Faculties IJRCFPP Full-time Researchers
Time:2022-05-31 Hits:143
Ronghai He

Name:Ronghai He
Title:Prof., PhD Supervisor
E  -  mail:heronghai@163.com


EducationPh.D. 2003-2006, Agricultural products processing and storage engineering., Jiangsu Univ
M.S. 2001-2004, Agricultural products processing and storage engineering., Jiangsu Univ
B.S. 1989-1993, Food engineering, Jiangsu Agricultural Univ.
Professional Experience1993-2001, Engineer and director, Nanjing Tianhuan Food Group
 2006-2007.2, Professor and executive vice president of Institute of Food Physical Processing, Jiangsu Univ
 2007.2-2008.5, Postdoctoral cooperative research, Tennessee, Knoxville, Univ
 2011.9, University of California, Berkeley.
 2012.3-2013.2, Agricultural high technology department of China Rural Technology Development Center of the Ministry of science and technology
 2016, Candidate of young and middle-aged academic leaders of "Qinglan project", Jiangsu Province
Academic and social positions:1.Member, Agricultural Products Storage and Processing branch of Chinese Agricultural Association
 2.Member, Insect industrialization Committee of China Insect Society
 3.Member, Agricultural and Sideline Products Processing Machinery branch of China Agricultural Machinery Society
 4.Member, Jiangsu food science and Technology Association
 5.Chief expert, Zhenjiang new agricultural technology extension project
 6.Project evaluation expert, Ministry of science and technology, National Natural Science Foundation of China
 7.Department of science and technology of Jiangsu Province and other departments
 8.Paper review experts, famous academic journals at home and abroad
Lecture courses1.Doctoral candidate: Food Science and technology, Instrumental Analysis (International Student)
 2.Postgraduates: Food physical processing, Instrumental analysis (international students)
 3.Undergraduate: Introduction to food technology
Research direction of postgraduates and doctoral students1.Ultrasound enhanced food fermentation
 2.Enzymatic hydrolysis and other biochemical processes and mechanisms
 3.New solid-state fermentation technology and equipment for food
 4.Safety and modification technology of edible protein;
 5.Preparation of bioactive substances and their digestion and absorption characteristics.
Research field1.Food physical processing technology and intelligent equipment
 2.New technologies for the development of protein and peptide resources
 3.Development of active ingredients of natural products
Research Interests1.Food physical processing technology and equipment
 Ultrasonic, pulsed magnetic field, pulsed intense light, atmospheric and room temperature plasma are applied to food fermentation, enzymatic hydrolysis, extraction and sterilization, especially focusing on the technology, mechanism and equipment development of ultrasound and magnetic field enhanced microbial fermentation.
 2.New technology for exploitation of protein and polypeptide resources
 Development of new technology of protein modification, new technology and equipment for preparation of active polypeptide by solid/liquid fermentation with oil cakes, and formation and control of harmful substances such as lysine in protein extraction process.
 3.Development of active ingredients of natural products
   Extraction, stabilization technology, digestion and absorption and efficacy evaluation of bioactive components from garlic, meal, edible insects and other resources.
Scientific research projectsAs the host or main participant, he has undertaken more than 40 government funded research projects. In recent years, the main tasks are as follows:
 He is in charge of the main research projects:
 [1] National Natural Science Foundation of China: Research on metabolic response mechanism of Saccharomyces cerevisiae under ultrasonic effect based on regulation of glycolysis efficiency (31972208);
 [2] National key research and development program project "research and development and demonstration of appropriate processing and comprehensive utilization technology and intelligent equipment of bulk oil": Research on preparation technology and equipment of rapeseed meal peptide feed (2016YFD440140101), presided over the research;
 [3] Jiangsu Province Agricultural Science and technology independent innovation fund project "research and development of key technologies and equipment for high efficiency and low loss ultrasonic cleaning of leafy vegetables" (CX (18) 3038);
 [4] Key research and development project in Jiangsu Province,"Key technology integration innovation and demonstration of high quality export garlic industry" (BE2018311);
 [5] Key research and development project in Jiangsu Province,"Pizhou white garlic allicin and polyphenol joint preparation technology integrated innovation and product development" (BE2017308), a presided over the research;
 [6] Zhenjiang 1+1+N new agricultural technology extension project, “Demonstration and promotion of pig breeding with meal polypeptide feed (ZNNJ [2019] 04), chief expert.
