孙舒扬

个人简介

孙舒扬，博士，教授，硕士研究生导师，现任鲁东大学研究生处副处长，山东省青创人才引育创新团队负责人，入选“鲁大英才”高层次人才。主要从事食品酶工程、食品纳米技术、果酒酿造与品质调控等领域的研究。主持国家自然科学基金面上项目、青年基金项目、“十四五”国家重点研发计划专项子课题、山东省青创人才引育创新团队项目、山东省自然科学基金面上项目等省部级教学科研项目10余项，科研经费累计400余万元。以第一作者或通讯作者在Food Chemistry、LWT等国际权威期刊发表SCI、EI收录论文百余篇。获国家授权发明专利15项，专利成果转化5项。获山东省教学成果奖特等奖、山东省农林牧渔丰收奖二等奖等奖励等5项。承担山东省本科高校教学改革研究重点项目、省研究生教育教学改革研究重大项目、教育部产学合作协同育人项目等6项。出版《劳动教育教程》教材1部、课程思政案例集1部。

科研项目

(1)国家自然科学基金委员会，面上基金项目，32272281，植物乳杆菌GAPDH特异性识别生物胺及底物亲和性改善分子机制，2023-01至2026-12，54万元，在研，主持。

(2)山东省教育厅，山东省高等学校青年创新团队发展计划项目，食品纳米技术创新团队，2022-01至2024-12，200万元，结题，主持。

(3)烟台市科技局，烟台市科技创新发展计划基础研究类重点项目，生物胺降解酶反应pH酸性迁移分子机制研究，2024-9至2026-12，20万元，在研，主持。

(4)山东省教育厅，山东省本科教学改革研究重点项目，"一核三融五径"——高校劳动教育和创新创业教育深度融合育人模式的研究与实践，2024-01至2026-12，8万元，在研，主持。

(5)山东省教育厅，山东省自然科学基金面上项目，ZR2020MC204，基于蛋白质晶体学和分子动力学模拟的GAPDH催化生物胺裂解新型反应的分子机制研究，2021-01至2024-04，10万元，结题，主持。

(6)烟台市科技局，烟台市科技计划项目，2019XDHZ091，发酵食品生物胺消除新方法—功能化Fe3O4纳米球@二胺氧化酶耦合体的研发及应用，2019-04至2021-12，20万元，结题，主持。

(7)国家自然科学基金委员会，青年基金项目，31501577，植物乳杆菌生物胺分解酶的表征及其在果酒中的作用机制研究，2016-01至2018-12，23.7615万元，结题，主持。

(8)山东省教育厅，山东省研究生教育教学改革研究重大项目，响应·更新·融合——地方高校急需紧缺高层次创新人才自主培养研究与实践，2025-01至2027-12，在研，第2位。

(9)山东省教育厅，山东省研究生教育教学改革研究重大项目，地方高校专业学位研究生申请学位实践成果评价改革与实践研究，2026-01至2029-12，在研，第2位。

(10)山东省教育厅，山东省本科教学改革研究重点项目，生物科学与工程类应用研究型人才"三融"育人培养模式的探索与创新实践，2025-01至2027-12，在研，第2位。

学术论文

(1)Shuyang Sun, Ya You, Xiaxue Yu, Peng Yang, Xinzhi Cui, Shuzhi Yuan, Bangdi Liu, Xiulian Li, Xiangquan Zeng, Fengjun Guo, Changfeng Zhang, Aidi Zhang, Hansheng Gong, Xinguang Fan. Precise micro-perforated modified atmosphere packaging delayed winter jujube browning by regulation of reactive oxygen metabolism and energy metabolism. LWT-Food Science and Technology, 2026, 247: 119312.

(2)Shuyang Sun, Yibing Ding, Chunjun Chen, Chanchan Sun, Xiulian Li, Hansheng Gong, Xiangquan Zeng, Handong Zhao, Jinwang Li, Xinguang Fan. The pH indicator film based on pomelo rind waste pectin/sodium alginate-purple corn cob extracts combined with deep learning for salmon freshness visualization and detection. Food Control, 2026, 183: 111949.

(3)Chen Shao, Runhe Li, Yan Liu, Wen Qin, Yujie Li, Daohong Zhang, Shuyang Sun. Residue-free and reusable photodynamic inactivation of foodborne pathogens using a cationic magnetic nano-photosensitizer: An initial exploration in a liquid food system. Food Chemistry, 2025, 493: 145732.

