食品科學(xué)與工程，博士，碩士生導(dǎo)師。

電子信箱: 1048164114@qq.com，zhuh1618@163.com

【個人簡介】

2024年6月于華南理工大學(xué)（現(xiàn)代食品工程研究中心）獲得工學(xué)博士學(xué)位，2024年8月入職長沙理工大學(xué)。主要研究方向為谷物化學(xué)與品質(zhì)、食品非熱加工理論技術(shù)。作為科研骨干參與國家自然科學(xué)基金面上項目、聯(lián)合基金項目等。近5年以第一作者（含導(dǎo)師一作，本人二作）在Food Chemistry、Critical Reviews in Food Science and Nutrition、International Journal of Biological Macromolecules等SCI一區(qū)期刊上發(fā)表論文9篇；授權(quán)國家發(fā)明專利5件。獲得湖南省科技進步二等獎。

【主要研究領(lǐng)域】

1.谷物化學(xué)與品質(zhì)

2.食品非熱加工（低溫等離子體）理論技術(shù)

【5篇代表性論文】

[1] Hong Zhu, Zhuorui Han, Jun-Hu Cheng*, Da-Wen Sun*. Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis. Food Chemistry, 2022, 374, 131675. (ESI高被引論文)

[2] Hong Zhu, Jun-Hu Cheng*, Ji Ma, Da-Wen Sun*. Deconstruction of pineapple peel cellulose based on Fe2+ assisted cold plasma pretreatment for cellulose nanofibrils preparation. Food Chemistry, 2023, 401, 134116.

[3] Hong Zhu, Jun-Hu Cheng*, Zhuorui Han, Zhong Han. Cold plasma enhanced natural edible materials for future food packaging: structure and property of polysaccharides and proteins-based films. Critical Reviews in Food Science and Nutrition, 2023, 63(20), 4450-4466.

[4] Hong Zhu, Ruilin Wang, Jun-Hu Cheng*, Kevin M. Keener. Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation. Food Chemistry, 2024, 451, 139417.

[5] Cuiping Yi*, Hong Zhu, Jinsong Bao, Ke Quan, Ronghua Yang. The texture of fresh rice noodle as affected by the physicochemical properties and starch fine structure of aged paddy. LWT-Food Science and Technology, 2020, 130, 109610.