胡昊｜华中农业大学｜学者主页

2026

碱高温协同蜗牛酶改性对麦麸不溶性膳食纤维结构及理化性质的影响

王俊彤，侯雯雯，郑喜群，姜彩霞，胡昊，张智

《食品与发酵工业》

2026

发酵米糠对饼干理化性质的影响

胡昊，张智，潘禹溪，李梦迪，左锋，王坤

《食品科技》

2026

pH驱动法改善米糠蛋白溶解特性

田凤珠，李丹，左锋，胡昊

《食品工业科技》

2026

大豆分离蛋白/微晶纤维素油凝胶消化特性及抗氧化特性研究

袁缘，王冀妍，胡坦，苏洪辰，谢雨欣，程溪，胡昊

《中国粮油学报》

DOI

2026

高水分挤压植物蛋白肉纤维结构表征及配料调控机制的研究进展

郭雯雯，袁缘，胡昊

《食品科学》

2026

高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性

王萌，刘泉，郑喜群，姜彩霞，王俊彤，胡昊，张智

《食品工业科技》

DOI

2026

pH偏移改性米糠蛋白及其在汉堡胚中的应用

王柏峻，王思佳，田凤珠，李杨，陈明银，胡昊，左锋

《保鲜与加工》

2026

Short-time High-intensity Ultrasound Directly Induces the Formation of Soy Protein Isolate Pickering Emulsion Gels

Yu-Xin Xie, Wu Li, Lang Qin, Tan Hu, Meng-Jie Geng, M. Ashokkumar, Hao Hu

Food Hydrocolloids

DOI

2026

Short-Time High-Intensity Ultrasound Directly Induces Soy Protein Isolate-Glucono-δ-Lactone Gels

Xi Cheng, T. Hu, Hongchen Su, Yu-Xin Xie, Yuan Yuan, Hao Hu

Food Hydrocolloids

DOI

2026

Sonication at pH 12 improves dispersibility, interfacial properties, and emulsifying functionality of a soy-yeast protein blend without post-sonication alkaline holding

Peng-Peng Sun, Wen-Tao Chen, Yu-Xin Xie, Hao Hu

Food Hydrocolloids

DOI

2026

Improved amino acid bioaccessibility, digestibility, and bioactivity in a soy-yeast dual protein system.

Peng-Peng Sun, Yuan Yuan, Xi Cheng, Wen-Tao Chen, Yu-Xin Xie, Hao Hu

Food Chemistry

DOI

2026

Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors

Yuan Yuan, T. Hu, Xi Cheng, Hongchen Su, Yu-Xin Xie, Hao Hu

Food Hydrocolloids

DOI

2026

Synergistic effects of ultrasound and cellulose–tannic acid pre-complexes on soy protein isolate gel networks: Microstructure, gelation behavior, and molecular interactions

Arsalan Khan, T. Hu, Ziaur Rahman, Xi Cheng, Yang Hu, Hao Hu

Journal of Food Engineering

DOI

2026

Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat

Wenwen Guo, Yuan Yuan, Yu-Xin Xie, Yu-Xin Zhao, Hao Hu

Journal of Food Engineering

DOI

2026

Soy Protein Isolate Composite Gels Fabrication via Short-term High-Intensity Ultrasound

Xi Cheng, T. Hu, Yu-Xin Xie, Wen-Tao Chen, Yuan Yuan, Hao Hu

Food Hydrocolloids

DOI

2026

Mechanistic insights into soy protein isolate gelation through polyphenol-cellulose pre-complex strategy: Gelation behavior and structural properties.

Arsalan Khan, T. Hu, Wen-Tao Chen, Ziaur Rahman, S. Khan, Yuan Yuan, Hao Hu

Food Research International

DOI

2026

Thermal effects induced by high-intensity ultrasound on the formation of whey protein isolate fibrils.

