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技术、生物活性物质与功能性食品，主要从事食品多酚的生物利用与健康功能方面研究。主持承担国家自然科学基金、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，入选江苏省“六大人才高峰”计划。在国内外权威学术期刊发表论文190余篇，其中以第一作者或通讯作者发表英文SCI论文50余篇，参编著作1部，获授权国家发明专利15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2项。目前为国家及多个省市自然基金项目以及教育部研究生学位论文评审人，Food Chemistry, FoodHydrocolloids, Journal of Agricultural and Food Chemistry,食品科学，食品工业科技，食品科技等国内外期刊审稿人。
1.国家自然科学基金面上项目（No. 31771978）：食品热加工处理下蛋白质与多酚的相互作用及其对多酚生物利用性的影响，2018-2021，主持
2.江苏省“六大人才高峰”计划（NY-095）：江苏特色农产品资源中功能性花青素天然色素的稳定化利用研究，2019-2021，主持
3.江苏省科技基础设施建设计划（BM2014051）：果蔬保鲜和深加工及安全检测关键技术开发与应用，2015-2018，骨干
4.江苏省苏北科技计划项目（BN2014167）：传统风味禽肉制品的现代加工关键技术研究及新产品开发，2015-2017，主持
5.国家科技支撑计划项目（No.2015BAD16B03）：果蔬绿色化学保鲜剂的研发，2016-2018，骨干
6.广东省教育部产学研结合项目（No.2011B090400605）：低碳绿色工艺生产新型功能性糖果的关键技术及其产业化研究，2012-2014，主持
7.教育部博士点基金项目（No.20100093120005）：大豆蛋白在贮藏过程中的氧化机制及控制途径，2011-2013，主持
8.江苏省自然科学基金项目（BK2009614）：橄榄活性成分的分离鉴定及其抗氧化性、抗菌作用研究，2010-2012，主持
近五年代表性论文：
Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J*,He ZY*. Dietarypolyphenols tocombatnonalcoholicfattyliverdisease via thegut–brain–liveraxis: Areview ofpossiblemechanisms.Journal of Agricultural and Food Chemistry, 2021,https://doi.org/10.1021/acs.jafc.1c00751
Wang ZY,Zeng MM,Wang ZJ,Qin F,ChenJ,He ZY*.Dietaryluteolin: Anarrativereviewfocusing onitspharmacokineticproperties andeffects onglycolipidmetabolism.Journal of Agricultural and Food Chemistry, 2021,DOI: 10.1021/acs.jafc.0c08085
Quan W, Zeng MM, Jiao Y,Li Y, Xue CY, Liu GP,Wang ZJ,Qin F,He ZY*, ChenJ*.Western Dietary Patterns, Foods, and Risk ofGestational Diabetes Mellitus: A Systematic ReviewandMeta-Analysis of Prospective Cohort Studies.Advance inNutrition,2021,doi: https://doi.org/10.1093/advances/nmaa184.
Quan W, Jiao Y, Xue CY, Li Y, Wang ZJ, Zeng MM, Qin F,He ZY*, Chen J*.Processed potaoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies.Critical Reviews in Food Science and Nutrition,2021,DOI:10.1080/10408398.2020.1843395
Qie XJ,WuYR, Chen Y,Liu C, Zeng MM,Qin F,Wang ZJ,ChenJ,He ZY*.Competitive interactions among tea catechins, proteins, and digestiveenzymes modulate in vitro protein digestibility, catechin bioaccessibility,and antioxidant activity of milk tea beverage model systems.Food Research International,2021,140,110050.
Cheng Y, Quan W, He YJ,Qu T, Wang ZJ, Zeng MM*, Qin F, Chen J,He ZY*.Effects of postharvest irradiation and superfine grinding wall disruption treatment on the bioactive compounds, endogenous enzyme activities, and antioxidant properties of pine (Pinus yunnanensis) pollen during accelerated storage. LWT-Food Science and Technology, 2021,https://doi.org/10.1016/j.lwt.2021.111249
He WJ#, YinZC#, Liu SX, Chen Y, Qie XJ,ChenJ,Zeng MM,Qin F,He ZY*.Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside.Food Chemistry,2021,345, 128829
Jiang YT#, YinZC#, WuYR, Qie XJ, Chen Y, Zeng MM,Wang ZJ,ChenJ,He ZY*.Inhibitoryeffectsofsoyproteinanditshydrolysateonthedegradationofanthocyaninsinmulberryextract.Food Bioscience,2021, 100911
YinZC, WuYR, Chen Y, Qie XJ, Zeng MM,Wang ZJ,Qin F,ChenJ,He ZY*.Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes.Food Chemistry,2021, 340, 127915.
ChengY, Quan W, Qu T, He YJ, Wang ZJ,Zeng MM, Qin F,ChenJ*,He ZY*.Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities Food Chemistry.Food Chemistry,2021, 345, 128808.
