姓名：赵海锋
性别：男
学历：博士研究生
职称：研究员
工作单位：华南理工大学食品科学与工程学院
教育情况：
1998.09——2002.07 河南工业大学（原郑州粮食学院） 粮油贮藏 工学学士
2002.09——2008.03 江南大学 发酵工程 工学博士
工作经历：
2008.05——2012.08 华南理工大学 助理研究员
2012.09——2017.08 华南理工大学 副研究员
2015.08——2016.08 哥本哈根大学 访问学者
2017.09——至今 华南理工大学 研究员
所主持的项目及其进展：
1.国家自然科学基金面上项目：小麦面筋蛋白肽改善酿酒酵母多重耐性的分子机制研究，31972062，主持
2.国家自然科学基金面上项目：植物蛋白源活性肽调控酿酒酵母增殖和代谢的机理研究，31571821，主持
3.国家自然科学基金青年基金：啤酒内源性抗氧化力的形成机制及定向调控研究，31000810，主持
4.国家“863”计划子课题：黄酒原料评价体系研究开发，2013AA102108-6，主持
5.国家“十二五”科技支撑计划子课题：我国传统发酵食品制造安全预警技术研究与应用，2012BAK17B11，主持
6.科技部国际合作交流项目：啤酒风味稳定性关键技术研究与应用，43-27，主持
7.广东省科技计划项目：啤酒风味稳定性关键技术研究与应用，2018A050506008，主持
8.广东省科技计划项目：高新鲜度啤酒低碳制造关键技术研究与应用，2016A010105003，主持
9. 广州市科技计划项目：麦糟蛋白高值化利用关键技术研究与示范，201903010056，主持
10. 广东省自然科学基金：促酵母增殖和代谢生物活性肽的定向制备及构效关系研究，2014A030313227，主持
所受奖项：
1. 2013年国家科技进步二等奖，发酵与代谢调控关键技术及产业化应用
2. 2011年广东省科技进步一等奖，高品质酱油啤酒苏氨酸高效发酵与代谢调控关键技术
3. 2017年中国商业联合会科技进步二等奖，啤酒超高浓酿造关键技术创新及产业化应用
4. 2017年广东省轻工业联合会一等奖，啤酒超高浓酿造关键技术及产业化应用
5. 2009年江苏省优秀博士学位论文奖
6. 2008年“中国酿酒工业协会啤酒行业科技进步优秀论文奖”一等奖
主要研究方向：
主要从事食品生物技术、食品风味化学与稳定性等领域的研究与教学工作，具体涉及食品发酵与代谢调控技术、食品风味评价及其稳定化技术、蛋白质化学与生物活性肽、食品质量安全评价与控制技术、天然产物活性因子分离、鉴定与活性评价技术等方面。
代表性著作：
Cheng C; Coldea TE; Yang HR; Zhao HF*. Selenium Uptake, Translocation, and Metabolization Pattern during Barley Malting: A Comparison of Selenate, Selenite, and Selenomethionine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, in press.
Li Q; Li WY; Li L; Zong XY; Coldea TE; Yang HR; Zhao HF*. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction. FOOD & FUNCTION, 2023,14(6):2781-2792.
Zhang QH; Chen MT; Coldea TE; Yang HR; Zhao HF*. Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption. FOOD RESEARCH INTERNATIONA, 2023,164:112045.
Liu LW; Chen MT; Coldea TE; Yang HR; Zhao HF*. Emulsifying properties of arabinoxylans derived from brewers' spent grain by ultrasound-assisted extraction: structural and functional properties correlation. CELLULOSE, 2023, 30(1):359-372.
Jin XF; Chen MT; Coldea TE; Yang HR; Zhao HF*. Protective effects of peptides on the cell wall structure of yeast under osmotic stress. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2022, 106(21):7051-7061.
Li Q; Chen MT; Coldea TE; Yang HR; Zhao HF*. Ultrasound Pretreatment of Brewer's Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD AND BIOPROCESS TECHNOLOGY, 2022, 15(12):2749-2761.
Jin XF; Yang HR; Chen MT; Coldea TE; Zhao HF*. Improved osmotic stress tolerance in brewer's yeast induced by wheat gluten peptides. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2022, 106(13-16): 4995-5006.
Jin XF; Yang HR; Coldea TE; Andersen ML; Zhao HF*. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022: 70 (16): 5057-5065.
Li Q; Yang HR; Coldea TE; Andersen ML; Li WY; Zhao HF*. Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound. FOOD AND BIOPRODUCTS PROCESSING, 2022, 132: 130-140.
Jin XF; Yang HR; Coldea TE; Xu YC; Zhao HF*. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 145: 111387.
