何志平｜浙江农林大学｜学者主页

2026

Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities

Yinzi Chang, Jiahui Hong, Haibo Wang, Yitian Wen, Wenyan Fu, Guanyu Fang, Changling Wu, Fenghua Wu, Xingquan Liu, Zhiping He

Food Chemistry

DOI

2026

Formation and application of soybean protein amyloid fibril-dextran-epigallocatechin gallate nanoparticles for interfacial engineering of lycopene-loaded Pickering emulsions

Changling Wu, Jie Hou, David Julian McClements, Li Li, Zhaogui Chen, Chengjun Liao, Kaixi Chen, Guangbiao Yan, Hao Hu, Guanyu Fang, Zhiping He, Xingquan Liu, Peng Wang

Food Chemistry

DOI

2026

Bacillus subtilis RG01 effectively suppresses toxigenic fungi and mycotoxins in stored rice grains through microbial community interaction

Yiling Zhong, Chao-Jie Zhu, Yong-Zhu Zhang, Peng Wang, Xiao-Tao Sun, Zhiping He, Xingquan Liu, Guan-Yu Fang

International Journal of Food Microbiology

DOI

2026

Effect of air frying instead of deep frying on the quality and crust characteristics of French fries

Yunyun Zheng, Rana Muhammad Aadil, Guanyu Fang, Qingjian Shen, Zhiping He, Xingquan Liu, Cheng Zhang

LWT

DOI

2025

响应面法优化香榧仁挤压-复形工艺

徐一凡，王鹏，王先波，叶伟华，何志平，吴峰华

《粮食与油脂》

2025

漂烫预处理对腌笃鲜品质及风味的影响

吴彦臻，何志平，申庆坚，刘兴泉，章铖

《中国食品添加剂》

DOI

2025

A novel and efficient technique for peptides preparation coupled with enzyme membrane reactor from Lentinus edodes tails and identification of umami peptides by virtual screening

Hong Feng, Li Weirong, Yinzi Chang, Jiahui Hong, Yuqing He, Fenghua Wu, Zhiping He

LWT

DOI

2025

A new technique for antioxidant walnut peptide preparation directly from walnut cake: Enzymatic preparation process optimization coupled with enzyme membrane reactor and kinetic analysis

Jiahui Hong, Yinzi Chang, Hong Feng, Luxi Jiang, Fenghua Wu, Zhiping He

Food Chemistry

DOI

2024

乳清蛋白-海藻酸二醛乳液的消化特性研究

吴莎萍，吴长玲，吴峰华，何志平，刘兴泉，王鹏

《中国食品学报》

2024

油茶饼粕抗氧化肽的鉴定及其稳定性

朱巧楠，王鹏，杨选，余琳，何志平，吴峰华

《中国食品学报》

2024

响应面法优化香榧擂茶的制作工艺

王先波，叶凤香，阙荧萍，叶伟华，何志平，丁周华

《浙江农业科学》

2024

Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran

Yongzhu Zhang, Mingxin Liu, Mingxin Liu, Fenghua Wu, Jinmei Li, Fidelis Azi, Ke Yu, Zhiping He, Peng Wang, Baiyi Lu, Baiyi Lu, Xingquan Liu

Journal of Cereal Science

DOI

2024

Enrichment and purification of Torreya grandis peptides by macroporous resin and its hypoglycemic mechanism revealed by transcriptome analysis

Jiawen Xue, Shaping Wu, Shaping Wu, Qiaonan Zhu, Xingquan Liu, Zhiping He, Weihua Ye, Peng Wang, Fenghua Wu

Industrial Crops and Products

DOI

2023

Fabrication of composite hydrogels by sonication‐assisted assembly of okara cellulose nanofibers and chitosan: structure and properties

Changling Wu, David Julian McClements, Bohui Ma, Zhiping He, Fenghua Wu, Yongzhu Zhang, Xingquan Liu, Peng Wang

Journal of the Science of Food and Agriculture

DOI

2023

Enhanced Enzymatic Production of Antioxidant Peptides from Carya cathayensis Cake Using an Enzymatic Membrane-Coupled Reactor

Qingqing Wang, Yinzi Chang, Qinjie Yuan, Fenghua Wu, Hao Hu, Jiaojiao Zhang, Zhiping He

