食品科学与工程，博士，硕士生导师。

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

【个人简介】

2024年6月于华南理工大学（现代食品工程研究中心）获得工学博士学位，2024年8月入职新利luck在线·（中国）有限公司官网。主要研究方向为谷物化学与品质、食品非热加工理论技术。作为科研骨干参与国家自然科学基金面上项目、联合基金项目等。近5年以第一作者（含导师一作，本人二作）在Food Chemistry、Critical Reviews in Food Science and Nutrition、International Journal of Biological Macromolecules等SCI一区期刊上发表论文9篇；授权国家发明专利5件。获得湖南省科技进步二等奖。

【主要研究领域】

1.谷物化学与品质

2.食品非热加工（低温等离子体）理论技术

【5篇代表性论文】

[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高被引论文)

[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.