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姓名：何胜华

性别：男

学历：博士

职称：讲师

工作单位：哈尔滨工业大学化工与化学学院食品科学与工程系

教育情况：

1994.9--1998.7 华中农业大学食品科学与工程学院食品科学与工程专业学士学位

2001.9--2004.7 华中农业大学食品科学与工程学院食品科学与工程

专业硕士学位

2007.3--2012.4 哈尔滨工业大学化工学院食品科学与工程专业

博士学位

2012.6--2016.7 哈尔滨工业大学生命科学技术学院生命科学专业

博士后

2017.7--2018.7 新西兰Massey University, School of Food and Nutrition

访学 (CSC 资助)

工作经历：

1998.8—2001.6 武汉和平科技集团技术员

2004.7—2015.12 哈尔滨工业大学食品科学与工程学院

2016.1—至今哈尔滨工业大学化工与化学学院食品科学与工程系

所受奖项：

无

主要研究方向：

利用蛋白，碳水化合物及脂类或它们的相互协同作用稳定和运载脂溶性生物活性物质，以达到食品组分的稳态化保持，靶向输送，可控消化及吸收；

乳制品加工过程中蛋白的相互作用及其对乳制品物化特性的影响

代表性著作：

1．Shenghua He（何胜华）, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Changhui Zhao, Haimei Li, Jean-Louis Maubois. Characterization of fat globules and milk fat globule membrane proteins in milk of different yak breeds. Dairy Science and Technology. 2010, 90 (5):601-609. (SCI，IF=1.982)

2. Shenghua He（何胜华）, Ying Ma, Jiaqi Wang, Qiming Li, Xin Yang, Shanhu Tang, Haimei Li. Milk fat composition of yak breeds in China. Journal of Food Composition and Analysis. 2011, 24:223-230. (SCI， IF=2.956)

3. Shenghua He（何胜华）, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Haimei Li. Effects of proteose-peptone fractions from yak milk on lipoprotein lipase lipolysis. International Journal of Dairy Technology. 2012, 65(1):32-37. (SCI，IF=1.225)

4. Shenghua He（何胜华）, Ying Ma, Qiming Li, Dehai Li, Jiaqi Wang, Yanhua Cui. The fatty acid profile of Chinese Maiwa yak milk in relation to season and parity. International Journal of Dairy Technology. 2013, 66(1): 25-30. (SCI, IF=1.225)

5. Shenghua He（何胜华）, Haishan Tang, Huaxi Yi, Weili Xu, Ying Ma, and Rongchun Wang. The properties of emulsion from milk fat globule membrane and its components. International Journal of Food Properties, 2017, 20, S1342–S1353 (SCI, IF=1.845）

6. Shenghua He（何胜华）, Ying Ma, Sanjiu Zhou, Wei Song, Rongchun Wang. Antioxidant activities of fermented soybean prepared with Bacillus subtilis. Asian Journal of Chemistry, 2013, 25(18) :10565-10568. (SCI, IF=0.236)

7. Shenghua He, （何胜华）Yibing Qin, Elfalleh Walid, Lin Li, Jie Cui, Ying Ma. Effect of ball-milling on the physicochemical properties of maize starch. Biotechnology Reports, 2014, 9(3):54-59

8. Haishan Tang, Shenghua He*（何胜华，通讯作者）, Fangshuai Peng, Rongchun Wang, Qi Li,Ying Ma. The effect of the milk fat globule membrane and its individual components on dough properties and bread quality. RSC Advances, 2016, 6, 102617-102625. (SCI, IF=2.936)

9. Weiyi Xu, Shenghua He^※（何胜华，通讯作者）, Ying Ma, Yixin Zhang, Rongchun Wang. Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk. RSC Advances, 2015, 5, 8952-8956. (SCI，IF=2.936)

10. Weiyi Xu, Shenghua He^※（何胜华，通讯作者）, Ying Ma, Yixin Zhang, Qiming Li, Lifeng Wang, Rongchun Wang. Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk. International Journal of Dairy Technology. 2015, 68（3）:342－348. (SCI，IF=1.225)

11. Yixin Zhang, Shenghua He（何胜华，通讯作者）,* Ying Ma, Weiyi Xu and Haishan Tang. Characterization and bioaccessibility of β-carotene in re-assembled casein. RSC Advances, 2015, 5, 77595-77600. (SCI，IF=2.936)

12. Yixin Zhang, Shenghua He*（何胜华，通讯作者）, Yueming Li, Haishan Tang. The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. Journal of Food Measurement and Characterization. 2017, 11, 864-871. (SCI，IF=1.187)

13. Qi Li, Shenghua He*（何胜华，通讯作者）, Weili Xu, Fangshuai Peng, Cheng Gu, Rongchun Wang, Ying Ma. Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions. Food Biophysics, 2018, 13:198-207. (SCI，IF=2.052)

