(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.



何志勇
学  位
博士
研究中心
食品科学与技术国家重点实验室
研究领域
食品加工,食品多酚生物利用性与健康功能
联系电话
0510-85919065
手  机
13771569030
Email
zyhe@jiangnan.edu.cn
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