姓名：孙向东
性别：男
学历：博士研究生
职称：研究员
工作单位：黑龙江省农业科学院农产品质量安全研究所
教育情况：
2007-2011，加拿大曼尼托巴大学（University of Manitoba），食品科学专业，博士
2002-2005，东北农业大学，食品科学专业，硕士
1984-1988，东北农业大学，农畜产品加工专业，学士
工作经历：
2011- 黑龙江省农业科学院 农产品质量安全研究所， 研究员
2009-2010，曼尼托巴大学食品科学系， 助教
1998-2005，农业部谷物及制品质量监督检验测试中心（哈尔滨），副研究员
1988-1998，黑龙江省农业科学院谷物品质研究中心 ，助理研究员
所受奖项
2016，《黑龙江省主要无公害农产品生产技术体系与推广应用》，黑龙江省科技进步二等奖
主要研究方向：
植物功能性成分分离提取、蛋白及肌肉蛋白凝胶性，农产品品质评价、农产品质量安全风险评估、食用菌风险控制、农产品富硒技术及品质评价
代表性著作
1. 孙向东，兰静，陈国友，等。栽培基质铬含量对黑木耳质量安全的影响研究. 农产品质量与安全, 2020, 1: 80-84。
2. Shan, H., Sun, X. D.*, Yang, H. C., Liu, F. Y., Wang, B., Chai, L., Luan, J. (2019). Proximate compositions and bioactive compounds of cultivated and wild Auricularia auricular from Northeastern China. European Journal of Nutrition & Food Safety, 11(4): 175-186. (通讯作者).
3. 孙向东，兰静，张瑞英，等. 黑龙江大豆重金属残留及其膳食风险研究. 农产品质量与安全, 2019, 5: 49-57
4. Sun, X. D., Shan, H., Li, L. L., Su, P., Lan, J., Zhao, L., Yang, H. C. (2019). Field fungal diversity in freshly harvested maize. International Journal of Biochemistry Research & Review, 26(1): 1-13.
5. Sun, X. D., Shan, H., Lan, J., Li, L. L., Guan, H. T., Zhao, L. (2019). Field fungal diversity in freshly harvested Japonica rice. International Journal of Biochemistry Research & Review, 26(1): 1-14.
6. 孙向东，兰静，张瑞英，等. 黑木耳质量安全风险隐患摸底排查与风险评估. 农产品质量与安全, 2018, 6: 8-12.
7. 孙向东, 兰静, 张瑞英, 等. 我国部分地区黑木耳和香菇中硒含量评估. 食用菌, 2018, 40 (4): 63-67.
8. 孙向东, 张瑞英, 兰静等. 玉米真菌毒素污染防控研究. 农产品质量与安全, 2018( 2),31-35,48.
9. 孙向东，兰静，任红波，等. 黑龙江省大豆与进口大豆品质比较. 黑龙江农业科学, 2017(7): 51-57.
10. Sun, X. D., Shi, D., Lan, Y., Yao, X. M., Zhang, R. Y., Zhang Y. L., Su, P. & Shan, H. (2017). Factors influencing gelation properties of corn germ proteins. Journal of the Science of Food and Agriculture, 97(13), 4445-4450.（IF 2.379, 3区）
11. Sun, X. D., Su, P. & Shan, H. (2017). Mycotoxin contamination of maize in China. Comprehensive Reviews in Food Science and Food Safety, 16,835-849 .（IF 8.738，1区）
12. Sun, X. D., Su, P. & Shan, H. (2017). Mycotoxin contamination of rice in China, Journal of Food Science, 82(3), 573-584.（IF 2.018, 3区）
13. 兰 宇，赵冬梅，石 丹，尤亮亮，单 宏，孙向东. 分子间作用力对玉米胚芽蛋白热诱导凝胶形成的影响. 食品科技, 2016, 41(4), 232-237（通讯作者）.