 Major scientific research projects completed:
 [1] National 863 Program sub project: research and development of key technologies for preparation of high bioavailability protein (2013aa1000203) - Research on protein bioavailability evaluation;
 [2] National public welfare industry (Agriculture) science and technology special project: "research and demonstration of comprehensive utilization technology of bulk grain processing by-products", project 3: research and demonstration of comprehensive utilization technology of wheat germ (201303071);
 [3] General guidance project of national Spark Program: key technology integration and demonstration of ultrasonic assisted fermentation of rapeseed meal to prepare active peptide feed (2014GA690262);
 [4] The sub project of "creation and application of functional peptide products" of national science and technology support program: efficient creation and application of functional peptide products from oil cake (2013BAD10B03);
 [5] Jiangsu Science and technology support program: "key technology research and equipment development for preparation of active peptides from soybean meal by ultrasonic synergistic fermentation" (BE2016352);
 [6] Jiangsu Science and technology support program: key technology research and production of polypeptide feed by solid-state fermentation of mixed bacteria (be2011401);
 [7] Jiangsu Natural Science Foundation: Study on the mechanism of multi frequency composite ultrasound promoting protein dissolution of high temperature denatured rapeseed (BK2012708);
 [8] Special research fund for doctoral program of Universities: Research on Mechanism of bio oil modification based on ultra-high pressure homogenization (20093227120012);
 [9] China Postdoctoral Foundation: Study on the dynamic mechanism of protein conformation change and enzymatic hydrolysis promotion under ultrasonic field (20100471386);
 [10] "Dinglan project" of Jiangsu University: the proliferation effect and mechanism of low intensity ultrasound on typical yeast of food brewing;
 [11] North Jiangsu Science and technology development plan - Science and technology enriching people and strengthening county project: garlic mixed bacteria solid state fermentation technology research and product development (BN2012042);
 [12] Special fund for science and technology development of Northern Jiangsu Province: Research on the extraction and ultrafiltration of alliin and alliinase by dual frequency ultrasound (BC2010418);
 [13] Xinjiang science and technology support project: efficient preparation technology and product development of sunflower seed meal functional peptide (2013911070);
 [14] Jiangsu International Science and technology cooperation program: Research on the preparation of environmental friendly natural adhesive from rice bran (BZ2009065);
 [15] Jiangsu postdoctoral Foundation: molecular mechanism and reaction kinetics of enzymatic hydrolysis of sunflower seed meal affected by ultrasonic field (0902029c);
 [16] Jiangsu Provincial Key Laboratory of food physical processing open fund: effect of uniform ultrasonic field on the preparation of ACEI inhibitory peptides from rapeseed (japp2010-9);
   [17] Zhenjiang agricultural science and technology support program: key technology research and product development of instant Pueraria lobata powder prepared by frequency sweep ultrasound combined with enzymatic hydrolysis (NY2014009).
Achievement award1.In recent years, four first-class awards, four second-class awards and one outstanding award of China Patent Award by the Ministry of Agriculture, the Ministry of Education, Jiangsu Province government, China Federation of Machinery Industry, and China Food Science and Technology Association.
   2.The 11 research achievements have passed the appraisal of scientific and technological achievements presided over by Jiangsu Provincial Science and Technology Department, Ministry of education, Ministry of agriculture, China Light Industry Federation and China Energy Society, and most of them have reached the international leading or advanced level.
PatentMore than 40 national invention patents have been declared, of which more than 20 have been authorized, and many invention patents have been industrialized.
Papers and booksProf. He has published more than 150 papers in domestic and foreign academic journals, more than 60 papers have been included by SCI (including more than 30 papers in JCR zone 1 and 8 papers in zone 2) and 42 papers in EI. The main representative works and papers are as follows:
 1.Food Color Chemistry, China Light Industry Press, 2019, editor in chief of color protection and formation in food processing chapter.
 2.Advanced in food processing technology, Springe Nature Singapore Pte Ltd, Zhejiang University Press, 2019, Ultrasonic-Assisted Fermentation part.
