教育经历 1988.09－1992.07，青岛农业大学（原莱阳农学院）果树专业，获农学学士学位； 1992.09－1995.07，浙江大学（原浙江农业大学）农产品贮藏加工专业，获农学硕士学位； 1995.09－1999.04，江南大学（原无锡轻工大学）食品科学专业，获工学博士学位；

工作经历 1999.07-2004.07湖南金健米业股份有限公司，总工程师； 2004.09－至今，青岛农业大学食品科学与工程学院，副院长； 2008.12－2009.05，美国爱荷华州立大学食品营养系访问学者。

教授课程

本科生课程：《淀粉工艺学》、《粮油食品工艺学》

研究生课程：《碳水化合物》

主要科研项目

1.国家自然基金面上项目“短直链淀粉自组装纳米颗粒形成机理与多酚类物质多元运载体系的构建”；

2.国家重点研发计划课题“活性保鲜与智能包装材料制备关键技术研发”；

3.山东省泰山学者特聘专家项目“农产品加工与纳米技术”

4.国家星火计划项目“变温压差膨化技术制取裹衣花生食品”；

5.山东省科技攻关“复合双向酶解技术制取花生抗氧化活性肽的中试研究”；

6.山东省农业重大应用技术创新项目“基于物理改性的食品专用变性淀粉绿色生产关键技术研究及产业化示范”；

7.青岛市科技民生计划项目“纳米级功能性膳食纤维的生物酶法制取及应用研究”。

主要科技奖励

1.“花生深加工与副产物高效增值关键技术创新及应用”获2018年度山东省技术发明奖二等奖，（1/6）；

2.“食品专用变性淀粉与专用糖浆绿色制备关键技术创新与应用”获2016年度山东省科技进步二等奖，（1/9）；

3.“低POV花生制品、活性花生蛋白、花生功能成分生产关键技术创新”获2013年度山东省科技进步二等奖，（1/10）；

4.“以科技创新项目为导向的食品专业大学生实践能力培养3S模式研究”获山东省省级教学成果一等奖，（1/15）

5.“农业院校食品科学与工程类‘3M4S’应用型人才培养模式创新与实践”获2014年度山东省省级教学成果二等奖，（1/10）；

6.“食用级多功能纳米复合膜关键技术研究”获2014年度山东高等学校优秀科研成果一等奖，（1/5）；

7.“功能型淀粉绿色制备关键技术与应用开发”获2017年度青岛市科技进步三等奖，（1/13）。

8.“可食性纳米花生蛋白复合膜关键技术创新”获2013年度临沂市科技进步二等奖，（1/7）。出版著作

1.英文《StarchinFood-Structure,FunctionandApplications》中的“StarchNanoparticles”，ElsevierWoodhead，2017

