姓名：孙立军
性别：男
学历：博士
职称：教授
工作单位：西北农林科技大学
教育情况：
2013.10-2018.01，澳大利亚昆士兰大学，营养与食品科学，博士；
2010.09-2013.06，陕西师范大学，食品科学，硕士；
2006.09-2010.06，华中农业大学，食品质量与安全，学士。
工作经历：
2023.01-至今，西北农林科技大学，食品科学与工程学院，教授；
2018.06-2022.12，西北农林科技大学，食品科学与工程学院，副教授；
所主持的项目及其进展:
主持的科研项目
1.国家自然科学基金面上项目. 没食子酸酯基多酚对α-淀粉酶抑制作用的分子机制研究. 32172204. 58万，在研
2.国家自然科学基金青年项目. 可溶性膳食纤维对多酚抑制淀粉消化的影响研究. 31901685. 23万，结题
3.中国博士后科学基金面上一等资助. 茶多酚对α-葡萄糖苷酶抑制作用机制及构效关系研究. 2019M660267. 12万，在研
4.中国博士后科学基金特别资助（站前）. 没食子酸酯基茶多酚与α-淀粉酶非共价互作机制研究. 2019TQ0267. 18万，在研
5.陕西省引进国外博士专项经费. 可溶性膳食纤维对茶多酚与α-淀粉酶相互作用的影响及构效关系研究. 22.5万，在研
6.浑浊型精酿茶啤研究与开发. 企业横向. 2.5万，在研
7.油莎豆固体饮料的研究与开发. 企业横向. 2.5万 ，在研
8.茶多酚对α-葡萄糖苷酶的抑制剂机理研究. 西北农林科技大学科研启动经费. 20万，结题
9.陕西省创新人才攀登工程“青年科技新星”（人才项目）. 20万，在研
10.油莎豆淀粉及蛋白功能特性研究与开发. 企业横向. 5万，在研
所受奖项：
1.Food Chemistry杰出评审贡献奖，1/1，Elsevier出版集团；
2.2021年度和2022年度“全球前10万顶尖科学家”，1/1，Stanford University-Elsevier；
3.2021年度全球农业分析与应用化学领域Top100高质量论文，1/6，中国农科院；
4.陕西省青年科技新星，1/1，陕西省科学技术厅。
主要研究方向：
食品营养与健康
代表性著作：
(1) Lijun Sun, Fredrick J. Warren, Michael J. Gidley*. Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase. Trends in Food Science & Technology , 2019, 91, 262-273.
(2) Lijun Sun, Yueyi Wang, Ming Miao*. Inhibition of alpha-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends in Food Science & Technology , 2020, 104, 190-207.
(3) Xi Yang, Anqi Li, Dan Li, Yurong Guo*, Lijun Sun*. Application of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels-A review. Trends in Food Science & Technology , 2021, 109, 197-210.
(4) Xi Yang, Anqi Li, Xiuxiu Li, Lijun Sun*, Yurong Guo*. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science & Technology , 2020, 102, 1-15.
(5) Lijun Sun, Ming Miao*. Dietary polyphenols modulate starch digestion and glycaemic level: a review. Critical Reviews in Food Science and Nutrition , 2020, 60, 541-555.
(6) Lijun Sun*, Jiaojiao Sun, Lei Chen, Pengfei Niu, Xingbin Yang, Yurong Guo*. Preparation and characterization of chitosan film incorporated with thinned young apple polyphenols as an active packaging material. Carbohydrate Polymers , 2017, 163, 81-91.
(7) Xi Yang, Tian Gong, Yuehong Lu, Anqi Li, Lijun Sun*, Yurong Guo*. Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydrate Polymers , 2020, 229, 115468.
(8) Wenyue Li, Jifan Zhang, Xingyu Bao, Jian He, Junwei Cao, Caixia Li, Xuebo Liu， Lijun Sun*. Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition. Food Hydrocolloids , 2023, 144, 109005.
(9) Lijun Sun, Fredrick J. Warren, Michael J. Gidley*. Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase. Food Hydrocolloids , 2018, 79, 63-70.