 3.Science and technology innovation and development strategy of food industry. Chemical Industry Press, March 2013, book No.: 978-7-122-16019-5. (Executive Editor in chief)
 4.Jiahui Xiang, YaoYang, Mokhtar Dabbour, Benjamin Kumah Mintah, Zhaoli Zhang, Chunhua Dai, Ronghai He*, Guoping Huang, Haile Ma.Metabolomic and genomic profiles of Streptomyces albulus with a higher ε-polylysine production through ARTP mutagenesis[J]. Biochemical Engineering Journal,Available online 16 July 2020, 107720
 5.Yang Wang#,  Zhaoli Zhang#, Yihe Li, Hui Jiang, Benjamin Kumah Mintah, Mokhtar Dabbour, Ronghai He*, Haile Ma. Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by Multi-frequency countercurrent S-type sonochemical action[J]. Ultrasonics Sonochemistry,Available online 13 July 2020, 105257
 6.Yihe Li, Yu Cheng, Zhaoli Zhang, Yang Wang, Benjamin Kumah Mintah, Mokhtar Dabbour, Hui Jiang, Ronghai He, Haile Ma.Modification of rapeseed protein by ultrasound-assisted pH shift treatment: Ultrasonic mode and frequency screening, changes in protein solubility and structural characteristics[J]. Ultrasonics Sonochemistry,Volume 69, December 2020, 105240
 7.Wu R A , Ding Q , Yin L , Chi X, Sun N, He R*, Luo L, Ma H, Li Z. Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles[J]. Food Chemistry, 2020, 323:126818.
 8.Zhang Z ,  Wang Y ,  Jiang H ,  Dai C, Dabbour M I ,  Mintah B, He R*, Ma H. Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates[J]. Ultrasonics Sonochemistry, 2020, 67:105124.
 9.Dabbour M I ,  Alenyorege E A ,  Mintah B , He R*, Jiang H, Ma H. Proteolysis kinetics and structural characterization of ultrasonic pretreated sunflower protein[J]. PROCESS BIOCHEMISTRY, 2020, 94:11998.
 10.Dabbour M I ,  Xiang J ,  Mintah B , He R, Jiang H, Ma H. Localized enzymolysis and sonochemically modified sunflower protein: Physical, functional and structure attributes[J]. Ultrasonics Sonochemistry, 2020, 63:104957.
 11.Jiang H ,  Xing Z ,  Wang Y , Zhang Z, Mintah B K, Dabbour M, Li Y,  He R*, Ma H. Preparation of Allicin-Whey Protein Isolate Conjugates: Allicin Extraction by Water, Conjugates' Ultrasound-assisted Binding and its Stability, Solubility and Emulsibility Analysis[J]. Ultrasonics Sonochemistry, 2020:104981.
 12.Dabbour M ,  He R* ,  Mintah B , Golly M, Ma H. Ultrasound pretreatment of sunflower protein: Impact on enzymolysis, ACE‐inhibition activity, and structure characterization[J]. Journal of Food Processing and Preservation, 2020, 44(4).
 13.Mintah B K ,  He R* ,  Agyekum A A , Dabbour M ,Golly M, Ma H. Edible insect protein for food applications: Extraction, composition, and functional properties[J]. Journal of Food Process Engineering, 2020(3).
 14.Xing Z ,  Jiang H ,  He R* , Mintah B K ,  He R ,  Agyekum A A , Dabbour M , Dai C, Sun L, Ma H. Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal[J]. Journal of Food Safety, 2019(6).
 15.Benjamin Kumah Mintah, Ronghai He*, Mokhtar Dabbou,r Akwasi Akomeah Agyekum, Zheng Xin,g Moses Kwaku Golly, Haile Ma. Sonochemical action and reaction of edible insect protein: Influence on enzymolysis reaction‐kinetics, free‐Gibbs, structure, and antioxidant capacity[J]. Journal of Food Biochemistry, Volume 43, Issue 9
 16.Ricardo A. Wu, Qingzhi Ding, Huijia Lu, Haochen Tan, Nianzhen Sun, Kai Wang, Ronghai He*, Lin Luo, Haile Ma*, Zhikun Li. Caspase 3-mediated cytotoxicity of mealworm larvae (Tenebrio molitor) oil extract against human hepatocellular carcinoma and colorectal adenocarcinoma,Journal of Ethnopharmacology, Volume 250, 25 March 2020, Article 112438
 17.Guoping Huang, Wenli Sun, Chunhua Dai, Ling Sun, Yingxiu Tang, Ronghai He*, Haile Ma. Sterilization of Bacillus tequilensis isolated from aerogenic vinegar by intense pulsed light. LWT -FOOD SCIENCE AND TECHNOLOGY , Volume 118, January 2020, Article 108811
