何荣:南京财经大学食品科学与工程学院副教授-中文百科频道

人物经历

教育经历

2009-2013年，江南大学，食品学院，食品科学，博士学位。

2011-2013年，University of Manitoba/加拿大功能食品与保健品研究中心，博士联合培养；

2007-2009年，南京财经大学，食品科学与工程学院，食品科学与工程，硕士学位；

2003-2007年，南京财经大学，食品科学与工程学院，食品科学与工程专业，学士学位；

工作经历

2016年至今，南京财经大学，食品科学与工程学院，副教授；

2014-2015年，国家粮食局发展司挂职，科员

2013-2015年，南京财经大学，食品科学与工程学院，讲师；

主要成就

科研成就

科研项目

(1)2019/01-2022/12，国家自然科学基金-面上项目（31871750）

(2)2018/07-2021/06，江苏省自然科学基金-面上项目（31401552）

(3)3.2018/07-2021/06，江苏省高校自然科学研究（重大项目）/18KJA550003

(4)4. 2017/07-2020/12，“十三五”国家重点研发计划子课题（2017YFD0401105-05）

(5)5. 2016/07-2020/12，“十三五”国家重点研发计划子课题（2016YFD0401005-2

代表性成果

(1)Zhang, QY., Wang, ZG., Zhang, C., Aluko, R. E., Yuan, J., Ju, XR., He, R. (2020). Structural and functional characterization of rice starch-based superabsorbent polymer materials. International Journal of Biological Macromolecules. DOI:10.1016/j.ijbiomac.2019.10.264

(2)Zou, ZP., Wang, MJ., Wang, ZG., Aluko, R. E., He, R. (2020). Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates. Journal of Food Biochemistry, 44, 1,e13090.

(3)Zhang, C., Wang, ZG., Li, LY., Yang, YJ., Ju, XR, He, R. (2019). The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films. Food Chemistry, 694-701.

(4)He, R., Dai, CX., Li, Y., Wang, ZG., Li, Q., Zhang, C., Ju, XR., Yuan, J. (2019). Effects of succinylation on the physicochemical properties and structural characteristics of edible rapeseed protein isolate films. Journal of the American Oil Chemists' Society, 1103-1113.

(5)He, R., Wang, YJ., Yang, YJ., Wang, ZG., Ju, XR., Yuan, J. (2019). Rapeseed protein-derived ACE inhibitory peptides LY, RALP and GHS show antioxidant and anti-inflammatory effects on spontaneously hypertensive rats. Journal of Functional Foods, 2019, 55, 211-219.

(6)He, R., Yang, YJ., Wang, ZG., Xing, CR., Yuan, J., Wang, LF., Udenigwe, C.,Ju, XR. (2019). Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat. npj Science of Food, 3(1), 1.

(7)Li, Q., Wang, ZG., Dai, CX., Wang, Y., Chen, WY., Ju, XR., Yuan, J., He, R. (2019). Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocolloids, (88), 50-57.

(8)Wu, Y., Zhou, R., Wang, ZG. Wang, B, Yang, Y, Ju, XR, He, R.(2019). The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. Plos One,14(3), e0212879.

(9)Wang, ZG ., Zhang, RX. , Zhang, C., Dai, CX, Ju, XR., He,R. (2019). Fabrication of stable and self-assembling rapeseed protein nanogel for hydrophobic curcumin delivery. Journal of Agricultural and Food Chemistry, 67 (3), 887-894.

(10)Zou, YC., Zhang, C., Ju, XR., Wang, ZG., Wu, Y., Yuan, J., Chen, WY., & He, R. (2019). Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran. Food Control,98, 290-296.

(11)Wang, FZ., Yang, YJ., Ju, XR., Udenigwe, C. C., He, R. (2018). Polyelectrolyte complex nanoparticles from chitosan and acylated rapeseed cruciferin protein for curcumin delivery. Journal of Agricultural and Food Chemistry, (88), 2685-2693.

(12)Wang, ZG., Zhang, C., Zhang, T., Ju, XR., He, R. (2018). Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate. RSC Advances, 40395-40406.

(13)Yang, YJ., He, HY., Wang, FZ., Ju, XR., Yuan, J., Wang, LF., Aluko, R. E.,He, R. (2017). Transport of angiotensin converting enzyme and renin dual inhibitory peptides LY, RALP and TF across Caco-2 cell monolayers. Journal of Functional Foods, 35, 303-314.