宫号

发布时间：2026-03-16录入员：


宫号
学位：	博士
职称：	副教授
研究方向：	农林产品加工
邮箱：	11902@xzit.edu.cn
办公电话：	0516-8310383
通讯地址：	徐州工程学院食品与生物工程学院敬德楼A207

个人简介

宫号，工学博士，徐州工程学院食品与生物工程学院副教授。研究方向为特色农产品高值化加工与保鲜。先后承担江苏省自然科学基金青年项目、江苏省苏北科技计划、在徐高校服务“343”产业发展项目等项目。在Journal of Food Measurement and Characterization、CyTA- Journal of Food等期刊发表论文7篇。

教育背景

2014-2019，博士，南京林业大学，轻工与食品学院

2010-2014，本科，南京林业大学，森林资源与环境学院

工作经历

2025.01--至今，副教授，徐州工程学院食品与生物工程学院

2019.09-2024.12，讲师，徐州工程学院食品与生物工程学院

科研项目

(1)江苏省自然科学基金青年项目，4'-O-甲基吡哆醇类化合物在银杏逆境胁迫中的响应及调控机制，2023.09-2026.08，主持。

学术论文

[1] Gong Hao*, Wang Wei-Dong, Wang Tao& Yu, Nan-Nan. Colors, bioactive compounds, and antioxidant capacity of ginkgo biloba seeds affected by drying conditions. Journal of Food Measurement and Characterization, 2021, 15, 3953-3963. (中科院三区SCI)

[2]Gong Hao*, Zhang Yu-Qi, Wang Tao, Wang Shuai, Yu Nan-Nan, Wang Wei-Dong, Wu Yong-Hua , Yuan Heng. Physicochemical and sensory acceptance of functional beverages from Ginkgo biloba seed extracts. Journal of Food Measurement and Characterization,2022,16, 1787–1795. (中科院三区SCI)

[3]Gong Hao, Wang Tao, Hua Yu, Wang Wei-Dong, Shi Cong, Xu Hai-Xu, Li Lu-Lu, Zhang Dan-Ping, Sun Yue-E, Yu Nan-Nan*. Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder, CyTA- Journal of Food, 2022, 20: 111-119. (中科院四区SCI)

[4] Xu Hao-Rui, Zhang Yu-Qi, Wang Shuai, Wang Wei-Dong, Yu Nan-Nan,Gong Hao*, Ni Zai-Zhong. Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology Quality Assurance and Safety of Crops & Foods, 2022; 14(1): 102–112. (中科院四区SCI)

[5] YangMo, Song Zhao-yu, Wang Shuai, He Yu, Wang Wei-dong,Gong Hao*, Wang Su-ya*. Protective effect of bamboo root dietary Fibre on hyperlipidaemia mice induced by high-fat diet, CyTA - Journal of Food, 2023, 21: 674-681. (中科院四区SCI)

[6] Yang Mo,Gong Hao*, Jiang Cheng-gong, He Yu, Wang Shuai, Zheng Yi, Hou Jin-hui, Wang Wei-dong*. Effects of different extraction methods on the structure and function of blackberry seed polysaccharides. International Journal of Food Science and Technology, 2024, 59(7):4866-4879. (中科院三区SCI)

[7] Yang Mo, Wang Shuai, Zhou Rong, ZhaoYi,He Yu, Zheng Yi,Gong Hao*, Wang Wei-dong*. Optimization and component identiﬁcation of ultrasound-assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds. Journal of the Science of Food and Agricultural, 2024. (中科院三区SCI)

承担教学