 18.Xiaoshan Hou, Chunhua Dai, Yingxiu Tang, Zheng Xing, Benjamin Kumah Mintah, Mokhtar Dabbour, Qingzhi Ding , Ronghai He∗, Haile Ma. Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity.  LWT -FOOD SCIENCE AND TECHNOLOGY , Volume 116, December 2019, Article 108520
 19.Benjamin Kumah Mintah, Ronghai He*, Mokhtar Dabbour, Jiahui Xiang, AkomeahAgyekum, Haile Ma. Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action. Ultrasonics Sonochemistry, Volume 58, November 2019, Article 104676
 20.Mokhtar Dabbour, Ronghai He*, Benjamin Mintah, Jiahui Xiang, Haile Ma. Changes in functionalities, conformational characteristics and antioxidative capacities of sunflower protein by controlled enzymolysis and ultrasonication action. Ultrasonics Sonochemistry, Volume 58, November 2019, Article 104625
 21.Zhaoli Zhang, Yang Wang, Yihe Li, Chunhua Dai, Qingzhi Ding , Chen Hong , Yuanqing He, Ronghai He*, Haile Ma. Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine. Food Chemistry, Volume 289, 15 August 2019, Pages 609-615
 22.Mintah, Benjamin Kumah; He, Ronghai*; Dabbour, Mokhtar; Golly, Moses Kwaku; Agyekum, Akwasi Akomeah; Ma, Haile. Effect of sonication pretreatment parameters and their optimization on the antioxidant activity of Hermitia illucens larvae meal protein hydrolysates. JOURNAL OF FOOD PROCESSING AND PRESERVATION,  Volume: 43   Issue: 9     Article Number: e14093   Published: SEP 2019.
 23.Dabbour, Mokhtar; He, Ronghai*; Mintah, Benjamin; Ma, Haile. Antioxidant activities of sunflower protein hydrolysates treated with dual-frequency ultrasonic: Optimization study. JOURNAL OF FOOD PROCESS ENGINEERING  Volume: 42   Issue: 5     Article Number: e13084   Published: AUG 2019
 24.Ding, Qingzhi; Jiang, Hanfei; Chen, Yuxin; Luo, Lin; He, Ronghai*; Ma, Haile* ; Wu-Chen, Ricardo A.; Zhang, Ting. Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic-assisted extraction from rapeseed meal. JOURNAL OF FOOD PROCESS ENGINEERING,  Volume: 42   Issue: 5 ,Article Number: e13104
 25.Qingzhi Ding  Ricardo A. Wu  Litao Yin  Weiwei Zhang  Ronghai He  Ting Zhang  Hanfei Jiang  Lin Luo  Haile Ma  Chunhua Dai. Antioxidation and memory protection effects of solid‐state‐fermented rapeseed meal peptides on D‐galactose‐induced memory impairment in aging‐mice[J]. Journal of Food Process Engineering ,Volume 42, Issue 5. Article Number: e13145   Published: AUG 2019 ( Journal Cover Paper)
 26.Mintah, Benjamin Kumah; He, Ronghai*; Dabbour, Mokhtar; ; Agyekum, Akwasi Akomeah; Xing, Zheng ; Golly, Moses Kwaku; Ma, Haile. Sonochemical action and reaction of edible insect protein: Influence on enzymolysis reaction-kinetics, free-Gibbs, structure, and antioxidant capacity. JOURNAL OF FOOD BIOCHEMISTRY  Volume: 43   Issue: 9     Article Number: e12982   Published: SEP 2019
 27.Wu, Ping; Guo, Yiting; Golly, Moses Kwaku; Ma, Haile*; He, Ronghai; Luo, Shilong; Zhang, Cheng; Zhang, Liuping; Zhu, Jinhua. Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non-sterile conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  Volume: 99   Issue: 7   Pages: 3291-3298   Published: MAY 2019
 28.Sun, Ling; Li, Xinyi; Ma, Haile*; He, Ronghai; Donkor, Prince O. Global gene expression changes reflecting pleiotropic effects of Irpex lacteus induced by low--intensity electromagnetic field. BIOELECTROMAGNETICS  Volume: 40   Issue: 2   Pages: 104-117   Published: FEB 2019
 29.Lin, Lin; Wang, Xinlei; He, Ronghai; Cui, Haiying*. Action mechanism of pulsed magnetic field against E-coli O157:H7 and its application in vegetable juice. FOOD CONTROL  Volume: 95   Pages: 150-156   Published: JAN 2019
 30.Huang G, Chen S, Tang Y, Dai C, Sun L, Ma H, He R*(2019). Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei [J]. Ultrasonics Sonochemistry, 315–324.
