何建菲教师主页

个人简介 何建菲，女，博士，浙江绍兴人, 浙江工业大学讲师。现主要研究领域：食品蛋白质结构、功能及其应用研究，食品加工和储藏过程中蛋白质氧化的机制及后果，新型全谷物食品的研发与推广。曾在Novo Nordisk蛋白研究中心、南丹麦大学、丹麦奥胡斯大学、德国NanoTemple公司联合培养学习；以研究骨干身份参与丹麦Novo Nordisk重点研发项目2项，自然科学独立研究项目1项；在Food Chemistry、Food hydrocolloids、Redox Biology、Free Radical Biology and Medicine等食品、生物、医学领域国际国内顶级期刊上累计发表论文10余篇，其中以第一作者发表SCI论文8篇；授权国家发明专利2件；累计参加国际、国内顶尖学术会议10余次。教育背景：2011-2015  江南大学    食品科学与工程  工学学士2015-2018  江南大学    食品科学与工程  工学硕士2016-2018  芬兰图尔库大学    食品研发  工学硕士2018-2022  丹麦哥本哈根大学 生物医学 工学博士 科研成果 论文成果He, J., Chuang, C., Hawkins, C. L., Davies, M. J., & Hägglund, P. (2023). Exposure to peroxynitrite impacts the ability of anastellin to modulate the structure of extracellular matrix. Free Radical Biology and Medicine, 206, 83-93.He, J., Guo, F., Zheng, R., Chen, H., Lin, L.,Yongqiang Cheng, Y., & Zheng, Z. (2022) Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose. Foods, 11, 2471. He, J., Steffen, J. H., Thulstrup, P. W., Pedersen, J. N., Otzen, D., Hawkins, C. L., Gourdon, P., Davies, M. J. & Hägglund, P. (2022). Anastellin impacts on the processing of extracellular matrix fibronectin and stimulates release of cytokines from coronary artery smooth muscle cells. Scientific reports, 12, 22051. He, J., Becares, E. R., Thulstrup, P. W., Gamon, L. F., Pedersen, J. N., Otzen, D., Gourdon, P., Davies, M. J. & Hägglund, P. (2020). Peroxynitrous acid (ONOOH) modifies the structure of anastellin and influences its capacity to polymerize fibronectin. Redox biology, 36, 101631. He, J., Guo, F., Lin, L., Chen, H., Chen, J., Cheng, Y., & Zheng, Z. P. (2019). Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice. LWT, 100, 263-270. He, J., Zhu, Q., Dong, X., Pan, H., Chen, J., & Zheng, Z. P. (2017). Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices. Food chemistry, 214, 269-276. He, J., Zheng, Z. P., Zhu, Q., Guo, F., & Chen, J. (2017). Encapsulation mechanism of oxyresveratrol by β-cyclodextrin and hydroxypropyl-β-cyclodextrin and computational analysis. Molecules, 22(11), 1801. 发表专利郑宗平, 陈洁, 何建菲. 氧化白藜芦醇微乳及其制备方法与应用. 专利授权日：2018.05.04. 专利授权号:ZL201510240354.8.郑宗平, 陈洁, 何建菲，陈洪彬, 郭凤仙, 王宝贝. 氧化白藜芦醇羟丙基甲基纤维素复合膜及其应用. 专利授权日：2021.06.29. 专利授权号: ZL201810773308.8.