Yantai university - China
Author Profile
Early Academic Pursuits
Dr. Chanchan Sun began his academic journey at Shandong Agricultural University, where he pursued a Bachelor of Science in Food Science and Engineering from 2006 to 2010. His early education laid the foundation for his career, instilling a deep understanding of food science fundamentals. Following his undergraduate studies, Chanchan furthered his education at the Tianjin University of Science & Technology, earning a Ph.D. in Processing and Storage of Agricultural Products from 2011 to 2016. His doctoral research contributed significantly to his field, particularly focusing on the processing and storage aspects of food science, which paved the way for his subsequent research and professional career.
Professional Endeavors
Upon completing his Ph.D., Chanchan Sun embarked on a postdoctoral fellowship at the same university, where he specialized in food science from 2016 to 2018. This period was crucial for developing his research skills and expertise. He then transitioned to an Associate Professor role at Shandong Agricultural University in August 2018, where he continued his research until November 2020. Since December 2020, he has been serving as an Associate Professor at Yantai University. Throughout his academic career, Chanchan has demonstrated a steadfast commitment to advancing food science, particularly through his research on food processing technologies and the physicochemical properties of food materials.
Contributions and Research Focus
Dr. Chanchan Sun's research has primarily focused on food processing technologies and the development of new materials to enhance food quality and safety. His notable work includes the study of protein-polysaccharide interactions and their implications for food structure and digestion. For instance, his research on the design of protein-polysaccharide multi-scale composite interfaces has significant implications for modifying lipid digestion, potentially contributing to healthier food alternatives. His extensive list of publications, including influential articles in peer-reviewed journals such as "LWT-Food Science and Technology" and "Foods," underscores his productive research output and contribution to the field.
Accolades and Recognition
Throughout his career, Chanchan Sun has been recognized for his innovative research and contributions to food science. This is evidenced by his success in securing funding from prestigious bodies such as the National Natural Science Foundation of China and the Natural Science Foundation of Shandong Province. These grants have supported his projects on the interfacial structure of protein-polysaccharide composites and their effects on emulsion stability and digestion, highlighting the scientific community's trust in his research capabilities.
Impact and Influence
Dr. Chanchan Sun's research has had a significant impact on both academic circles and the broader food industry. His work on emulsion stability and food gel particles is particularly relevant for developing low-fat and healthier food options, addressing consumer demands for dietary products that do not compromise on taste or texture. The practical applications of his research are vast, ranging from improving food formulations to enhancing the nutritional profiles of processed foods.
Legacy and Future Contributions
Looking ahead, Chanchan Sun's ongoing research is set to continue influencing food science, especially in the areas of food safety, processing, and nutrition. His future contributions are likely to focus on further exploring the interactions between various food components and their implications for food structure, safety, and health benefits. As he continues to lead and collaborate on cutting-edge research projects, his work will undoubtedly contribute to the legacy of innovative solutions in food science, ultimately improving food products and processing techniques globally.
In summary, Chanchan Sun's academic and professional journey showcases his dedication and significant contributions to food science. His innovative research and leadership in the field position him as a key figure whose future endeavors will continue to shape the landscape of food technology and nutrition.
Notable Publication
- Zhang, X. R., Guo, Y. X., Liu, H., Liang, B.*, He, H. J., Fu, X. J.*, Sun, C. C.*, Li, X. L., & Ji, C. J. Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages [J]. LWT-Food Science and Technology, 2023, 185.
- Zhang, M., Li, Z. K., Dai, M. Q., He, H. J., Liang, B.*, Sun, C. C.*, Li, X. L., & Ji, C. J. Fabrication and Characterization of Chitosan-Pea Protein Isolate Nanoparticles [J]. Molecules, 2022, 27(20).
- Sun, C. C.*, Liang, B., & Sui, W. J. Editorial: Rising stars in nutrition and food science technology: Development and utilization of active ingredients in food [J]. Frontiers in Nutrition, 2023, 10.
- Li, Z. K., Wang, X. H., Zhang, M., He, H. J., Liang, B.*, Sun, C. C.*, Li, X. L., & Ji, C. J. The Loading of Epigallocatechin Gallate on Bovine Serum Albumin and Pullulan-Based Nanoparticles as Effective Antioxidant [J]. Foods, 2022, 11(24).
- Chanchan Sun*, Man Zhang, Xirui Zhang, Zikun Li, Yaxian Guo, Hongjun He, Bin Liang*, Xiulian Li, Changjian Ji. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends in Food Science & Technology, 2022, 127:38-48.
- Zhang Man, Liang Bin, He Hongjun, Ji Changjian, Cui Tingting, Sun Chanchan*. Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions. Polymers, 2021,13(14): 2301.