个人简介

侯焘，中共党员，2018年就职华中农业大学食品科技学院，入选“湖北省青年英才开发计划”，“湖北省第七批、第八批博士服务团”成员。现从事食品化学、功能食品与加工技术等课程的教学工作，主持教改项目多项，参编中英文教材2部，课程思政教学成果上线新华网思政教学平台，荣获华中农业大学教学质量二、三等奖。主要研究方向为生物活性蛋白与分子营养、农产品精深加工的研究，主要包括优质替代蛋白提取及其关键组分的制备及功能探究、特色农产品如硒产品加工等工作。主持国家自然科学基金、中央高校自主创新基金、博士后面上基金、横向委托课题等10余项，以第一作者或通讯作者发表论文40余篇，H-index18，授权国家发明专利5项，成果转化1项。与江中食疗科技有限公司、湖北神丹健康食品有限公司、恩施石天朝商贸有限公司等公司完成技术转化、技术服务等项目6项。

教育经历

2008.09-2012.06 华中农业大学食品科技学院食品科学与工程工学学士
2012.09-2017.12 华中农业大学食品科技学院食品科学工学博士
2016.09-2017.09 Cornell University/USDA，联合培养

工作经历

2018.01-至今华中农业大学食品科技学院讲师/副教授博导
2019.06-至今湖北省青年英才、湖北省“三区”人才、湖北省科技副总
2019.11-2022.8 湖北省恩施土家族苗族自治州农业科学院博士后（兼职）
2018.03-2019.03 湖北省恩施州建始县食药监局副局长（挂职）
2019.03-2020.03 湖北省恩施州建始县科技经信局副局长（挂职）

研究领域

生物活性蛋白与分子营养、农产品精深加工。

科研项目

（1）国家自然科学基金青年项目：鸭蛋清肽/壳寡糖纳米递送钙体系组装及其高效机制研究，2019.1-2021.12，主持。
（2）中央高校基本科研业务费项目：基于协同效应的酪蛋白磷酸肽/壳寡糖钙运载体系组装及评价，2018.1-2020.12，主持。
（3）教育部环境食品学重点实验室课题：环境胁迫下食物口味偏好及渴求的生理机制研究， 2020.5-2022.4，主持。
（4）湖北省重点研发计划：建始特色富硒农产品深加工技术攻坚及产业化，2020.01-2021.12，主持。
（5）湖北省青年英才开发计划，主持。

