何余堂

个人简介

姓名：何余堂科研团队：粮食、油脂与植物蛋白工程

邮箱：heyutang@163.com 政治面貌：中共党员

职称：教授入职时间：2004.01

何余堂，博士，渤海大学教授，硕士生导师。主要从事农产品加工与生物技术研究，近5年来发表SCI论文20余篇，申请国家发明专利10件，授权专利4件。

教育背景

1.1998.09-2003.12：华中农业大学，作物遗传育种，农学博士

2.1984.09-19888.07：西北农业大学（现为西北农林科技大学），农学，农学学士

工作经历

2004.01－至今，渤海大学食品科学与工程学院，教授

学术论文

1. Tough, antibacterial, antioxidant, antifogging and washable chitosan/ nanocellulose-based edible coatings for grape preservation, Food Chemistry, 2025, 468: 142513.

2. Combined physicochemical and transcriptomic analyses reveal the effect of the OsGA20ox1 gene on the starch properties of germinated brown rice, International Journal of Biological Macromolecules, 2024, 278: 134849.

3. An investigation of a strengthening polysaccharide interfacial membrane strategy utilizing an anionic polysaccharide-alkaline ligand interfacial assembly for all-liquid printing, International Journal of Biological Macromolecules, 2024, 274: 133487.

4. The decreased interface tension increased the transmembrane transport of soy hull polysaccharide-derived SCFAs in the Caco-2 cells, International Journal of Biological Macromolecules, 2024, 266: 131261.

5. Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products, International Journal of Biological Macromolecules, 2024, 258, P1:128806.

6. Soy hull nanocellulose enhances the stretchability, transparency and ionic conductance of sodium alginate hydrogels and application in beef preservation, Food Hydrocolloids, 2024, 152: 109938.

7. The effect of okara on physical–chemical characteristics and starch hydrolysis of extruded reconstituted rice in vitro, Journal of Functional Foods, 2024, 117: 106252.

8. Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice, Journal of the Science of Food and Agriculture, 2024; 104: 1599-1608.

10. Combined transcriptome and metabolome analyses reveal the mechanism of abundant bioactive compounds and high antioxidant activity in germinated weedy rice, Journal of Food Science, 2024;1–14.

11. Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage, LWT - Food Science and Technology, 2023, 183: 114934.

12. Effect of soluble soybean polysaccharides on the short‐ and long‐term retrogradation properties of instant rice, Journal of the Science of Food and Agriculture, 2023, 103: 4850-4857.

13. Effect of Fructooligosaccharides on Retrogradation of Instant Rice, Starch-starke, 2022, 74(9-10): 2200061-2200065.

14. Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage, Food Science and Technology, 2022, 42: e46822.

代表性专利

1. 一种火麻仁油发酵乳及其制备方法，ZL202210359914.1；

2 一种富含大豆多糖氨基酸纳米洁面乳及其制备方法，ZL201910398701.8；

3 一种基于复配大豆多糖的调理食品-抗老化方便米饭的生产工艺，ZL201911006026.6；

4 一种自热饭盒，201821185794.3。

承担教学

本科生《食品试验设计与统计分析》；《分子生物学》；《食品生物技术》；《食品掺伪鉴别检验》；《食品酶学》；研究生《试验设计与统计分析》；《基因工程原理》。

研究生培养

每年招收食品加工与安全专业硕士研究生1~2名。