Dr Dongxiao Sun-Waterhouse

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Senior Research Fellow

Selected publications and creative works (Research Outputs)

  • Waterhouse, G. I. N., Sun-Waterhouse, D., Su, G., Zhao, H., & Zhao, M. (2017). Spray-Drying of Antioxidant-Rich Blueberry Waste Extracts; Interplay Between Waste Pretreatments and Spray-Drying Process. Food and Bioprocess Technology, 10 (6), 1074-1092. 10.1007/s11947-017-1880-9
    Other University of Auckland co-authors: Geoff Waterhouse
  • Ye, Y., Sun-Waterhouse, D., You, L., & Abbasi, A. M. (2017). Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health. International Journal of Food Science & Technology, 52 (3), 595-607. 10.1111/ijfs.13344
  • Zhao, T., Xu, J., Zhao, H., Jiang, W., Guo, X., Zhao, M., ... Su, G. (2017). Antioxidant and anti-acetylcholinesterase activities of anchovy ( Coilia mystus ) protein hydrolysates and their memory-improving effects on scopolamine-induced amnesia mice. International Journal of Food Science & Technology, 52 (2), 504-510. 10.1111/ijfs.13306
  • Wen, L., Zhang, Y., Sun-Waterhouse, D., You, L., & Fu, X. (2017). Advantages of the polysaccharides from Gracilaria lemaneiformis over metformin in antidiabetic effects on streptozotocin-induced diabetic mice. RSC Adv, 7 (15), 9141-9151. 10.1039/C6RA26970B
  • Lei, F., Zhao, Q., Sun-Waterhouse, D., & Zhao, M. (2017). Characterization of a salt-tolerant aminopeptidase from marine Bacillus licheniformis SWJS33 that improves hydrolysis and debittering efficiency for soy protein isolate. Food chemistry, 214, 347-353. 10.1016/j.foodchem.2016.07.028
  • Cui, C., Lu, J., Sun-Waterhouse, D., Mu, L., Sun, W., Zhao, M., & Zhao, H. (2016). Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity. LWT - Food Science and Technology, 73, 602-608. 10.1016/j.lwt.2016.07.005
  • Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food and Bioproducts Processing, 100, 238-245. 10.1016/j.fbp.2016.07.005
  • Zhuang, M., Lin, L., Zhao, M., Dong, Y., Sun-Waterhouse, D., Chen, H., ... Su, G. (2016). Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food chemistry, 206, 174-181. 10.1016/j.foodchem.2016.03.058

Contact details

Primary location

2-6 PARK AVENUE - Bldg 529
Level 3, Room 303
2-6 PARK AVE
GRAFTON
AUCKLAND 1023
New Zealand