1.国家重点研发计划项目课题（No. 2024YFD2100201）：植物肉品质形成和调控机制研究，2025-2027，主持

2.国家重点研发计划项目子课题（No. 2022YFF1100204）：基于精细结构的功能物质定向生物转化研究，2023-2026，主持

3.国家重点实验室自主研究课题（No. SKLF-ZZB-202102）：基于肠-脂肪轴研究荷叶黄酮调控脂肪细胞棕色化及能量代谢的作用机制，2021-2022，主持

4.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

5.江苏省“六大人才高峰”计划（No. 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

6.国家重点实验室自主研究课题（No. SKLF-ZZB-201904）：基于食品蛋白与小分子抗氧剂协同效应的花色苷呈色稳定化研究，2019-2020，主持

7.国家重点实验室自主研究课题（No. SKLF-ZZB-201801）：食品多酚与大豆蛋白相互作用机制及其对蛋白功能性质的影响，2018-2019，主持

8.江苏省苏北科技计划项目（No. 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

9.国家科技支撑计划项目（No. 2015BAD16B03）：果蔬绿色化学保鲜剂的研发，2016-2018，参与

10.江苏省科技基础设施建设计划（No. BM2014051）：果蔬保鲜和深加工及安全检测关键技术开发与应用，2015-2018，参与

11.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

12.苏州市科技计划项目（No. SNG201402）：植物源性低升血糖功能食品加工关键技术与产业化，2014-2016，主持

13.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

14.江苏省自然科学基金项目（No. 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：

1. Li WJJ, Chen SK, Chen QM, Wang ZJ, Zeng MM, Chen J*, He ZY*. In situ UDP-GlcA generation enables glucuronide-selective multienzyme biosynthesis and structural discovery of quercetin glucuronides. Food Bioscience, 2026, 85: 110044.

2. Feng QQ, Guo Y, Wang ZJ, Chen QM, Zeng MM, Chen J, Liu GP*, He ZY*. Food-derived antihypertensive peptides: A comprehensive review of preparation strategies, multitarget mechanisms, and machine learning advancements. Journal of Agricultural and Food Chemistry, 2026, 74(38): 29791-29811.

3. Li ZW, Guo Y, Ma DD, Cheng Y, Rahman E, Wang ZJ, Chen QM, Zeng MM, Chen J, Liu GP*, He ZY*. From plate to pillow: the role of food-derived bioactive compounds in sleep modulation and the potential of glia-neuron crosstalk. Food & Function, 2026, 17(18): 7975-8001.

4. Li ZW, Cheng Y, Wu RY, Wang ZJ, Chen QM, Zeng MM, Chen J, He ZY*. Fabrication of soybean protein-derived nanoparticles and their enhancement mechanism for lutein: An analysis of encapsulation, stability and interactions. Food Bioscience, 2026, 81: 109070.

5. Ma DD, Cheng Y, Geng ML, Wang ZJ, Chen QM, Zeng MM, Chen J, Rahman E, He ZY*.Dietary anthocyanins: Processing, pharmacokinetics and novel encapsulation/delivery systems. Journal of Agricultural and Food Chemistry, 2026,74(23): 17643-17667.

6. Li ZW, Cheng Y, Ma DD, Deng P, Wang ZJ, Chen QM, Zeng MM, Chen J, Guo FX, Zheng, ZP*, He ZY*. Plant-derived bioactive compounds and their possible role in sleep and insomnia management: Insights from gut-brain axis modulation and advanced delivery systems. Trends in Food Science & Technology, 2026, 172, 105708.

7. Chen Y, Deng P, Chen QM, Zeng MM, Chen J, He ZY*. Hypoglycemic effects of Gegen Qinlian decoction and its food-medicine homologous alternative formula against type 2 diabetes. Food Bioscience, 2026, 79:108721.

8. Geng ML, Ma DD, Wang ZJ, Chen QM, Zeng MM, Chen J, Adhikari B, Pan HY*, He ZY*. Enzymatically synthesized kaempferol fatty acid esters enhance glycolipid metabolism regulation and α-glucosidase inhibition. Food Research International, 231: 118422.

