Xiang Dong Sun - Concepedia

Author

Xiang Dong Sun

University of Manitoba ORCID

Also Known As

X. D. Sun, Xiang Dong Sun, Xiang Sun, Xiangwei Sun, Xi’ang Sun

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

University of Manitoba Heilongjiang Provincial Academy of Agricultural Sciences Fujian Agriculture and Forestry University

About

Xiang Dong Sun is an author at University of Manitoba specializing in protein engineering, health sciences, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	1K
2	Engineering	5	5	746
3	Natural Sciences	5	5	291
4	Medicine	3	3	365
5	Public Health	2	2	163

Xiang Dong Sun

Publications

Citations

H-Index

Page 1

	Year	Citations
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods Xiang Dong Sun, Richard A. Holley Comprehensive Reviews in Food Science and Food Safety MechanobiologyAnimal PhysiologyMuscle PhysiologyBiomanufacturingMyofibrillar Protein Myosin	2010	484
Gelation properties of salt-extracted pea protein induced by heat treatment Xiang Dong Sun, Susan D. Arntfield Food Research International Biopolymer GelAlternative Protein SourceProtein EngineeringFood EngineeringHeat Treatment	2009	287
Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels Xiang Dong Sun, Susan D. Arntfield Food Hydrocolloids Biopolymer GelEngineeringProtein FoldingRheological PropertiesProtein Refolding	2012	263
High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products Xiang Dong Sun, Richard A. Holley Journal of Food Science High Hydrostatic PressureEngineeringHigh Pressure TreatmentMechanical EngineeringBiomedical Engineering	2009	208
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate Xiang Dong Sun, Susan D. Arntfield Food Chemistry EngineeringBiotechnologyGelation PropertiesCooling RateAlternative Protein Source	2010	112
Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats Xiang Dong Sun, Richard A. Holley Comprehensive Reviews in Food Science and Food Safety Antioxidative StrategiesMicrobial InactivationShelf LifeFood PackagingFood Preservation	2012	93
Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking Xiang Dong Sun, Susan D. Arntfield Food Hydrocolloids EngineeringBiochemistryMicrobial Transglutaminase Cross-linkingBiocatalysisNatural Sciences	2010	92
Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking Xiang Dong Sun, Susan D. Arntfield Food Hydrocolloids Protein ChemistryBiochemistryCross-linkProtein FoldingNatural Sciences	2011	85
Phosphoglycerate mutase 5 initiates inflammation in acute kidney injury by triggering mitochondrial DNA release by dephosphorylating the pro-apoptotic protein Bax Jingyao Li, Xiang Dong Sun, Ninghao Yang, Kidney International InflammationBiochemistryMitochondrial FunctionMedicineApoptosis	2022	76
Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl Xiang Dong Sun, Susan D. Arntfield Journal of Food Engineering Salt MethodPea ProteinRheological MeasurementEngineeringRheological Property	2011	71

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