 31.Zhang Zhaoli; Xiong Feng(#); Wang Yang; Dai Chunhua; Xing Zheng; Dabbour Mokhtar; Mintah Benjamin; He Ronghai(*); Ma Haile(2019). Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield[J]. Ultrasonics Sonochemistry, 2019.2.17.
 32.Zhang, Z. ,  Wang, Y. ,  Dai, C. ,  He, R. , &  Ma, H. . (2018). Alkali extraction of rice residue protein isolates: effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein. Food Chemistry, S0308814618306423.
 33.Xing Zheng; Hou Xiaoshan; Tang Yingxiu; He Ronghai(*); Mintah Benjamin; Dabbour Mokhtar; Ma Haile. Monitoring of polypeptide content in the solid-state fermentation process of rapeseed meal using NIRS and chemometrics[J]. Journal of Food Process Engineering, 2018.11.1, 41(7)
 34.Dabbour Mokhtar; He Ronghai(*); Ma Haile; Musa Abubakr. Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties[J]. Journal of Food Process Engineering, 2018 : 1~11
 35.Xiong F., Dai C., Hou F., Zhu P., He R*., Ma H. A study on the ageing method and antioxidant activity of black garlic residues[J]. Czech J. Food Sci., 2018, 36: 88–97.
 36.Dabbour Mokhtar; He Ronghai(*); Mintah Benjamin; Tang Yingxiu; Ma Haile. Ultrasound assisted enzymolysis of sunflower meal protein: Kinetics and thermodynamics modeling[J]. Journal of Food Process Engineering, 2018, 41(6)
 37.Qu W, Zhang X, Chen W, Wang Z, He R*, Ma H. Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates[J]. Ultrasonics Sonochemistry, 2018, 42 : 250-259
 38.Qu Wenjuan; Zhang Xinxin; Han xiao; Wang Zhiping; He Ronghai(*); Ma Haile. Structure and functional characteristics of rapeseed protein isolate-dextran conjugates[J]. Food Hydrocolloids, 2018.3.22, 82: 329~337.
 39.Dai C, Zhang W, He R*, et al. Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins[J]. LWT - Food Science and Technology, 2017, 86,424-429.
 40.Dai C, Ma H, He R*, et al. Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis[J]. LWT - Food Science and Technology, 2017, 86,1-7.
 41.Dai C, Xiong F, He R*, Zhang W, Ma H. Effects of low-intensity ultrasound on the growth, cell membrane permeability and ethanol tolerance of Saccharomyces cerevisiae. Ultrasonics Sonochemistry, 2017,36, 191–197.
 42.Huang G, Tang Y, Sun L, Xing H, Ma H, He R*. Ultrasonic irradiation of low intensity with a mode of sweeping frequency enhances the membrane permeability and cell growth rate of Candida tropicalis. Ultrasonics Sonochemistry, 2017,37, 518-528.
 43.Hou, F., Ding, W., Qu, W., Oladejo, A.O., Xiong, F., Zhang, W., He, R.*, Ma, H. (2017). Alkali solution extraction of rice residue protein isolates: influence of alkali concentration on protein functional, structural properties and lysinoalanine formation. Food Chemistry, 218, 207-215.
 44.Huang G, Chen S, Dai C, Sun L, Sun W, Tang Y, Xiong F, He R*, & Ma H. Effects of ultrasound on microbial growth and enzyme activity. Ultrasonics Sonochemistry,2016, 144–149.
 45.Hu W, He R, Hou F, et al. Real-time monitoring of alcalase hydrolysis of egg white protein using near infrared spectroscopy technique combined with efficient modeling algorithm[J]. International Journal of Food Properties, 2016, 20(7):1488-1499.
 46.Jian Jin,Haile Ma, Bei Wanga,Abu El-Gasim A. Yagoub,Kai Wang,Ronghai He,Cunshan Zhou.Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates. Ultrasonics Sonochemistry.2016,30:44–51
 47.He, R., Xing, H., Wang, Z., Ding, W., Zhu, P., & Liu, B., et al. Establishment of an enzymatic membrane reactor for angiotensin-converting enzyme inhibitory peptides preparation from wheat germ protein isolates: an efficient enzymatic membrane reactor was established. Journal of Food Process Engineering, 2015, 49 Suppl , 65-71.
 48.Jian Jin, Haile Ma, Wenjuan Qu, Kai Wang, Cunshan Zhou, Ronghai He, Lin Luo, John Owusu. Effects of multi-frequency power ultrasound on the enzymolysis of corn gluten meal: kinetics and thermodynamics study. Ultrasonics Sonochemistry.2015,27 :46-53
 49.He, Ronghai, H. Ma, and H. Wang. Inactivation of E. coli by high-intensity pulsed electromagnetic field with a change in the intracellular Ca2+ concentration. Journal of Electromagnetic Waves & Applications, 2014,28.4:1298-1301.