9. Cheng Y, Ang B, Ma DD, Li ZW, Wang ZJ, Chen QM, Zeng MM, Chen J, Chen C, Yang Y, Adhikari B, Yin LD, Wang T, He ZY*. Superior neurometabolic protection by 8-hydroxy-dihydromyricetin over dihydromyricetin in diabetic zebrafish: insights from integrated metabolomics and transcriptomics. Food & Function, 2025, 16(18): 7104-7119.

10. Fei ZQ, Wang ZJ, Chen QM, Zeng MM, Chen J, Adhikari B, Guo FX*, He ZY*. Effect of microbial fermentation on the flavor profile and volatile compounds of bamboo leaves. Food Bioscience, 2025, 73, 107761.

11. Cheng Y,Ang BJ, Ma DD, Li ZW, Guo FX, Wang ZJ, Chen QM, Zeng MM, Chen J, Adhikari B, Yin LD, Wang T, Zheng ZP, He ZY*. Impact of C-8 hydroxylation and C-7 methylglucosylation of dihydroquercetin on glucose metabolism in diabetic zebrafish larvae. Food Bioscience, 2025, 71,107319.

12. Cheng Y, Ang BJ, Ma DD, Li ZW, Guo FX, Wang ZJ, Chen QM, Zeng MM, Chen J, Adhikari B, Yin LD, Wang T, Zheng ZP*, He ZY*. Transcriptomic and weighted gene co-expression network analyses reveal superior multitarget mechanisms of dihydroquercetin derivatives over dihydroquercetin in alleviating energy metabolism and neurological disorders in diabetic zebrafish. Journal of Agricultural and Food Chemistry, 2025, 73(23): 14376-14392

13. Ang BJ, Yang T, Jiang HT, Cheng Y, Chen Y, Qie XJ, Yin LD, Wang T, Chen QM, Wang ZJ, Zeng MM, Adhikari B, He ZY*, Chen J*. Enzymatic synthesis and evaluation of eight methylated quercetin products: In vitro chemical properties and adipogenesis regulation. Journal of Agricultural and Food Chemistry, 2025, 73(22): 13973-13984.

14. Cheng Y, Wu JH, Gao YQ, Ang BJ, Chen QM, Wang ZJ, Zeng MM, Qin F, Chen J, He ZY*, Wu FF*. Microbial fermentation-derived dihydroquercetin derivatives exhibit superior efficacy in ameliorating insulin resistance via JNK/PI3K/AKT pathway regulation compared to dihydroquercetin. Journal of Agricultural and Food Chemistry, 2025, 73(14): 8323-8337.

15. Cheng Y, Wu JH, Gao YQ, Ang BJ, Yin LD, Wang T, Chen QM, Wang ZJ, Zeng MM, Chen J, He ZY*, Wu FF*. Hydroxylation of dihydromyricetin via Beauveria bassiana fermentation enhances its efficacy in improving insulin signaling: Insights into inflammation, oxidative stress, and endoplasmic reticulum stress. Food Research International, 2025, 204, 115940.

16. Wang ZY, Zeng MM, Wang ZJ, Chen QM, Chen J, Dai XJ, He ZY*. Nuciferine, a bioactive constituent from Folium nelumbinis, increases thermogenic fat activity possibly through the 5-HT2A/AMPK signaling pathway. Food Bioscience, 2025, 63: 105672.

17. Ang BJ, Yang T, Wang ZY, Cheng Y, Chen QM, Wang ZJ, Zeng MM, Chen J*, He ZY*. In vitro comparative analysis of the effect and structure-based influencing factors of flavonols on lipid accumulation. Journal of Agricultural and Food Chemistry, 2024, 72: 8237–8246.

18. Cheng Y, Ang BJ, Xue CY, Wang ZY, Yin LD, Wang T, Chen QM, Wang ZJ, Zeng MM, Zhang W, Chen J*, He ZY*. Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production. Trends in Food Science & Technology, 2024, 143: 104245.

