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Jinyuan Sun

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

13

DOWNLOADS

428

TOTAL CITATIONS

2

Scholarly Papers (13)

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1.

Characterization of Prolamin Recycled from the Byproduct of the Baijiu Brewing Industry (Jiuzao) by Sds-Page, Multispectral Analysis, and Morphological Analysis

Number of pages: 32 Posted: 15 Feb 2022
Lin Zhu, Xing Li, Xuebo Song, Qing Li, Fuping Zheng, Hehe Li, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 72 (860,052)
Citation 1

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Jiuzao, prolamin, SDS-PAGE, FTIR, SEM, SAXS

2.

Machine Learning-Assisted Identification of Core Flavor Compounds and Prediction of Core Microorganisms in Fermentation Grains and Pit Mud During the Fermentation Process of Strong-Flavor Baijiu

Number of pages: 48 Posted: 05 Jul 2025
Liyun Guo, Jiaxin Hong, Chunsheng Zhang, Xin Yuan, Zhigang Zhao, Dongrui Zhao, Shimin Wang, Baoguo Sun, Ran Ao, Jinyuan Sun, Yuling Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 47 (1,109,210)

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Strong-flavor baijiu, Machine Learning, Flavor compounds, Core microorganisms, sensory characteristics, Quality grade

3.

Based on Metabolomics, Chemometrics, and Modern Separation Omics: Identifying Key In-Pathway and Out-Pathway Points for Pesticide Residues During Solid-State Fermentation of Baijiu

Number of pages: 44 Posted: 08 Nov 2023
Hao Chen, Jiaxin Hong, He Huang, Dongrui Zhao, Baoguo Sun, Jinyuan Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, China Agricultural University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 47 (1,097,529)

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QuEChERS, baijiu, solid-state fermentation, pesticide residue, chemometrics, metabolomics, modern separation omic.

4.

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Downloads 43 (1,145,425)

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Number of pages: 58 Posted: 20 May 2025
He Huang, Ruiyang Yin, Jiang Xie, Jiaxin Hong, Xia Liu, Yiyuan Chen, Xin Yuan, Liyun Guo, Yumei Song, Dongrui Zhao, Wenjing Tian, Qing Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Vocational College of Agriculture, Beijing Vocational College of Agriculture, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 26 (1,415,710)

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beer, taste characteristic, molecular docking, T1R2/T1R3, T1R1/T1R3

Exploring the Key Effects of Non-Volatile Acid Compounds on the Expression of Dominant Flavor in Lager Beer Using Flavor Matrix and Molecular Docking

Number of pages: 58 Posted: 19 May 2025
He Huang, Ruiyang Yin, Jiang Xie, Jiaxin Hong, Xia Liu, Yiyuan Chen, Xin Yuan, Liyun Guo, Yumei Song, Dongrui Zhao, Wenjing Tian, Qing Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, China Agricultural University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Vocational College of Agriculture, Beijing Vocational College of Agriculture, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 17 (1,537,408)

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beer, taste characteristic, molecular docking, T1R2/T1R3, T1R1/T1R3

5.

Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu

Number of pages: 33 Posted: 30 Dec 2025
Dongrui Zhao, Jiaxin Hong, Jiang Xie, Jinyuan Sun, Mingquan Huang, Xiaotao Sun and Baoguo Sun
Beijing Technology and Business University, China Agricultural University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 33 (1,290,922)

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ethyl acetate, non-Saccharomyces cerevisiae, priority effect, Microbiomics, solid-state fermentation, northern strong aroma type of Baijiu

6.

The Temporal -Workshop Heterogeneity of Environmental Variable and Microbiome During Stacking Fermentation of Sauce Flavor Baijiu

Number of pages: 40 Posted: 13 Aug 2024
Jiao Niu, Guihu Zhang, Yi Shen, Wei Cheng, Hehe Li, Jinyuan Sun, Bowen Wang, Jihong Wu and Baoguo Sun
affiliation not provided to SSRN, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 32 (1,290,922)

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sauce-flavor Baijiu, stacked fermentation, Microbial community, physicochemical factors

7.