(10) Xi Yang, Anqi Li, Dan Li, Xiaofei Li, Peiyuan Li, Lijun Sun*, Yurong Guo*. Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions. Food Hydrocolloids , 2020, 106, 105870.
(11) Lijun Sun, Michael J. Gidley, Fredrick J. Warren*. The mechanism of interactions between tea polyphenols and porcine pancreatic alpha-amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry. Molecular Nutrition & Food Research , 2017, 61, 1700324.
(12) Junwei Cao, Jifan Zhang, Ruibo Cao, Wenyue Li, Guidan Wang, Lu Cui, Lijun Sun*. Elucidation of alpha-amylase inhibition by natural shikimic acid derivates regarding the infrequent uncompetitive inhibition mode and structure–activity relationship. Food Frontiers , 2023, DOI: 10.1002/fft2.278.
(13) Caixia Li, Wenyue Li, Xia Zhang, Guidan Wang, Xuebo Liu, Yutang Wang*, Lijun Sun*. The changed structures of Cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold plasma treatments on structural and functional properties of the protein. Food Chemistry , 2023, 430, 137042.
(14) Jing Li, Jifan Zhang, Wanyi Yu, Hang Gao, Ignatius M.Y. Szeto, Haotian Feng, Xuebo Liu, Yutang Wang, Lijun Sun*. Soluble dietary fibres decrease α-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions. Food Chemistry , 2023, 409, 135327.
(15) Yi Song, Wenyue Li, Hefei Yang, Xiaoke Peng, Xi Yang, Xuebo Liu, Lijun Sun*. Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor. Food Chemistry , 2022, 371, 131278.
(16) Shengnan Zhu, Jing Li, Wenyue Li, Shuangshuang Li, Xi Yang, Xuebo Liu, Lijun Sun*. Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase. Food Chemistry , 2022, 388, 133047.
(17) Lijun Sun, Michael J. Gidley, Fredrick J. Warren*. Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity. Food Chemistry , 2018, 258, 164-173.
(18) Lijun Sun, Fredrick J. Warren, Michael J. Gidley, Yurong Guo*, Ming Miao*. 2019. Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase. Food Chemistry , 283, 468-474.
(19) Junwei Cao, Shaoqing Yan, Yao Xiao, Lin Han, Lijun Sun*, Min Wang*. 2022. Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interactions with alpha-glucosidase. Food Chemistry , 2022, 367, 129846.
(20) Jifan Zhang, Caixia Li, Guidan Wang, Junwei Cao, Xi Yang, Xuebo Liu, Lijun Sun*. α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates. Food Research International , 2022, 157, 111210.
(21) Jifan Zhang, Shuangshuang Li, Xuebo Liu, Lijun Sun*. Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins. Food Research International , 2023, 163, 112155.
(22) Lijun Sun*, Yi Song, Yujie Chen, Yilan Ma, Minghai Fu*, Xuebo Liu. The galloyl moiety enhances inhibitory activity of catechins and theaflavins against α-glucosidase through increasing polyphenol-enzyme binding interactions. Food & Function , 2021, 12, 215-229.
(23) Fangting Bai, Yueyi Wang, Shanbo Zhang, Yutang Wang, Jifan Zhang, Junwei Cao, Lijun Sun*. Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates. LWT-Food Science and Technology , 2020, 133, 109942.
(24) Minghai Fu, Wenxiang Shen, Wenzhe Gao, Laxi Namujila, Xi Yang*, Junwei Cao, Lijun Sun*. Essential moieties of myricetins, quercetins and catechins for binding and inhibitory activity against α-glucosidase. Bioorganic Chemistry , 2021, 115, 105235.
(25) Guidan Wang, Caixia Li, Xia Zhang, Qianxu Wang, Ruibo Cao, Xuebo Liu, Xi Yang*, Lijun Sun*. The changed multiscale structures of tight nut ( Cyperus esculentus ) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments. International Journal of Biological Macromolecules , 2023, 126626.
