姓名：胡昊
性别：男
学历：博士研究生
职称：博导/副教授
工作单位：华中农业大学
教育情况：
2005-2009 华中农业大学、食品科学与工程、学士
2009-2014 华中农业大学、食品科学、博士（硕博连读）
2012-2014 英属哥伦比亚大学、食品科学、联合培养博士
工作经历：
2014-2016 华中农业大学 讲师
2016-至今 华中农业大学 副教授
所受奖项：
1.传统蔬菜制品现代化加工关键技术与装备集成，2020年中国食品科学技术学会科技创新奖一等奖，排名第4/10，2020.10。
2.第四届中国“互联网+”大学生创新创业优秀指导老师、2018、中国互联网+大学生创新创业大赛组委会
3.互联网+大学生创新创业大赛湖北省金奖指导老师、2018、湖北省教育厅
4.华中农业大学教学质量三等奖、2018、华中农业大学
5.参与农业部十三五规划教材《软饮料工艺学》编写，负责植物蛋白饮料章节、2020
6.参编英文专著《Phytochemicals in Soybeans： Bioactivity and Health Benefits》编写，负责编写章节Effects of novel processing methods on the structure and functional properties of soy protein、2020
7.湖北省挑战杯大学生课外学术科技竞赛特等奖指导老师、2017、湖北省共青团、湖北省科协、湖北省教育厅、湖北省学联
8.湖北省大学生优秀科研成果奖一等奖指导老师、2016、湖北省教育厅
9.湖北省大学生优秀科研成果奖二等奖指导老师、2016、湖北省教育厅
10.湖北省大学生优秀科研成果奖二等奖指导老师、2017、湖北省教育厅
11.华中农业大学挑战杯大学生课外学术科技作品竞赛优秀作品、2017、华中农业大学
12.华中农业大学“挑战杯”优秀指导老师、2017、华中农业大学
13.华中农业大学大学生科技创新十佳作品、2016、华中农业大学
14.华中农业大学校级优秀班主任、2017、华中农业大学办公室
15.华中农业大学科技创新优秀指导老师、2017、华中农业大学教务处
主要研究方向：
超声波加工技术
植物源食品加工
食品蛋白质
代表性著作：
1. Ahmed Taha, Eman Abdelaziz, Amr Ismaiel, Muthupandian Ashokkumar, Xiaoyun Xu, Siyi Pan, Hao Hu*. Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions. Trend in Food Science & Technology, (2020) 105: 363-377. (SCI, 影响因子11.077，Top期刊)
2. Ting Zheng , Xiaohui Li, Ahmed Taha, Yue Wei, Tan Hu, Pijiar Beyna Fatamorgana, Zhuo Zhang, Fengxia Liu, Xiaoyun Xu, Siyi Pan, Hao Hu*. Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods. Food Hydrocolloids, (2019) 97: 105216. (SCI, 影响因子7.053，Top期刊)
3. Ahmed Taha, Eman Ahmed, Tan Hu, Xiaoyun Xu, Siyi Pan, Hao Hu*. Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification. Ultrasonics Sonochemistry (2019) 58: 104627.(SCI, 影响因子6.513，Top期刊)
4. Ahmed Taha, Tan Hu, Zhuo Zhang, Amr M. Bakry, Ibrahim Khalifa, Siyi Pan, Hao Hu*. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate. Ultrasonics Sonochemistry (2018) 49: 283-293.(SCI, 影响因子6.513，Top期刊)
5. Wenhui Lv, Tan Hu, Ahmed Taha, Zhongkun Wang, Xiaoyun Xu, Siyi Pan, Hao Hu*. Lipo-Dipeptide as an Emulsifier: Performance and PossibleMechanism. Journal of Agricultural and Food Chemistry (2019) 67: 6377-6386. （SCI, 影响因子4.192，Top期刊）
6. Mengjie Geng,Tan Hu,Qi Zhou,Ahmed Taha,Lang Qin,Wenhui Lv,Xiaoyun Xu,Siyi Pan, Hao Hu*. 7. Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier. International Journal of Food Science and Technology,(2020) First published: 16 September 2020, https://doi.org/10.1111/ijfs.14786 (SCI, 影响因子2.773)
7. Bohui Liu , Hui Wang, Tan Hu, Peipei Zhang, Zhuo Zhang, Siyi Pan, Hao Hu*. Ball-milling changed the physicochemical properties of SPI and its cold-set gels. Journal of Food Engineering (2017) 195: 158-165.（SCI, 影响因子4.499，Top期刊）
8. Moxi Zhou, Jian Liu, Yuanyuan Zhou, Xingjian Huang, Fengxia Liu, Siyi Pan, Hao Hu*. Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths. Innovative Food Science and Emerging Technologies (2016) 34: 205-213.（SCI, 影响因子4.477，Top期刊）
9. Peipei Zhang, Tan Hu, Shaolong Feng, Qi Xu, Ting Zheng, Moxi Zhou, Xueqi Chu, Xingjian Huang, Xiaonan Lu, Siyi Pan, Eunice C.Y. Li-Chan, Hao Hu*. Ultrasonics Sonochemistry (2016) 29: 380-387.(SCI, 影响因子6.513，Top期刊)
10. 胡坦，张珮珮，郑婷，黄行健，潘思轶，胡昊*.高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性.农业工程学报 (2016) 32: 306-314. (EI)
11. Hao Hu, Jiahui Wu, Eunice C.Y. Li-Chan, Le Zhu, Fang Zhang, Xiaoyun Xu, Gang Fan, Lufeng Wang, Xingjian Huang, Siyi Pan*. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions.Food Hydrocolloids(2013)30(2):647-655（影响因子7.053，Top期刊）.
12. Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel Ultrasonics Sonochemistry, v 29, p 380-387, March 1, 2016 2016.01
13. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods JOURNAL OF FUNCTIONAL FOODS 2015.12
14. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean beta-conglycinin and glycinin FOOD HYDROCOLLOIDS 2015.03
15. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate FOOD HYDROCOLLOIDS 2013.05
16. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments ULTRASONICS SONOCHEMISTRY 2012.01
