何文猛 - 北京师范大学-香港浸会大学

个人简介

何文猛助理教授毕业于香港中文大学生命科学学院，获得食品与营养科学博士学位。曾在香港中文大学生命科学学院担任助教、兼职研究助理和访问学者。同时具有可口可乐公司企业工作经验及香港金誉有限公司创业经验，主要从事供应链、质量控制和保证、产品开发、项目管理、营销和营养等领域工作。何博士现担任 UIC助理教授、HKBU-UIC联合研究所副研究员，硕士生及博士生联合导师，以及BNU-HKBU联合国际学院国家营养师培训基地副主任, 中国注册营养师，中国营养学会及香港营养协会会员。担任Food Chemistry、Food Research International、Journal of Food Science、Journal of Food Science and Technology等期刊审稿人。奖励与荣誉校长奖-教学奖北师港浸大 2023

研究领域

主要领域：风味化学、感官评价、食品产品开发、食品水胶体、蛋白质组学、发酵食品、功能食品、烘焙产品、蛋白质修饰、食品组学、自然语言处理描述性感官分析和消费者感官分析通过自然语言处理建立产品风味轮在天然食物资源中发现受香气影响的化合物功能性食品开发发酵食品及食品组学

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）

Runxin Li, and Wenmeng He*. Chinese red wine and cheese pairings: a preliminary study of consumer perception using check-all-that-apply and hedonic tests. Journal of Sensory Studies, 2023. Yueying Yao, Wenmeng He, Baojun XU*. Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels. Food Science & Nutrition. 2023. Shiqin Wang, Keng Hong Ng, Kwan Hiu Yee, Yihang Tang, Rui Meng, and Wenmeng He*. Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee. Food Quality and Preference, 2023,104858. Yanyu Chen, Zilai Wei, Tianyu Zhang, Keng Hong NG, Jun Ye, and Wenmeng He*. Integration of Physicochemical, Sensory Acceptance, Electronic Nose, and Electronic Tongue to Characterize Ficus hirta Vahl. (Moraceae) Beer. Journal of Food Quality 2022 Wenmeng He*, Zixing Chen, Hau Yin Chung*. Multivariate correlations among the activities of the major enzyme groups, the physiochemical properties, and targeted volatile compounds in plain sufu during production.Food Chemistry,2022,131988. Yueying Yao, Wenmeng He, Xifan Cai, Baojun Xu*. Comparative Studies on Physicochemical, Rheological, and Sensory Properties of Plain Grain Milk. International Journal of Food Science and Technology. 2022 Dengyun Li, Yifang Zhang, Ru Jiang, Wenmeng He*.Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. Journal of Texture Studies,2022. Zixing Chen, Wenmeng He, Thomas Chun Ning Leung, Hau Yin Chung * Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632. International Journal of Molecular Sciences, 2021, 22(13), 6782. Wenmeng He. Innovation of Online Teaching of Food Science Laboratory and Its Future Development. Innovative Teaching and Learning, 2020, 2, 64-78. Wenmeng He, Minxia Yin, RuijinYang, Wei Zhao *. Optimization of adlay (Coix lacryma-jobi) bran oil extraction: variability in fatty acids profile and fatty acid synthase inhibitory activities. Biocatalysis and Agricultural Biotechnology 2020,28,10174. Wenmeng He, Hau Yin Chung*. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd). Food Microbiology 2020,90,103408. Wenmeng He, Ruijin Yang, Wei Zhao*. Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates. Food Chemistry 2019,277,655-663. Wenmeng He, Wei Zhao*; Ruijin Yang. Effects of wheat gluten modified by deami-dation-heating with three different acids on the microstructure of model oil-in-water emulsion and rheological–physical property of ice cream. Food Hydrocolloids 2019, 87, 679-690. Wenmeng He, Hau Yin Chung*. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds profiles in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods. Food Research International 2019,125,108548. Wenmeng He, Hau Yin Chung*. Comparison between Quantitative Descriptive Analysis and Flash Profile in Profiling the Sensory Properties of Commercial Red Sufu. Journal of the Science of Food and Agriculture 2019, 99, 3024-3033. Wenmeng He, Gasmalla, Mohammed Abdalbasit A. Gasmalla, Ruijin Yang; Wei Zhao*. The effect of acid‐deamidated wheat gluten on the sensory profile and consumer acceptance of ice cream. International Journal of Food Science & Technology 2019,54,42-53. Wenmeng He, Yan Ping Chen, Hau Yin Chung*. Development of a lexicon for red sufu. Journal of Sensory Studies 2018, e12461. 何文猛, 赵伟, 杨瑞金, 唐波, 唐乐乐. 谷朊粉的改性及其功能性质研究。中国科技论文在线，2013.