2017.09-2023.06   Huazhong Agricultural University    Food Science        PhD

2021.04-2022.04   KU Leuven                      Food Technology    Visiting PhD student

2015.09-2017.06   Huazhong Agricultural University    Food Science        Master

2011.09-2015.06   Wuhan Polytechnic University       Grain Engineering    Bachelo

[1]Hu, Kai, Chen, D., Chen, M., Xiang, A., Xie, B., Sun, Z*. (2023) Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocolloids,140,108623

[2]Hu, Kai, Chen, D., Chen, M., Xiang, A., Xie, B., Sun, Z. (2023) Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. Innovative food science and emerging technologies, 85, 103325.

[3]Hu, Kai, Chen, D., & Sun, Z*. (2022). Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study. Food Research International, 159, 111423.

[4]Hu, Kai, Peng, D., Wang, L., Liu, H., Xie, B., & Sun, Z*. (2021). Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango. Postharvest Biology and Technology, 172, 111381.

[5]Hu, Kai., Dars, A. G., Liu, Q., Xie, B., & Sun, Z*. (2018). Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients. Food Chemistry, 256, 171-180.

[6]Dars, A. G., Hu, Kai (共同一作), Liu, Q., Abbas, A., Xie, B., & Sun, Z*. (2019). Effect of ThermoSonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods, 8(8).

[7]Chen, M., Wang, L., Xie, B., Ma, A., Hu, K., Zheng, C., Xiong, G., Shi, L., Ding, A., Li, X., Qiao, Y., Sun, Z., & Wu, W. (2022). Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate. Food and Bioprocess Technology, 15(10), 2252-2266.

[8]Chen, D., Hu, K., Zhu, L., Hendrickx, M., & Kyomugasho, C. (2022). Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Research International, 162, 112021

[1]Agricultural Product Processing and Comprehensive Utilization No. 2016-620-000-001-044

[2]Research on the Effects of High Pressure Homogenization on the Regulation of Water Soluble Pectin Structure and the Bioavailability of Carotenoids in Mango Juice, No. 202101