成果奖励

代表性论文
1.Hou, T., Lu, Y., Guo, D., Liu, W., Shi, W., & He, H.A pivotal peptide (Val-Ser-Glu-Glu) from duck egg white promotes calcium uptake and structure-activity relationship study. Journal of Functional Foods,2018,48, 448-456. DOI:10.1016/j.jff.2018.07.034
2.Hou T, Tako E. The In Ovo Feeding Administration (Gallus Gallus)-An Emerging In Vivo Approach to Assess Bioactive Compounds with Potential Nutritional Benefits [J]. Nutrients, 2018, 10(4). DOI: 10.3390/nu10040418.
3.Hou T, Liu YS, Guo DJ, Li B, He H. Collagen Peptides from Crucian Skin Improve Calcium Bioavailability and Structural Characterization by HPLC-ESI-MS/MS [J]. Journal of Agricultural and Food Chemistry, 2017, 65(40): 8847-8854. DOI: 10.1021/acs.jafc.7b03059.
4.Hou T, Kolba N, Glahn RP, Tako E. Intra-Amniotic Administration (Gallus gallus) of Cicer arietinum and Lens culinaris Prebiotics Extracts and Duck Egg White Peptides Affects Calcium Status and Intestinal Functionality [J]. Nutrients, 2017, 9(7). DOI: 10.3390/nu9070785
5.Hou T, Liu YS, Kolba N, Guo DJ, He H. Desalted Duck Egg White Peptides Promote Calcium Uptake and Modulate Bone Formation in the Retinoic Acid-Induced Bone Loss Rat and Caco-2 Cell Model [J]. Nutrients, 2017, 9(5). DOI: 10.3390/nu9050490.
6.Hou T, Liu WW, Shi W, Ma ZL, He H. Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid [J]. Food Chemistry, 2017, 219: 428-435. DOI: 10.1016/j.foodchem.2016.09.166.
7.Hou T, Wang C, Ma ZL, Shi W, Lui WW, He H. Desalted Duck Egg White Peptides: Promotion of Calcium Uptake and Structure Characterization [J]. Journal of agricultural and food chemistry, 2015, 65(37): 8170-8176. DOI: 10.1021/acs.jafc.5b03097.
8.Liu WW, Hou T, Zhang X, He H. TGF-beta 1/Smad7 signaling pathway and cell apoptosis: Two key aspects of Selenium-biofortified soybean peptide attenuating liver fibrosis [J]. Journal of Functional Foods, 2019, 63. DOI: 10.1016/j.jff.2019.103583.
9.Guo DJ, Liu WW, Zhang X, Zhao MG, Zhu BY, Hou T, He H. Duck Egg White-Derived Peptide VSEE (Val-Ser-Glu-Glu) Regulates Bone and Lipid Metabolisms by Wnt / beta-Catenin Signaling Pathway and Intestinal Microbiota [J]. Molecular Nutrition & Food Research, 2019, 63(24). DOI: 10.1002/mnfr.201900525.
10.Guo DJ, He H, Zhao MG, Zhang GQ, Hou T. Desalted duck egg white peptides promoted osteogenesis via wnt / β‐catenin signal pathway [J]. Journal of Food Science, 2020, 85(3): 834-842. DOI: 10.1111/1750-3841.15067.
11.Guo DJ, Zhao MG, Xu W, He H, Li B, Hou T. Dietary interventions for better management of osteoporosis: An overview [J]. Critical Reviews in Food Science and Nutrition, 2021, DOI: 10.1080/10408398.2021.1944975.
12.Guo DJ, He H, Hou T. Purification and characterization of positive allosteric regulatory peptides of calcium sensing receptor (CaSR) from desalted duck egg white [J]. Food Chemistry, 2020, DOI: 10.1016/j.foodchem.2020.126919.
13.Guo DJ, Zhang Y, Zhao JJ, He H, Hou T. Selenium-biofortified corn peptides: Attenuating concanavalin A—Induced liver injury and structure characterization [J]. Journal of Trace Elements in Medicine and Biology, 2019, 51: 57-64. DOI: 10.1016/j.jtemb.2018.09.010.
14.Guo, D., Liu, W., Zhang, X., Zhao, M., Zhu, B., Hou, T., & He, H.Duck Egg White-Derived Peptide VSEE (Val-Ser-Glu-Glu) Regulates Bone and Lipid Metabolisms by Wnt/beta-Catenin Signaling Pathway and Intestinal Microbiota. Molecular Nutrition & Food Research,2019, 63(24). DOI:10.1002/mnfr.201900525
15.Guo, D., Zhang, Y., Zhao, J., He, H., & Hou, T.Selenium-biofortified corn peptides: Attenuating concanavalin A-Induced liver injury and structure characterization. Journal of Trace Elements in Medicine and Biology,2019,51, 57-64. DOI:10.1016/j.jtemb.2018.09.010
16.Guo, D., He, H., Zhao, M., Zhang, G., & Hou, T.Desalted duck egg white peptides promoted osteogenesis via wnt/beta-catenin signal pathway. Journal of Food Science,2020,85(3), 834-842. doi:10.1111/1750-3841.15067
