Name: Shuizhong Luo
Academic Title: Associate Professor
Post:No.193 Tunxi Road, Hefei, Anhui 230009, China
Department: School of Biotechnology and Food Engineering,Hefei University of Technology
Key Laboratory for Agriculture Products Processing , Anhui
Institute of Agricultural Products Deep Processing Technology，Anhui
Education and Trains
2012, Ph. D. in Processing and Storage of Agricultural Products, Hefei University of Technology, P.R. China;
2003, M. Sc. in Botany, Nanchang University, P.R. China;
1998, B. Sc. in Biotechnology, Nanchang University, P.R.China;
2016, Senior Visiting Scholar in University of California-Davis, USA
2003-present Hefei University of technology, School of Biotechnology and Food Engineering Associate Professor
Main Research Fields
The processing technology of healthy products in edible oil and other foods; The processing technology of fermentation food
2014-2014 Project leader, Study of depleting nitrite-relevant genes of Lactic Acid Bacteria expressed in the traditional Chinese vegetable and enhancing mechanism, Supported by National Natural Science Foundation of China (NSFC), No. 31371728
2013-2015 Project leader, Study of Key Technology and Industrialization of Flour processing with Fruits , vegetables and sundry grains and Nutrition flour staple food, Key Technologies R&D Project of Anhui Province, No. 1301032165
2013-2015 Project leader, Study of Key Technology and Industrialization of tea oil production with cold pressing conditions. Supported by Agriculture Science Technology Achievement Transformation Fund Project from Ministry of Sci&Tech of the RPC, No.2013GB2C300203
2017-2019 Project leader, Research on the key technology of producing high quality pectin from peel fruit residue and development of high value pectin products, Key Technologies R&D Project of Anhui Province, No. 17030701022
(1) 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.
(2)Sa-Sa Chen, Shui-Zhong Luo*, Zhi Zheng*, Yan-Yan Zhao, Min Pang andShao-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,Journal of the Science of Food and Agriculture.2017, 97: 868–874.
(3) 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.2017, V20(S2), S1627–S1636.
(4)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.
(5)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.2018,DOI: 10.1111/jfpp.13497.
(6)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,V16(1), 97-104.
(7)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,DOI: 10.1002/cche.10020.
(8)Xin-sheng Qin, Shui-zhong Luo, Jing Cai, Xi-yang Zhong, Shao-tong Jiang, Zhi Zheng*, Yan-yan Zhao*. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures, Journal of the Science of Food and Agriculture, 2016, doi: 10.1002/jsfa.7541
(9) Xin-sheng Qin, Shui-zhong Luo, Jing Cai, Xi-yang Zhong, Shao-tong Jiang, Yan-yan Zhao*, Zhi Zheng*. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment, Ultrasonics Sonochemistry, 2016(31): 590-597
(10)Kai-Qiang Wang, Shui-Zhong Luo, Xi-Yang Zhong, Ke-Zhou Cai, Jing Cai, Shao-Tong Jiang and Zhi Zheng*, Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs, Food Engineering & Materials Science , 2016, 81(2): E430–E437
(11)Kaiqiang Wang, Shuizhong Luo, Jing Cai, Qiaoqiao Sun, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, and Zhi Zheng*, Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure, Food Chemistry, 2016, 197: 168–174