2017.09-2023.06，华中农业大学，食品科学，博士（硕博连读）

2021.04-2022.04，荷语鲁汶大学，食品技术，博士联合培养

2015.09-2017.06，华中农业大学，食品科学，硕士

2011.09-2015.06，武汉轻工大学，粮食工程，学士

代表性论文：

[1]Hu, Kai, Chen, D., Chen, M., Xiang, A., Xie, B., Sun, Z*. (2023) Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocolloids,140,108623

[2]Hu, Kai, Chen, D., Chen, M., Xiang, A., Xie, B., Sun, Z. (2023) Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. Innovative food science and emerging technologies, 85, 103325.

[3]Hu, Kai, Chen, D., & Sun, Z*. (2022). Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study. Food Research International, 159, 111423.

[4]Hu, Kai, Peng, D., Wang, L., Liu, H., Xie, B., & Sun, Z*. (2021). Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango. Postharvest Biology and Technology, 172, 111381.

[5]Hu, Kai., Dars, A. G., Liu, Q., Xie, B., & Sun, Z*. (2018). Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients. Food Chemistry, 256, 171-180.

[6]Dars, A. G., Hu, Kai (共同一作), Liu, Q., Abbas, A., Xie, B., & Sun, Z*. (2019). Effect of ThermoSonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods, 8(8).

[7]Chen, M., Wang, L., Xie, B., Ma, A., Hu, K., Zheng, C., Xiong, G., Shi, L., Ding, A., Li, X., Qiao, Y., Sun, Z., & Wu, W. (2022). Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate. Food and Bioprocess Technology, 15(10), 2252-2266.

[8]Chen, D., Hu, K., Zhu, L., Hendrickx, M., & Kyomugasho, C. (2022). Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Research International, 162, 112021.

[1]农产品加工及综合利用，湖北省创新团队项目，主要参与人，2016-2020, 项目编号 2016-620-000-001-044

[2]高压均质对芒果汁水溶性果胶结构调控与类胡萝卜素生物可给性的影响研究，农业农村部功能食品重点实验室/广东省农产品加工重点实验室开放课题，主要参与人，2021-2023，项目编号 202101

[3]Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes - “Engaging Legumes”，鲁汶大学科研项目，参与人，2018-2022.