(4)Shu-Yang Sun, Zi-Yu Li, Jia-Hui Zhu, Sheng-Nan Lv, Jie Zhao, Xiao-Shuai Yang, Yu-Shen Liu, Lu-Liang Wang, Wei Chen. Determination of tetracycline antibiotics in food using covalent organic frameworks composites-based on magnetic solid phase extraction coupled to HPLC. Journal of Chromatography A, 2025, 1746: 465800.

(5)Shuyang Sun, Chengke Wang, Weixiang Tang, Yun Cao, Yue Zhang, Chao Du, Wenguang Jiang. From preparation to application: Mushroom-derived chitosan in wine-making exerts microbial suppression and triggers transcriptomic response of Saccharomyces cerevisiae. Food Bioscience, 2025, 71: 107291.

(6)Shuyang Sun, Mengdi Yao, Yu Gao, Ping Wang, Chengke Wang. Monitoring fish freshness by colorimetric detection of hypoxanthine using a Fe3O4@ZIF-8@HRP nanostructure. Microchemical Journal, 2025, 215: 114274.

(7)Shuyang Sun, Zhenzhen Hui, Kaiyue Liu, Na Li, Weixiang Tang, Yue Zhang, Ping Wang, Chao Du. Novel immunomodulatory peptides identified from Meretrix meretrix L. hydrolysates through in vitro cell experiments, in silico analysis, molecular docking, and dynamic simulation. Journal of Functional Foods, 2025, 118: 105339.

(8)Changsen Wang, Shuyang Sun, Haoran Zhou, Zhenzhen Cheng. The Influence of Lactiplantibacillus plantarum and Oenococcus oeni Starters on the Volatile and Sensory Properties of Black Raspberry Wine. Foods, 2024, 12: 4212.

(9)Chao Du, Zhenzhen Hui, Na Li, Kaiyue Liu, Yong Wang, Ping Wang, Shuyang Sun. Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights. LWT-Food Science and Technology, 2024, 198: 115939.

(10)Chengke Wang, Shuyang Sun, Ping Wang, Huawei Zhao, Wenling Li. Nanotechnology-based analytical techniques for the detection of contaminants in aquatic products. Talanta, 2024, 269: 125462.

(11)Qi Chu, Shuyang Sun, Xin Xing, Chengke Wang, Shaoyun Xing, Huan Liu. Transcriptional analysis and key genes associated with sugar, amino acid and organic acid metabolism in Saccharomyces cerevisiae during wine-making combined with Torulaspora delbrueckii. LWT-Food Science and Technology, 2024, 192: 115688.

(12)Shuyang Sun, Wenteng Qiao, Feng Yin, Wei Mi, Luliang Wang, Yuhan Jia, Mengjiao Wang, Xinhui Liu, Dacheng Wang, Daotan Liu, Chao Zhao, Xiuling Song, Yushen Liu, Yue Zhai. Rapid detection of nitrite and Listeria monocytogenes in food based on multiple simulated enzyme activities of Fe3O4-ZnO-MnO2 nanocomposites. Food Chemistry: X, 2024, 24: 101968.

(13)Wenteng Qiao, Yushen Liu, Kun Yang, Luliang Wang, Quanwen Liu, Shuyang Sun, Dongnan Zhu. Rapid and sensitive detection of sodium benzoate using Carbon quantum dots as a fluorescent probe. Journal of Food Composition and Analysis, 2024, 125: 105876.

(14)Xinzhi Cui, Yibing Ding, Chanchan Sun, Xiulian Li, Shuzhi Yuan, Fengjun Guo, Xiangquan Zeng, Xinguang Fan, Shuyang Sun. Improving the storage quality and suppressing off-flavor generation of winter jujube by precise micro-perforated MAP. Frontiers in Plant Science, 2024, 15: 1372638.

(15)Yanfang Zhang, Xinzhi Cui, Zhilei Du, Xiulian Li, Bangdi Liu, Meng Liu, Xiangquan Zeng, Fengjun Guo, Xinguang Fan, Shuyang Sun. Melatonin enhances the synthesis of volatile esters and lactones in apricot during low temperature storage. Scientia Horticulturae, 2024, 318: 111515.

(16)Yuzhu Sun, Zhilei Du, Chanchan Sun, Xiulian Li, Meng Liu, Xiangquan Zeng, Hansheng Gong, Xinguang Fan, Shuyang Sun. Enhancing the synthesis of lactones and C6/9 volatile compounds of apricot by methyl salicylate during cold storage. LWT-Food Science and Technology, 2024, 212: 116962.