Yu-Xin Zhao, T. Hu, Xi Cheng, Yuxin Xie, Arsalan Khan, Youyou Lv, Jingyao Chen, Hao Hu

Food Research International

DOI

2025

Establishment of an international Consortium for Research in Eating Disorders (CoRe-ED): Analysis of early-stage participant involvement and expectations

Gemma Sharp, Simon Stafrace, Hao Hu, Peter Wigley

Journal Of Eating Disorders，Vol. 13, No. 1

DOI

2025

米糠及其发酵制品功能成分和生物活性的研究现状

李梦迪，潘禹溪，张智，胡昊，邰孟蝶，李思露，左锋，董志昊，赵婧，王坤

《中国粮油学报》

DOI

2025

A novel gelation method of food biomacromolecule protein induced by high-intensity ultrasound directly.

Xi Cheng, Hongchen Su, Yu-Xin Xie, Arsalan Khan, Yuan Yuan, Yu-Xin Zhao, Hao Hu

Food Chemistry

DOI

2025

High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation

Youyou Lu, Xingyu Liu, Wentao Chen, Hao Hu

Food Biophysics

DOI

2024

不同品种榛子加工榛子露适宜性评价

周群星，胡昊，吕春茂，孟宪军，于艳奇

《现代食品科技》

2024

The effect of dual-frequency ultrasound on synergistic Sonochemical oxidation to degrade aflatoxin B1.

Hongchen Su, Yu-Xin Xie, Xi Cheng, Zhixuan Yang, Jin Mao, Hong Yang, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Food Chemistry

DOI

2024

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

Hong-Yu Jiang, Hao Hu, Zi-Yi Huang, Meichu Liu, Chunmao Lyu

International Journal of Food Science & Technology

DOI

2024

Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process

Jiyan Wang, Feng Tan, Hongchen Su, Yu-Xin Xie, Xi Cheng, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Journal of Food Composition and Analysis

DOI

2024

The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding

Yu-Xin Xie, Nan Jiang, Hongchen Su, Jiao Zhang, Feng Tan, Xi Cheng, Jiyan Wang, Hao Hu

Journal of the American Oil Chemists Society

DOI

2023

大学生科技创新基金对大学生创新能力的提升研究与思考——以华中农业大学食品科学技术学院为例

苏洪辰，曾青，徐晓云，潘思轶，胡昊

《农产品加工》

2023

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Ahmed Taha, Taha Mehany, R. Pandiselvam, Shahida Anusha Siddiqui, N. Mir, Mudasir Ahmad Malik, O. J. Sujayasree, Krishna Chaitnaya Alamuru, Anandu Chandra Khanashyam, Federico Casanova, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Critical reviews in food science and nutrition

DOI

2022

Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates

Xiaoping Yin, Chao-Jie Fan, Linlin Zhang, Hao Hu, B. Peng, Zhuo Zhang

Food Hydrocolloids

DOI

2022

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk.

Qi-Er Mu, Hongchen Su, Qi Zhou, Shigao Xiao, Li-Juan Zhu, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Food Chemistry

DOI

2021

高能振动球磨对核桃酱流变学特性的影响

王忠琨，耿梦洁，杜林笑，江楠，胡昊

《华中农业大学学报》

DOI

2021

A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths.

Meng-Jie Geng, Jian Liu, Hao Hu, Lang Qin, Ahmed Taha, Zhuo Zhang

Food Chemistry

DOI

2021

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

Meng-Jie Geng, Zhongkun Wang, Lang Qin, Ahmed Taha, Linxiao Du, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Food Hydrocolloids

DOI

2021

Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin

Yan Tian, Ahmed Taha, Peipei Zhang, Zhen Zhang, Hao Hu, Si-Yi Pan

DOI

2021

Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis

Le-Tian Li, Ahmed Taha, Meng-Jie Geng, Zhonglin Zhang, Hongchen Su, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Ultrasonics sonochemistry

