T师资队伍Teachers
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1998年，南昌大学，本科；
2003年，南昌大学，硕士；
2012年，集团公司，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，集团公司，教师。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）。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。（1）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.
（2）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.
（3）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.
（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.
（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 β-glucan from yeast or oat. Cereal Chemistry. 2018,95:149–157.
（7）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.
（8）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.
（9）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.
（10）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.
（11）Shuizhong 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.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.
