Dr. Hongju He

Associate Professor, Assistant Dean
School of Food Science, Henan Institute of Science and Technology (HIST), China

Highest Degree
PostDoc Fellow in Food Science and Technology from Henan University of Science and Technology, Henan, China

My URL
https://livedna.org/86.39314

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Area of Interest:

Food Science and Technology
Food Control
Food Analysis
Biological Techniques
Food Processing

Selected Publications

  1. Zhao, Y., Y. Yuan, X. Yuan, S. Zhao, Z. Kang, M. Zhu, H. He and H. Ma, 2023. Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization. LWT, Vol. 173. 10.1016/j.lwt.2022.114343.
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  2. Zhang, W., M. Lin, H. He, Y. Wang, J. Wang and H. Liu, 2023. Toward achieving rapid estimation of vitamin C in citrus peels by NIR spectra coupled with a linear algorithm. Molecules, Vol. 28. 10.3390/molecules28041681.
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  3. Liu, Y., L. Yang, S. Zhao, Y. Zhao, Z. Kang, M. Zhu, H. He and H. Ma, 2023. Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters. J. Texture Stud., 10.1111/jtxs.12746.
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  4. Hong-Ju He, Y. Wang, Y. Wang, X. Ou, H. Liu and M. Zhang, 2023. Towards achieving online prediction of starch in postharvest sweet potato [Ipomoea batatas (L.) Lam] by NIR combined with linear algorithm. J. Food Compos. Anal., Vol. 118. 10.1016/j.jfca.2023.105220.
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  5. He, H.J., Y. Wang, Y. Wang, H. Liu, M. Zhang and X. Ou, 2023. Simultaneous quantifying and visualizing moisture, ash and protein distribution in sweet potato [Ipomoea batatas (L.) Lam] by NIR hyperspectral imaging. Food Chem.: X, Vol. 18. 10.1016/j.fochx.2023.100631.
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  6. He, H.J., Y. Wang, X. Ou, H. Ma, H. Liu and J. Yan, 2023. Rapid determination of chemical compositions in chicken flesh by mining hyperspectral data. J. Food Compos. Anal., Vol. 116. 10.1016/j.jfca.2022.105069.
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  7. He, H.J., Y. Chen, G. Li, Y. Wang, X. Ou and J. Guo, 2023. Hyperspectral imaging combined with chemometrics for rapid detection of talcum powder adulterated in wheat flour. Food Control, Vol. 144. 10.1016/j.foodcont.2022.109378.
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  8. Yan, C., Ho S., O. Juan, Euroline and G. Jingli et al., 2022. Rapid prediction of wheat grain dry matter and weight by near-infrared combined with linear regression algorithm. Food Ind. Technol., 43: 323-331.
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  9. Wang, Y., H. He, S. Jiang and H. Ma, 2022. Nondestructive determination of IMP content in chilled chicken based on hyperspectral data combined with chemometrics. Int. J Agric. Biol. Eng., 15: 277-284.
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  10. He, H.J., Y. Wang, M. Zhang, Y. Wang, X. Ou and J. Guo, 2022. Rapid determination of reducing sugar content in sweet potatoes using NIR spectra. J. Food Compos. Anal., Vol. 111. 10.1016/j.jfca.2022.104641.
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  11. Zhu, Y., H. He, S. Jiang, H. Ma and F. Chen et al., 2021. Mining hyperspectral data for non-destructive and rapid prediction of nitrite content in ham sausages. Int. J. Agric. Biol. Eng., 14: 182-187.
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  12. Zhu, M., J. Zhang, Z. Peng, Z. Kang, H. Ma, S. Zhao, H. He and B Xu, 2021. Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine Longissimus dorsi. LWT, Vol. 142. 10.1016/J.LWT.2021.111001.
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  13. Peng, Z., M. Zhu, J. Zhang, S. Zhao and H. He et al., 2021. Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment. Food Chem., Vol. 343. 10.1016/j.foodchem.2020.128412.
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  14. Mousa, M.A.A., Y. Wang, S.A. Antora, A.D. Al-qurashi and O.H.M. Ibrahim et al., 2021. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit. Rev. Food Sci. Nutr., 62: 8009-8027.
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  15. Jiang, S., H. He, H. Ma, F. Chen and B. Xu et al., 2021. Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression. Int. J. Agric. Biol. Eng., 14: 243-250.
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  16. He, H.J., J. Qiao, Y. Liu, Q. Guo, X. Ou and X. Wang, 2021. Isolation, structural, functional, and bioactive properties of cereal arabinoxylan-A critical review. J. Agric. Food Chem., 69: 15437-15457.
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  17. Wei, W., S. Ho, W. Yuling, M. Hanjun and C. Fusheng et al., 2020. Rapid detection of TBA value of chilled chicken based on optimal spectral information. Food Ind. Technol., 41: 222-227.
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  18. Ma, J.S., H. Liu, C.R. Han, S.J. Zeng, X.J. Xu, D.J. Lu and H.J. He, 2020. Extraction, characterization and antioxidant activity of polysaccharide from Pouteria campechiana seed. Carbohydr. Polym., Vol. 229. 10.1016/j.carbpol.2019.115409.