(17)Zi-Yu Li, Jia-Hui Zhu, Yu-Zhuo Xu, Jie Zhao, Yu-Shen Liu, Lu-Liang Wang, Shu-Yang Sun, Shi-Lei Ji. Facile preparation of covalent-organic framework composites for magnetic solid-phase extraction of naphthaleneacetic acid in food prior to HPLC-UV analysis. Journal of Chromatography A, 2024, 1731: 465180.

(18)Xin Xing, Qi Chu, Chaojie Li, Jing Ma, Yanna Zhu, Shuyang Sun, Ping Wang. Early transcriptional response of Saccharomyces cerevisiae in mixed culture with Torulaspora delbrueckii in cherry wine. LWT-Food Science and Technology, 2023, 181: 114749.

(19)Shurong Zhang#, Xin Xing#, Qi Chu, Shuyang Sun, Ping Wang. Impact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine. LWT-Food Science and Technology, 2022, 169: 113995.

(20)Lu-Liang Wang, Minting Fan, Xin Xing, Yushen Liu, Shuyang Sun. Immobilization of glyceraldehyde-3-phosphate dehydrogenase on Fe3O4 magnetic nanoparticles and its application in histamine removal. Colloids and Surfaces B: Biointerfaces, 2021, 205: 111917.

(21)Shuyang Sun, Dongqi Jiang, Minting Fan, Huamin Li, Chengwu Jin, Wenli Liu. Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine-degrading enzyme. International Journal of Food Science and Technology, 2020, 55: 2608-2618.

(22)Dongqi Jiang, Huamin Li, Shuyang Sun. Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary application in wine production. Food Science and Biotechnology, 2020, 29(12): 1719-1726.

(23)Wenli Liu, Huamin Li, Dongqi Jiang, Yue Zhang, Sicheng Zhang, Shuyang Sun. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines. Food Microbiology, 2020, 90: 103551.

(24)Wenli Liu, Minting Fan, Shuyang Sun, Huamin Li. Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality of black raspberry wines. European Food Research and Technology, 2020, 246: 1573-1581.

(25)Huamin Li, Dongqi Jiang, Wenli Liu, Yanqing Yang, Yunshu Zhang, Chengwu Jin, Shuyang Sun. Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations. Food Research International, 2020, 128: 108801.

(26)Hua Min Li, Dong Qi Jiang, Zhi Guo Dai, Yun Shu Zhang, Yue Zhang, Shu Yang Sun, Yu Ping Zhao. Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution. International Journal of Food Properties, 2019, 22: 1270-1282.

(27)Shu Yang Sun, Ze Xuan Chen, Cheng Wu Jin. Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines. LWT-Food Science and Technology, 2018, 89: 449-456.

(28)Shu Yang Sun, Qin Fang Zhang, Wen Li Liu, Hua Min Li, Yan Long Liu, Xiao Man Jiang, Yu Ping Zhao. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. Journal of the Institute of Brewing, 2018, 124: 477-484.

获奖

(1)响应·更新·融合·服务——新时代地方高师转型院校的应用型"再转型"，山东省教学成果奖特等奖，2025年，第3位。

(2)服务黄河流域高质量发展的生物制造类产业创新人才培养体系探索与实践，山东省教学成果奖二等奖，2025年，第3位。

(3)食品营养学，国家级一流本科课程，2025年，第3位。

(4)食品营养学，山东省课程思政示范课程，2023年，第3位。

发明专利

(1)孙舒扬等，2022.3，中国，一种高产挥发性酯类化合物的生物降酸用植物乳杆菌及其在果酒中的应用，202010190900.2，已授权。

(2)孙舒扬等，2022.7，中国，一株兼具生物胺降解活性和生物降酸活性的植物乳杆菌的筛选及其在果酒中的应用，202010191211.3，已授权，已转化（5万元）。

(3)孙舒扬，一种红薯酒的陈酿方法，2021.7，中国，202110299386.0，已授权，已转化（10.4万元）。

(4)孙舒扬等，一种桑葚酒的酿造方法，2020.5，中国，202010211720.8，已授权，已转化（20万元）。

主编教材

(1)孙舒扬，张兴晓，劳动教育教程，高等教育出版社，ISBN：978-7-04-065090-7

(2)孙舒扬，课程思政优秀教学案例选编——鲁东大学新师范专业篇，新华出版社，ISBN：978-7-5166-8210-4

研究生培养

培养硕士研究生10余人，4名研究生考取博士生。