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绍兴文理学院生命科学学院

花匠小妙招
2025-04-14 13:24

学习经历：
2013.9-2018.6 浙江大学，食品科学，博士
2009.9-2013.6 云南大学，生物技术，本科
工作经历：
2018.7-至今绍兴文理学院，副教授，硕士生导师

旧金山乳杆菌对小麦面筋蛋白降解机制及与馒头品质的关系，国家自然科学基金青年基金项目，2023.1-2025.12，主持。
酸面团发酵对无麸质碎米馒头的品质改良技术研究及应用，浙江省基础公益研究计划项目，2023.1-2025.12，主持。
乳酸菌发酵降解小麦中乳糜泻麸质蛋白的作用机制，校科研项目立项，2021.1-2022.12，主持。
乳酸菌发酵面团对小麦致乳糜泻麸质蛋白的降解研究，绍兴文理学院人才引进科研启动项目，2019.3-2021.3，主持。
传统绍兴黄酒酿酒酵母的种群结构与遗传分化，横向项目，2022-2024，参与。

发表论文：
Huanyi Yang, Jiaqi Lin, Xueyuan Han, et al. Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs[J]. Foods, 2024, 13: 2670.
Huanyi Yang, Xiangwei Kong, Guochang Sun,et al.Analysis and comparison of fungal communities in wheat Qus and Lin‐fan yeast starters used as traditional starter cultures of Shaoxing Huangjiu[J].International Journal of Food Science & Technology, 2023, 58(10): 5183-5192.
Huanyi Yang, Qi Peng, Hongbo Zhang, Jianqiu Sun, Chi Shen, Xueyuan Han*. The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region. LWT-Food Science and Technology, 2022,154: 112649.
Huanyi Yang, Faizan A. Sadiq, Tongjie Liu, Guohua Zhang*, Guoqing He*. Use of physiological and transcriptome analysis to infer the interactions between Saccharomyces cerevisiae and Lactobacillus sanfranciscensis isolated from Chinese traditional sourdoughs. LWT- Food Science and Technology, 2020, 126: 109268.
Huanyi Yang, Tongjie Liu, Guohua Zhang*, Guoqing He*. Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough. LWT-Food Science and Technology, 2020, 124: 109195.
Huanyi Yang, Tongjie Liu, Guohua Zhang, Jiancai Chen, Jingsi Gu, Lei Yuan, Guoqing He*. Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR. International Journal of Food Microbiology, 2017, 258: 50-57.
Tongjie Liu, Yang Li, Huanyi Yang, Huaxi Yi, Lanwei Zhang, Guoqing He*. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing. Food Chemistry, 2020, 307: 125529.
Tongjie Liu, Yang Li, Faizan A. Sadiq, Huanyi Yang, Jingsi Gu, Lei Yuan, Yuan Kun Lee, Guoqing He*. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry, 2018, 242: 404-411.
Guohua Zhang, Tao Wu, Faizan A. Sadiq, Huanyi Yang, Tongjie Liu, Hui Ruan, Guoqing He*. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough. Journal of Zhejiang University-SCIENCE B, 2016, 17(10): 787-797.
杨浣漪, 张国华, 何国庆. 传统面食发酵剂中菌群多样性的研究[J]. 现代食品科技, 2013, (09): 2115-2119.
杨浣漪, 崔美林, 金成日, 何国庆. 灰树花发酵产β-葡萄糖苷酶和胞内多糖培养基及条件优化[J]. 中国食品学报, 2017, (05): 90-98.
杨浣漪, 张国华, 吴诗榕, 何国庆. 微波辅助板栗脱壳去皮的技术研究[J]. 食品工业科技, 2014, (21): 269-272.

授权发明专利：
何国庆, 杨浣漪, 张国华. 一种板栗微波同步脱壳去皮的方法，ZL 20131568126.4.
何国庆, 杨浣漪, 崔美林. 一种灰树花发酵转化大豆异黄酮糖苷生成苷元的方法，ZL 201510242917.7.
何国庆，崔美林，袁岚，杨浣漪. 一种灵芝发酵转化大豆异黄酮糖苷制备苷元的方法，ZL 201510270900.2.
何国庆, 张国华, 柯乐芹, 杨浣漪, 等. 一种鉴定发酵酸面团中真菌菌相组成的方法，ZL 201310152748.9.
何国庆，刘同杰，张国华，李云，杨浣漪，毛文武. 一种馒头发酵剂及其制备方法和应用，ZL 20151097040.4.