姓名： 罗水忠
性别： 男
学历： 博士
职称： 教授
工作单位： 合肥工业大学食品与生物工程学院
教育情况：
1998年，南昌大学，本科；2003年，南昌大学，硕士；2012年，合肥工业大学，博士；
2016年，美国UC.Davis访问学者
工作经历：
2003年至今，合肥工业大学，教师
所受奖项：
2010年，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；
2014年，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；
2019年，小麦多层次精深加工关键技术研究与应用，安徽省科技进步二等奖。
主要研究方向：
粮油绿色加工技术与健康产品创制；功能脂质开发与相关结构化食品研究
代表性著作：
（1）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
（2）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.
（3）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.
（4）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.
（5）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.
(6) 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
（7） 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.
（8）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.
（9）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.
（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）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.
（12）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.