Processes

DOI

2023

Purification, Identification, and Inhibitory Mechanisms of a Novel ACE Inhibitory Peptide from Torreya grandis

Fenghua Wu, Xiaohui Luo, Yongzhu Zhang, Peng Wang, Yinzi Chang, Zhiping He, Xingquan Liu

Nutrients

DOI

2023

Identification of a Novel ACE Inhibitory Hexapeptide from Camellia Seed Cake and Evaluation of Its Stability

Qiaonan Zhu, Jiawen Xue, Peng Wang, Xianbo Wang, Jiaojiao Zhang, Xuezhi Fang, Zhiping He, Fenghua Wu

Foods

DOI

2023

Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis

Yuanping Zhang, Fenghua Wu, Zhiping He, Xuezhi Fang, Xingquan Liu

Foods

DOI

2022

真空干燥在山核桃采后处理的初步应用

汪卿卿，徐一凡，何志平，吴峰华，何浙华，余琳

《食品工业》

2022

油茶籽油适度精炼温度优化及其对特征组分的影响

叶敏倩，周海芳，吴峰华，何志平，胡浩，周飞

《食品科技》

2022

响应面法优化桑葚-石榴复合型果茶的工艺研究

布海丽且姆·阿卜杜热合曼，南贝贝，何志平，秦晓艳

《食品安全导刊》

2022

秀珍菇采后病原菌的鉴定及精油防治

章奕，崔杰，何若铭，何志平，刘兴泉，时浩杰

《浙江农林大学学报》

2022

Preparation process optimization and evaluation of bioactive peptides from Carya cathayensis Sarg meal

Fujie Yan, Qingqing Wang, Jialuo Teng, Fenghua Wu, Zhiping He

Current Research in Food Science

DOI

2022

Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake

Jiaojiao Zhang, Shaozhen Wu, Qingqing Wang, Qinjie Yuan, Yane Li, Patricia Reboredo‐Rodríguez, Alfonso Varela‐López, Zhiping He, Fenghua Wu, Hao Hu, Xingquan Liu

International Journal of Molecular Sciences

DOI

2022

Evaluation of cold plasma for decontamination of molds and mycotoxins in rice grain

Jian Guo, Zhiping He, Chao Ma, Wanting Li, Jiaoyu Wang, Fu‐Cheng Lin, Xingquan Liu, Ling Li

Food Chemistry

DOI

2021

The bioactive peptide screening from Torreya grandis meal protein hydrolysates

Xiaohui Luo, Shaozhen Wu, Jiawen Xue, Hao Hu, Zhiping He, Xingquan Liu, Fenghua Wu

Food Bioscience

DOI

2021

Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory ( Carya cathayensis ) storage

Zhiping He, Minqian Ye, Youqing Zhang, Fenghua Wu, Maorun Fu, Fei Sun, Xingquan Liu

Journal of Food Processing and Preservation

DOI

2021

Response Surface Optimization of Enzymatic Hydrolysis of Peptides of Chinese Pecan (Carya cathayensis) and Analysis of Their Antioxidant Capacities and Structures

Shaozhen Wu, Zhiping He, Qingqing Wang, Fenghua Wu, Xingquan Liu

International Journal of Peptide Research and Therapeutics

DOI

2020

Microwave pretreatment on microstructure, characteristic compounds and oxidative stability of Camellia seeds

Minqian Ye, Haifang Zhou, Jiarong Hao, Tong Chen, Zhiping He, Fenghua Wu, Xingquan Liu

