当前位置: X-MOL首页全球导师 国内导师 › 韩忠

个人简介

韩忠,男,1981 年2 月出生,食品系副主任。2000年9 月至2004 年6 月就读于湘潭大学食品科学与工程专业;2004 年9 月至2007年9月在广西大学轻工与食品工程学院攻读硕士研究生,获制糖工程专业工学硕士学位;2007年9 月至2011年12 月在华南理工大学轻工与食品学院攻读博士研究生,获制糖工程专业工学博士学位,2009年9 月至2011 年9月获国家留学基金委资助,在澳大利亚蒙纳什大学化工学院进行联合培养博士研究,师从陈晓东教授。本人一直从事功能碳水化合物化学材料理论与技术、食品绿色加工和微波食品等科研工作,主持国家自然科学基金项目、珠江科技新星专项和广东省科技计划项目等8项科研项目,并参与了多项国家、省部级基金资助的科研项目。近5年发表SCI论文25篇,EI论文5篇,总引用110次,最大IF4.09;申请国际专利1件,授权国内专利11件,其中发明专利8件,相关科技成果获广东省科技奖励一等奖(排名第三),高等学校科学研究优秀成果奖(科学技术)二等奖(排名第十)。 科研项目 1)项目负责人:韩忠. 国家自然科学基金项目:脉冲电场协同制备变性淀粉的方法和机理研究,编号31301559,2014.1-2016.12,主要研究脉冲电场对变性淀粉作用机理的影响。 2)项目负责人:韩忠. 广东省科技计划项目:物理场强化米乳营养与消化特性研究,编号2013B020311008,2013.10-2015.9,主要研究物理场强化米乳营养机理。 3)项目负责人:韩忠. 珠江科技新星专项:淀粉物理场修饰及应用研究,2016.5-2019.4,编号201610010104,主要研究物理场修饰淀粉机理。 4)项目负责人:韩忠. 华南理工大学中央高校基本科研业务面上项目:淀粉的脉冲电场改性方法及机理研究,编号2013ZM0025,2013.1-2014.12,主要研究脉冲电场处理条件优化。 5)项目负责人:韩忠. 南昌大学食品科学与技术国家重点实验室开放基金项目:醚化淀粉的脉冲电场修饰及机理研究,编号SKLF-KF-201407,2014.5-2016.4,主要研究醚化淀粉改性机理。 6)项目负责人:韩忠. 华南理工大学中央高校基本科研业务面上项目:食物营养烹饪特性及优化研究,编号2015ZM159,2015.7-2017.6,主要研究营养烹饪特性。 7)项目负责人:韩忠. 企业项目:肉制品微波解冻特性研究,2013.1-2013.12,主要研究微波解冻机理。 8)项目负责人:韩忠. 企业项目:智能厨房电器研究, 2014.11-2015.10,主要研究低温烹饪技术。 获奖 1)曾新安,孙*,韩忠,杨李益等15人. 果汁果酒与水果提取物绿色加工技术与装备,广东省科学技术奖励一等奖,2015年2月. 2)孙*,何勇,张小超,何建国,蒲洪彬,刘飞,贺晓光,朱志伟,方慧,韩忠,苑严伟,曾新安等21人. 农产品品质波谱快速无损检测技术与装备研发及应用,2016年度高等学校科学研究优秀成果奖(科学技术)二等奖,2017年3月.

研究领域

食品绿色加工(非热加工)、微波食品

近期论文

查看导师新发文章 (温馨提示:请注意重名现象,建议点开原文通过作者单位确认)

