何志勇

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学　　位：
博士

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研究中心：
食品科学与技术国家重点实验室

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研究领域：
食品加工，食品多酚生物利用性与健康功能

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联系电话：

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手　　机：
**

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Email：
zyhe@jiangnan.edu.cn

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通讯地址：
无锡市蠡湖大道1800号江南大学食品科学与技术国家重点实验室415A

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****。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。




科研项目


学术论文 (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.
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获奖




专利 (1) 一种综合利用橄榄的方法. 授权专利号：ZL 3.X
(2) 一种从鱼油中富集n-3多不饱和脂肪酸甘油酯的方法. 授权专利号：ZL 1.3
(3) 一种高效大豆蛋白起泡剂的制备方法. 授权专利号：ZL 8.6
(4) 一种复合蛋白起泡剂的制备方法. 授权专利号：ZL 8.X
(5) 一种富含膳食纤维的高品质乳化肠的加工方法. 授权专利号：ZL 4.0
(6) 一种利用亚临界水萃取技术从枇杷叶中提取制备熊果酸的方法和装置. 授权专利号：ZL 0.7
(7) 一种水果蜜饯的制作方法. 授权专利号：ZL 1.2
(8) 一种提高葡萄皮红色素稳定性的方法. 授权专利号：ZL 3.8





承担教学




研究生培养

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