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  19. Hong-Ju, H., Z. Ya-Dong, C. Yan, W. Wei, M. Han-Jun, C. Fu-Sheng and L. Xi, 2020. Rapid detection of soy protein isolate concentration in minced beef by hyperspectral imaging technology. Sci. Technol. Food Ind., 41: 206-211.
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  20. Ho, S., Z. Yadong, W. Wei, J. Shengqi and M. Hanjun et al., 2020. Research on fast non-destructive detection of glue-injected meat based on near-infrared hyperspectral imaging. Food Ind. Technol., 41: 219-223.
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  21. Ho, S., W. Yangyang, W. Wei, W. Hui and M. Hanjun et al., 2020. Rapid prediction of chicken drip loss rate based on hyperspectral information with different preprocessing. Food Ind. Technol., 41: 252-256.
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  22. Ho, S., W. Yangyang, W. Wei, J. Shengqi and Z. Yadong et al., 2020. Rapid detection of peroxide value of pork belly with NIR hyperspectral imaging technology combined with SPA algorithm. Food Ind. Technol., 41: 236-241.
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  23. Ho, S., W. Yangyang, W. Wei, J. Shengqi and Z. Yadong et al., 2020. Construction of a rapid prediction model for centrifugal loss rate of fresh chicken based on hyperspectral information. Food Ind. Technol., 41: 238-243.
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  24. Ho, S., W. Wei, W. Yangyang, M. Hanjun, C. Fusheng, Z. Mingming, Z. Shengming and K. Majestic, 2020. Rapid detection of acid value of chilled pork based on near-infrared hyperspectral technology. Food Ferment. Ind., 46: 264-270.
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  25. Ho, S., J. Shengqi, W. Wei, W. Yuling and M. Hanjun et al., 2020. Rapid prediction of lactic acid bacteria in chilled chicken breast by hyperspectral. Food Ind. Technol., 41: 227-233.
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  26. Ho, S., J. Shengqi, M. Hanjun, W. Hui and C. Fusheng et al., 2020. Rapid prediction of the content of Sophthora thermocele in chilled chicken based on NIR hyperspectral technology. Food Ind. Technol., Vol. 1. 10.13386/j.issn1002-0306.2020.13.038.
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  27. Zhu, M.M., Z.Y. Peng, S. Lu, H.J. He and Z.L. Kang et al., 2019. Physicochemical properties and protein denaturation of pork longissimus Dorsi muscle subjected to six microwave-based thawing methods. Foods, Vol. 9. 10.3390/FOODS9010026.
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  28. Zheng-Rong, W., K. Zhuang-Li, Z. Ming-Ming, Z. Sheng-Ming, H. Hong-Ju and M. Han-Jun, 2019. Influence of food antistaling agents on quality of fresh chicken breast during controlled freezing-point storage. Sci. Technol. Food Ind., 40: 273-279.
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  29. Zhao, S., N. Li, Z. Li, H. He and Y. Zhao et al., 2019. Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination. Int. J. Food Prop., 22: 1047-1063.
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  30. Zeyu, Z. Mingming, Z. Haiman, Y. Donghao and M. Changming et al., 2019. Improved quality characteristics of pork thawed at low-temperature and high-humidityPENG. Food Ferment. Ind., 45: 79-85.
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  31. Wang, H., H. He, H. Ma, F. Chen and Z. Kang et al., 2019. LW-NIR hyperspectral imaging for rapid prediction of TVC in chicken flesh. Int. J. Agric. Biol. Eng., 12: 180-186.
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  32. Sheng-Qi, J., H. Hong-Ju, W. Hui, M. Han-Jun and C. Fu-Sheng et al., 2019. Rapid and non-contact evaluation of color and tenderness in fresh chilled chicken by near-infrared hyperspectral imaging combined with stepwise algorithm. Sci. Technol. Food Ind., 40: 125-133.
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  33. Ningning, L., W. Zhengrong, S. Chunxiao, Z. Shengming and J. Lili et al., 2019. Burdock polysaccharides enhanced the quality and antioxidative activity of fermented milk. Food Ferment. Ind., 45: 97-103.
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  34. Hui, W., H. Hongju, L. Lu, M. Hanjun and L. Xi et al., 2019. Recent progress in hyperspectral imaging for nondestructive evaluation of fish quality. Food Sci., 40: 329-338.
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  35. Hongju, H., Z. Yadong, W. Hui, M. Hanjun and C. Fusheng et al., 2019. Recent advances in application of near-infrared spectroscopy for quality detection in fresh poultry meat. Food Sci., 40: 317-323.
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  36. Hong-Ju, H., W. Wei, W. Hui, M. Han-Jun and C. Fu-Sheng et al., 2019. Research progresses on near-infrared spectroscopy for fresh pork quality assessment. Sci. Technol. Food Ind., 40: 360-368.
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  37. Zhu, M., H. He, M. Fan, H. Ma, H. Ren, J. Zeng and H. Gao, 2018. Application and optimization of solid-state fermentation process for enhancing polygalacturonase production by Penicillium expansum. Int. J. Agric. Biol. Eng., 11: 187-194.