2.《农产品加工工艺学》中国农业出版社，2014

3.《食品工艺学》中南大学出版社，2014

4.《食品化学》华中科技大学出版社，2013

近五年授权发明专利

1.淀粉纳米颗粒稳定的Pickering乳液的制备方法，ZL201710027460.7

2.一种形貌和粒径可控型淀粉纳米颗粒的制备方法，ZL201710099143.6

3.一种纳米纤维素晶体粘弹性的改性方法，ZL201610828148.3

4.一种纳米纤维素晶体的制备方法，ZL201610038690.9

5.双亲性辛烯基琥珀酸短直链淀粉纳米颗粒及其制备方法，ZL201611106012.8

6.一种阿拉伯胶空心纳米球的制备方法，ZL201710099099.9

7.一种强化粉丝的制备方法，ZL201410478205.0

8.包埋共轭亚油酸的蜡质玉米淀粉的制备工艺流程，ZL201410478202.7

9.一种谷胱甘肽纳米缓释胶囊的制备方法，ZL201410478098.1

10.一种酶解短直链淀粉中温自组装制备纳米淀粉的工艺，ZL201510164841.0

11.豌豆淀粉和蜡质玉米淀粉纳米晶复合膜及其制备方法，ZL201410458744.8

12.一种纳米花生蛋白高分子复合膜及其制备方法，ZL201410458698.1

13.一种玉米淀粉复合膜及其制备方法及应用，ZL201410458500.X

14.一种以短直链淀粉为模板制备水溶性纳米银的方法，ZL201510024880.0

15.一种芋头淀粉纳米颗粒的制备方法、改性方法及其应用，ZL201410458072.0

16.一种采用湿热处理提高淀粉纳米颗粒结晶度的方法，ZL201310162306.2

17.一种可食性多功能保鲜膜的制备，ZL201310219274.5

18.一种超声辅助TEMPO制备淀粉纳米颗粒的方法，ZL201310411704.8

19.一种超声波结合酶同步提取糖和淀粉纳米晶的方法,ZL201210513149.0

20.一种天然安全淀粉纳米颗粒的生物制备方法,ZL201210513150.3

21.一种应用花生壳同步制备纳米纤维素晶体及糖的方法,ZL201210552239.0

研究领域及方向

从事学科领域：食品科学技术、食品加工技术

研究方向：粮油精深加工、活性物质提取与功能食品开发

青岛农业大学食品科学与工程学院副院长。获得国务院政府特殊津贴、中央直接联系的高级专家、山东省泰山学者特聘专家、山东省有突出贡献中青年专家和青岛拔尖人才等荣誉称号，兼任山东省本科教育教学指导委员会食品科学与工程专业委员和中国粮油学会理事等。

第一作者或通讯作者发表SCI论文90篇（2014-2019)，其中一区17篇，二区49篇；ESI高被引论文7篇。(https://www.researchgate.net/profile/Qingjie_Sun2)

ESI高被引论文7篇

1.Ge,Shengju;Li,Man;Ji,Na;Liu,Jing;Mu,Hongyan;Xiong,Liu;Sun,Qingjie.(2018年).PreparationofaStrongGelatin-ShortLinearGlucanNanocompositeHydrogelbyaninSituSelf-AssemblyProcess.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,177-186.IF=3.412.ESI高被引论文，他引次数1

2Liu,QingLi,Fang;Lu,Hao;Li,Man;Liu,Jing;Zhang,Shuangling;Sun,Qingjie;Xiong,Liu.(2018年).Enhanceddispersionstabilityandheavymetalionadsorptioncapabilityofoxidizedstarchnanoparticles.FOODCHEMISTRY.242,256-263.IF=4.946.ESI高被引论文，他引次数15次

3.Qin,Yang;Liu,Chengzhen;Jiang,Suisui;Xiong,Liu;Sun,Qingjie(2016年).Characterizationofstarchnanoparticlespreparedbynanoprecipitation:Influenceofamylosecontentandstarchtype.IndustrialCropsandProducts.87,182-190.IF=3.181.ESI高被引论文，他引次数29

4.Qiu,C.;Chang,R.;Yang,J.;Ge,S.;Xiong,L.;Zhao,M.;Li,M.;Sun,Q.(2017年).Preparationandcharacterizationofessentialoil-loadedstarchnanoparticlesformedbyshortglucanchains.FoodChemistry.221,1426-1433.IF=4.946.ESI高被引论文，他引次数11

5.LeiDai,ChaoQiu,LiuXiong,QingjieSun.(2015).Characterisationofcornstarch-basedfilmsreinforcedwithtarostarchnanoparticles.FoodChemistry,174,82-88.IF=4.052.ESI高被引论文，他引次数31

6.QingjieSun,ZhongjieHan,LiWang,LiuXiong.(2014).Physicochemicaldifferencesbetweensorghumstarchandsorghumflourmodifiedbyheat-moisturetreatment.FoodChemistry,145,756-764.IF=3.391.ESI高被引论文，他引次数53

7.Sun,Qingjie;Li,Guanghua;Dai,Lei;Ji,Na;Xiong,Liu.(2014年).Greenpreparationandcharacterizationofwaxymaizestarchnanoparticles.FOODCHEMISTRY.162,223-228.IF=3.391ESI高被引论文，他引次数33

一区论文

1.Chang,Ranran;Li,Man;Ge,Shengju;Yang,Jie;Sun,Qingjie;Xiong,Liu.(2018年).Glucose-responsivebiopolymernanoparticlespreparedbyco-assemblyofconcanavalinAandamylopectinforinsulindelivery.INDUSTRIALCROPSANDPRODUCTS.112,98-104.IF=3.849.他引次数1

2.YangQin,ChengzhenLiu,SuisuiJiang,LiuXiong,QingjieSun.(2016)Characterizationofstarchnanoparticlespreparedbynanoprecipitation:Influenceofamylosecontentandstarchtype.IndustrialCropsandProducts,87,182-190.IF=3.181.