DOI

2021

Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism

Yan Tian, Gang Xu, Weiwei Cao, Jiaxing Li, Ahmed Taha, Hao Hu, Si-Yi Pan

DOI

2020

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Yan Tian, Zhen Zhang, Ahmed Taha, Yijie Chen, Hao Hu, Si-Yi Pan

Food Hydrocolloids

DOI

2020

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

Ahmed Taha, E. Ahmed, A. Ismaiel, M. Ashokkumar, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Trends in Food Science & Technology

DOI

2020

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

Yan Tian, Zhen Zhang, Peipei Zhang, Ahmed Taha, Hao Hu, Si-Yi Pan

DOI

2020

Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

Meng-Jie Geng, Tan Hu, Qi Zhou, Ahmed Taha, Lang Qin, Wenhui Lv, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

International Journal of Food Science & Technology

DOI

2019

雪莲果及其副产品的研究现状

胡昊，钟艳，刘钰，戢得蓉

《农产品加工》

DOI

2019

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Tingyun Zheng, Xiao-Hui Li, Ahmed Taha, Yue Wei, Tan Hu, Pijiar Beyna Fatamorgana, Zhuo Zhang, Feng-Xia Liu, Xiao-Yun Xu, Si-Yi Pan, Hao Hu

Food Hydrocolloids

DOI

2019

Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins

Siyi Lv, Ahmed Taha, Hao Hu, Qirui Lu, Si-Yi Pan

Molecules

DOI

2019

Insights of Pressure‐induced Unfolding of β‐Lactoglobulin as Revealed by Steered Molecular Dynamics

Zhuo Zhang, Hao Hu, Xiao-Yun Xu, Si-Yi Pan, B. Peng

Advanced Theory and Simulations

DOI

2019

Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism

Wenhui Lv, Tan H, Ahmed Taha, Zhongkun Wang, Xiaoyun Xu, Siyi Pan, Hao Hu

Journal of Agricultural and Food Chemistry

DOI

2019

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

Ahmed Taha, Eman Ahmed, Tan H, Xiaoyun Xu, Xiaoyun Xu, Siyi Pan, Hao Hu

Ultrasonics Sonochemistry

DOI

2018

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate.

Ahmed Taha, Tan Hu, Zhuo Zhang, A. M. Bakry, I. Khalifa, Si-Yi Pan, Hao Hu

Ultrasonics sonochemistry

DOI

2017

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin.

W. Xia, Han Zhang, Jingyao Chen, Hao Hu, F. Rasulov, D. Bi, Xing-Jian Huang, Si-Yi Pan

Food Research International

DOI

2017

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

Bo-Hu Liu, Wang Hui, Tan Hu, Peipei Zhang, Zhuo Zhang, Si-Yi Pan, Hao Hu

DOI

2016

高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性

胡坦，张珮珮，郑婷，黄行健，潘思轶，胡昊

《农业工程学报》

2016

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.

Peipei Zhang, Tan Hu, Shaolong Feng, Qi Xu, Tingyun Zheng, Mo-Xi Zhou, Xue-Qi Chu, Xing-Jian Huang, Xiao-Nan Lu, Si-Yi Pan, E. Li-Chan, Hao Hu

Ultrasonics sonochemistry

DOI

2016

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

Mo-Xi Zhou, Jian Liu, Yuan-Yuan Zhou, Xing-Jian Huang, Feng-Xia Liu, Si-Yi Pan, Hao Hu

DOI

2015

“核桃蛋白饮料开发”创新性实验教学初探

胡昊，刘凤霞，王鲁峰，徐晓云，王可兴，潘思轶

《科教文汇》

2015

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

Hao Hu, Xin-Rong Zhu, Tan Hu, Imelda W. Y. Cheung, Si-Yi Pan, E. Li-Chan

DOI

2015

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Hao Hu, Imelda W. Y. Cheung, Si-Yi Pan, E. Li-Chan

DOI

2013

Processing method for high-gel active soybean protein

Si-Yi Pan, Hao Hu, Xiao-Yun Xu, Lu-Feng Wang, Ke-Xing Wang

2013

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jia-Hui Wu, E. Li-Chan, Le Zhu, Fang Zhang, Xiao-Yun Xu, Gang Fan, Lu-Feng Wang, Xing-Jian Huang, Si-Yi Pan

DOI

2013

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments.

