一、简介

孙祥祥，男，博士，讲师，硕士生导师。2024年6月毕业于西北农林科技大学，获工学博士学位。目前于食品安全营养与人类健康团队从事科研工作。承担本科生仪器分析、功能性食品学、食品感官评价、文献检索与科技论文写作以及研究生食品工程-论文写作指导、生物与医药进展、食品加工与储藏等课程的教学工作。主持山东省博士后创新项目1项，参与国家自然科学基金联合基金重点项目1项；以第一作者或并列第一作者身份，在Food Hydrocolloids、Food Chemistry、Food Research International等SCI期刊发表论文16篇。

二、研究方向

1. 肉制品风味形成及调控研究；

2. 非热加工技术调控淀粉结构和功能特性研究

三、承担项目

1. 山东省博士后创新项目：香辛料源茴香脑调控热诱导肌球蛋白结合醛类化合物能力机理（SDCXZG-202503063），2025.7-2027.6，主持;

2. 国家自然科学基金联合基金重点项目：基于核酸适配体的蔬菜中农药残留高效识别元件创制及快速检测机制研究（U25A20740），2026.1-2029.12，参与。

四、教学科研成果（论文、专著、专利等）

1. Xiangxiang Sun¹, Mengwei Shi¹, Wenxiang Jiang, Xiaohui Li, Ahmed S.M. Saleh, Hongyan Zhang. Integrating GC-MS, high-throughput sequencing, and machine learning to elucidate flavor development and microbial succession in Italian-style dry-cured ham, Food Research International, 2026, 229: 118445.

2. Xiangxiang Sun, Yumei Yu, Zhenyu Wang, Kumayl Hassan Akhtar, Ahmed S.M. Saleh, Wenhao Li, Dequan Zhang. Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MS. Food Chemistry. 2024, 448, 138972.

3. Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh, Kumayl Hassan Akhtar, Wenhao Li, Dequan Zhang, Zhenyu Wang. Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds. Food Chemistry. 2024, 451, 139455.

4. Xiangxiang Sun, Ahmed S.M. Saleh, Zhenyu Wang, Yumei Yu, Wenhao Li, Dequan Zhang. Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation. Food Research International. 2024, 175, 113787.

5. Xiangxiang Sun¹, Zhuangzhuang Sun¹, Ahmed S.M. Saleh, Yifan Lu, Xiuyun Zhang, Xiangzhen Ge, Huishan Shen, Xiuzhu Yu, Wenhao Li. Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch. Food Chemistry. 2023, 405, 134837.

6. Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Wenhao Li, Zhenyu Wang, Dequan Zhang. Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices. Ultrasonics Sonochemistry. 2023, 98, 106510.

7. Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Dequan Zhang, Wenhao Li, Zhenyu Wang. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose. Food Research International. 2023, 173, 113335.

8. Xiangxiang Sun, Zhuangzhuang Sun, Ahmed S.M. Saleh, Kun Zhao, Xiangzhen Ge, Huishan Shen, Qian Zhang, Li Yuan, Xiuzhu Yu, Wenhao Li. Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules. Food Hydrocolloids. 2021, 121, 107034.

五、获奖

山东博士（后）创新创业大赛创业赛银奖。