个人简介
何志勇，博士，教授，博士生导师。1999.06本科毕业于南昌大学食品系，2007.06获得江南大学食品科学专业博士学位。2012.09-2013.09在美国Purdue University食品科学系作访问学者。研究方向为食品加工、食品多酚的生物利用与健康功能。近5年主持国家自然科学基金、教育部博士点基金、江苏省自然科学基金、江苏省苏北科技专项计划、广东省产学研等国家和省部级项目6项。至今发表学术论文110余篇，其中以第一作者或通讯作者发表SCI论文20余篇，参编著作1部，获授权国家发明专利8项。研究成果获教育部科技进步一等奖1项，中国商业联合会科技进步二等奖1项。目前为Food Chemistry, Journal of Agricultural and Food Chemistry, International Journal of Food Science and Technology,International Journal of Biological Macromolecules, Scientific Reports等14个国内外期刊的审稿人。
近期论文
查看导师最新文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
(1) Xu J, He ZY*, Zeng MM, Li BB, Qin F, Wang LX, Wu SF, Chen J*. Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage. Food Chemistry, 2017, 228: 595-601.
(2) Yu M, Zeng MM, Qin F, He ZY*, Chen J*. Physicochemical and functional properties of protein extracts from Torreya grandis seeds. Food Chemistry, 2017, 227: 453-460.
(3) Li WW, Wang YS, Zhao HB, He ZY*, Zeng MM, Qin F, Chen J*. Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces. Food Hydrocolloids, 2017, in press.
(4) Liu C, He WJ, Chen SS, Chen J, Zeng MM, Qin F, He ZY*. Interactions of digestive enzymes and milk proteins with tea catechins at gastric and intestinal pH. International Journal of Food Science and Technology, 2017, 52: 247-257.
(5) He ZY*, Zhu HD, Xu MZ, Zeng MM, Qin F, Chen J*. Complexation of bovine beta-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts. Food Chemistry, 2016, 209:234-240.
(6) He ZY*, Tao YD, Zeng MM, Zhang S, Tao GJ, Qin F, Chen J*. High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and organe juice to different extents. Food Chemistry, 2016, 200:107-116.
(7) He ZY*, Xu MZ, Zeng MM, Qin F, Chen J*. Interactions of milk alpha- and beta-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts. Food Chemistry, 2016, 199: 314-322.
(8) He ZY*, Xu MZ, Zeng MM, Qin F, Chen J*. Preheated milk proteins improve the stability of grape skin anthocyanins extracts. Food Chemistry, 2016, 210: 221-227.
(9) He ZY*, Zhu HD, Li WL, Zeng MM, Wu SF, Chen SW, Qin F, Chen J*. Chemical components of cold pressed kernel oils from different Torreya grandis cultivars. Food Chemistry, 2016, 209: 196-202.
(10) He ZY*, Chen J, Moser SE, Jones OG, Ferruzzi MG. Interaction of β-casein with (-)-epigallocatechin-3-galate assayed by fluorescence quenching: effect of thermal processing temperature. International Journal of Food Science and Technology, 2016, 51: 342-348.
(11) He W, Zeng MM, Chen J, Jiao YZ, Niu FX, Tao GJ, Zhang S, Qin F, He ZY*. Identification and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS. Journal of Agricultural and Food Chemistry, 2016, 64: 171-177.
(12) He ZY*, Li WW, Guo FX, Li WY, Zeng MM, Chen J*. Foaming characeristics of commercial soy protein isolate as influenced by heat-induced aggregation. International Journal of Food Properties, 2015, 18: 1817-1828.
(13) He ZY, Yuan B, Zeng MM, Chen J*. Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice-milk beverage model systems under simulated gastrointestinal digestion. International Journal of Food Science and Technology, 2015, 50: 2306-2315.
(14) He ZY*, Yuan B, Zeng MM, Tao GJ, Chen J. Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems. Food Chemistry, 2015, 175: 457-464.
(15) He ZY*, Chen J, Moser SE. Interaction of β-lactoglobulin with (-)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method. European Food Research and Technology, 2015, 241: 357-366.
(16) He ZY*, Xia WS. Microwave-assisted solvent extraction of phenolics from Canarium album L. and identification of the main phenolic compound. Natural Product Research, 2011, 25: 85-92.
(17) He ZY, Xia WS*, Liu QH, Chen J. Identification of a new phenolic compound from Chinese Olive (Canarium album L.) fruit. European Food Research and Technology, 2009, 228: 339-343.
(18) He ZY, Xia WS*. Preparative separation and purification of phenolic compounds from Canarium album L. by macroporous resins. Journal of the Science of Food and Agriculture, 2008, 88: 493-498.
(19) He ZY, Xia WS*, Chen J. Isolation and stuctural elucidation of phenolic compounds in Chinese olive (Canarium album L.) fruit. European Food Research and Technology, 2008, 226: 1191-1196.
(20) Liu J, He ZY*, Tang XY, Chen J. Effect of alcalase hydrolysis followed by transglutaminase treatment on the foaming properties of soybean protein isolate (SPI). Journal of Biotechnology, 2008, 136/S: S717-S742.
(21) He ZY, Xia WS*. Nutritional composition of the kernels from Canarium album L.. Food Chemistry, 2007, 102: 808-811.
(22) He ZY, Xia WS*. Analysis of phenolic compounds in Chinese olive (Canarium album L.) fruit by HPLC-DAD-ESI-MS. Food Chemistry, 2007, 105: 1307-1311.
京公网安备 11010802027423号