何胜华，男，博士，硕士生导师，中共党员，现为食品与生物工程学院专任教师，主要讲授《食品工程原理》及《乳品科学与技术-双语》等课程。主持及参与中国博士后特别资助，中国博士后面上资助，黑龙江省博士后基金，国家自然科学基金，国家“十一五”和“十二五”子课题，哈尔滨工业大学校创新基金及横向课题等。发表SCI 30余篇，其中以第一作者和通讯作者发表SCI 15篇，参与编写著作8部（英文3部）。担任《Food Chemistry》、《Food & Function》、《International Journal of Food Microbiology》、《Topics in Current Chemistry》、《International Dairy Journal》和 《Food Biophysics》等近20个国际期刊审稿人。

一、教育经历

    1994.9--1998.7  华中农业大学  食品科学与工程学院   食品科学与工程专业 学士学位

    2001.9--2004.7  华中农业大学  食品科学与工程学院   食品科学与工程专业 硕士学位

    2007.3--2012.4  哈尔滨工业大学 化工学院            食品科学与工程专业 博士学位

    2012.6--2016.7  哈尔滨工业大学 生命科学技术学院    生命科学专业 博士后

    2017.7--2018.7  新西兰Massey University,  School of Food and Nutrition 访学 (CSC 资助)

二、工作经历

    1998.8—2001.6   武汉和平科技集团 技术员

    2004.7—2015.12  哈尔滨工业大学  食品科学与工程学院  

    2016.1—2019.6   哈尔滨工业大学  化工与化学学院 食品科学与工程系

    2019.6—至今    英国正版365官方网站        食品与生物工程学院

三、发表论文

1. Shenghua He , Cheng Gu, Deguo Wang, Weili Xu, Rongchun Wang, Ying Ma. The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan. LWT-Food Science and Technology. 2019.

2. Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Xin Yang, Shanhu Tang, Haimei Li. Milk fat composition of yak breeds in China. Journal of Food Composition and Analysis. 2011, 24:223-230.

3．Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Changhui Zhao, Haimei Li, Jean-Louis Maubois. Characterization of fat globules and milk fat globule membrane proteins in milk of different yak breeds. Dairy Science and Technology. 2010, 90 (5):601-609.

4．Shenghua He, Aiqian Ye. Formation and gastro-intestinal digestion of β-carotene emulsion stabilized by milk fat globule membrane. Journal of Food Process Engineering. 2019.

5. Shenghua He, Ying Ma, Jiaqi Wang, Qiming Li, Shanhu Tang, Haimei Li. Effects of proteose-peptone fractions from yak milk on lipoprotein lipase lipolysis. International Journal of Dairy Technology. 2012, 65(1):32-37.

6. Shenghua He, Ying Ma, Qiming Li, Dehai Li, Jiaqi Wang, Yanhua Cui. The fatty acid profile of Chinese Maiwa yak milk in relation to season and parity. International Journal of Dairy Technology. 2013, 66(1): 25-30.

7. Shenghua He, Haishan Tang, Huaxi Yi, Weili Xu, Ying Ma, and Rongchun Wang. The properties of emulsion from milk fat globule membrane and its components. International Journal of Food Properties, 2017, 20, S1342–S1353

8. Shenghua He, Ying Ma, Sanjiu Zhou, Wei Song, Rongchun Wang. Antioxidant activities of fermented soybean prepared with Bacillus subtilis. Asian Journal of Chemistry, 2013, 25(18) :10565-10568.

9. Shenghua He, Yibing Qin, Elfalleh Walid, Lin Li, Jie Cui, Ying Ma. Effect of ball-milling on the physicochemical properties of maize starch. Biotechnology Reports, 2014, 9(3):54-59

10. Haishan Tang, Shenghua He*, Fangshuai Peng, Rongchun Wang, Qi Li,Ying Ma. The effect of the milk fat globule membrane and its individual components on dough properties and bread quality. RSC Advances, 2016, 6, 102617-102625.  （通讯作者）

11. Weiyi Xu, Shenghua He*, Ying Ma, Yixin Zhang, Rongchun Wang. Effect of the heat-induced whey proteins/κ-casein complex on the acid gelation of yak milk. RSC Advances, 2015, 5, 8952-8956. （通讯作者）

12. Weiyi Xu, Shenghua He*, Ying Ma, Yixin Zhang, Qiming Li, Lifeng Wang, Rongchun Wang. Effect of pH on the formation of serum heat-induced protein aggregates in heated yak milk. International Journal of Dairy Technology. 2015, 68（3）:342－348. （通讯作者）

13. Yixin Zhang, Shenghua He*, Ying Ma, Weiyi Xu and Haishan Tang. Characterization and bioaccessibility of β-carotene in re-assembled casein. RSC Advances, 2015, 5, 77595-77600. （通讯作者）

14. Yixin Zhang, Shenghua He*，Yueming Li, Haishan Tang. The physical stability and digestibility of β-carotene in oil-in-water sodium caseinate nanoemulsion. Journal of Food Measurement and Characterization. 2017, 11, 864-871. （通讯作者）

15. Qi Li, Shenghua He* Weili Xu, Fangshuai Peng, Cheng Gu, Rongchun Wang,  Ying Ma. Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions. Food Biophysics, 2018, 13:198-207. （通讯作者）

16. Fangshuai Peng, Shenghua He* Huaxi Yi, Qi Li, Weili Xu, Rongchun Wang & Ying Ma. Physical, textural and rheological properties of whipped cream affected by milk fat globule membrane protein. International Journal of Food Properties, 2018, 21, 1190-1202. （通讯作者）

    17. 何胜华，马莺, 崔艳华, 董爱军，李海梅。牦牛乳脂肪球膜（MFGM）组成分析及蛋白热稳定性。哈尔滨工业大学学报, 2012, 44(10):104-108（EI）。