Fangda Sun

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Qinxiu Sun, Fangda Sun, Xiufang Xia et al. · Ultrasonics Sonochemistry · 2018 · 219 citations · Full text

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Qi Han, Baohua Kong, Qian Chen et al. · Journal of Functional Foods · 2017 · 169 citations · Full text

Probiotic, Food Fermentation, In Vitro Fermentation +9

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Jingnan Zhang, Qian Liu, Qian Chen et al. · Ultrasonics Sonochemistry · 2022 · 158 citations · Full text

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Qinxiu Sun, Xinxin Zhao, Chao Zhang et al. · LWT · 2019 · 138 citations

Ultrasound-assisted Immersion Freezing, Common Carp, Ultrasound +1

Physical state of cytochrome oxidase: Relationship between membrane formation and ionic strength

Fangda Sun, K.S. Prezbindowski, F.L. Crane et al. · Biochimica et Biophysica Acta (BBA) - Bioenergetics · 1968 · 113 citations

Membrane Formation, Biochemistry, Bioelectrochemistry +8