3.ShaoningCui,ShuanglingZhang,ShengjuGe,LiuXiong,QingjieSun.(2016).Greenpreparationandcharacterizationofsize-controllednanocrystallinecelluloseviaultrasonic-assistedenzymatichydrolysis.IndustrialCropsandProducts,83,346-352.IF=3.181.

4.XiaojingLi,NaJi,ChaoQiu,MingtaoXia,LiuXiong,QingjieSun.(2015).Theeffectofpeanutproteinnanoparticlesoncharacteristicsofprotein-andstarch-basednanocompositefilms:Acomparativestudy.IndustrialCropsandProducts,77,565-574.IF=3.449.

5.Yang,Jie;Wang,Yanfei;Li,Man;Wu,Hao;Zhen,Tianyuan;Xiong,Liu;Sun,Qingjie.(2019)pH-SensitiveChitosan-SodiumPhytateCore-ShellHollowBeadsandNanocapsulesfortheEncapsulationofActiveIngredients.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2894-2905.IF=3.412.

6.Liu,Qing;Li,Man;Xiong,Liu;Qu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).CharacterizationofCationicModifiedDebranchedStarchandFormationofComplexNanoparticleswithkappa-CarrageenanandLowMethoxylPectin.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2906-2915.IF=3.412.

7.Lu,Hao;Ji,Na;Li,Man;Wang,Yanfei;Xiong,Liu;Zhou,Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).PreparationofBoraxCross-LinkedStarchNanoparticlesforImprovementofMechanicalPropertiesofMaizeStarchFilms.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2916-2925.IF=3.412.

8.Wang,Yihui;Li,Man;Xu,Xingfeng;Tang,Wenting;Xiong,Liu;Sun,Qingjie.(2019年).FormationofProteinCoronaonNanoparticleswithDigestiveEnzymesinSimulatedGastrointestinalFluids.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.67,2296-2306.IF=3.412.

9.LiuChengzhen,SunQingjie.(2019).Developmentofself-healingdouble-networkhydrogels:Enhancementofthestrengthofwheatglutenhydrogelsbyinsitumetal–catecholcoordination.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.http://dx.doi.org/10.1021/acs.jafc.9b01649.IF=3.412.

10.Ji,Na;Qin,Yang;Li,Man;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Qingjie.(2018年).FabricationandCharacterizationofStarchNanohydrogelsviaReverseEmulsificationandInternalGelation.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,9326-9334.IF=3.412.

11.Yang,Jie;Xiong,Liu;Li,Man;Sun,Qingjie.(2018).Chitosan-SodiumPhytateFilmswithaStrongWaterBarrierandAntimicrobialPropertiesProducedviaOne-Step-Consecutive-StrippingandLayer-by-Layer-CastingTechnologies.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,6104-6115.IF=3.412.

12.Qin,Yang;Xiong,Liu;Li,Man;Liu,Jing;Wu,Hao;Qiu,Hongwei;Mu,Hongyan;Xu,Xingfeng;Sun,Qingjie.(2018年).PreparationofBioactivePolysaccharideNanoparticleswithEnhancedRadicalScavengingActivityandAntimicrobialActivity.JOURNALOFAGRICULTURALANDFOODCHEMISTRY.66,4372-4383.IF=3.412.

13.ChengZhenLiu,ManLi,NaJi,XiongLiu,QingjieSun.(2017).Morphologyandcharacteristicsofstarchnanoparticlesself-assembledviaafacileultrasonicationmethodforpeppermintoilencapsulation.JournalofAgriculturalandFoodChemistry.IF=3.412.

