何婉莺，1994年出生，博士，讲师，师资博士后（在站）。2016年获华中农业大学学士学位；2018年获华中农业大学硕士学位，师从潘思轶教授；2022年获华中农业大学博士学位，师从潘思轶教授；博士一年级获国家留学基金委奖学金于美国Purdue大学联合培养两年，师从Owen Griffith Jones教授（2019-2021）；2022年8月入职yh86银河国际官方网站，主要从事食品营养与风味的相关教学与科研工作。作为主要完成人参与中国现代农业产业体系项目、美国农业部（USDA）粮食和农业研究所项目、家庭食品加工工程技术研究横向项目等4项。主要研究领域包括植物蛋白质的改性、蛋白质的糖基化修饰、蛋白质与小分子/风味化合物互作机制、食品功能配料开发等。在食品科学、中国食品学报、华中农业大学学报、Food Chemistry、Journal of Food Engineering、LWT - food science and technology、Molecular Nutrition and Food Research、Carbohydrate Polymers等国内外期刊发表学术论文14余篇，授权国家发明专利2项。
联系方式：
邮箱：hewanyinghzau@163.com ; wanyinghe@snnu.edu.cn
QQ: 2601060025
代表性科研论文：
(1) Wanying He, Liang Tian, Fang Fang, Siyi Pan∗, Owen Griffith Jones∗. Heat-induced glycosylation with dextran to enhance solubility and interfacial properties of enzymatically hydrolyzed zein. Journal of Food Engineering, 2022, 110946.
(2) Wanying He, Liang Tian, Fang Fang, Da Chen, Enrico Federici, Siyi Pan∗, Owen Griffith Jones∗. Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties. Food Chemistry, 2021, 348, 129035.
(3) Wanying He, Liang Tian, Shanshan Zhang, Siyi Pan∗. A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: application in encapsulating curcumin. LWT - food science and technology, 2021, 145, 111349.
(4) Wanying He, Xiaoyan Li, Ying Peng, Xiaoyan He and Siyi Pan∗. Anti-oxidant and anti-melanogenic properties of essential oil from peel of pomelo cv. Guan Xi. Molecules, 2019, 24(2), 242.
(5) Shanshan Zhang, Haijuan Hu, Wanying He, et al., Regulatory roles of pectin oligosaccharides on immunoglobulin production in healthy mice mediated by gut microbiota. Molecular Nutrition and Food Research, 2019, 63, 1801363.
(6) Xin Fan, Yue Gao, Wanying He et al., Production of nano bacterial cellulose from beverage industrial waste of citrus peel and pomace using Komagataeibacter xylinus. Carbohydrate Polymers, 2016, 151, 1068-1072.
(7) Ying Peng, Mengjun Hu, Qi Lu, Yan Tian, Wanying He et al., Flavonoids derived from exocarpium citri grandis inhibit LPS-induced inflammatory response via suppressing MAPK and NF-κB signalling pathways. Food and Agricultural Immunology, 2019, 30, 564-580.
