代表性论文
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.
专利
1、一种低热量功能重构菜籽油的制备方法,专利授权号:ZL 201110327046.0.
2、一种去除油茶籽内衣的方法,专利授权号:ZL201210098236.4.
3、一种茶油的低温脱水方法,专利授权号:ZL 201410408129.6.
4、一种富含多酚的固态状茶油及制备方法,专利授权号: ZL201811215343.4
著作
1.《食品保藏学》,郑州大学出版社 编委
2.《现代食品分离技术》,科学出版社 编委