何荣，男，博士，教授，硕士生导师
邮箱：rong.he@nufe.edu.cn
工作经历
2013年至今，南京财经大学，食品科学与工程学院，讲师/副教授/教授
2017年至今，中国农村技术开发中心，流动项目专员
2014年～2015年，国家粮食局发展司挂职，科员
社会兼职
全国粮油标准化技术委员会原粮及制品分技术委员会委员、中国粮油学会理事、《Journal of Food Biochemistry》《International Journal of Molecular Sciences》学术编辑。
教学工作
主讲课程《高级生物化学》《生物化学》《生物化学实验》。
研究方向
主要研究领域粮食营养与健康，重点针对粮食中蛋白质资源，采用生物酶等方法开发功能性蛋白质、生物活性肽及相关生物材料。
在研项目
1. 2024/01-2026/12，江苏省杰出青年基金项目（SBK2023010037）
2. 2024/01-2027/12，国家自然科学基金面上项目（32372274）
3. 2023/05-2026/05，新疆生产建设兵团重点领域计划项目（2023AB004-02）
4. 2022/11-2026/06，“十四五”国家重点研发计划课题（2022YFD21002002）
5. 2022/07-2024/06，江苏省农业自主创新项目(CX(22)3192)
代表性成果
1. Pickering emulsions stabilized by moringa seed protein: regulating the emulsion properties by adjusting the Maillard reaction (2023), . Industrial Crops and Products, 205, 117574. https://doi.org/10.1016/j.indcrop.2023.117574
2. Study on the hypolipidemic activity of rapeseed protein-derived peptides (2023).Food Chemistry, 423, 15 , 136315. https://doi.org/10.1016/j.foodchem.2023. 136315
3. Rapeseed peptide inhibits HepG2 cell proliferation by regulating the mitochondrial and P53 signaling pathways (2023). Journal of the Science of Food and Agriculture, 103(3): 1474-1483. https://doi.org/10.1002/jsfa.12243
4. Co-encapsulation of rutinoside and β-carotene in liposomes modified by rhamnolipid: Antioxidant activity, antibacterial activity, storage stability, and in vitro gastrointestinal digestion (2023). Journal of Food Science, 88(5), 2064-2077. https://doi.org/10.1111/1750-3841.16548
5. Formula optimization and in vitro lipid reducing activity evaluation of nutritious rice bran meal replacement powder (2023). Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-023-02204-z
6. Anti-inflammatory activity of peptides derived from millet bran in vitro and in vivo (2022). Food & Funct.,13, 1881-1889. https://doi.org/10.1039/D1FO03711K
7. Study of monoglycerides enriched with unsaturated fatty acids at sn-2 position as oleogelators for oleogel preparation (2021) . Food Chemistry, 354, 129534. https://doi.org/10.1016/j.foodchem.2021.129534.
8. Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin (2020). Food Hydrocolloids, 108: 106042. https://doi.org/10.1016/j.foodhyd.2020.106042
9. Rice bran attenuated obesity via alleviating dyslipidemia, browning of white adipocytes and modulating gut microbiota in high-fat diet-induced obese mice (2020). Food Funct., 11, 2406-2417. https://doi.org/10.1039/C9FO01524H
10. Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling (2020). Journal of the Science of Food and Agriculture, 100(6), 2638-2647. https://doi.org/10.1002/jsfa.10293
荣誉奖励
曾入选南京财经大学“学科领军人才”、江苏省“六大人才高峰”B层次培养对象、江苏省“333工程”第三层次培养对象、全国粮食行业青年拔尖人才培养对象，获中国粮油学会第一届青年科技奖、中国商业联合会科学技术奖特等奖、江苏省科学技术奖二等奖等。
