing and Preservation, 2020, https://doi.org/10.1111/jfpp.14828.

(9) Hongnan Sun, Taihua Mu*, Lisha Xi, et al. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014, 156: 380-389.

(10) Hongnan Sun, Taihua Mu*, Lisha Xi, et al. Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. Journal of Agricultural and Food Chemistry, 2014, 62, 8982-8989.

(11) Hongnan Sun, Taihua Mu*, Xingli Liu, et al. Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and sub-acute alcoholic liver damage and dealcoholic effect. Journal of Agricultural and Food Chemistry, 2014, 62: 2364-2373.

(12) Hongnan Sun, Bona Mu, Zhen Song, et al. The in vitro antioxidant activity and inhibition of intracellular reactive oxygen species of sweet potato leaf polyphenols. Oxidative Medicine and Cellular Longevity, 2018.

(13) Hongnan Sun, Taihua Mu*, Lisha Xi. Effect of pH, heat and light treatments on the antioxidant activity of sweet potato leaf polyphenols. International Journal of Food Properties, 2017, 20(2): 318-332.

二、专著

(1) Taihua Mu, Hongnan Sun, Xingli Liu, Potato Staple Food Processing Technology, Springer出版社, 2016.

(2) 木泰华, 孙红男, 张苗, 王成. 甘薯深加工技术, 科学出版社, 2014.

三、获得学术奖励

孙红男(2/12),薯类主食加工关键技术研发及应用,中国粮油学会科学技术奖一等奖,2020

(木泰华、孙红男、何海龙、张苗、周海军、马梦梅、陈井旺等)

孙红男(5/20), 马铃薯主食加工关键技术研发与应用, 神农中华农业科技奖一等奖, 2017

戴小枫,胡宏海,木泰华,张泓,孙红男,张春江,陈井旺等

在研项目:

1. 国家重点研发计划-政府间国际科技创新合作重点专项“优质薯条及烤薯加工关键技术研发(2017YFE0115800)”

2. 国家重点研发计划项目-政府间国际科技创新合作重点专项“薯类淀粉加工副产物的综合利用(2016YFE0133600)”

3. 农业农村部亚洲合作资金“澜沧江-湄公河薯类加工技术与装备研发平台建设”

4. 中央级科研院所基本科研业务费专项项目课题“甘薯品质评价与应用(S2020JBKY-09)”

   联系方式010-6281554118701516539sunhongnan@caas.cn



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