Preparation, Characterization, and Adsorption Capacity of Pyrophosphoric Acid Modified Activated Carbon from Baijiu Spent Grains for Risk Factor Mitigation

Number of pages: 44 Posted: 21 Mar 2024
Ziyang Wu, Silei Lv, Peng Xiao, Huan Cheng, Hehe Li, Jihong Wu, Jinyuan Sun, Xingqian Ye, Wei Dong and Baoguo Sun
Zhejiang University, Beijing Technology and Business University, Beijing Technology and Business University, Zhejiang University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Zhejiang University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 32 (1,290,922)

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Safety assurance, Spent grains, Activated carbon, Alcoholic beverages, Quality control.

8.

Characterization of the Key Aroma Compounds of Wild Bitter Melon Lujiu Based on Lle Coupled with Gc-O-Ms and the Aroma Influence of Polysaccharide Addition Using Vase-Gc-Ms

Number of pages: 46 Posted: 18 Jan 2024
Jinyuan Sun, Qiao Kang, Zhe Wang, Yue Sun, Xinyu Hu, Yunlin Yang, Hehe Li, Huibin Sun and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN and Beijing Technology and Business University
Downloads 29 (1,332,057)
Citation 1

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Wild bitter melon, polysaccharides, Baijiu, lujiu, aroma-active compounds, Vacuum-assisted sorbent extraction (VASE), aroma extract dilution analysis (AEDA), odor active value (OAV)

9.

Can the Maillard Reaction Affect the Characteristic Aroma of Sesame Aroma Baijiu- a Research on the Methional During the Stacking Fermentation Stage of Jiupei

Number of pages: 25 Posted: 04 Apr 2023
Zhe Wang, Qiao Kang, Yahui Zhao, Ruyu Yan, Jinyuan Sun, Hehe Li, Bowen Wang, Dongrui Zhao and Baoguo Sun
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 26 (1,411,822)

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Baijiu, the Maillard reaction, sulfur-containing compounds, methional

10.

Interactions between Jiuzao Glutelin with Resveratrol, Quercetin, Curcumin, and Azelaic to Increase Their Physicochemical Properties and Antioxidant Activities

Number of pages: 28 Posted: 19 Nov 2023
Yunsong Jiang, Jayani Chandrapala, Mahsa Majzoobi, Charles S. Brennan, Jinyuan Sun, Xin-An Zeng and Baoguo Sun
Royal Melbourne Institute of Technology (RMIT University), Royal Melbourne Institute of Technology (RMIT University), Royal Melbourne Institute of Technology (RMIT University), Royal Melbourne Institute of Technology (RMIT University), Beijing Technology and Business University, South China University of Technology and Beijing Technology and Business University
Downloads 25 (1,385,945)

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Jiuzao glutelin, Functional components, Reinforcing effects, Stability improvement, Antioxidant ability

11.

Investigation on the Key Factors Associated with Flavor Quality in Northern Strong Aroma Type of Baijiu by Flavor Matrix

Number of pages: 31 Posted: 28 Apr 2023
Jiaxin Hong, He Huang, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Xiaotao Sun and Baoguo Sun
China Agricultural University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 24 (1,399,036)

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northern strong aroma type of Baijiu, Flavor, aroma compounds, sensory evaluation, flavor matrix

12.

Molecular mechanisms regulating rice starch and cyanidin-3-O-glucoside interactions: Role of amylose and hydrothermal treatment

Number of pages: 40 Posted: 05 Jan 2026
Halah Aalim, Xiaolu Li, Lu Zhou, Hamza M.A. Abaker, Mohammad Rezaul Islam Shishir, Xiaoli SHU, Jinyuan Sun, Naymul Karim, Muhammad Arslan, Xiaodong Zhai, Zhihua Li, Chenguang Zhou and Xiaobo Zou
Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Zhejiang University, Beijing Technology and Business University, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University and Jiangsu University
Downloads 13 (1,518,554)

Abstract:

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rice starch, Cyanidin-3-O-glucoside, bioaccessibility, Amylose, Thermal Treatment, V-type inclusion complexes, non-inclusion complex.

13.

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation

Number of pages: 49 Posted: 18 May 2026
Liyun Guo, Ruiyang Yin, Xin Yuan, Bofeng Zhong, Liyun Guo, Yumei Song, Wenjing Tian, Yiyu Chen, Keyi Ling, Dongrui Zhao, Baoguo Sun, Jinyuan Sun, Mingquan Huang and Xiaotao Sun
Beijing Technology and Business University, affiliation not provided to SSRN, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Vocational College of Agriculture, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 5 (1,575,921)

Abstract:

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Pale lager, machine learning, Flavor compounds, sensory characteristics, Process parameters