和铭钰，女，1995年生，博士，讲师，2024年毕业于东北农业大学粮食、油脂及植物蛋白工程专业。

多年以来，一直从事农产品精准加工与综合利用相关的教学与科研工作，先后参与国家重点研发计划1项、省自然科学基金1项、省重点研发计划1项。在国内外学术刊物上发表学术论文10余篇，其中SCI索引8篇。

研究方向：食品大分子物质结构、功能特性及相互作用与应用研究

代表性成果：

（1）He M,Chen L, Liu Y, et al. Effect of ultrasonic pretreatment on physicochemical and rheological properties of chemically modified cornstarch[J]. Food Chemistry (一区TOP，IF 8.5)

（2）He M, Gao T, Chen L, et al. Effects of ultrasonic and chemical dual modification treatments on the structural, and properties of cornstarch[J]. Food Chemistry, 2024, 139221. (一区TOP，IF 8.5)

（3）He M,, Zhang M, Gao T, 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 M,, Zhang M, Gao T, 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 M, Teng F, Chen H, 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 M, Gao T, Chen L, et al. Effects of pH and temperature on the properties of acid-induced soy protein isolate gel[J]. Journal of Molecular Liquids, 2024. (二区TOP，IF 5.3)

（7）He M，Wu C，Li L，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 M，Li L，Wu C，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)

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