Industrial Crops and Products

DOI

2017

山核桃内果皮提取物对油脂品质的影响

赵一丁，蔡良超，叶林林，何志平

《食品与发酵科技》

2014

薯叶香草复合袋泡茶性质的研究

金祖琳，陆国权，胡宇，何志平

《食品科技》

2013

紫洋葱中抗氧化花色苷的快速鉴别技术研究

傅茂润，赵双，刘玉芹，何志平

《食品工业》

2013

氯化钙和热处理对水蜜桃低温贮藏品质和氧化还原状态的影响

千春录，米红波，赵宇瑛，何志平，虢露葭，茅林春

《中国食品学报》

2011

浙江山核桃抗氧化与蛋白质特性研究

何志平

《浙江大学》

2011

山核桃叶提取物的抗氧化活性比较

何志平，庞林江，茅林春，孙佳丽

《食品与机械》

2011

山核桃青果皮提取物抗氧化活性研究

吴峰华，杨虎清，何志平

《中国食品学报》

2011

红肉和白肉枇杷果仁营养成分分析

余筱洁，金晓燕，周存山，杨虎清，何志平，王允祥

《浙江农林大学学报》

2011

山核桃外果皮总酚的微波辅助提取工艺优化及其抗氧化研究

吴峰华，罗自生，何志平，庞林江

《中国粮油学报》

2010

低剂量辐照对稻谷失水特性和品质的影响

庞林江，何志平，王允祥

《食品与机械》

精选作品

期刊论文

Molecular weight as a key determinant in the covalent complexation of walnut peptides and phenolic acids: a combined analysis of binding effects, structural properties, and antioxidant activities

Formation and application of soybean protein amyloid fibril-dextran-epigallocatechin gallate nanoparticles for interfacial engineering of lycopene-loaded Pickering emulsions

Bacillus subtilis RG01 effectively suppresses toxigenic fungi and mycotoxins in stored rice grains through microbial community interaction

Effect of air frying instead of deep frying on the quality and crust characteristics of French fries

响应面法优化香榧仁挤压-复形工艺

漂烫预处理对腌笃鲜品质及风味的影响

A novel and efficient technique for peptides preparation coupled with enzyme membrane reactor from Lentinus edodes tails and identification of umami peptides by virtual screening

A new technique for antioxidant walnut peptide preparation directly from walnut cake: Enzymatic preparation process optimization coupled with enzyme membrane reactor and kinetic analysis

乳清蛋白-海藻酸二醛乳液的消化特性研究

油茶饼粕抗氧化肽的鉴定及其稳定性

响应面法优化香榧擂茶的制作工艺

Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran

Enrichment and purification of Torreya grandis peptides by macroporous resin and its hypoglycemic mechanism revealed by transcriptome analysis

Fabrication of composite hydrogels by sonication‐assisted assembly of okara cellulose nanofibers and chitosan: structure and properties

Enhanced Enzymatic Production of Antioxidant Peptides from Carya cathayensis Cake Using an Enzymatic Membrane-Coupled Reactor

Purification, Identification, and Inhibitory Mechanisms of a Novel ACE Inhibitory Peptide from Torreya grandis

Identification of a Novel ACE Inhibitory Hexapeptide from Camellia Seed Cake and Evaluation of Its Stability

Optimization and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides Derived from Camellia Seed Cake through Enzymatic Hydrolysis

真空干燥在山核桃采后处理的初步应用

油茶籽油适度精炼温度优化及其对特征组分的影响

响应面法优化桑葚-石榴复合型果茶的工艺研究

秀珍菇采后病原菌的鉴定及精油防治

Preparation process optimization and evaluation of bioactive peptides from Carya cathayensis Sarg meal

Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake

Evaluation of cold plasma for decontamination of molds and mycotoxins in rice grain

The bioactive peptide screening from Torreya grandis meal protein hydrolysates

Effect of seed size and drying temperature on the hot air drying kinetics and quality of Chinese hickory ( Carya cathayensis ) storage

Response Surface Optimization of Enzymatic Hydrolysis of Peptides of Chinese Pecan (Carya cathayensis) and Analysis of Their Antioxidant Capacities and Structures

Microwave pretreatment on microstructure, characteristic compounds and oxidative stability of Camellia seeds

山核桃内果皮提取物对油脂品质的影响

薯叶香草复合袋泡茶性质的研究

紫洋葱中抗氧化花色苷的快速鉴别技术研究

氯化钙和热处理对水蜜桃低温贮藏品质和氧化还原状态的影响

浙江山核桃抗氧化与蛋白质特性研究

山核桃叶提取物的抗氧化活性比较

山核桃青果皮提取物抗氧化活性研究

红肉和白肉枇杷果仁营养成分分析

山核桃外果皮总酚的微波辅助提取工艺优化及其抗氧化研究

低剂量辐照对稻谷失水特性和品质的影响

研究方向