14.XiaoJingLi,NaJi,ManLi,ShuangLingZhang,XiongLiu,QingJieSun.(2017).Morphologyandstructuralpropertiesofnovelshortlinearglucan/proteinhybridnanoparticlesandtheirinfluenceontherheologicalpropertiesofstarchgel.JournalofAgriculturalandFoodChemistry.IF=.3.412

15.XiaojingLi,ManLi,JingLiu,NaJi,CaifengLiang,QingjieSun,andLiuXiong.(2017).PreparationofHollowBiopolymerNanospheresEmployingStarchNanoparticleTemplatesforEnhancementofPhenolicAcidAntioxidantActivities.JournalofAgriculturalandFoodChemistry,19,3868-3882.IF=3.412.

16.Jiang,Suisui;Li,Man;Chang,Ranran;Xiong,Liu;Sun,Qingjie.(2018年).Invitroinhibitionofpancreaticalpha-amylasebysphericalandpolygonalstarchnanoparticles.FOOD&FUNCTION.9,355-363.IF=3.289.

17.JieYang,RanranChang,ShengjuGe,MeiZhao,CaifengLiang,LiuXiong,QingjieSun.(2016).Theinhibitioneffectofstarchnanoparticlesontyrosinaseactivityanditsmechanism.FoodandFunction,7,4804-4815.IF=2.686.

二区论文

18.Yang,Jie;Li,Man;Wang,Yanfei;Wu,Hao;Zhen,Tianyuan;Xiong,Liu;Sun,Qingjie.(2019年).DoubleCross-LinkedChitosanCompositeFilmsDevelopedwithOxidizedTannicAcidandFerricIonsExhibitHighStrengthandExcellentWaterResistance.BIOMACROMOLECULES.20,801-812.IF=5.738.

19.JieYang,FangLi,ManLi,ShuanglingZhang,JingLiu,CaifengLiang,QingjieSun,LiuXiong.(2017).Fabricationandcharacterizationofhollowstarchnanoparticlesbygelationprocessfordrugdeliveryapplication.CarbohydratePolymers,173,223-232.IF=5.158.

20.JieYang,HaoLu,ManLi,JingLiu,ShuangIingZhang,LiuXiong,Qingjie.Sun.Developmentofchitosan-sodiumphytatenanoparticlesasapotentantibacterialagent.(2017).CarbohydratePolymers,178,311-321.IF=5.158.

21.YangQin,ShuanglingZhang,JingYu,JieYang,LiuXiong,QingjieSun.(2016).Effectsofchitinnano-whiskersontheantibacterialandphysicochemicalpropertiesofmaizestarchfilms.CarbohydratePolymers,147,372-378.IF=4.811.

22.XiaojingLiChaoQiuNaJiCuixiaSunLiuXiongQingjieSun.(2015).Mechanical,barrierandmorphologicalpropertiesofstarchnanocrystals-reinforcedpeastarchfilms.CarbohydratePolymers,121,155-162.IF=4.219.

23.NaJi,XiaojingLi,ChaoQiu,GuanghuaLi,QingjieSun,LiuXiong.(2015).Effectsofheatmoisturetreatmentonthephysicochemicalpropertiesofstarchnanoparticles.CarbohydratePolymers,117,605-609.IF=4.219.

24.QingjieSun,CuixiaSun,LiuXiong.(2014).Functionalandpastingpropertiesofpeastarchandpeanutproteinisolateblends.CarbohydratePolymers,101,11,34-1139.IF=4.074.

25.QingjieSun,MinGong,YingLi,LiuXiong.(2014).EffectofRetrogradationTimeonPreparationandCharacterizationofProsoMilletStarchNanoparticles.CarbohydratePolymers,101,133-138.IF=4.074.

26.QingjieSun,HaoranFan,LiuXiong.(2014).Preparationandcharacterizationofstarchnanoparticlesthroughultrasonic-assistedoxidationmethods.CarbohydratePolymers,106,359-364.IF=4.074.

27.QingjieSun,MinGong,YingLi,LiuXiong.(2014).EffectofDryHeatTreatmentonthePhysicochemicalPropertiesandStructureofProsoMilletFlourandStarch.CarbohydratePolymers,110,128-134.IF=4.074.

28.Lin,Qianzhu;Li,Man;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年)Characterizationandantioxidantactivityofshortlinearglucan-lysinenanoparticlespreparedbyMaillardreaction.FOODHYDROCOLLOIDS.92,86-93.IF=5.089.

