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| 学 历:博士研究生
电子邮箱:suohao2011@qq.com
研究领域:1.红葡萄酒功能成分挖掘与活性评价 2.葡萄酒酿造副产物的开发利用
3.发酵食品与益生菌资源开发 4.营养功能因子稳态化与靶向递送技术 5.预制食品研制与加工技术 |
一、教育、工作经历:
2022年10月-至今, 东莞理工学院,博士后
2020年07月-2022年09月,深圳大学,高等研究院,博士后
2015年09月-2019年12月,沈阳药科大学,药物分析学,博士
2014年09月-2015年06月,沈阳药科大学,本科辅导员
2011年09月-2014年06月,沈阳药科大学,分析化学,硕士
2007年09月-2011年06月,辽宁中医药大学,药学,学士
二、研究领域:
红葡萄酒功能成分挖掘与活性评价
葡萄酒酿造副产物的开发利用
发酵食品与益生菌资源开发
营养功能因子稳态化与靶向递送技术
预制食品研制与加工技术
三、主要业绩:
中国博士后科学基金面上资助
四、代表性研究成果:
Hao Suo, Shan Xiao, Bo Wang., et al. Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria. Food Bioscience. 2024,58, 103815.
Hao Suo, Shan Xiao, Bo Wang., et al. Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods. Food Chemistry: X. 2024, 21,101164.
Hao Suo, Mohammad Rezaul Islam Shishir, Qi Wang., et al. Red Wine High-Molecular-Weight Polyphenolic Complex Ameliorates High-Fat Diet-Induced Metabolic Dysregulation and Perturbation in Gut Microbiota in Mice. Journal of Agricultural and Food Chemistry.2023, 71 (18), 6882-6893.
Hao Suo, Mohammad Rezaul Islam Shishir, Jianbo Xiao., et al.Red Wine High-Molecular-Weight Polyphenolic Complex: An Emerging Modulator of Human Metabolic Disease Risk and Gut Microbiota. Journal of Agricultural and Food Chemistry. 2021 69 (37),10907-10919.(cover paper)
Hao Suo, Ruochen Tian. Jing Li., et al. Compositional characterization study on high - molecular -mass polymeric polyphenols in red wines by chemical degradation. Food Research International.2019,123,440-449.
Hao Suo, Ruochen Tian, Wei Xu., et al. Novel Catechin-tiopronin conjugates derived from grape seed proanthocyanidins degradation: process optimization, high-speed counter-current chromatography preparation as well as antibacterial activity. Journal of Agricultural and Food Chemistry. 2019,67(41):11508-11517.
索昊,孙宝山. 黄烷醇硫普罗宁衍生物及其制备方法和用途, 发明专利,ZL201910659867.0