He Dong, Ph.D. from the University of Chinese Academy of Sciences, Postdoctoral Fellow at Tsinghua University. He is currently a Lecturer and Master's Supervisor at Guangdong University of Technology, where he was also selected for the university's "Youth Hundred Talents" program. He is a Senior Artificial Intelligence Application Engineer and a Senior Large Model Application Engineer. He also serves as an Expert for the High Value-Added Comprehensive Utilization of Spice Resources at the Guangxi Yulin International Spice & Big Health Industry Research Institute. His current primary research focuses on the development and application of high-value-added functions of flavors and fragrances.

Dr. He has participated in national and provincial-level scientific research projects, including the National Key R&D Program, Key R&D Programs of Guangdong Province, and the National Natural Science Foundation of China. His ongoing research projects include the Guangxi Key R&D Program, the Guangxi Major R&D Program, the Guangdong Provincial Special Fund for Science and Technology ("Special Project + Task List" Project), the Open Fund of the Guangdong Provincial Key Laboratory of Plant Resource Biorefinery, and the Guangdong University of Technology Youth Hundred Talents Startup Project. He has published over 20 papers as the first or corresponding author in prestigious international journals such as Trends in Food Science & Technology, Food Chemistry, Industrial Crops and Products, Journal of Functional Foods, and Food Science and Human Wellness. He has also applied for more than 10 national invention patents.

I. Major Research Projects Undertaken

1. Project: Exploration of Functional Components from Forest-Derived Aromatic Plants and Creation of Feed Products ("Lei Tai" Action Plan - Guangxi Science and Technology Innovation Platform Program)
   Funding Agency: Guangxi Department of Science and Technology
   Funds: 2.8 Million RMB

2. Project: Green Preparation of Natural Functional Components from Star Anise and Demonstration of Key Technologies for Their Application
   Funding Agency: Guangxi Key R&D Program, Guangxi Department of Science and Technology
   Funds: 3.2 Million RMB

3. Project: New Preparation Technology of Natural Cinnamaldehyde and Applied Research on its Preservative and Anti-corrosive Effects in Food
   Funding Agency: Guangxi Major R&D Program, Guangxi Department of Science and Technology
   Funds: 1.8 Million RMB

4. Project: Effect of Interaction between Gleditsia Saponin and Protein on Surface Activity
   Funding Agency: Guangdong Provincial Key Laboratory of Plant Resource Biorefinery
   Funds: 50,000 RMB

5. Project: Comprehensive Utilization Technology for By-products of Star Anise Processing
   Funding Agency: Industry-University-Research Cooperation (Enterprise Sponsored)
   Funds: 150,000 RMB

6. Project: Extraction and High-Value Application Demonstration of Hypolipidemic Peptides from Glutinous Rice Wine Lees
   Funding Agency: Guangdong Provincial Special Fund for Science and Technology ("Special Project + Task List" Project)
   Funds: 300,000 RMB

7. Project: High-Value Processing, Comprehensive Utilization, and Industrial Application Demonstration of Gleditsia Resources
   Funding Agency: Guangzhou Key R&D Program
   Funds: 1.0 Million RMB

8. Project: Research and Development of Natural Animal Protection Products for Disinfecting Pathogens and Purifying Harmful Gases in High-Density Livestock and Poultry Farming Environments
   Funding Agency: Guangzhou Key R&D Program
   Funds: 1.0 Million RMB

II. Recent Publications (Last 5 Years)

1. Authors: (Corresponding Author)
   Title: Synergistic Modulation of Gut Microbiota-Epithelial-Immune Axis by Lycium barbarum Bioactives: From Polysaccharide-Microbiota Crosstalk to Precision Nutrition
   Journal: Food & Medicine Homology, 2026 (Accepted)

2. Authors: (Corresponding Author)
   Title: Extraction, Hypolipidemic Effects and Mechanism, and Functional Food Potential of Yellow Wine Lees Protein and its Peptides
   Journal: Food Science and Human Wellness, 2026, 15: 1-16

3. Authors: He Dong (First Author)
   Title: Development of stable cinnamon essential oil emulsions using natural extracts from Gleditsia sinensis Lam rich in galactomannan and saponin
   Journal: Industrial Crops and Products, 2025, 228: 120918

4. Authors: (Corresponding Author)
   Title: Smartphone-based non-invasive detection of salivary uric acid based on the fluorescence quenching of Gleditsia sinensis carbon dots
   Journal: Microchimica Acta, 2025