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  38. Zheng-Rong, W., Z. Sheng-Ming, l. Ya, Z. Ming-Ming, H. Hong-Ju and Ma Han-Jun, 2018. Effect of controlled freezing point storage on chicken breast characteristic during aging after post-mortem. Sci. Technol. Food Ind., 39: 298-301.
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  39. Shengming, Z., Z. Yanyan, M. Hanjun and H. Hongju, 2018. Screening and identification of a strain with broad-spectrum antimicrobial activity and isolation and purification of antimicrobial protein. Food Sci., 39: 170-176.
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  40. Shengming, Z., C. Xueke, Z. Yanyan, M. Hanjun and H. Hongju, 2018. Screening and identification of lactobacillus inhibiting bacillus and separation and purification of antibacterial substances. Food Ind. Technol., Vol. 39. 10.13386/j.issn1002-0306.2018.11.025.
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  41. Ming-Ming, Z., W. Ya-Qiu, l. Xin-Jian, Y. Dong-Hao and K. Zhuang-Li et al., 2018. Effects of rapid and slow thawing methods on quality characteristics and protein denaturation of frozen pork. Sci. Technol. Food Ind., 39: 23-30.
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  42. Dongyang, Z., K. Zhuangli, H. Hongju, H. Mingming and H. Qingji et al., 2018. Effect of pre-emulsified palm oil with porcine plasma protein on gel characteristics of pork meat batters. Food Sci., 39: 71-75.
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  43. Warship, R., J. Lingxia, L. Xinhong, H. Hongju, Z. Mingming, L. Yanqing and Z. Ruixiang, 2017. Extraction and biological characteristics of bacteriocin produced by Lactobacillus acidophilus. Food Ind. Technol., 38: 112-118.
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  44. Su, W.H., H.J. He and D.W. Sun, 2017. Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review. Crit. Rev. Food Sci. Nutr., 57: 1039-1051.
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  45. Mingming, Z., F. Mingtao, H. Hongju and M. Hanjun, 2017. Isolation, purification and characterization of a novel carotenoid-cleaving enzyme from Staphylococcus pasteuri TS-82. Food Sci., 38: 104-111.
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  46. Mingming, Z., F. Mingtao and H. Hongju, 2017. Advances in methods for the segradation of carotenoids. Food Sci., 38: 308-317.
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  47. Kang, Z.L., X. Li, H.J. He, H.J. Ma and Z.J. Song, 2017. Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes. J. Food Sci. Technol., 54: 2852-2860.
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  48. Junliang, S., D. Hanmei, L. Xinhong, J. Zhonggao, R. Junjian, H. Hongju and Z. Mingming, 2017. Optimization of apple pomace pectin extraction by steam explosion employing response surface methodology. Food Sci., 38: 270-275.
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  49. He, H.J., D. Wu and D.W. Sun, 2015. Nondestructive spectroscopic and imaging techniques for quality evaluation and assessment of fish and fish products. Crit. Rev. Food Sci. Nutr., 55: 864-886.
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  50. He, H.J. and D.W. Sun, 2015. Toward enhancement in prediction of Pseudomonas counts distribution in salmon fillets using NIR hyperspectral imaging. LWT - Food Sci. Technol., 62: 11-18.
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  51. He, H.J. and D.W. Sun, 2015. Selection of informative spectral wavelength for evaluating and visualising Enterobacteriaceae contamination of salmon flesh. Food Anal. Methods, 8: 2427-2436.
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  52. He, H.J. and D.W. Sun, 2015. Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy. Trends Food Sci. Technol., 46: 199-210.
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  53. He, H.J. and D.W. Sun, 2015. Inspection of harmful microbial contamination occurred in edible salmon flesh using imaging technology. J. Food Eng., 150: 82-89.
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  54. He, H.J. and D.W. Sun, 2015. Hyperspectral imaging technology for rapid detection of various microbial contaminants in agricultural and food products. Trends Food Sci. Technol., 46: 99-109.
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  55. He, H.J., D.W. Sun and D. Wu, 2014. Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis. Food Res. Int., 62: 476-483.
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  56. He, H.J., D. Wu and D.W. Sun, 2014. Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging. Food Chem., 156: 394-401.
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  57. He, H.J., D. Wu and D.W. Sun, 2014. Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets. J. Food Eng., 126: 156-164.
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  58. He, H.J., D. Wu and D.W. Sun, 2013. Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging. Innovative Food Sci. Emerg. Technol., 18: 237-245.
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