29Lu,Hao;Xiong,Liu;Li,Man;Chen,Haihua;Xiao,Junxia;Wang,Shiqing;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).Separationandcharacterizationoflinearglucansdebranchedfromnormalcorn,potatoandsweetpotatostarches.FOODHYDROCOLLOIDS.89,196-206.IF=5.089.

30Liu,Qing,Li,Man;Xiong,Liu;Qiu,Lizhong);Bian,Xiliang,Sun,Chunrui;Sun,Qingjie.(2018)Oxidationmodificationofdebranchedstarchforthepreparationofstarchnanoparticleswithcalciumions.FOODHYDROCOLLOIDS,85,86-92.IF=5.089.

31.Chang,Ranran;Xiong,Liu;Li,Man;Liu,Jing;Wang,Yanfei;Chen,Haihua;Sun,Qingjie.(2018年)Fractionationofdebranchedstarchwithdifferentmolecularweightsviaediblealcoholprecipitation.FOODHYDROCOLLOIDS,83,430-437.IF=5.089.

32.Cui,Shaoning;Li,Man;Zhang,Shuangling;Liu,Jing;Sun,Qingjie;Xiong,Liu.(2018年).Physicochemicalpropertiesofmaizeandsweetpotatostarchesinthepresenceofcellulosenanocrystals.FOODHYDROCOLLOIDS,77,220-227.IF=5.089.

33.Ge,Shengju;Liu,Qing;Li,Man;Liu,Jing;Lu,Hao;Li,Fang;Zhang,Shuangling;Sun,Qingjie;Xiong,Liu.(2018年).Enhancedmechanicalpropertiesandgellingabilityofgelatinhydrogelsreinforcedwithchitinwhiskers.FOODHYDROCOLLOIDS.75,1-12.IF=5.089.

34.RanranChang,JieYang,ShengjuGe,MeiZhao,CaifengLiang,LiuXiong,QingjieSun.(2017).SynthesisandSelf-AssemblyofOctenylSuccinicAnhydrideModifiedShortGlucanChainsBasedAmphiphilicBiopolymer:Micelles,UltrasmallMicelles,Vesicles,andLuteinEncapsulation/Release.FoodHydrocolloids,67,14-26.IF=5.089.

35.ChengzhenLiu,ManLi,JieYang,LiuXiong,QingjieSun.(2017).Fabricationandcharacterizationofbiocompatiblehybridnanoparticlesfromspontaneousco-assemblyofcasein/gliadinandproanthocyanidin.FoodHydrocolloids,73,74-89.IF=5.089.

36.ChengzhenLiu,SuisuJiangZhongjieHan,LiuXiong,QingjieSun.(2016).Invitrodigestionofstarchnanocrystalsandstarchnanoparticles:Acomparativestudy.FoodHydrocolloids,61,344-350.IF=4.747.

37.SuisuiJiang,ChenzhenLiu,ZhongjieHan,LiuXiong,QingjieSun.(2016).Evaluationofrheologicalbehaviorofstarchnanocrystalsbyacidhydrolysisandstarchnanoparticlesbyself-assembly:Acomparativestudy.FoodHydrocolloids,52,914-922.IF=4.747.

38.ChengZhenLiu,SuisuiJiang,ZhongJieHan,LiuXiong,QingjieSun.(2016).Invitrodigestionofnanoscalestarchparticlesandevolutionofthermal,morphological,andstructuralcharacteristics.FoodHydrocolloids,61,344-350.IF=4.747.

39.ChaoQiu,XiaojingLi,NaJi,YangQin,LiuXiong,QingjieSun.(2015).Rheologicalpropertiesandmicrostructurecharacterizationofnormalandwaxycornstarchdryheatedwithsoyproteinisolate.FoodHydrocolloids,48,1-7.IF=3.858.

40.Wang,Mengwei;Yang,Jie;Li,Man;Wang,YF(Wang,Yanfei;Wu,Hao;Xiong,Liu;Sun,Qingjie.(2019年).Enhancedviabilityoflayer-by-layerencapsulatedLactobacilluspentosususingchitosanandsodiumphytate.FOODCHEMISTRY.285,260-265.IF=4.946.

