何志勇

近三年代表性论文：

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Wang ZY, Yang T, Zeng MM, Wang ZJ, Chen QM, Chen J, Christian M*,He ZY*. Miquelianin in Folium Nelumbinis extract promotes white-to-beige fat conversion via blocking AMPK/DRP1/mitophagy and modulating gut microbiota in HFD-fed mice. Food and Chemical Toxicology, 2023, 181: 114089.

8. Cheng Y, Chen X, Yang T, Wang ZJ, Chen QM, Zeng MM, Qin F, Chen J,He ZY*. Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH. Food Chemistry, 2023, 425: 136494.

9. 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.

10. Wang ZY, Xue CY, Wang X, Zeng MM, Wang ZJ, Chen QM, Qin F, Chen J, Christian M*,He ZY*. Quercetin 3-O-glucuronide-rich lotus leaf extract promotes a brown-fat-phenotype in C3H10T1/2 mesenchymal stem cells. Food Research International, 2023, 163: 112198.

11. Qie XJ, Chen WP, Wu YR, Yang T, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chemistry, 2023, 398: 133832.

12. 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.

13. He WJ#, Guo FX#, Jiang YT, Liu XW, Chen J, Zeng MM, Wang ZJ, Qin F, Li WW*,He ZY*. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chemistry, 2022, 386: 132811.

14. Qie XJ, Chen WP, Wu RY, Wang ZJ, Zeng MM, Chen J, Goff HD,He ZY*. The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment. Food Research International, 2022, 157: 111494.

15. Chen X, Guan YM, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Effect of whey protein isolate and phenolic copigments in the thermal stability of mulberry anthocyanin extract at an acidic pH. Food Chemistry, 2022, 377: 132005.

16. Qie XJ, Cheng Y, Chen Y, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions. Food Chemistry, 2022, 375: 131644.

17. Yin ZC#, Qie XJ#, Zeng MM, Wang ZJ, Qin F, Chen J, Li WW*,He ZY*. Effect of thermal treatment on the molecular-level interactions and antioxidant activities in β-casein and chlorogenic acid complexes. Food Hydrocolloids, 2022, 123: 107177.

18. Qie XJ, Chen WP, Zeng MM, Wang ZJ, Chen J, Goff HD,He ZY*. Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability. Food Hydrocolloids, 2021, 121: 107059.

19. Wang ZY, Cheng Y, Zeng MM, Wang ZJ, Qin F, Wang YZ, Chen J*,He ZY*. Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its phytoconstituents, health benefits and food industry applications. Trends in Food Science & Technology, 2021, 112: 631-650.

20. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J*,He ZY*. Dietary polyphenols to combat nonalcoholic fatty liver disease via the gut–brain–liver axis: A review of possible mechanisms. Journal of Agricultural and Food Chemistry, 2021, 69(12): 3585-3600.

21. Wang ZY, Zeng MM, Wang ZJ, Qin F, Chen J,He ZY*. Dietary luteolin: A narrative review focusing on its pharmacokinetic properties and effects on glycolipid metabolism. Journal of Agricultural and Food Chemistry, 2021, 69(5): 1441-1454.

22. Quan W, Zeng MM, Jiao Y, Li Y, Xue CY, Liu GP, Wang ZJ, Qin F,He ZY*, Chen J*. Western dietary patterns, foods, and risk of gestational diabetes mellitus: A systematic review and meta-analysis of prospective cohort studies. Advances in Nutrition, 2021, 12: 1353-1364.

23. He WJ#, Yin ZC#, Liu SX, Chen Y, Qie XJ, Chen J, 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.

24. Yin ZC, Wu YR, Chen Y, Qie XJ, Zeng MM, Wang ZJ, Qin F, Chen J,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.