He Rong, PhD, Associate Professor
E-mail: rong.he@nufe.edu.cn
Educational experience:
2009-2013, Jiangnan University, School of Food Science, Food Science, Ph.D.
2011-2013, University of Manitoba/Canada Research Center for Functional Foods and Health Products, Ph.D. joint training;
2007-2009, Nanjing University of Finance and Economics, School of Food Science and Engineering, Food Science and Engineering, Master's degree;
2003-2007, Nanjing University of Finance and Economics, School of Food Science and Engineering, major in Food Science and Engineering, bachelor's degree;
Work experience:
2016-present, Nanjing University of Finance and Economics, School of Food Science and Engineering, Associate Professor;
2017-present, Mobile Project Specialist, China Rural Technology Development Center
From 2014 to 2015, the Department of Development of the National Grain Administration took a post as a member of the staff
2013-2015, Nanjing University of Finance and Economics, School of Food Science and Engineering, lecturer;
Teaching:
Lectures on "Biochemistry", "Food Analysis" and "Plant Protein Engineering", and presides over the online open course "Biochemistry" in Jiangsu Province.
Research fields and directions:
The main research area is the high-value utilization of food resources. Focus on the protein resources in food, using biological enzymes and other methods to develop functional proteins, biologically active peptides and related biological materials.
Main scientific research projects:
(1) 2019/01-2022/12, National Natural Science Foundation of China-General Project (31871750)
(2) 2018/07-2021/06, Natural Science Foundation of Jiangsu Province-General Project (31401552)
(3) 3.2018/07-2021/06, Natural Science Research in Universities of Jiangsu Province (major project)/18KJA550003
(4) 4. 2017/07-2020/12, a sub-project of the "13th Five-Year" National Key Research and Development Plan (2017YFD0401105-05)
(5) 5. 2016/07-2020/12, a sub-project of the "13th Five-Year" National Key R&D Plan (2016YFD0401005-2
Representative results:
(1) Zhang, QY., Wang, ZG., Zhang, C., Aluko, RE, Yuan, J., Ju, XR., He, R. (2020). Structural and functional characterization of rice starch-based superabsorbent polymer materials. International Journal of Biological Macromolecules. DOI:10.1016/j.ijbiomac.2019.10.264
(2) Zou, ZP., Wang, MJ., Wang, ZG., Aluko, RE, He, R. (2020). Antihypertensive and antioxidant activities of enzymatic wheat bran protein hydrolysates. Journal of Food Biochemistry, 44, 1, e13090.
(3) Zhang, C., Wang, ZG., Li, LY., Yang, YJ., Ju, XR, He, R. (2019). The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films. Food Chemistry, 694-701.
(4) He, R., Dai, CX., Li, Y., Wang, ZG., Li, Q., Zhang, C., Ju, XR., Yuan, J. (2019). Effects of succinylation on the physicochemical properties and structural characteristics of edible rapeseed protein isolate films. Journal of the American Oil Chemists' Society, 1103-1113.
(5) He, R., Wang, YJ., Yang, YJ., Wang, ZG., Ju, XR., Yuan, J. (2019). Rapeseed protein-derived ACE inhibitory peptides LY, RALP and GHS show antioxidant and anti-inflammatory effects on spontaneously hypertensive rats. Journal of Functional Foods, 2019, 55, 211-219.
(6) He, R., Yang, YJ., Wang, ZG., Xing, CR., Yuan, J., Wang, LF., Udenigwe, C., Ju, XR. (2019). Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin--angiotensin system pathway in spontaneously hypertensive rat. npj Science of Food, 3(1), 1.
(7) Li, Q., Wang, ZG., Dai, CX., Wang, Y., Chen, WY., Ju, XR., Yuan, J., He, R. (2019). Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocolloids, (88), 50-57.
(8) Wu, Y., Zhou, R., Wang, ZG. Wang, B, Yang, Y, Ju, XR, He, R. (2019). The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. Plos One,14(3), e0212879.
(9) Wang, ZG ., Zhang, RX., Zhang, C., Dai, CX, Ju, XR., He,R. (2019). Fabrication of stable and self-assembling rapeseed protein nanogel for hydrophobic curcumin delivery. Journal of Agricultural and Food Chemistry, 67 (3), 887-894.
(10) Zou, YC., Zhang, C., Ju, XR., Wang, ZG., Wu, Y., Yuan, J., Chen, WY., & He, R. (2019). Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran. Food Control,98, 290-296.
(11) Wang, FZ., Yang, YJ., Ju, XR., Udenigwe, CC, He, R. (2018). Polyelectrolyte complex nanoparticles from chitosan and acylated rapeseed cruciferin protein for curcumin delivery. Journal of Agricultural and Food Chemistry , (88), 2685-2693.
(12) Wang, ZG., Zhang, C., Zhang, T., Ju, XR., He, R. (2018). Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate. RSC Advances, 40395-40406.
(13) Yang, YJ., He, HY., Wang, FZ., Ju, XR., Yuan, J., Wang, LF., Aluko, RE, He, R. (2017). Transport of angiotensin converting enzyme and renin dual inhibitory peptides LY, RALP and TF across Caco-2 cell monolayers. Journal of Functional Foods, 35, 303-314.
Honors, awards and others:
Prof. He has been selected as a "Discipline Leading Talent" by Nanjing University of Finance and Economics, a B-level training object of "Six Talent Peaks" in Jiangsu Province, a third-level training object of Jiangsu "333 Project", and a national top-notch talent training object in the grain industry. Won the first Youth Science and Technology Award of China Cereals and Oils Association.
