Wageningen University and Research center

Joint PhD        Physical Chemistry and Soft Matter              2022.02- 2023.02

Northeast Agricultural University         College of Food Science            Harbin

Ph.D.           Cereals, Oils and Vegetable Protein Engineering    2020.09- 2023.06

Northeast Agricultural University         College of Food Science            Harbin

Master   Cereals, Oils and Vegetable Protein Engineering           2017.09- 2020.06

Northeast Agricultural University         College of Food Science            Harbin

Bachelor   Food science and engineering                        2012.09-2016.0

Jiangsu University            College of Food and Biological Engineering         Zhenjiang

Lecturer                                                     2023.09- present

[1] Yufan Sun, Mingming Zhong., Lichun Wu., Qi Wang., Yang Li., & Baokun Qi. (2022). Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies. Food Hydrocolloids, 124, 107292.

[2] Yufan Sun, Mingming Zhong., Yi Liao., Mengxue Kang., Baokun Qi., & Yang Li. (2023)., Pickering emulsions stabilized by reassembled oleosome protein nanoparticles for coencapsulating hydrophobic nutrients. Food Hydrocolloids, 210, 105729.

[3] Yufan Sun, Shuang Zhang., Fengying Xie., Mingming Zhong., Lianzhou Jiang., Baokun Qi, & Yang Li. (2021) (2021). Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions. Food Chemistry, 341, 128272.

[4] Yufan Sun, Mingming Zhong., Lichun Wu., Yuyang Huang., Yang Li., & Baokun Qi. (2022). Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin. Food Chemistry, 372, 131238.

[5] Yufan Sun., Mingming Zhong., Liao, Y., Mengxue Kang., Yang Li., & Baokun Qi. (2023). Interfacial characteristics of artificial oil body emulsions (O/W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body [J]. LWT- food science and technology, 2023, 155: 112969.

[6] Yufan Sun, Mingming Zhong., Mengxue Kang., Yi Liao., Zhenxiang Wang., Yang Li., & Baokun Qi. (2023). Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced Oleosome protein self-assembly [J]. LWT- food science and technology, 114352.

[7] Wang, H#., Sun, Y #, Li, Y., Tong, X., Regenstein, J. M., Huang, Y., ... & Jiang, L. (2019). Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing. Drying Technology, 37(16), 2105-2115.

[8] Li, Y#., Sun, Y# Zhong, M., Xie, F., Wang, H., Li, L., Qi, B., & Zhang, S. (2020). Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans. Scientific Reports, 10(1), 1-8.