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罗水忠
发布时间:2017-10-31    阅读次数: 2589

姓 名:
罗水忠
职 称:
教授
职 务:
教师
所属系:
食品科学与工程系、安徽省农产品精深加工重点实验室
邮 箱:
luoshuizhong@163.com
电 话:
 
个人学习工作简介

1998年,南昌大学,本科;

2003年,南昌大学,硕士;

2012年,合肥工业大学,博士;

2016年,美国UC.Davis访问学者;

2018年至今,安徽省农产品加工产业技术体系油脂加工岗位专家;

2003年至今,合肥工业大学,教师。
主要研究领域与方向
粮油绿色加工技术与健康产品创制;功能脂质开发与相关结构化食品研究。
代表性研究成果
低温压榨植物油绿色精炼技术研究;多酚纳米粒子乳液油凝胶体系构建及产品创制。
目前承担的科研项目

1、国家自然科学基金面上项目:“蔬菜发酵乳酸菌降解亚硝酸盐相关基因分析及增强降解机制”(31371728);

2、国家重点研发项目子课题:“富含多酚油料绿色高效加工与高值化利用技术及装备研发与示范”(2018YFD0401104);

3、安徽省科技攻关重大项目:“果皮果渣绿色制备高品质果胶关键技术研究及高值果胶产品开发(17030701022);

4、安徽省科技攻关项目:“皖麦果蔬杂粮面粉及营养面制主食产业化关键技术研究”(1301032165);

5、安徽省自然基金项目:“抗馒头老化功能β-葡聚糖的构效关系研究”(1408085MKL18);6、专利成果转化项目:“一种低热量功能重构菜籽油的制备方法”(W2014JSZR0521);

7、国家农业成果转化资金项目:“茶叶籽油低温压榨制油技术应用及产业化”(2013GB2C300203)。
获奖情况

1. 双低油菜籽低温压榨制油新技术及副产物综合利用. 安徽省科技进步一等奖,2010年;

2. “基于冷榨加工工艺技术的油菜籽脱皮与皮仁分离成套装备”,合肥市科技进步二等奖,2014年。
著作论文(代表作)

1Shui-Zhong Luo, Xiang-Fang Hu, Li-Hua Pan*, Zhi Zheng, Yan-Yan Zhao,Li-Li Cao, Min Pang, Zhi-Gang Hou, Shao-Tong Jiang. Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer. Food Chemistry.2019, 276: 209~217.

2Shui-Zhong Luo, Xiang-Fang Hu, Yong-Jing Jia, Li-Hua Pan, Zhi Zheng,Yan-Yan Zhao, Dong-Dong Mu, Xi-Yang Zhong, Shao-Tong Jiang.Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application. Food Hydrocolloids. 2019,95: 76–87.

3Shui-Zhong Luo, Xiang-Zhi Wu, Pei-Lin Xu, Li-Hua Pan, Zhi Zheng, Li-Li Cao, Yan-Yan Zhao and Shao-Tong Jiang.Enzyme-Resistant Dextrin from Chinese Yam Starch for Potential Application in Beverage Industry: Preparation, Physicochemical Properties and In Vitro Digestion. CURRENT TOPICS IN NUTRACEUTICAL RESEARCH . 2019, 17(2): 140–147.

4 Li-Hua Pan, Fei Liu, Shui-Zhong Luo*, Jian-ping Luo. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility.LWT - Food Science and Technology (2019), doi: doi.org/10.1016/ j.lwt.2019.108479.

5 Li-Hua Pan, Shui-Zhong Luo*, Fei Liu, Xue-qiang Zha and Jian-Ping Luo. Effects of oat β-glucan on characteristics of Chinese steamed bread flour and Chinese steamed bread. CURRENT TOPICS IN NUTRACEUTICAL RESEARCH. 2018,16(1): 97-104.

6Li-Hua Pan,Shui-Zhong Luo*,Fei Liu, Jian-ping Luo. Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β-glucan from yeast or oat. Cereal Chemistry. 2018,95:149–157.

7Shui-Zhong Luo*, Xiao-Yu Shen,Li-Hua Pan,Zhi Zheng,Yan-Yan Zhao,Xi-Yang Zhong, Shao-Tong Jiang. Effect of grape seed extract on sensory, textural, and anti-staling properties of Chinese steamed bread.Journal of Food Processing and Preservation.2018, 42,e13497:1-7.

8Shui-Zhong Luo*, Sa-Sa Chen, Li-Hua Pan, Xin-Sheng Qin, Zhi Zheng, Yan-Yan Zhao, Min Pang & Shao-Tong Jiang. Antioxidative capacity of crude camellia seed oil:Impact of lipophilization products of blueberry anthocyanin.International Journal of Food Properties. 2017,20(S2), S1627–S1636.

9Sa-Sa Chen, Shui-Zhong Luo*, Zhi Zheng*, Yan-Yan Zhao, Min Pang and Shao-Tong Jiang. Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. Journal of the Science of Food and Agriculture.2017, 97: 868–874.

10Xin-Sheng Qin, Qiao-Qiao Sun, Yan-Yan Zhao, Xi-Yang Zhong, Dong-Dong Mu, Shao-Tong Jiang,Shui-Zhong Luo*, Zhi Zheng*.Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Ultrasonics– Sonochemistry. 2017,39,137–143.

11Shuizhong Luo, Xuefeng Wu, Yu Zhu, Xingjiang Li, Shaotong Jiang and Zhi Zheng*. Fermentative intensity of L-lactic acid production using self-immobilized pelletized Rhizopus oryzae. African Journal of Biotechnology. 2016,V15(21), 974-979.
其他情况

授权专利:

①一种低热量功能重构菜籽油的制备方法.ZL 201110327046.0.

②一种去除油茶籽内衣的方法. ZL201210098236.4.

③一种茶油的低温脱水方法.ZL 201410408129.6.

④一种抗老化馒头的制备方法. ZL 201410154790.9.

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