和铭钰，女，1995年生，博士，2024年毕业于东北农业大学粮食、油脂及植物蛋白工程专业。2024年8月就职于河北科技师范学院食品科技学院，讲师。

主要从事农产品精准加工与综合利用相关的教学与科研工作，先后参与“十四五”国家重点研发计划1项、黑龙江省自然科学基金1项、黑龙江省重点研发计划1项。主持河北科技师范学院博士启动基金1项。在国内外学术刊物发表学术论文10篇，SCI第一作者8篇。

研究方向（领域）：

1. 食品大分子物质分子修饰与构效调控

2. 蛋白与多糖互作机制及其应用

3. 营养素递送与精准控释研究

代表性成果：

1. He Mingyu, Chen Le, Liu Yue, et al. Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch [J]. Food Chemistry, 2025, 463: 139221. (一区TOP，IF 8.5)

2. He Mingyu, Gao Tian, Chen Le, et al. Effects of ultrasonic and chemical dual modification treatments on the structural, and properties of cornstarch[J]. Food Chemistry, 2024, 451, 137433. (一区TOP，IF 8.5)

3. He Mingyu, Zhang Meng, Gao Tian, et al. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties[J]. Food Chemistry, 2024, 434: 137433. (一区TOP，IF 8.5)

4. He Mingyu, Zhang Meng, Gao Tian, et al. Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel[J]. International Journal of Biological Macromolecules, 2023, 244:125104. (一区TOP，IF 7.7)

5. He Mingyu, Teng Fei, Chen Hua, et al. Fabrication of soy protein isolate-succinic anhydride-dextran nanogels: Properties, performance, and controlled release of curcumin[J]. LWT, 2022, 160:113259-. (一区TOP，IF 6.0)

6. He Mingyu, Gao Tian, Chen Le, et al. Effects of pH and temperature on the properties of acid-induced soy protein isolate gel[J]. Journal of Molecular Liquids, 2024, 409(000):10. (二区TOP，IF 5.3)

7. He Mingyu，Wu Changling，Li Lijia，et al. Effects of Cavitation Jet Treatment on the Structure and Emulsification Properties of Oxidized Soy Protein Isolate[J]. Foods，2020，10(1)：2. (二区，IF 5.2)

8. He Mingyu，Li Lijia，Wu Changling，et al. Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate[J]. Journal of Food Science，2021(16). (二区，IF 3.9)

联系方式：电话： 13263601060

邮箱： hemingyu11301@163.com