41.Ji,Na;Ge,Shengju;Li,Man;Wang,Yanfe;Xiong,Liu;Qiu,Lizhong;Bian,Xiliang;Sun,Chunrui;Sun,Qingjie.(2019年).EffectofannealingonthestructuralandphysicochemicalpropertiesofwaxyricestarchnanoparticlesEffectofannealingonthepropertiesofstarchnanoparticles.FOODCHEMISTRY.286,17-21.IF=4.946.

42.Ji,Na;Liu,Liu,Chengzhen;Li,Man;Sun,Qingjie;Xiong,Liu.(2018年).Interactionofcellulosenanocrystalsandamylase:Itsinfluenceonenzymeactivityandresistantstarchcontent.FOODCHEMISTRY.245,481-487.IF=4.946.

43.Chang,Ranran;Lu,Hao;Li,Man;Zhang,Shuangling;Xiong,Liu;Sun,Qingjie.(2018年).Preparationofextra-smallnisinnanoparticlesforenhancedantibacterialactivityafterautoclavetreatment.FOODCHEMISTRY,245,756-760.IF=4.946.

44.NaJi,ChengzhenLiu,ShuanglingZhang,JingYu,LiuXiong,QingjieSun.(2017).Effectsofchitinnano-whiskersonthegelatinizationandretrogradationofmaizeandpotatostarches.FoodChemistry,224,543-549.IF=4.947.

45.SuisuiJiang,YangQin,JieYang,ManLi,LiuXiong,QingjieSun.(2017).Enhancedantibacterialactivityoflysozymeimmobilizedonchitinnanowhiskers.FoodChemistry,221,1507-1513.IF=4.947.

46.XiaojingLi,ShengjuGe,JieYang,RanranChang,CaifengLiang,LiuXiong,MeiZhao,ManLi,QingjieSun.(2017).SynthesisandstudythepropertiesofStNPs/gumnanoparticlesforsalvianolicacidB-oraldeliverysystem.FoodChemistry,229,111-119.IF=4.947.

47.ShengjuGe,LiuXiong,ManLi,JingLiu,JieYang,RanranChang,CaifengLiang,QingjieSun.(2017).CharacterizationsofPickeringemulsionsstabilizedbystarchnanoparticles:Influenceofstarchvarietyandparticlesize.FoodChemistry,234,339-347.IF=4.947.

48.HaoranFan,NaJi,MeiZhao,LiuXiong,QingjieSun.(2016).Characterizationofstarchfilmsimpregnatedwithstarchnanoparticlespreparedby2,2,6,6-tetramethylpiperidine-1-oxyl(TEMPO)-mediatedoxidation.FoodChemistry,192,865-872.IF=4.529.

49.XiaojingLi,YangQin,ChengzhenLiu,SuisuiJiang,LiuXiong,QingjieSun.(2016).Size-controlledstarchnanoparticlespreparedbyself-assemblywithdifferentgreensurfactant:Theeffectofelectrostaticrepulsionorsterichindrance.FoodChemistry,199,365-363.IF=4.529.

50.ChaoQiu,YangQin,ShuanglingZhang,LiuXiong,QingjieSun.(2016).Acomparativestudyofsize-controlledworm-likeamylopectinnanoparticlesandsphericalamylosenanoparticles:theircharacteristicsandtheadsorptionpropertiesofpolyphenols.FoodChemistry,213579–587.IF=4.529.

51.QingjieSun,LeiDai,ChongNan,LiuXiong.(2014).Effectofheatmoisturetreatmentonphysicochemicalpropertiesofwheatstarchandxylitolmixture.FoodChemistry,143,54-59.IF=3.391.

52.QingjieSun,ZhongjieHan,LiWang,LiuXiong.(2014).Physicochemicaldifferencesbetweensorghumstarchandsorghumflourmodifiedbyheat-moisturetreatmen.FoodChemistry,145,756-764.IF=3.391.

53.QingjieSun,GuanghuaLi,LiuXiong.(2014).Greenpreparationandcharacterizationofwaxymaizestarchnanoparticlesthroughenzymolysisandrecrystallization.Foodchemistry,162,223-228.IF=3.391.

