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Dr Dongxiao Sun-Waterhouse

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Senior Research Fellow

Selected publications and creative works (Research Outputs)

  • Xiang, H., Sun-waterhouse, D., Cui, C., Wang, W., & Dong, K. (2018). Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin. Food Chemistry, 268, 504-512. 10.1016/j.foodchem.2018.06.059
  • Yang, J., Sun-Waterhouse, D., Cui, C., Zhao, H., & Dong, K. (2018). Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ -glutamyl peptides: Favorable catalytic actions of glutaminase. LWT, 96, 315-321. 10.1016/j.lwt.2018.05.055
  • Zou, M., Chen, Y., Sun-Waterhouse, D., Zhang, Y., & Li, F. (2018). Immunomodulatory acidic polysaccharides from Zizyphus jujuba cv. Huizao: Insights into their chemical characteristics and modes of action. Food chemistry, 258, 35-42. 10.1016/j.foodchem.2018.03.052
  • Zhao, Y., Sun-Waterhouse, D., Zhao, M., Zhao, Q., Qiu, C., & Su, G. (2018). Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal. LWT. 10.1016/j.lwt.2018.06.008
  • Yang, J., Sun-Waterhouse, D., Cui, C., Dong, K., & Zhao, M. (2018). γ -Glu-Met synthesised using a bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV. International Journal of Food Science & Technology, 53 (5), 1166-1175. 10.1111/ijfs.13692
  • Yang, J., Sun-Waterhouse, D., Xie, J., Wang, L., Chen, H. Z., Cui, C., & Zhao, M. (2018). Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens. Food Chemistry, 247, 89-97. 10.1016/j.foodchem.2017.11.096
  • Wang, D., Sun-Waterhouse, D., Li, F., Xin, L., & Li, D. (2018). MicroRNAs as molecular targets of quercetin and its derivatives underlying their biological effects: A preclinical strategy. Critical reviews in food science and nutrition, 1-13. 10.1080/10408398.2018.1441123
  • Lin, L., Huang, J., Sun-Waterhouse, D., Zhao, M., Zhao, K., & Que, J. (2018). Maca ( Lepidium meyenii ) as a source of macamides and polysaccharide in combating of oxidative stress and damage in human erythrocytes. International Journal of Food Science & Technology, 53 (2), 304-312. 10.1111/ijfs.13586

Contact details

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 9, Room 961
New Zealand