Chinese Home
Academic
Home > Academic > Departments
Departments

SUI ZHONGQUAN

 

  SUI ZHONGQUAN

 

   Professor

   Department of Food Science

   Email: zsui@sjtu.edu.cn

   Address: No. 209, Building of Agriculture & Biology

 

 

 

Research Interests:

1.  Starch modification

2.  Structure-functional property of polysaccharides

 

 

Educational Background:

B.S. 2003 Shandong Agricultural University, Food Science and Engineering

Ph.D 2008 The University of Hong Kong, Food Science and nutrition

 

 

Employment Background:

2008- 2012, Post-doctoral Research Associate, Department of Food Science, Purdue University

2012- 2018, Associate Professor, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University

2018- present, Professor, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University

 

 

Research Experience:

Sui Zhongquan is a professor and doctoral supervisor of the Department of Food Science and Engineering at Shanghai Jiaotong University. She won Shanghai Jiao Tong University Young Professional (2015), Shanghai Jiao Tong University Outstanding Head Teacher (2015), Shanghai Jiao Tong University Outstanding Teacher Third Prize (2016),  Shanghai Jiao Tong University Chenxing-Outstanding Young Scholar Award Program (B category)(2017), Chenxing-Outstanding Young Scholar Award Program (A category)(2018) and Shanghai Talent Development Fund in 2019.

Her research field focused on carbohydrate chemistry. She hosted and participated in over 13 research projects, including an NSFC Fund, an NSFC Young Fund, the National Key R&D Program of China, and several projects from the Science and Technology Commission of Shanghai Municipality. She has published 46 SCI papers (28 papers with IF>5.0, 3 highly cited papers, and 2 SCI papers invited by the special issue). The highest impact factor of a single paper is 11.077, and the cumulative impact factor is 221.861. She edited one English book published by Springer, participated in the editing of two English books, and had 7 authorized invention patents.

 

 

Publications:

