Weizheng Sun

South China University of Technology — China

Agricultural and Biological Sciences · Life Sciences

41h-index5.2kcitations118works6.82yr avg
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Research Topics

Meat and Animal Product Quality(54), Protein Hydrolysis and Bioactive Peptides(43), Proteins in Food Systems(40), Biochemical effects in animals(25), Muscle metabolism and nutrition(15)

Publications118 total

Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages
Food Chemistry·2025· 1 cited
Effect of Tea Polyphenols on Soy Protein‐Stabilized O/W Emulsions in a Simulated Upper Gastrointestinal Model: An Interfacial Behavior Perspective
Journal of Food Science·2025Open Access
Solid-to-gel phase transition of chitosan-κ-carrageenan complex coacervates: Phase behavior, multiscale structure, and rheology
Food Hydrocolloids·2025
Corrigendum to “Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate” [Food Chem. 492 (2025) 145444]
Food Chemistry·2025
Strontium and enamel hydroxyapatite stability: Exploring strontium potential as a food supplement
Future Foods·2025Open Access
Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights
Innovative Food Science & Emerging Technologies·2025
The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat
Foods·2025· 1 citedOpen Access
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage
Food Chemistry·2025
Calcium binding to amino acids. Inspirations for design of calcium peptide chelates with high bioavailability
Food Research International·2025· 4 cited
Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate
Food Chemistry·2025· 1 cited
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
Food Research International·2025· 17 cited
Effect of smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna
Innovative Food Science & Emerging Technologies·2025· 1 cited
Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gel
Food Chemistry·2025· 9 cited
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process
Meat Science·2024· 7 cited
Effects of high‐pressure and <scp>CaCl<sub>2</sub></scp> pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat
Journal of the Science of Food and Agriculture·2024· 1 cited
Reduction of NaCl in oxidized myofibrillar protein by substitution with chloride salts: Underlining the gel changes and gastric digestive properties
Food Science and Human Wellness·2024· 2 citedOpen Access
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
Journal of Food Science·2024· 6 cited
Effect of NaCl partial replacement by KCl, Ca‐ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage
Journal of Food Science·2024· 4 citedOpen Access
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
Food Chemistry·2024· 20 cited
Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage
Journal of the Science of Food and Agriculture·2024· 3 cited
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Frequent Co-authors

Mouming Zhao(44), Chun Cui(14), Jiabao Zheng(10), Feibai Zhou(9), Jihong Wu(7), Ge Ge(7), Bao Yang(7), Qiangzhong Zhao(7), Haifeng Zhao(6), Mingquan Huang(6), Jiaying Huo(5), Chuan‐He Tang(4), Chaoying Qiu(4), Hui Shen(3), Baoguo Sun(3), Jiaoyan Ren(3), Guowan Su(3), Dongxiao Sun‐Waterhouse(3), Jie Zhao(3), Ziyan Wu(2)