食品生物技术系

1.健康食品的加工基础和结构化应用
（1）功能因子的原位增强、分离纯化与表征；
（2）功能因子的递送体系构建与表征；
（3）健康食品的结构化加工与功能、品质评价。

1.安徽省2012年度科技攻关项目：蓝莓活性花色素产业化生产关键技术研究（1201032075）
2.安徽省高等学校省级质量工程项目：面向不同专业的个性化生物化学课程体系的构建与实施（2016jyxm0801）
3.企业委托项目：工厂化瓶栽金针菇高产稳产关键技术研究（12-115）
4.企业委托项目：茶多酚酯茶籽油技术开发（W2017JSKF0236）
5.苏北专项：高生物利用度蓝莓花青素制备产业化示范（JZ2020QTXM0260）
6.安徽省高等学校省级质量工程项目：合肥工业大学安徽省华信生物药业股份有限公司实践教育基地（2020sjjd098）
7.农业农村部功能食品重点实验室/广东省农产品加工重点实验室开放课题资助项目：富含多酚纳米粒子稳定的植物油凝胶体系构建与应用（PA2021QTSK0120）
8.企业委托项目：安徽茶籽油团标制定的技术基础研究（W2023JSKF0263）

代表性论文

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.潘利华，徐婷婷，罗水忠，贺元康，罗建平. 适量燕麦 β-葡聚糖改善面团流变学特性. 农业工程学报，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.

专利
1.一种高生物利用度蓝莓花青素的制备方法. 专利授权号： 2013 1 0483928.5

2.一种石斛精油的提取方法. 专利授权号： 2012 1 0110773.6

3.一种蓝莓花青素的提取方法. 专利授权号： 2010 1 0246735.4

4.利用超声波和复合酶协同提取紫薯色素的方法. 专利授权号： 2009 1 0116561.7）

5.一种灵芝酸和灵芝多糖的双水相体系提取方法. 专利授权号： 2010 1 0246731.6.

6.一种石榴取籽方法.专利授权号： 201710256290.X

7.一种即食金针菇的加工方法. 专利授权号： 2015 1 0774646.X.

8.一种利用石榴制作的酸榴汁饮料、酸榴糕及加工方法. 专利授权号：ZL201811106957.9
著作
1.《微生物学》，化学工业出版社 副主编

2.《微生物学实验技术》，合肥工业大学出版社 编委

3.《现代食品分离技术》，科学出版社 编委

1.工科微生物教学资源创新建设与实践”．安徽省优秀教学成果奖，三等奖