5. Authors: (Corresponding Author)
   Title: Physicochemical and functional properties of cinnamon essential oil emulsions stabilized by galactomannan-rich aqueous extract from Gleditsia sinensis seeds and soy protein isolate
   Journal: International Journal of Biological Macromolecules, 2025, 295: 139601

6. Authors: (Corresponding Author)
   Title: Green synthesis of carbon dots from Hakka yellow wine lees: Characterization and applications for Fe3+ and NaFeEDTA sensing
   Journal: LWT, 2024, 208: 116744

7. Authors: He Dong (First Author)
   Title: Synergistic activity of clove essential oil and thyme essential oil and their interaction against Malassezia furfur, Escherichia coli, Staphylococcus aureus
   Journal: LWT, 2024, 204: 116431

8. Authors: (Corresponding Author)
   Title: Potential Anti-Gouty Arthritis of Citronella Essential Oil and Nutmeg Essential Oil through Reducing Oxidative Stress and Inhibiting PI3K/Akt/mTOR Activation and NLRP3 Activity
   Journal: CHEMISTRY & BIODIVERSITY, 2024, 1: e2024004

9. Authors: (Corresponding Author)
   Title: Extraction of saponin from Gleditsia sinensis Lam and applications on natural shampoo
   Journal: JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2023, 1–12.

10. Authors: (Corresponding Author)
    Title: Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols
    Journal: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 253: 126859.

11. Authors: (Corresponding Author)
    Title: Increased antioxidant and antimicrobial activities of Lemongrass and Cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish
    Journal: International Journal of Food Science and Technology, 2022, 58(7): 3996-4008.

12. Authors: He Dong (First Author)
    Title: Improved functional properties of wheat gluten hydrolysate by covalent conjugation with chlorogenic acid
    Journal: International Journal of Food Science and Technology, 2022, 58: 454-462.

13. Authors: He Dong (First Author)
    Title: Isolation and characterization of novel peptides from fermented products of Lactobacillus for ulcerative colitis prevention and treatment
    Journal: Food Science and Human Wellness, 2021, 6, 1464-1474.

14. Authors: (Co-first Author)
    Title: Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
    Journal: Trends in Food Science & Technology, 2021, 110: 470-482

15. Authors: (Co-first Author)
    Title: Improvement in the stability and bioavailability of trans-resveratrol with hydrolyzed wheat starch complexation: a theoretical and experimental study
    Journal: Food Structure, 2022, 32(3-4): 100267

16. Authors: (Co-first Author)
    Title: Chlorogenic acid simultaneously enhances the oxidative protection and anti-digestibility of porous starch
    Journal: International Journal of Biological Macromolecules, 2025, 312: 143949

III. Recent Patents (Last 5 Years)

1. Inventors: He Dong; Ou Cansheng; Yu Hongpeng; Wu Kegang; Chai Xianghua
   Title: Huangjiu (Yellow Wine) Lees Peptide with Kokumi Flavor Enhancement and Health Promotion Functions, and Preparation Method and Use Thereof
   Patent No.: 202511652840.0
   Filing Date: 2026-02-06

2. Inventors: He Dong; Ou Cansheng; Yu Hongpeng; Wu Kegang; Chai Xianghua
   Title: Hypolipidemic Active Ingredients from Huangjiu (Yellow Wine) Lees, and Extraction Method and Use Thereof
   Patent No.: 202411616239.1
   Filing Date: 2024-09-11

3. Inventors: He Dong; Xiang Yujuan; Yu Hongpeng; Wu Kegang
   Title: Lees-Derived Carbon Quantum Dot, and Preparation Method and Use Thereof
   Patent No.: CN202410442600.7 (Granted)
   Filing Date: 2024-04-12

4. Inventors: He Dong; Yang Jinjin; Yu Hongpeng; Wu Kegang; Chai Xianghua
   Title: Use of Aromatic Plant Essential Oils in Preparing Composition for Treating or Preventing Hyperuricemia
   Patent No.: CN202211698906.6 (Granted)
   Filing Date: 2024-07-16

5. Inventors: He Dong; Xiang Yujuan; Yu Hongpeng
   Title: Carbon Quantum Dot, and Preparation Method and Use Thereof
   Patent No.: CN202311711689.4
   Filing Date: 2023-12-12

6. Inventors: He Dong; Wu Kegang; Liang Yinglin; Chai Xianghua
   Title: Cinnamon Essential Oil Emulsion, and Preparation Method and Use Thereof
   Patent No.: CN202510269917.X
   Filing Date: 2025-03-07