  1. M. T. Ma, Z. K. Xu, P. Li, Z. Q. Sui*, H. Corke (2020). Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules. Carbohydrate Polymers, https://doi.org/10.1016/j.carbpol.2020.116674
  2. M. T. Ma, Y. J. Xu, Z. Y. Liu, Z. Q. Sui*, H. Corke (2020). Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule. Food Chemistry, 330, 127313.
  3. Y. D. Wen, T. M. Yao, Y. J. Xu, H. Corke, Z. Q. Sui* (2020). Pasting, thermal and rheological properties of octenylsccinylate modified starches from diverse small granule starches differing in amylose content. Journal of Cereal Science, 95, 103030.
  4. K. H. Li, T. Z. Zhang, S. Narayanamoothy, C. Jin, Z. Q. Sui, Z. J. Li, S. G. Li, K. Wu, G. Q. Liu, H. Corke, Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions. Food Chemistry, 324, 126863.
  5. K. H. Li, Q. Z. Li, C. Jin, S. Narayanamoothy, T. Z. Zhang, Z. Q. Sui, Z. J. Li, Y. M. Cai, K. Wu, Y. C. Zhang, H. Corke, Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species. Food Chemistry, 316, 126263.
  6. Q. Zhan, X. T. Ye, Y. Zhang, X. L. Kong, J. S. Bao, H. Corke, Z. Q. Sui*, (2020). Starch granule-associated proteins affect the physicochemical properties of rice starch. Food Hydrocolloids, 101, 105504.
  7. T. M. Yao, Y. D. Wen, Z. K. Xu, M. T. Ma, P. Li, C. Brennan, Z. Q. Sui*, H. Corke (2020). Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. International Journal of Biological Macromolecules, 144, 705-714.
  8. A. Gunaratne, K. Wu, X. L. Kong, R. Y. Gan, Z. Q. Sui, K. Kumara, U. K. Ratnayake, K. Senarathne, S. Kasapis, H. Corke, (2020). Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length-width ratio in Sri Lanka. International Journal of Food & Technology, 55, 74-81.
  9. M. T. Ma, Y. D. Wen, C. Qiu, Q. Zhan, Z. Q. Sui*, H. Corke, (2019). Milling affects rheological and gel textural properties of rice flour. Cereal Chemistry. https://doi.org/10.1002/cche.10236
  10. M. T. Ma, M. He, Y. J. Xu, P. Li, Z. J. Li, Z. Q. Sui*, H. Corke, (2019). Thermal processing of rice grains affects the physical properties of their pregelatinized rice flours. International Journal of Food & Technology, https://doi.org/10.1111/ijfs.14417
  11. C. Qiu, P. Li, Z. J. Li, H. Corke*, Z. Q. Sui*, (2019). Combined speed and duration of milling affect the physicochemical properties of rice flour. Food Hydrocolloids, 89, 188-195.
  12. X. T. Ye, Y. Zhang, C. Qiu, H. Corke*, Z. Q. Sui*, (2019). Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility. Food Chemistry, 276, 754-760.
  13. K. H. Li, T. Z. Zhang, Z. Q. Sui, S. Narayanamoorthy, C. Jin, S. G. Li, H. Corke, Genetic variation in starch physicochemical properties of Chinese foxtail millet (Setaria italica Beauv.).  International Journal of Biological Macromolecules, 133,337-345.
  14. M. He, C. Qiu, Z. Liao, Z. Q. Sui*, H. Corke*, (2018). Impact of cooking conditions on the properties of rice: Combined temperature and cooking time. International Journal of Biological Macromolecules, 117, 87-94.
  15. Z. H. Liao, H. R. Cai, Z. K. Xu, J. Wang, C. Qiu, J. Xie, W. Y. Huang*, Z. Q. Sui*, (2018). Protective Role of Antioxidant Huskless Barley Extracts on TNF-α-Induced Endothelial Dysfunction in Human Vascular Endothelial Cells. Oxidative Medicine and Cellular Longevity, 2018, 3846029.
  16. W.Y. Huang, H. Wu, D. J. Li, J. F. Song, Y. D. Xiao, C. Q. Liu, J. Z. Zhou*, Z. Q. Sui*, (2018). Protective Effects of Blueberry Anthocyanins against H2O2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells. Journal of Agricultural and Food Chemistry, 66(7), 1638-1648.
  17. W. Y. Huang, Z. Yan, D. J. Li, Y. H. Ma, J. Z. Zhou*, Z. Q. Sui*, (2018). Antioxidant and anti-inflammatory effects of blueberry anthocyanins on high glucose-induced human retinal capillary endothelial cells, Oxidative Medicine and Cellular Longevity, 2018(2): 1862462.
  18. W. Y. Huang, X. N. Wang, J. Wang*, Z. Q. Sui*, (2018). Malvidin and its Glycosides from Vaccinium ashei Improve Endothelial Function by Anti-inflammatory and Angiotensin I-Converting Enzyme Inhibitory Effects. Natural Product Communications, 13(1), 49-52.
