个人简历

教育经历：

2017.09-2021.06  中国农业大学 食品科学与营养工程学院 博士

工作经历：

2024年1月—至今 北京工商大学 食品与健康学院 副教授

2021年8月—2023年12月 北京工商大学 食品与健康学院 讲师

主讲课程

《食品化学》、《食品化学实验》、《烹饪与旅游文化》、《科学饮食与瘦身》

主要研究领域

1. 大宗粮食、特色杂粮、食用豆精深加工及营养健康谷物研究

2. 食品分子营养与功能食品

3. 新型植物基营养健康产品开发

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

1. 国家自然科学基金青年科学基金项目，绿豆牡荆素基于紧密连接蛋白的调控改善肠道粘膜屏障功能的机制研究，主持

2. 十四五国家重点研发计划项目子课题，杂豆新型饮品加工关键技术及产品研发，主持

3. 山西省NGYY子项目，杂粮原粮预处理稳定化及活性组分保持关键技术研究，主持

4. 北京工商大学青年教师科研启动基金项目，肠道菌群介导绿豆皮牡荆素激活PPAR信号改善脂代谢机制研究，主持

5. 国家自然科学基金面上项目，基于原料品质差异性的燕麦乳自稳定及分子调控机制，参与

发表的代表性论文（限10篇）：

1. Hou Dianzhi, Tang Jian, Feng Qiqian, Niu Zhitao, Shen Qun, Wang Li, Zhou Sumei*. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(24): 8852-8874. （ESI，高被引）

2. Feng Qiqian, Zhang Siqi, Lin Jinquan, Yang Jiaqi, Zhang Yuhong, Shen Qun, Zhong Fang, Hou Dianzhi*, Zhou Sumei*. Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications[J]. Food Chemistry, 2024: 140772.

3. Hou Dianzhi, Feng Qiqian, Tang Jian, Shen Qun, Zhou Sumei*. An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(14): 1960-1982.

4. Hou Dianzhi, Feng Qiqian, Niu Zhitao, Wang Li, Yan Zheng*, Zhou Sumei*. Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications[J]. Food Bioscience, 2023: 102972.

5. Hou Dianzhi, Tang Jian, Huan Meili, Zhou Sumei*, Shen Qun*. Alteration of fecal microbiome and metabolome by mung bean coat improves diet-induced non-alcoholic fatty liver disease in mice[J]. Food Science and Human Wellness, 2022, 11(5): 1259-1272.

6. Hou Dianzhi, Ren Xin, Shen Qun*, Zhou Sumei*. Protective mechanism of mung bean coat against hyperlipidemia in mice fed with a high-fat diet: insight from hepatic transcriptome analysis[J]. Food & Function, 2021, 12(24): 12434-12447.

7. Hou Dianzhi, Yousaf L, Shen Qun*. Beneficial effects of mung bean seed coat on the prevention of high-fat diet-induced obesity and the modulation of gut microbiota in mice[J]. European Journal of Nutrition, 2021, 60(4): 2029-2045.

8. Hou Dianzhi, Yousaf L, Shen Qun*. A comparison between whole mung bean and decorticated mung bean: beneficial effects on the regulation of serum glucose and lipid disorders and the gut microbiota in high-fat diet and streptozotocin-induced prediabetic mice[J]. Food & Function, 2020, 11(6): 5525-5537.

9. Hou Dianzhi, Yousaf L, Shen Qun*. In vitro starch digestibility and estimated glycemic index of mung bean (Vigna radiata L.) as affected by endogenous proteins and lipids, and exogenous heat-processing methods[J]. Plant Foods for Human Nutrition, 2020, 75(4): 547-552.

10. Hou Dianzhi, Yousaf L, Hu Jinrong, Wu Jihong, Hu Xiaosong, Feng Naihong, Shen Qun*. Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits[J]. Nutrients, 2019, 11(6): 1238. （ESI高被引论文）

获奖:

指导的研究生和本科生多次荣获：“国家奖学金”、“学业一等奖学金”、“学术之星”、“三好研究生”、“优秀科研成果奖”等荣誉。