Li WY; Yang HR; Coldea TE; Zhao HF*. Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139: 110582.
Yang HR; Coldea TE; Zeng YJ; Zhao HF*. Wheat gluten hydrolysates promotes fermentation performance of brewer's yeast in very high gravity worts. BIORESOURCES AND BIOPROCESSING, 2021, 8(1): 5.
Zong XY; Yang HR; Jin XF; B* CS; Coldea TE; Cai LF; Zhao HF*. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56(5): 2548-2556.
Xu YC; Yang HR; B* CS; Coldea TE; Zhao HF*. Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55: 2419-2427.
Yang HR; Zong XY; Xu YC; Li WY; Zeng YJ; Zhao HF*. Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 106: 151-157.
Yang HR; Zong XY; Xu YC; Zeng YJ; Zhao HF*. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS, 2019, 128: 282-289.
Xu YC; Sun MX; Zong XY; Yang HR; Zhao HF*. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS, 2019, 127: 179-184.
Yang HR; Zong XY; Xu YC; Zeng YJ; Zhao, HF*. Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66(39): 10233-10241.
Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast. FOOD CHEMISTRY, 2018, 268: 162-170.
Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Peptide (Lys–Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer’s yeast during very high-gravity (VHG) wort fermentation. BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY, 2018, 65(4): 630-638.
Yao JW; Zong XY; Cui C; Mu LX; Zhao HF*. Metabonomics analysis of non-volatile small molecules of beers during forced-aging. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53, 1698–1704.
Zhou YJ; Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53(3): 812-818.
Chen JH; Cui C*; Zhao HF*; Wang HP; Zhao MM; Wang W; Dong KM. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53(4): 954-961.
Cui C; Lu JH; Sun-Waterhouse D; Mu LX; Sun WZ; Zhao MM; Zhao HF*. Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73: 602-608.
Li HP; Zhao MM; Cui C; Sun WZ; Zhao HF*. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51(9): 2026-2033.
Cui C; Qian YP; Sun WZ; Zhao HF*. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016,51(5): 1298-1304.
Zhao HF*, Wan CY, Zhao MM, Lei HJ, Mo F. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49(9): 2015-2022.
Feng YZ; Chen ZY; Liu N; Zhao HF*; Cui C; Zhao MM. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavor. FOOD CHEMISTRY, 2014, 158: 438-444.
Sun WZ; Li QY; Zhou FB; Zhao HF*; Zhao MM*. Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62(30): 7507-7514.
Mo F; Zhao HF*; Lei HJ; Zhao MM. Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2013, 171(6): 1339-1350.
Lei HJ; Li HP; Mo F; Zheng LY; Zhao HF*; Zhao MM*. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2013, 97(20): 8913-8921.
Lei HJ; Zhao HF*; Zhao MM*. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. BIOCHEMICAL ENGINEERING JOURNAL, 2013, 77: 1-6.
Zhao HF*; Li HP; Sun GF; Yang B; Zhao MM. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93(4): 910-917.
Feng YZ; Cui C; Zhao HF*; Gao XL; Zhao MM; Sun WZ. Effect of koji fermentation on generation of volatile compounds in soy sauce production. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48(3): 609-619.
Lei HJ; Zheng LY; Wang CX; Zhao HF*; Zhao MM*. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 161(2): 76-83.
Zhao HF; Wang YQ; Zou Y; Zhao MM. Natural occurrence of deoxynivalenol in soy sauces consumed in China. FOOD CONTROL, 2013, 29(1): 71-75.
Yu ZM; Zhao HF*; Zhao MM; Lei HJ; Li HP. Metabolic Flux and Nodes Control Analysis of Brewer's Yeasts Under Different Fermentation Temperature During Beer Brewing. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2012, 168(7): 1938-1952.
Yu ZM; Zhao MM; Li HP; Zhao HF*; Zhang QL; Wan CY; Li HP. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, 2013, 17(4): 818-826.
Lei HJ; Zhao HF*; Yu ZM; Zhao MM*. Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer's Yeast and the Formation of Flavor Volatiles. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2012, 166(6): 1562-1574.
Zhao HF; Zhao MM. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47(2): 240-247.
Zhao HF*; Chen WF; Lu J; Zhao MM. Phenolic profiles and antioxidant activities of commercial beers. FOOD CHEMISTRY, 2010, 119(3): 1150-1158.
Zhao HF; Fan W; Dong JJ; Lu J; Chen J; Shan LJ; Lin Y; Kong WB. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. FOOD CHEMISTRY, 2008, 107(1): 296-304.
Zhao HF; Dong JJ; Lu J; Chen J; Li Y; Shan LJ; Lin Y; Fan W; Gu GX. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54(19): 7277-7286.
