碩士生導(dǎo)師

1.健康食品的加工基礎(chǔ)和結(jié)構(gòu)化應(yīng)用
（1）功能因子的原位增強(qiáng)、分離純化與表征；
（2）功能因子的遞送體系構(gòu)建與表征；
（3）健康食品的結(jié)構(gòu)化加工與功能、品質(zhì)評價(jià)。

1.安徽省2012年度科技攻關(guān)項(xiàng)目：藍(lán)莓活性花色素產(chǎn)業(yè)化生產(chǎn)關(guān)鍵技術(shù)研究（1201032075）
2.安徽省高等學(xué)校省級質(zhì)量工程項(xiàng)目：面向不同專業(yè)的個(gè)性化生物化學(xué)課程體系的構(gòu)建與實(shí)施（2016jyxm0801）
3.企業(yè)委托項(xiàng)目：工廠化瓶栽金針菇高產(chǎn)穩(wěn)產(chǎn)關(guān)鍵技術(shù)研究（12-115）
4.企業(yè)委托項(xiàng)目：茶多酚酯茶籽油技術(shù)開發(fā)（W2017JSKF0236）
5.蘇北專項(xiàng)：高生物利用度藍(lán)莓花青素制備產(chǎn)業(yè)化示范（JZ2020QTXM0260）
6.安徽省高等學(xué)校省級質(zhì)量工程項(xiàng)目：合肥工業(yè)大學(xué)安徽省華信生物藥業(yè)股份有限公司實(shí)踐教育基地（2020sjjd098）
7.農(nóng)業(yè)農(nóng)村部功能食品重點(diǎn)實(shí)驗(yàn)室/廣東省農(nóng)產(chǎn)品加工重點(diǎn)實(shí)驗(yàn)室開放課題資助項(xiàng)目：富含多酚納米粒子穩(wěn)定的植物油凝膠體系構(gòu)建與應(yīng)用（PA2021QTSK0120）
8.企業(yè)委托項(xiàng)目：安徽茶籽油團(tuán)標(biāo)制定的技術(shù)基礎(chǔ)研究（W2023JSKF0263）

代表性論文

1.Li-Hua Pan, Jian Wang, Xing-Qian Ye, Xue-Qiang Zha, Jian-Ping Luo. Enzyme-assisted extraction of polysaccharides from Dendrobium chrysotoxum and its functional properties and immunomodulatory activity. LWT - Food Science and Technology. 2015, 60: 1149–1154

2.Li-Hua Pan, Xiu-Fang Li, Mei-Na Wang, Xue-Qiang Zha, Xue-Fei Yang, Zhong-Jian Liu, Yi-Bo Luo, Jian-Ping Luo. Comparison of hypoglycemic and antioxidative effects of polysaccharides from four different Dendrobium species. International Journal of Biological Macromolecules. 2014, 64: 420– 427

3.Li-Hua Pan, Bao-Jun Feng, Jun-Hui Wang, Xue-Qiang Zha, Jian-Ping Luo. Structural characterization and anti-glycation activity in vitro of a water-soluble polysaccharide from Dendrobium huoshanense. Journal of Food Biochemistry，2013, 37: 313-321

4.Li-Hua Pan, Jun Lu, Jian-Ping Luo, Xue-Qiang Zha, Jun-Hui Wang. Preventive effect of a galactoglucomannan (GGM) from Dendrobium huoshanense on selenium-induced liver injury and fibrosis in rats. Experimental and Toxicologic Pathology, 2012，64: 899-904

5.Li-Hua Pan, Shui-Zhong Luo, Fei Liu, Xue-qiang Zha，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

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

7.潘利華，徐婷婷，羅水忠，賀元康，羅建平. 適量燕麥 β-葡聚糖改善面團(tuán)流變學(xué)特性. 農(nóng)業(yè)工程學(xué)報(bào)，2015，31(18)：304－310.

8.Li-Hua Pana#, Fei Liua#, Shui-Zhong Luoa,b*, Jian-ping Luoa,b. 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, 115, 108479

9.Li-Hua Pan, Xiao-ling Wu, Shui-Zhong Luo, Hong-Ying He, and Jian-Ping Luo. Effects of tea polyphenol ester with different fatty acid chain length on camellia oil-based oleogels preparation and its effects on cookies properties. Journal of Food Science, 2020, 85(8): 2461-2469

10.Li-Hua Pan, Cui-Ling Wu, Shui-Zhong Luo*, Jian-Ping Luo, Zhi Zheng, Shao-Tong Jiang, Yan-Yan Zhao, Xi-Yang Zhong. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocolloids 129 (2022) 107619 https://doi.org/10.1016/j.foodhyd.2022.107619

11.Li-Hua Pan, Lu-Ping Chen, Cui-Ling Wu, Jian-Fei Wang, Shui-Zhong Luo, Jian-Ping Luo, Zhi Zheng. Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability. Food Chemistry 395 (2022) 133626.

專利
1.一種高生物利用度藍(lán)莓花青素的制備方法. 專利授權(quán)號(hào)： 2013 1 0483928.5

2.一種石斛精油的提取方法. 專利授權(quán)號(hào)： 2012 1 0110773.6

3.一種藍(lán)莓花青素的提取方法. 專利授權(quán)號(hào)： 2010 1 0246735.4

4.利用超聲波和復(fù)合酶協(xié)同提取紫薯色素的方法. 專利授權(quán)號(hào)： 2009 1 0116561.7）

5.一種靈芝酸和靈芝多糖的雙水相體系提取方法. 專利授權(quán)號(hào)： 2010 1 0246731.6.

6.一種石榴取籽方法.專利授權(quán)號(hào)： 201710256290.X

7.一種即食金針菇的加工方法. 專利授權(quán)號(hào)： 2015 1 0774646.X.

8.一種利用石榴制作的酸榴汁飲料、酸榴糕及加工方法. 專利授權(quán)號(hào)：ZL201811106957.9
著作
1.《微生物學(xué)》，化學(xué)工業(yè)出版社 副主編

2.《微生物學(xué)實(shí)驗(yàn)技術(shù)》，合肥工業(yè)大學(xué)出版社 編委

3.《現(xiàn)代食品分離技術(shù)》，科學(xué)出版社 編委

1.工科微生物教學(xué)資源創(chuàng)新建設(shè)與實(shí)踐”．安徽省優(yōu)秀教學(xué)成果獎(jiǎng)，三等獎(jiǎng)