17.Zhang X, He H, Xiang JQ, Li B, Zhao MG, Hou T. Selenium-containing soybean antioxidant peptides: Preparation and comprehensive comparison of different selenium supplements [J]. Food Chemistry, 2021, 358. DOI:10.1016/j.foodchem.2021.129888.
18.Zhang X, He H, Xiang JQ, Yin HQ, Hou T. Selenium-Containing Proteins/Peptides from Plants: A Review on the Structures and Functions [J]. Journal of Agricultural and Food Chemistry, 2020, 68(51): 15061-15073. DOI: 10.1021/acs.jafc.0c05594.
19.Zhang X, Shi W, He H, Cao RG, Hou T. Hypolipidemic effects and mechanisms of Val-Phe-Val-Arg-Asn in C57BL/6J mice and 3T3-L1 cell models [J]. Journal of Functional Foods, 2020, 73. DOI: 10.1016/j.jff.2020.104100.
20.Zhang X, He H, Hou T. Molecular mechanisms of Selenium-biofortified soybean protein and polyphenol conjugate in protecting mice skin damaged by UV-B [J]. food & function, 2020, 11(4): 3563-3573. DOI: 10.1039/c9fo02560j.
21.Zhang, X., He, H., & Hou, T.Molecular mechanisms of selenium-biofortified soybean protein and polyphenol conjugates in protecting mouse skin damaged by UV-B. Food & Function,2020, 11(4), 3563-3573. DOI:10.1039/c9fo02560j
22.Zhang, X., He, H., Xiang, J., & Hou, T.Screening and bioavailability evaluation of anti-oxidative selenium-containing peptides from soybeans based on specific structures. Food & Function,2022,13(9), 5252-5261. DOI:10.1039/d2fo00113f
23.Zhang, X., Jia, L., He, H., Yin, H., Ming, J., Hou, T., & Xiang, J.Modulation of oxidative stress and gut microbiota by selenium-containing peptides from Cardamine enshiensis and structural-based characterization. Food Chemistry,2022,395. DOI:10.1016/j.foodchem.2022.133547
24.Cheng TT, Dong FX, Xiao LQ, Hou T. Preparation and evaluation of protein-based fat substitute on the stuffing properties of Chinese Dumpling [J]. International Journal of Food Science and Technology, 2021, 56(12): 6214-6224. DOI: 10.1111/ijfs.15131.
25.Li B, He H, Shi W, Hou T. Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization [J]. Journal of the Science of food and Agricultural, 2019, 99(4): 1834-1841. DOI: 10.1002/jsfa.9377.
26.Zhao MG, He H, Guo DJ, Zhang X, Jia L, Hou T, Ma AM. Chitosan oligosaccharides-tripolyphosphate microcapsules as efficient vehicles for desalted duck egg white peptides-calcium: Fabrication, entrapment mechanism and in vivo calcium absorption studies [J]. LWT-Food science and Technology, 2020, 154.
27.Zhao MG, Ma AM, He H, Guo DJ, Hou T. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo [J]. Food Research International, 2020, 131. DOI: 10.1016/j.foodres.2019.108974.
28.Zhao MG, Ma AM, He H, Zhang X, Jia L, Hou T. In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health [J]. International Journal of Food Science and Technology, 2021. DOI: 10.1111/ijfs.15336.
29.Zhao, M., He, H., Ma, A., & Hou, T. Sources, chemical synthesis, functional improvement and applications of food-derived protein/peptide-saccharide covalent conjugates: a review. Critical Reviews in Food Science and Nutrition.2022, DOI:10.1080/10408398.2022.2026872
30.Zhu BY, Hou T, He H. Calcium-binding casein phosphor peptides-loaded chitosan oligosaccharides core-shell microparticles for controlled calcium delivery: Fabrication, characterization, and in vivo release studies [J]. International Journal of Biological Macromolecules, 2020, 154: 1347-1355. DOI: 10.1016/j.ijbiomac.2019.11.014
31.Zhu BY, He H, Guo DJ, Zhao MG, Hou T. Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies [J]. Food Hydrocolloids, 2020, 102. DOI: 10.1016/j.foodhyd.2019.105567.
32.Zhu BY, He H, Hou T. A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways [J]. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(1): 329-345. DOI: 10.1111/1541-4337.12411.
33.Yue S, He H, Li B, Hou T. Hydrogel as a biomaterial for Bone Tissue Engineering: A review [J]. Nanomaterials, 2020, 18. DOI: 10.3390/nano10081511.
34.Wu YQ, He H, Hou T. Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean [J]. Journal of Food science, 2021, 86(3): 1081-1088. DOI: 10.1111/1750-3841.15603.

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