Zhuang Hong, female, born in November 1974, professor and deputy dean, whose research direction is functional food. Graduated with a PhD in Chemistry from Jilin University. She worked as a postdoctoral researcher at the Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences. From December 2009 to December 2010, she was a visiting scholar in the Department of Agriculture and Food Engineering in the University of Saskatchewan, Canada.
Educational experience:
1999/09-2004/06, Jilin University, College of Chemistry, Master and Ph.D.
1994/09-1998/06, Jilin University, College of Chemistry, Bachelor/Bachelor
Research work experience:
2015/9-now, Jilin University, College of Food Science and Engineering, Professor
2012/09-2015/9, Jilin University, Quartermaster Science and Technology College, Professor
2009/12-2010/12, University of Saskatchewan, Canada, visiting scholar
2006/09-2012/09, Jilin University, Quartermaster Science and Technology College, Associate Professor
2006/06-2006/09, Jilin University, Quartermaster Technology College, Lecturer
2004/10-2006/06, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, post doctor
Research field: functional food
Research projects:
1. National Ministry of Science and Technology, a sub-project of the key research and development plan, the development and application of photosensitizer emulsion sterilization technology, presided over
2. Department of Science and Technology of Jilin Province, technical research, development of fermented sausage products with characteristic resources and functions of Changbai Mountain, presided over
3. Department of Science and Technology of Jilin Province, presided over the key technology research on the production and processing of high-end liquid dairy products of bovine colostrum;
4. Horizontal topic, the development of corn silk herbal tea bags and beverages, presided over
5. Technology transfer (patent right), a biscuit rich in anthocyanins, protein and crude fiber
Published papers:
1. Yuan Y , Li XN, Liu HY, Qu YT, Zhang WT , Yu H , Zhang JJ, Zhuang H . Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (23): 5907-5912
2. ; ; , et al, Peptide modified gold nanoclusters as a novel fluorescence detector based on quenching system of detecting Allura red，ANALYTICAL METHODS , 2018,10(47): 5672-5678
3. Wang BD , Shen J, Huang YJ , Liu ZN ,Zhuang H .Graphene Quantum Dots and Enzyme-Coupled Biosensor for Highly Sensitive Determination of Hydrogen Peroxide and Glucose, INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2018, 19(6)
4. Zhang WA, Chen P, Zhao ZY, Wang, L, Wang SJ , Tang Y, Wang BQ, Wang Z, Zhuang H. Synthesis of functionalized 4H-Chromenes catalyzed by lipase immobilized on magnetic nanoparticles，GREEN CHEMISTRY LETTERS AND REVIEWS, 2018 11( 3): 246-253
5. Zheng L，Xie XN，Wang Z， Zhang YX，Wang L，Cui XY，Huang H，Zhuang H. Fabrication of a nano-biocatalyst for regioselective acylation of arbutin, GREEN CHEMISTRY LETTERS AND REVIEWS，2018，11(2):
6. Yuan Yuan, Ji Wan, Zhang Yan, Zhuang Hong. High-voltage electrostatic field synergizes with antioxidants to inhibit soybean oil oxidation. Food Science, 2018, 35(13): 81-86
7. Jiaxu Liu，Fengxi Li，Xin ZhengL，Jiali Su，Yue Yu，Lei Wang，Hong Zhuang. Lipase-catalyzed synthesis of polyhydroxyalkyl furans from unprotected sugars and malononitrile，Process Biochemistry. 2021 (101)：99-1038. Zhuang H, Wang MH, Nan B, Yang CY, Yan HY, Ye HQ, Xi CY, Zhang Y, Yuan Yuan. Rosmarinic acid attenuates acrylamide induced apoptosis of BRL-3A cells
by inhibiting oxidative stress and endoplasmic reticulum stress. Food and Chemical Toxicology. 2021 (151): 112-156
Patents:
1. Forest frog bone instant snack food formula and production process, ZL201610389116.8
2. A biscuit rich in anthocyanins, protein and crude fiber, ZL201310251051.7
3. A method to quickly determine the binding mechanism of trypsin and aprotinin, ZL201310187198.4
Contact details:
Email: zhuanghong@jlu.edu.cn