Liang GJ, Chen WP, Qie XJ, Zeng MM, Qin F,He ZY*, Chen J*.Modification of soy protein isolates using combined pre-heat treatment and controlled enzymatic hydrolysis for improving foaming properties.Food Hydrocolloids,2020, 105:105764
Qie XJ,Chen Y,Quan W,Wang ZJ,Zeng MM, Qin F, Chen J,He ZY*. Analysis of ß-Lactoglobulin–Epigallocatechin Gallate Interactions: The Antioxidant Capacity and Effects of Polyphenols Under Different Heating Conditions in Polyphenolic-Protein Interactions.Food & Function, 2020, 11, 3867-3878.
Quan W,He W,Qie XJ, Chen Y, Zeng MM,Qin F,Chen J*,He ZY*.Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes.Food Chemistry,2020, https://doi.org/10.1016/j.foodchem.2020.126655
Quan W,Qie XJ, Chen Y, Zeng MM,Qin F,Chen J*,He ZY*.Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model.Food Chemistry,2020,308: https://doi.org/10.1016/j.foodchem.2019.125598.
Quan W,Tao YD, Qie XJ,Zeng MM,Qin F,Chen J*,He ZY*.Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices.Journal of Functional Foods,2020,64:https://doi.org/10.1016/j.jff.2019.103633
Shazly AB, MuHB, Liu ZM,Abd El-Aziz M, Zeng MM, Zhang S, Qin F,He ZY*,Chen J*. Release of antioxidant peptides from buffalo and bovine caseins: Influence of proteases on antioxidant capacities. Food Chemistry, 2019, 274: 261-267.
Xu L, He WJ, Lu M, YuanB, Zeng MM, TaoGJ,Qin F,Chen J,GuanYM,He ZY*.Enzyme-assisted ultrasonic-microwave synergistic extraction and UPLC-QTOF-MSanalysis of flavonoids from Chinese water chestnut peels.Industrial Crops & Products, 2018,117: 179-186.
He WJ, Mu HB, Liu ZM, Lu M, Hang F,Chen J,Zeng MM, Qin F,He ZY*.Effect of preheat treatment of milk proteins on their interactions withcyanidin-3-O-glucoside. Food Research International,2018, 107:394-405.
Wang XF,ZengMM,Qin F,Adhikari B,He ZY*,ChenJ*.Enhanced CaSO4-inducedgelationproperties ofsoyproteinisolateemulsion bypre-aggregation. Food Chemistry,2018,242: 459-465.
Li WW, Wang YS, Zhao HB,He ZY*, Zeng MM, Qin F, Chen J*.Effects of soluble soy polysaccharides and gum arabicon the interfacial shear rheology of soyβ-conglycinin at theair/water and oil/water interfaces. Food Hydrocolloids, 2018, 76: 123-130.
Shazly AB,He ZY*, Abd El-Aziz M, Zeng MM, Zhang S, Qin F, Chen J*. Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates. Food Chemistry, 2017, 232: 753-762.
XuJ,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.
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
1.何志勇，刘谋泉，郑宗平，孔美兰，陈洁，徐姣，郭凤仙，王召君，田华，郑奕光，陈文田，林璐菁，李秀.食药资源功能性成分高值化利用关键技术研究及应用.中国商业联合会科学技术进步奖二等奖，2020年
2.何志勇，刘谋泉，陈洁，曾茂茂，林玉惠，郑宗平，孔美兰，秦昉，林璐菁.热带水果资源高效利用关键技术研究及产业化开发.中国商业联合会科学技术进步奖二等奖，2015年
3.陈洁，华欲飞，陈正行，何志勇，曾茂茂，王莉，朱丽娟，林玉惠，曹镜明，许慕清，郭世峰.植物源蛋白质功能化定向改造与高值化应用关键技术及产业化示范.教育部高等学校科学技术进步奖一等奖，2012年
4.吕兵，何志勇，姜启兴，许学勤，夏文水.食品工艺学实验教学改革与实践.江南大学教学成果一等奖，2015年
5.李兆丰，洪雁，何志勇，程力，顾正彪.食品专业应用型创新人才培养模式.江南大学教学成果二等奖，2013年
6.获2016年江南大学“荣智权奖教金”
1.陈洁，何志勇，于金召，秦昉，王林祥，曾茂茂.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.授权专利号：ZL 201210057030.7
2.何志勇，陈洁，许铭珠，曾茂茂，秦昉，陶冠军，王林祥，张爽.一种提高葡萄皮红色素稳定性的方法.授权专利号：ZL 201510683493.8
3.何志勇，许亮，陈洁，曾茂茂，秦昉，陶冠军，张爽，王林祥.一种从荸荠皮中提取色素的方法.授权专利号：ZL201611026338.X
4.何志勇，陈洁，曾茂茂，秦昉，张爽，陶冠军，王林祥，朱海东.一种从香榧假种皮中连续提取香榧黄酮和精油的方法.授权专利号：ZL 201610464893.4
5.何志勇，孟春雨，陈洁，曾茂茂，秦昉，王林祥，陶冠军，张爽.一种软罐装即食营养枣糊的加工制作方法及枣糊.授权专利号：ZL 201510683494.2
6.何志勇，陶静，陈洁，郑奕光，王仕丹，曾茂茂，秦昉.一种速溶糖果的制备方法及其产品.授权专利号：ZL 201810161226.8
本科生课程《食品工艺学》、《食品加工与制造》
已培养硕士研究生15名，目前在校硕士生7人，博士生3人