  19. Y. Wu, R. Guo, N. N. Cao, X. J. Sun, Z. Q. Sui*, Q. B. Guo*. (2018). A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds. Carbohydrate Polymers, 180, 63-71.
  20. R. Y. Gan, H. B. Li, Z. Q. Sui*, H. Corke*, (2018). Absorption, Metabolism, Anti-Cancer Effect and Molecular Targets of Epigallocatechin Gallate (EGCG): An Updated Review. Critical Reviews in Food Science and Nutrition, 58, 924-941.
  21. R. Y. Gan, M. F. Wang, W. Y. Lui, K. Wu, S. H. Dai, Z. Q. Sui*, and H. Corke*. (2017). Diversity in antioxidant capacity, phenolic and flavonoid contents of 42 edible beans from China. Cereal Chemistry, 94, 291-297.
  22. R. Y. Gan, H.B. Li, A. Gunaratne, Z. Q. Sui*, and H. Corke*. (2017). Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Comprehensive Reviews in Food Science and Food Safety, 16, 489-531.
  23. R. Y. Gan, W. Y. Lui, K. Wu, C. L. Chan, S. H. Dai, Z. Q. Sui*, and H. Corke*, (2017). Bioactive Compounds and Bioactivities of Germinated Edible Seeds and Sprouts: An Updated Review. Trends in Food Science & Technology. 59,1-14.
  24. R. Y. Gan, W. Y. Lui, M. F. Wang, Z. Q. Sui*, and H. Corke*, (2016). Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination. Functional Foods in Health and Disease, 6, 519-535.
  25. Z. Q. Sui, T. M. Yao, X. T. Ye, J. S. Bao, X. L. Kong, Y. Wu, (2016). Physicochemical properties and starch digestibility of in-kernel heat-moisture treated waxy, low, and high-amylose rice starch. Starch-Stärke, 68, 1-9. 
  26. X. T. Ye, Z. Q. Sui*, (2016). Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time. International Journal of Biological Macromolecules, 84, 428-433.
  27. X. T. Ye, X., F. Lu, T. M. Yao, R. Y. Gan, Z. Q. Sui*, (2016). Optimization of reaction conditions for improving nutritional properties in heat moisture treated maize starch. International Journal of Biological Macromolecules, 93, 34-40.
  28. W. Y. Huang, Y. M. Zhu, C. Y. Li, Z. Q. Sui* and W. H. Min*. (2016). Effect of blueberry anthocyanins malvidin and glycosides on the antioxidant properties in endothelial cells. Oxidative medicine and cellular longevity, 2016, 1591803.
  29. X. L. Kong, S. Kasapis, P. Zhu, Z. Q. Sui*, J. S. Bao*, H. Corke. (2016). Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars. International Journal of Food & Technology, 51, 509-518. 
  30. Z. Q. Sui, T. M. Yao, J. F. Zhong,Y. X. Li, X. L. Kong, L. Z. Ai. (2016). Ozonation Treatment Improves Properties of Wheat Flour and the Baking Quality of Cake. Philipp. Agric. Sci. 99, 50-57.
  31.  X. L. Kong, X. Zhou, Z. Q. Sui, J. S. Bao. (2016). Effects of gamma irradiation on physicochemical properties of native and acetylated wheat starch. International Journal of Biological Macromolecules, 91, 1141-1150.
  32. Z. Q. Sui, K. C. Huber, J. N. BeMiller. (2015). Effects of the order of addition of reagents and alkali on modification of wheat starches. Carbohydrate Polymers, 125, 180-188.
  33. X. L. Kong, Y. L. Chen, P. Zhu, Z. Q. Sui*, H. Corke, J. S. Bao*. (2015). Relationships among genetic, structural and functional properties of rice starch. Journal of Agricultural and Food Chemistry, 63, 6241-6248.
  34. Z. Q. Sui, T. M. Yao, Y. Zhao, X. T. Ye, X. L. Kong, L. Z. Ai. (2015). Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating. Food Chemistry, 173, 1125-1132.
  35. X. L. Kong, D. Qiu, X. T. Ye, J. S. Bao, Z. Q. Sui*, J. W. Fan* and W. Z. Xiang. (2015). Physicochemical and crystalline properties of heat-moisture treated rice starch: Combined effects of moisture and length of heating. Journal of the Science of Food and Agriculture, 95, 2874-2879.
  36. X. L. Kong, P. Zhu, Z. Q. Sui, J. S. Bao. (2015). Physicochemical properties of starches from diverse rice cultivars varing in apparent amylose content and gelatinization temperature combinations. Food Chemistry, 172, 433-440.

 

 

 

Friendly links

Address: 800 Dongchuan RD. Minhang District, Shanghai, China Copyright © 2010 Shanghai Jiao Tong University 

Support by： Wei Cheng

Baidu
map