教授

糧油健康食品加工技術(shù)基礎；食品發(fā)酵技術(shù)。

1、安徽省科技重大專項：“油性堅果產(chǎn)品提質(zhì)增效產(chǎn)業(yè)化關(guān)鍵技術(shù)研究及智能化生產(chǎn)應用”（202003a06020025）；
2、國家自然科學基金面上項目：“蔬菜發(fā)酵乳酸菌降解亞硝酸鹽相關(guān)基因分析及增強降解機制”（31371728）；
3、國家重點研發(fā)項目子課題：“富含多酚油料綠色高效加工與高值化利用技術(shù)及裝備研發(fā)與示范”（2018YFD0401104）；
4、國家農(nóng)業(yè)成果轉(zhuǎn)化資金項目：“茶葉籽油低溫壓榨制油技術(shù)應用及產(chǎn)業(yè)化”（2013GB2C300203）；
5、安徽省科技攻關(guān)重大項目：“果皮果渣綠色制備高品質(zhì)果膠關(guān)鍵技術(shù)研究及高值果膠產(chǎn)品開發(fā)（17030701022）；
6、安徽省科技攻關(guān)項目：“皖麥果蔬雜糧面粉及營養(yǎng)面制主食產(chǎn)業(yè)化關(guān)鍵技術(shù)研究”（1301032165）；
7、安徽省自然基金項目：“抗饅頭老化功能β-葡聚糖的構(gòu)效關(guān)系研究”（1408085MKL18）；
8、安徽省自然基金：基因組改組選育米根霉高強度發(fā)酵乳酸菌株及功能表征（090411015）；
9、校博士專項基金：基因組改組選育發(fā)酵木糖高產(chǎn)L-乳酸米根霉菌株及功能表征（2012HGBZ0630）；
10、企業(yè)委托項目：“一種低熱量功能重構(gòu)菜籽油的制備方法”（W2014JSZR0521）；
11、企業(yè)委托項目：“濃香型菜籽油、花生油研發(fā)”（W2022JSKF0971）。

代表性論文
1、Shui-Zhong Luo, Ye Sun, Xue Yuan, Li-Hua Pan*, Zhi Zheng, Yan-Yan Zhao, Xi-Yang Zhong. Infrared radiation blanching-inhibited browning and extended shelf life of pecan kernels. Journal of Food Science. 2023, 88（4）：1566-1579.

2、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.

3、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.

4、Shui-Zhong Luo, Xiang-Zhi Wu, Li-Hua Pan*, Zhi Zheng, Min Zhang. Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions. Food Chemistry ,340 (2021): 128209.

5、Yan-Yan Zhao*, Feng-Hong Cao, Xing-Jiang Li, Dong-Dong Mu, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng & Shui-Zhong Luo*.Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology. 2020, 55, 785–794.

6、Li-Hua Pan, Xiao-ling Wu, Shui-Zhong Luo*, Hong-ying He, 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.

7、Shui-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.

8、Shui-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.

9、Shui-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.

10、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. 115 (2019) 108479:1-8.

11、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.

12、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 β-glucan from yeast or oat. Cereal Chemistry. 2018,95:149–157.

13、Shui-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.

14、Shui-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.

15、Sa-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.

16、Xin-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.
專利
1、一種低熱量功能重構(gòu)菜籽油的制備方法，專利授權(quán)號：ZL 201110327046.0.

2、一種去除油茶籽內(nèi)衣的方法，專利授權(quán)號：ZL201210098236.4.

3、一種茶油的低溫脫水方法，專利授權(quán)號：ZL 201410408129.6.

4、一種富含多酚的固態(tài)狀茶油及制備方法，專利授權(quán)號： ZL201811215343.4

著作
1.《食品保藏學》，鄭州大學出版社 編委

2.《現(xiàn)代食品分離技術(shù)》，科學出版社 編委

1.“雙低油菜籽低溫壓榨制油新技術(shù)及副產(chǎn)物綜合利用”．安徽省科技進步獎，一等獎
2.“基于冷榨加工工藝技術(shù)的油菜籽脫皮與皮仁分離成套裝備”．合肥市科技進步獎，二等獎
3.“小麥多層次精深加工關(guān)鍵技術(shù)研究與應用”．安徽省科技進步獎，二等獎 “ “研、培、展、用”四位一體教師發(fā)展體系”．安徽省教學成果獎，二等獎