14. Fangshuai Peng, Shenghua He*（何胜华，通讯作者）, Huaxi Yi, Qi Li, Weili Xu, Rongchun Wang & Ying Ma. Physical, textural and rheological properties of whipped cream affected by milk fat globule membrane protein. International Journal of Food Properties, 2018, 21, 1190-1202. (SCI，IF=1.845)

15. Qiming Li, Ying Ma^※, Shenghua He^※and Rongchun Wang. The compositional factors involved in the heat stable sensitivity of yak milk. RSC Advances, 2014, 4, 37669-37673. (SCI, IF=2.936)

16. Qiming Li, Ying Ma, Shenghua He, Walid Elfalleh, Weiyi Xu, Shanhu Tang, Liya Qiu. Effect of pH on heat stability of yak milk protein. International Dairy Journal, 2013, 35 (1):103-105. (SCI, IF=2.201)

17. Dianyu Yu, Walid Elfalleh, Shenghua He, Ying Ma, Lianzhou Jiang, Lin Li, Lizhi Hu, Jianing Zhang. Physicochemical properties and minor lipid components of soybean germ. Journal of the American Oil Chemists' Society, 2013, 90(10):1551-1558. (SCI, IF=1.421)

18. Walid elfalleh, Ma Ying, Nizar Nasri, He Shenghua, Ferdaous Guasmi & Ali Ferchichi. Fatty acids from Tunisian and Chinese pomegranate (Punica granatum) seeds. International Journal of Food Sciences & Nutrition .2011, 62(3):200-206. (SCI, IF=2.30)

19. Walid elfalleh, Nizar Tlili, Ma Ying, He Shenghua, Ali Ferchichi & Nizar Nasri. Organoleptic Quality, Minerals, Proteins and Amino Acids from Two Tunisian Commercial Pomegranate Fruits. International Journal of Food Engineering. 2011 , 7 (4) :457-461 (SCI，IF=0.96)

20. Yanhua Cui, Xiaojun Qu, Haimei Li, Shenghua He, Hengyu Liang, Hui Zhang, Ying Ma. Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential. European Food Research and Technology. 2012, (5): 797-806. (SCI, IF=1.919)

21. Li –Shui Chen, Ying Ma, Jean-Louis Maubois, Shenghua He, Li-Jun Chen, Hai-Mei Li. Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol. Dairy Science and Technology. 2010, 90 (5):537-548. (SCI, IF=1.982)

22. Lifeng Wang ，Ying Ma ，Jie Cui ，Samson A.Oyeyinka , Shenghua He.Yak milk whey protein denaturation and casein micelle disaggregation/aggregation at different pH and temperature. International Dairy Journal. 2017, 71, 131-175. (SCI, IF=2.210)

23. Lifeng Wang, Ying Ma, Jie Cui, Samson Oyeyinka, Shenghua He, He Li. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study. Food Bioprocess Technol (2017) 10:2261–2267 (SCI，IF=2.998)

24. Xu Weili, He Pan, He Shenghua, Cui Pengju, Mi Yaqing, Yang Yang, Li Yang, Zhou Shaobo.Gamma-Tocotrienol Stimulates the Proliferation, Differentiation, and Mineralization in Osteoblastic MC3T3-E1 Cells. Journal of Chemistry, 2018. (SCI，IF=1.726)

25. Xu Weili, Mi Yaqing, He Pan, He Shenghua, Niu Lingling. gamma-Tocotrienol Inhibits Proliferation and Induces Apoptosis via the Mitochondrial Pathway in Human Cervical Cancer HeLa Cells. Molecules, 22(8), 2017. (SCI，IF=3.098)

26. 何胜华，马莺, 崔艳华, 董爱军，李海梅。牦牛乳脂肪球膜（MFGM）组成分析及蛋白热稳定性。哈尔滨工业大学学报, 2012, 44(10):104-108（EI）。

27. 张怡欣，何胜华*，唐海珊，马莺。β-胡萝卜素/酪蛋白纳米复合物的形成及β-CE的生物利用率。食品工业科技，2016, 5，68-71.

28. 何胜华，李海梅，马莺。乳脂肪球膜(MFGM)的组成及生理特性。中国乳品工业，2009, 37（4），38-41。

29. 何胜华，杨鑫，李海梅，马莺。固相微萃取技术（SPME）提取羊奶中的挥发性化合物。食品工业科技。2009, 30（12）, 133-135。

30. 何胜华，罗聪，李海梅，马莺。米曲霉KFRI 888产中性蛋白酶、a-淀粉酶酶学性质的研究。食品工业科技，2006, 9，55-61

31. 何胜华，马莺，李海梅，吴谋成。菜籽植物甾醇的分析鉴定及其标准品的制备。食品工业科技，2005, 10，172-174.

32. 何胜华，马莺，周泉城，吴谋成。菜籽植物甾醇降小鼠血脂功能的实验研究。中国油脂， 2005，30 (6) :60-62