54.NaJi,CuixiaSun,YunxiaZhao,LiuXiong,QingjieSun.(2014).PurificationandidentificationofantioxidantpeptidesfrompeanutproteinisolatehydrolysatesusingUHR-Q-TOFmassspectrometer.Foodchemistry,161,148-154.IF=3.391.

55.QingjieSun,FumeiSi,LiuXiong,LijunChu.(2013).Effectofdryheatingwithionicgumsonphysicochemicalpropertiesofstarch.FoodChemistry,136,1421-1425.IF=3.259.

56.QingjieSun,TaoWang,LiuXiong,YunxiaZhao.(2013).TheEffectofHeatMoistureTreatmentonPhysicochemicalPropertiesofEarlyIndicaRice.FoodChemistry,141,853-857.IF=3.259.

57.NaJi,ChaoQiu,XiaojingLi,LiuXiong,QingjieSun.(2015).Studyontheinteractionbetweenbovineserumalbuminandstarchnanoparticlespreparedbyisoamylolysisandrecrystallization.ColloidsandSurfacesB:Biointerfaces,128,594-599.IF=3.887.

58.ChengzhenLiu,ShengjuGe,JieYang,YunyiXu,MeiZhao,LiuXiong,QingjieSun.(2016).Adsorptionmechanismofpolyphenolsontostarchnanoparticlesandenhancedantioxidantactivityunderadverseconditions.JournalofFunctionalFoods,26,632-644.IF=3.144.

59.SuisuiJiang,ChengzhenLiu,XiaojinWang,LiuXiong,QingjieSun.(2016).Physicochemicalpropertiesofstarchnanocompositefilmsenhancedbyself-assembledpotatostarchnanoparticles.LWT-FoodScienceandTechnology,69,251-257.IF=2.329.

60.ChaoQiu,JieYang,ShengjuGe,RanranChang,LiuXiong,QingjieSun.(2016).Preparationandcharacterizationofsize-controlledstarchnanoparticlesbasedonshortlinearchainsfromdebranchedwaxycornstarch.LWT-FoodScienceandTechnology,74,303-310.IF=2.329.

61.NaJi,ChengzhenLiu,ShuanglingZhang,LiuXiong,QingjieSun.(2016).Elaborationandcharacterizationofcornstarchfilmsincorporatingsilvernanoparticlesobtainedusingshortglucanchains.LWT-FoodScienceandTechnology,74,311-318.IF=2.329.

62.QingjieSun,ChongNan,LeiDai,LiuXiong.(2015).EffectofHeat-moistureTreatmentwithMaltitolonPhysicochemicalpropertiesofwheatstarch.LWT-FoodScienceandTechnology,62,319-324.IF=2.329.

63.YangQin,RanranChang,ShengjuGe,LiuXiong,QingjieSun.(2017).Synergisticeffectofglycerolandionicstrengthontherheologicalbehaviorofcellulosenanocrystalssuspensionsystem.InternationalJournalofBiologicalMacromolecules,102,1073-1082.IF=3.909.

64.ChengzhenLiu,YangQin,XiaojingLi,QingjieSun,LiuXiong,ZhuzhuLiu.(2016).Preparationandcharacterizationofstarchnanoparticlesviaself-assemblyatmoderatetemperature.InternationalJournalofBiologicalMacromolecules,84,354-360.IF=3.671.

65.HaoranFan,NaJi,MeiZhao,LiuXiong,QingjieSun.(2015).InteractionofbovineserumalbuminwithstarchnanoparticlespreparedbyTEMPO-mediatedoxidation.InternationalJournalofBiologicalMacromolecules,333-338.IF=3.138.

66Yang,Jie;Xiong,Liu;Li,Man;Xiao,Junxia;(Geng,Xin;Wang,Baowei;Sun,Qingjie.(2019年).PreparationandCharacterizationofTadpole-andSphere-ShapedHeminNanoparticlesforEnhancedSolubility.NANOSCALERESEARCHLETTERS.14.IF=3.125.

三区论文

67.SuisuiJiang,LeiDai,YangQin,LiuXiong,QingjieSun.(2016).Characterizationofoctenylsuccinicanhydridemodifiedtarostarchnanoparticles.PlosOne,2,399-406.IF=2.806.