1)Han, Z., Zeng, X.A*., Zhang, B.S., Yu, S.J. Effects of pulsed electric fields (PEF) treatment on the properties of corn starch. Journal of Food Engineering, 2009, 93, 318-323 (SCI二区, IF2.17, 引用次数40) 2)Han, Z., Zeng, X.A*., Yu, S.J., Zhang, B.S., Chen, X.D. Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch. Innovative Food Science and Emerging Technologies, 2009, 10, 481-485 (SCI二区, IF2.83, 引用次数23) 3)Zeng, X.A*., Han, Z., Zi, Z.H. Effects of PEF on quality of peanut oil. Food Control, 2010, 21(5), 611-614, (SCI二区, IF2.81, 引用次数21) 4)Guan, Y.G., Wang, J., Yu, S.J., Zeng, X.A*., Han, Z., Liu, Y.Y. A pulsed electric field procedure for promoting Maillard reaction in an asparagine-glucose model system. International Journal of Food Science and Technology, 2010, 45(6), 1303-1309 (SCI三区, IF1.17, 引用次数6) 5)Luo, W.B., Han, Z., Zeng, X.A*., Yu, S.J. Study on the degradation of chitosan by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 2010, 11, 587-591(SCI二区, IF2.83, 引用次数19) 6)Guan, Y.G., Lin, H., Han, Z., Wang, J., Yu, S.J., Zeng, X.A*., Liu, Y.Y., Xu, C.H., Sun, W.W. Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system, a means of promoting the Maillard reaction. Food Chemistry, 2010, 123, 275-280(SCI二区, IF3.46, 引用次数22) 7)Liu, Y.Y., Zeng, X.A*., Han, Z. Raman spectra study of soy protein isolate structure treatment with pulsed electric fields. Spectroscopy and Spectral Analysis, 2010, 30(12), 3236-3239(SCI, 引用次数3) 8)Han, Z., Yu, Q., Zeng, X.A*., Luo, D.H., Yu, S.J., Zhang, B.S., Chen, X.D. Studies on the microstructure and thermal properties of pulsed electric fields (PEF)-treated maize starch. International Journal of Food Engineering, 2012, 8(1), article 15(SCI四区, IF0.46, 引用次数4) 9)Han, Z., Zeng, X.A*., Fu, N., Yu, S.J., Chen, X.D., Kennedy, J.F. Effects of pulsed electric field treatments on some properties of tapioca starch. Carbohydrate Polymers, 2012, 89, 1012-1017(SCI三区, IF3.48, 引用次数14) 10)Liu, D., Zeng, X.A., Sun, D.W*., Han, Z. Disruption and protein release by ultrasonication of yeast cells. Innovative Food Science and Emerging Technologies, 2013, 18, 132-137(SCI二区, IF2.83, 引用次数14) 11)Hu, F., Sun, D.W*., Gao, W.H., Zhang Z.H., Zeng, X.A., Han, Z. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution. Innovative Food Science and Emerging Technologies, 2013, 20, 161-166(SCI二区, IF2.83, 引用次数4) 12)Muhammad Aadil, R., Zeng, X.A*., Han, Z., Sun, D.W*. Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 2013, 141, 3201-3206 (SCI二区, IF3.46, 引用次数20) 13)Cheng, J.H., Sun, D.W*., Han, Z., Zeng, X.A., Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(1), 52-61(SCI一区, IF4.91, 引用次数14) 14)Liu, Z.W., Zeng, X.A*., Sun, D.W., Han, Z. Effects of pulsed electric fields on the permeabilization of calcein-filled Soybean lecithin vesicles. Journal of Food Engineering, 2014, 131, 26-32 (SCI二区, IF2.17, 引用次数11) 15)Dan, G., Zhang, Z.H., Zeng, X.A*., Han, Z., Luo, W.B., Tang, C., Quek, S.Y. Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan. International Journal of Food Engineering, 2014, 10(4), 775-784(SCI四区, IF0.50, 引用次数1) 16) Xiong, Z.J., Sun, D.W*., Dai, Q., Han, Z*., Zeng, X.A., Wang, L. Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat. Food Analytical Methods, 2015, 8(2):380-391(SCI三区, IF2.17, 引用次数3) 17) Wang, M.S., Zeng, X.A., Sun, D.W*., Han, Z. Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields. LWT-Food Science and Technology, 2015, 60(2):672-677(SCI二区, IF2.71, 引用次数5) 18)Liu, Z.W., Zeng, X.A*., Sun, D.W., Han, Z., Muhammad Aadil, R. Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles. Journal of Food Engineering, 2015,153, 124-131 (SCI二区, IF3.20, 引用次数4) 19)Aadil, R. M., Zeng, X*. A., Zhang, Z. H., Wang, M. S., Han, Z*., Jing, H., & Jabbar, S. Thermosonication: a potential technique that influences the quality of grapefruit juice. International Journal of Food Science & Technology. 2015, 50, 1275-1282(SCI三区, IF1.50, 引用次数2) 20)Aadil, R.M, Zeng, X.A*.,Wang, M.S., Liu, Z.W., Han, Z*., Zhang, Z.H., Hong, J., Jabbar, S. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. International Journal of Food Science and Technology, 2015, 50, 1144-1150 (SCI三区, IF1.50, 引用次数3) 21)Zhang, Z.H., Yu, Q., Zeng, X.A*., Han, Z*., Sun, D.W., Muhammad Aadil, R. Effects of pulsed electric field on selected properties of L-tryptophan. International Journal of Food Science and Technology, 2015, 50, 1130-1136 (SCI三区, IF1.50, 引用次数2) 22)Hong, J., Chen, R.J., Zeng, X.A*., Han, Z*. Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch. Food Chemistry, 2016, 192, 15-24(SCI二区, IF4.05) 23)Hong, J., Zeng, X.A*., Buckow, R., Han, Z*.,Wang, M.S. Nanostructure, morphology and functionality of cassava starch afterpulsed electric fields assisted acetylation. Food Hydrocolloids, 2016, 54, 139-150(SCI二区, IF3.86) 24)Han, Z., Li, H., Yu, X.C., Sun, D.W*. Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.). Food and Bioprocess Technology, 2016, 9, 1640-1647(SCI一区, IF2.57) 25)韩忠, 罗嫚, 唐相伟, 张天义, 张斌, 李燕, 曾新安, 高文宏, 孙**. SDS-PAGE电泳法对微波加热猪肉终点温度的鉴定及其品质特性的研究[J]. 现代食品科技, 2014, (6):181-185(EI) 26)高文宏, 罗嫚, 唐相伟, 张斌, 李燕, 曾新安, 余旭聪, 韩忠*, 孙*. 微波解冻猪里脊肉过程的优化设计研究[J]. 现代食品科技, 2014, (11):151-155(EI) 27)曾新安, 陈茹娇, 潘永康, 韩忠*. 脉冲电场对木薯醋酸酯淀粉制备及其性质的影响[J]. 现代食品科技, 2015, (7)(EI) 28)胡芬, 曾新安, 韩忠*, 高文宏. 脉冲电场处理对玉米淀粉结构特征和消化性的影响[J].食品工业科技,2012, (24), 140-146 29)刘忠义, 李平, 李河, 李燕, 曾新安, 韩忠*. 不同微波烹饪方式对白萝卜品质和风味影响[J]. 现代食品科技, 2015, (11)(EI) 30)陈山,谢政,洪静,曾新安,韩忠*. 脉冲电场对大米淀粉锌络合物的制备及其结构的影响.华南理工大学学报(自然科学版), 2017, 3(EI)

推荐链接
down
wechat
bug