 50.Lin Lin, Haiying Cui, Ronghai He, Lei Liu, Cunshan Zhou, Wael Mamdouh, Haile Ma. Effect of ultrasonic treatment on the morphology of casein particles. Ultrasonics Sonochemistry. 2014,21(2):513-519.
 51.Wenjuan Qu, Haile Ma,Bin Liu, Ronghai He, Zhongli Pan, Ernest Ekow Abano. Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment. Ultrasonics Sonochemistry.2013,20:1408-1413
 52.Wenjuan Qu, Haile Ma, Junqiang Jia, Ronghai He, Lin Luo, Zhongli Pan. Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing. Ultrasonics Sonochemistry.2012,19:1021-1026
 53.He, R., Ma, H., Zhao, W., Qu, W., Zhao, J., & Luo, L., et al. Modeling the QSAR of ACE-Inhibitory Peptides with ANN and Its Applied Illustration.International Journal of Peptides, 2012, doi: 10.1155/2012/620609
 54.Haile Ma, Liurong Huang, Junqiang Jia, Ronghai He,Lin Luo,Wenxue Zhu. Effect of Energy-gathered Ultrasound on Alcalase. Ultrasonics Sonochemistry. 2011,18:419-424
 55.He Ronghai, Ye Xiaofei, Liu Lu. Physicochemical Property Analysis of Switchgrass Bio-oil by FTIR-ATR. Proceeding of Conference on China Technological Development of Renewable Energy Source, 2010, Beijing
 56.He, R., Ye, X. P., English, B. C., & Satrio, J. A. Influence of pyrolysis condition on switchgrass bio-oil yield and physicochemical properties. Bioresource Technology,2009,100(21):5305-5311
 57.He, R., Ye, X. P., Harte, F., & English, B. Effects of high-pressure homogenization on physicochemical properties and storage stability of switchgrass bio-oil. Fuel Processing Technology, 2009, 90(3): 415-421
 58.He Ronghai, Xing Huan, Liu Lei, et al. Kinetic study on Preparation of rapeseed meal polypeptide by liquid fermentation, Acta cerealis Sinica, 2016,31 (9): 69-74
 59.Xiong Feng, he Ronghai *, Zhang Weiwei, Hou Furong, Ma Haile. Development status and trend of cake fermentation feed industry. Food and feed industry, 2016, 12 (5), 39-43
 60.He Ronghai *, Ding Wenhui, Wang Zhiping, et al. Effect of succinylation on Emulsification of rice residue protein isolate [J]. Food industry, 2015 (7): 139-142
 61.He Ronghai *, Jiang Bian, Zhu peipeipei, et al. Study on polypeptide production and glucosinolate degradation of rapeseed meal by Bacillus subtilis [J]. Food industry science and technology, 2014, 35 (10): 228-233
 62.He Ronghai *, Liu Lei, Jiang Bian, et al. Preparation of antioxidant peptides from rapeseed meal by liquid fermentation of Bacillus subtilis. Acta food Sinica, 2013,12:12-20
 63.He Ronghai, Ma Haile *. Structure identification and performance test of ACEI peptide from Porphyra yezoensis [J]. Journal of Jiangsu University (NATURAL SCIENCE EDITION), 2012, 33 (4): 430-434
 64.He Ronghai, Ma Haile *, Zhou cunshan, et al. Study on ultrafiltration separation and ion exchange purification of ACEI inhibitory peptide from Porphyra yezoensis [J]. Acta agriculturalis Sinica, 2012,43 (2): 146-150
 65.Wang Ting, He Ronghai *, Ma Haile. Effect of physical field on enzyme activity [J]. Food industry science and technology, 2010,31 (6): 401-403407
 66.He Ronghai, Ma Haile *, Zhou cunshan, et al. Application of ultrasound in enzymatic production of antihypertensive peptides from laver [J]. Journal of Jiangsu University (NATURAL SCIENCE EDITION), 2007, 28 (1): 4-7
Number of students1. Number of students with master's degree and doctor's degree 9 Master's students
-10(including 3 international doctoral students)
2. Number of graduates with master's degree and doctor's degree 16 Master's students
- 15
3.Number of supervised undergraduate students
- 20
Update date2019-12
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