Hao Hu, Xin Fan, Zhi Zhou, Xiao-Yun Xu, Gang Fan, Lu-Feng Wang, Xing-Jian Huang, Si-Yi Pan, Le Zhu

Ultrasonics sonochemistry

DOI

2013

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Hao Hu, E. Li-Chan, Li Wan, M. Tian, Si-Yi Pan

DOI

Enzyme-crosslinked soy protein aerogels: Structural and functional modulations by pre-freezing process

T. Hu, Yuan Yuan, Jiyan Wang, Hao Hu

Food Hydrocolloids

DOI

精选作品

期刊论文

碱高温协同蜗牛酶改性对麦麸不溶性膳食纤维结构及理化性质的影响

发酵米糠对饼干理化性质的影响

pH驱动法改善米糠蛋白溶解特性

大豆分离蛋白/微晶纤维素油凝胶消化特性及抗氧化特性研究

高水分挤压植物蛋白肉纤维结构表征及配料调控机制的研究进展

高温蒸煮联合超声复合酶法改性麦麸膳食纤维工艺优化及体外益生活性

pH偏移改性米糠蛋白及其在汉堡胚中的应用

Short-time High-intensity Ultrasound Directly Induces the Formation of Soy Protein Isolate Pickering Emulsion Gels

Short-Time High-Intensity Ultrasound Directly Induces Soy Protein Isolate-Glucono-δ-Lactone Gels

Sonication at pH 12 improves dispersibility, interfacial properties, and emulsifying functionality of a soy-yeast protein blend without post-sonication alkaline holding

Improved amino acid bioaccessibility, digestibility, and bioactivity in a soy-yeast dual protein system.

Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors

Synergistic effects of ultrasound and cellulose–tannic acid pre-complexes on soy protein isolate gel networks: Microstructure, gelation behavior, and molecular interactions

Effect of pretreatments on fiber structures of high-moisture soy protein extrusion meat

Soy Protein Isolate Composite Gels Fabrication via Short-term High-Intensity Ultrasound

Mechanistic insights into soy protein isolate gelation through polyphenol-cellulose pre-complex strategy: Gelation behavior and structural properties.

Thermal effects induced by high-intensity ultrasound on the formation of whey protein isolate fibrils.

Establishment of an international Consortium for Research in Eating Disorders (CoRe-ED): Analysis of early-stage participant involvement and expectations

米糠及其发酵制品功能成分和生物活性的研究现状

A novel gelation method of food biomacromolecule protein induced by high-intensity ultrasound directly.

High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation

不同品种榛子加工榛子露适宜性评价

The effect of dual-frequency ultrasound on synergistic Sonochemical oxidation to degrade aflatoxin B1.

Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins

Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process

The effect of functional lipids on the quality of walnut butter prepared from defatted walnut meal by ball mill grinding

大学生科技创新基金对大学生创新能力的提升研究与思考——以华中农业大学食品科学技术学院为例

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk.

高能振动球磨对核桃酱流变学特性的影响

A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths.

Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein

Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin

Ultrasound-assisted gelation of β-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis

Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities

Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier

雪莲果及其副产品的研究现状

Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins

Insights of Pressure‐induced Unfolding of β‐Lactoglobulin as Revealed by Steered Molecular Dynamics

Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism

Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate.

Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin.

Ball-milling changed the physicochemical properties of SPI and its cold-set gels

高场强超声-加热联用增强大豆分离蛋白冷凝胶凝胶特性

Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel.

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

“核桃蛋白饮料开发”创新性实验教学初探

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Processing method for high-gel active soybean protein

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments.

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

Enzyme-crosslinked soy protein aerogels: Structural and functional modulations by pre-freezing process

研究方向