68.YangQin,ChengzhenLiu,SuisuiJiang,JinmiaoCao,LiuXiong,QingjieSun.(2016).FunctionalPropertiesofGlutinousRiceFlourbyDry-HeatTreatmen.PlosOne,8.IF=2.806.

69.QingjieSun,XianghuiBu,LiuXiong.(2015).EffectoftheAmountandParticleSizeofWheatFiberonthePhyochemicalPropertiesandGelMorphologyofStarches.PlosOne,e0128665.IF=4.411.

70.QingjieSun,YanXing,ChaoQiu,LiuXiong.(2014).ThePastingandTexturalPropertiesofCornStarchinGlucose,FructoseandMaltoseSyrup.PlosOne,e95862.IF=3.234.

71.QingjieSun,TingtingXi,YingLi,LiuXiong.(2014).CharacterizationofCornStarchFilmsReinforcedwithCaCO3Nanoparticles.PlosOne,e106727.IF=3.234.

72.NaJi,YangQin,TingtingXi,LiuXiongandQingjieSun.(2017).Effectofchitosanontheantibacterialandphysicalpropertiesofcornstarchnanocompositefilms.Starch/Stärke,69,1-9.IF=2.173.

73.NaJiChaoQiuYicaiXuLiuXiongQingjieSun.(2017).Differencesinrheologicalbehaviorbetweennormalandwaxycornstarchesmodifiedbydryheatingwithhydrocolloids.Starch/Stärke,69.IF=2.173.

74.ChengzhenLiu,SuisuiJiang,ShuanglingZhang,TingtingXi,QingjieSunandLiuXiong.(2016).Characterizationofediblecornstarchnanocompositefilms:Theeffectofself-assembledstarchnanoparticles.Starch/Stärke,,68,239-248.IF=1.837.

75.MinGong,XiaojingLi,LiuXiongandQingjieSun.(2016).Retrogradationpropertyofstarchnanoparticlespreparedbypullulanaseandrecrystallization.Starch/Stärke,68,230-238.IF=1.837..

76.ChaoQiu,JinmiaoCao,LiuXiongandQingjieSun.(2015).Differencesinphysicochemical,morphological,andstructuralpropertiesbetweenricestarchandriceflourmodifiedbydryheattreatment.Starch/Stärke,67,756–764.IF=1.523.

77.XiaojingLiYanXingQingjieSunLijunChuandLiuXiong.(2015).EffectofFoodGumsonPropertiesofPeaStarchandVermicellipreparedfromPeaStarch.Starch/Stärke,66,1-8.IF=1.523.

78.QingjieSun,LeiDai，ChongNan,NaJi,LiuXiong.(2014).Effectsofheatmoisturetreatmentwitherythritolonthephysicochemicalpropertiesofwheatstarch.Starch/Stärke,66,496-501.IF=1.677.

79.QingjieSun,ChongNan,NaJi,LiuXiong.(2014).EffectofSugarAlcoholsonPhysicochemicalPropertiesofWheatStarch.Starch/Stärke,66,1-7.IF=1.677.

80.QingjieSun,YanXing,LiuXiong.(2014).Effectofxylitolonwheatdoughpropertiesandbreadcharacteristics.InternationalJournalofFoodScienceandTechnology,49,1159-1167.IF=1.384.

81.QingjieSun,XiaoleiZhu,FumeiSi,LiuXiong.(2015).Effectofacidhydrolysiscombinedwithheatmoisturetreatmentonstructureandphysicochemicalpropertiesofcornstarch.JournalofFoodScienceandTechnology,52,375-382.IF=1.504.

82.QingjieSun,LijunChu,LiuXiong,FumeiSi.(2015).Effectsofdifferentisolationmethodsonthephysicochemicalpropertiesofpeastarchandtexturalpropertiesofvermicelli.JournalofFoodScienceandTechnology,52,327-334.IF=1.504.

83.NaJiChaoQiuYicaiXuLiuXiongQingjieSun.(2017).Thesynergisticeffectofglycerolandsodiumchlorideonthedegreeofchitinnano-whiskergelsreinforcement.ColloidandPolymerScience,7.IF=1.967.