Xiaohong Sun

Assistant Professor

Dalhousie University Faculty of Agriculture

Canada

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Xiaohong Sun is an Assistant Professor at Dalhousie University Faculty of Agriculture, Canada. Her research focuses on the physicochemical properties of food materials, with recent studies exploring gluten behavior in baked goods, the use of hydrochar for organic pollutant removal, and the development of innovative food packaging solutions. She is dedicated to advancing the understanding of food quality and sustainability through her diverse research endeavors.

Xiaohong Sun

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Articles (25)

Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening

Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch

Eurosta solidaginis‐induced stem galls affect strength and colour of botanical dyes extracted from giant goldenrod (Solidago gigantea)

Bioinspired pullulan-tannic acid hydrogels with high toughness, stretchability, adhesion and self-healing properties

Sustainable removal of organic pollutants using flax shives-derived hydrochar

Impact of pretreatments on the techno-functional properties and in vitro digestibility of Palmaria palmata proteins

Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough

Designing high-performance fruit packaging: Gelatin films enriched with marine seaweed polysaccharides and carbon dots

Improving the quality of frozen steamed stuffed buns after freeze-thaw cycles: Synergistic effects of cellulase, xylanase and sourdough

Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles

Defatted Wheat Germ Protein-Derived Peptides Showed Multiple Biological Activities from the Stomach to Small Intestine: In Silico and In Vitro Approaches

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review

Protein extraction from chlorella pyrenoidosa microalgae: Green methodologies, functional assessment, and waste stream valorization for bioenergy production

Starch removal treatment, not the specific thermal processing techniques, improved protein digestibility of corn (Zea mays) gluten meal

Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori

Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin

Bioinformatics analysis of adhesin-binding potential and ADME/Tox profile of anti-Helicobacter pylori peptides derived from wheat germ proteins

Sialic acid-based strategies for the prevention and treatment of Helicobacter pylori infection: Emerging trends in food industry

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review

Peptide-Mucin Binding and Biosimilar Mucus-Permeating Properties

Mechanisms of plastein formation influence the IgE-binding activity of egg white protein hydrolysates after simulated static digestion

Black soybean-derived peptides exerted protective effect against alcohol-induced liver injury in mice

Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa

Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea ( Cajanus cajan ) seeds

Collaborators (4)

Chibuike C. Udenigwe

Ogadimma Okagu

Chijioke Emenike

Paul Manning

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