Education

2017.09-2023.06   Huazhong Agricultural University    Food Science        PhD

2021.04-2022.04   KU Leuven                  Food Technology    Visiting PhD student

2015.09-2017.06   Huazhong Agricultural University    Food Science        Master

2011.09-2015.06   Wuhan Polytechnic University       Grain Engineering    Bachelor

Professional Experience

2023.08-now Lecture, School of Food and Biological Engineering, Jiangsu University

Scientific Research Field

Interactions between food components

Processing-structure-function relation;

Digestive and absorption characteristics of hydrophilic/hydrophobic functional components;

Social academic post and honor

reviewer of Food Hydrocolloids

Teaching Courses

Food Nutrition and Safety

Published papers

[1] Zheng, X., Chen, Z., Guo, Z., Chen, M., Xie, B., Sun, Z.*, Hu Kai*. (2024) Effect of novel processing techniques on the carotenoid release during the production of red guava juice. Molecules, 29, 487

[2] 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

[3] 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.

[4] 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.

[5] 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.

[6] 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.

[7] Dars, A. G.¹, Hu, Kai¹, 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).

Main Scientific Research Projects

Natural Science Foundation of Jiangsu Province

Patents

None

Scientific Research Achievements and Awards

None

Number of postgraduates under supervision

None

Number of supervised masters and Ph.D.

 None

Number of supervised undergraduates

None

The above information updated

Mar. 2025