14. 石丹，孙向东，张筠，等. 玉米胚芽蛋白凝胶特性的研究, 食品工业科技, 2016, 37(7), 67-70.
15. Sun, X. D., Lan, Y., Shi, D., Lu, S. W., Liao, H., Zhang, R. Y., Yao, X. M., Zhang, Y. L., Su, P., Shan. H. (2015). Determination of molecular driving forces involved in heat-induced corn germ proteins gelation. Journal of Cereal Science, 66, 24-30.（3区）
16. 兰宇，孙向东，赵冬梅. (2015). 反胶束水合萃取技术在生物工程领域的研究进展. 安徽农业科学, 43(8): 4-6,8.
17. 石丹，孙向东，张筠. (2015). 玉米胚芽蛋白提取利用研究进展及开发前景. 黑龙江农业科学, 7, 162-167.
18. 尤亮亮，金惠玉，苏萍，孙向东. (2015). 米糠蛋白及酚类的综合研究进展. 食品工业, 36(11): 267-270.
19. Shan, H., Lu, S. W., Jiang, L. Z., Wang, L. K., Liao, H., Zhang, R. Y., Su, P. & Sun. X. D. (2015). Gelation property of alcohol-extracted soy protein isolate and effects of various reagents on the firmness of heat-induced gels. International Journal of Food Properties, 18, 627–637 （通讯作者）.
20. Yao Xinmiao, Lu Shuwen, Zheng Xianzhe, Sun Jingkun, Ren Chuanying, Zhang Yinglei, Xie Xuejun, Sun Xiangdong. (2014). Effect of cooking conditions on quality of sweetened adzuki an. International Journal of Agricultural and Biological Engineering, 7(4), 134-142.
21. 孙向东，李硕，（2012）。 蛋白质乳化作用与置换吸附探讨，食品工业科技， 33（16）：405-408。
22. Sun, X. D. & Holley, R. A. (2012). Antimicrobial and antioxidative strategies to reduce pathogens and extend shelf life of fresh red meats. Comprehensive Reviews in Food Science and Food Safety, 11, 340-354.(IF8.738，1区)
23. Sun, X. D. & Arntfield, S. D. (2012). Molecular forces involved in heat-induced pea protein gelation: effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocolloids, 28, 325-332.（IF5.839, 2区）
24. Sun, X. D. & Arntfield, S. D. (2012). Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking, Food Hydrocolloids, 27, 394-400.（IF5.839, 2区）
25. Sun, X. D. (2011). Enzymatic hydrolysis of soy proteins and the hydrolysates utilization. International Journal of Food Science & Technology. 46, 2447-2459.（IF 2.281, 3区）
26. Sun, X. D. & Arntfield, S. D. (2011). Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking. Journal of Food Engineering, 107, 226-233.（IF 3.625, 2区）
27. Sun, X. D. & Arntfield, S. D. (2011). Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl. Journal of Food Engineering, 105, 577-582.（IF 3.625, 2区）
28. Sun, X. D. & Holley, R. A. (2011). Factors influencing gel formation by myofibrillar proteins in muscle foods. Comprehensive Reviews in Food Science and Food Safety, 10, 33-51.（IF 8.738，1区）
29. Sun, X. D. & Arntfield, S. D. (2011). Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate. Food Chemistry, 124, 1011-1016.（IF 5.399, 2区）
30. Sun, X. D. & Arntfield, S. D. (2011). Gelation properties of salt extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking. Food Hydrocolloids, 25, 25-31.（IF 5.839, 2区）
31. Sun, X. D. & Holley, R. A. (2010). High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science, 75, R17-R23.（IF 2.018, 3区）
32. Sun, X. D. & Arntfield, S. D. (2010). Gelation properties of salt-extracted pea protein induced by heat treatment. Food Research International, 43, 509-515.（IF 3.579, 2区）
- Sun, X. D. (2009). Utilization of restructuring technology in the production of meat products: A review. CyTA - Journal of Food, 7, 153-162.（IF 1.605, 4区）