19. Cheng Y, Chen X, Wang ZY, Chen QM, Zeng MM, Qin F, Chen J, He ZY*. Enhancing the storage stability of mulberry anthocyanin extract through ternary complex with whey protein isolate and ferulic acid at neutral pH: Investigation of binding mechanisms. Food Hydrocolloids, 2024, 149: 109560.

20. Cheng Y, Wang ZY, Quan W, Xue CY, Qu T, Wang T, Chen QM, Wang ZJ, Zeng MM, Qin F, Chen J*, He ZY*. Pine pollen: A review of its chemical composition, health effects, processing, and food applications. Trends in Food Science & Technology, 2023, 138: 599-614.

21. Wang ZY, Li Y, Ma DD, Zeng MM, Wang ZJ, Qin F, Chen J, Christian M*, He ZY*. Alkaloids from Lotus (Nelumbo nucifera): Recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications. Critical Reviews in Food Science and Nutrition, 2023, 63(21): 4867-4900.

22. Wang ZY, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J, Christian M*, He ZY*. Food phenolics stimulate adipocyte browning via regulating gut microecology. Critical Reviews in Food Science and Nutrition, 2023, 63(19): 4026-4052.

23. Chen Y, Qie XJ, Quan W, Zeng MM, Qin F, Chen J, Adhikari B*, He ZY*. Omnifarious fruit polyphenols: An omnipotent strategy to prevent and intervene diabetes and related complication? Critical Reviews in Food Science and Nutrition, 2023, 63(20): 4288-4324.

24. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J, He ZY*. Storage stability and multi-spectroscopy analysis of the ternary complex induced by mulberry anthocyanin extract interacting with whey protein isolate and rutin under acidic conditions. Food Hydrocolloids, 2023, 143: 108911.

25. 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, 2022, 62(5): 1417-1425.

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.郑宗平，何志勇，郭凤仙，翁淑燚，陈洪彬，饶建平，陈洁，王勇志，王淑凤.天然植物提取物高效绿色加工关键技术与功能性产品创制.福建省科学技术进步奖三等奖，2020年

3.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

4.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

5.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

6.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

7.获2016年江南大学“荣智权奖教金”

1.何志勇，王振宇，陈洁，曾茂茂，王召君，陈秋铭，秦昉.具有降脂减肥作用的N-乙酰神经氨酸与荷叶组合物及其在制备抑制体重增加的药物中的应用.授权专利号：ZL 202410824971.1

2.何志勇，吴杰，曾茂茂，陈洁，陈秋铭，王召君.一种用于辅助保护化学性肝损伤的保健食品组合物及其制备方法.授权专利号：ZL 202411887150.9

3.何志勇，张国伟，陈洁，曾茂茂，王召君，秦昉.一种功能性阿胶蜜茶饮料的制备方法及其产品.授权专利号：ZL 202110323975.8

4.何志勇，许亮，陈洁，曾茂茂，秦昉，陶冠军，张爽，王林祥.一种功能性荸荠皮复合果汁饮料的制备方法及其产品.授权专利号：ZL 201810161194.1

5.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

6.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

7.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

8.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

9.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

10.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

本科生课程《食品工艺学》

研究生课程《食品新产品开发》

累计培养博士、硕士研究生30余人，目前在校硕士生11人，博士生6人。指导学生获江南大学优秀硕士、博士学位论文及优秀毕业研究生5人次（2018硕-殷朱澄、2019博-郄雪娇、2020博-王振宇、2022博-程勇），研究生国家奖学金5人次（2015硕-全威、2019博-郄雪娇、2020博-王振宇、2022博-程勇）。多名学生进入安徽医科大学、中国计量大学、安徽农业大学、广东省农科院、浙江工业大学、湖南农业大学等国内高校及科研院所任职，部分毕业生进入蒙牛、养生堂、双汇、百胜、雀巢、百事、联合利华、今麦郎等知名企业工作。