个人简介
何婉莺，工学博士(华中农业大学与美国Purdue大学联合培养)，副研究员，硕士生导师，陕西省科协青年托举人才。主要从事天然蛋白/肽精深加工与利用、食品风味趋变与调控技术、食品分子感官与营养相关领域的研究工作。兼任国家一级学会中国畜产品加工研究会青委会成员，陕西省“食品风味化学创新团队”青年骨干成员(田洪磊教授领衔)，陕西省科协区块链与食品品质溯源重点实验室核心成员。近3年内以第一/通讯作者在国内外顶尖学术期刊(Food Chemistry、Food Research International、Food Bioscience、Food and Function等)发表学术论文20余篇，授权发明专利2项；参编教材2部。主持国家自然科学基金、中国博士后面上基金等国家级/省部级/校级项目7项。获得陕西省高等学校优秀科技成果特等奖(排名11)，陕西师范大学本科教育教学成果奖二等奖(排名4)，第十六届陕西师范大学青年教师教学基本功大赛三等奖(排名1)等。
近五年科研项目
(1) 国家自然科学基金青年项目，32402277，2025.01–2027.12，主持。
(2) 中国博士后科学基金面上项目，2023M742189，2023.11–2025.08，主持。
(3) 陕西省重点研发计划，2024NC-YBXM-069，2024.01–2025.12，主持。
(4) 中央高校科研发展专项项目，GK202505012，2025.01–2026.12，主持。
(5) 中央高校基本科研专项项目，GK202207021，2022.09–2024.12，主持。
近五年代表性学术论文
[1] Xian Chen, Wanying He*, Peng Wang, Ping Zhan & Honglei Tian*. Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release. Food Chemistry, 2026, 148048. (一区 Top)
[2] Yu Zhao, Runguang Zhang, Wanying He*, Jingzhang Geng, Peng Wang, Honglei Tian*, Ping Zhan. Characterization of aroma release and perception during ginger-infused stewed beef oral processing. Food Chemistry, 2025, 143155. (一区 Top)
[3] Peipei Guo, Wanying He, Peng Wang, Honglei Tian, Ping Zhan*, & Peng Wang*. Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing. Food Chemistry, 2025, 147562. (一区 Top)
[4] Yu Zhao, Wanying He, Ping Zhan, Jingzhang Geng, Peng Wang, Honglei Tian*. A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking. Food Chemistry, 2024, 460:140435. (一区 Top)
[5] Xialu Sheng, Ping Zhan, Peng Wang, Wanying He*, Honglei Tian*. Mitigation of high-fat diet-induced hepatic steatosis by thyme(Thymus quinquecostatus Celak) polyphenol-rich extract(TPE): insights into gut microbiota modulation and bile acid metabolism. Food & Function, 2024, 15:2042–6496. (一区 Top)
[6] Yuzhe Yan, Peng Wang, Wanying He, Honglei Tian*, Jingzhang Geng, Runguang Zhang, Ping Zhan*. Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis. Food Chemistry, 2025, 144693. (一区 Top)
[7] Yu Zhao, Min Li, Ping Zhan, Peng Wang, Wanying He*, Honglei Tian*. A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession. Food Chemistry: X, 2024, 21:101132. (一区)
[8] Wanying He*, Peng Wang, Honglei Tian*, Ping Zhan. Self-assembled zein hydrolysate glycosylation with dextran for encapsulation and delivery of curcumin. Food Bioscience, 2023, 51:102364.
[9] Sujuan Xu, Wanying He, Jinting Yan, Runguang Zhang, Peng Wang, Honglei Tian*, Ping Zhan*. Volatomics-assisted characterization of aroma and off-flavors contributors in fresh and thermally treated kiwifruit juice. Food Research International, 2023, 167:112656. (一区 Top)
[10] Zuman Zhou, Wanying He, Honglei Tian*, Ping Zhan*, Jianshu Liu. Thyme(Thymus vulgaris L.) polyphenols ameliorate DSS-induced ulcerative colitis of mice by mitigating intestinal barrier damage, regulating gut microbiota, and suppressing TLR4/NF-κB-NLRP3 inflammasome pathways. Food & Function, 2023, 14:1113–1132. (一区 Top)