Zhong Han
 
time: 2017-05-30

Personal Information

Name:Zhong Han
Introduction:Associate Professor

School of Food Science and Engineering
Tel:020-39381191
Fax:0086-20-39381191
E-mail: fezhonghan@scut.edu.cn


Education Background
2000.9~2004.6 Bachelor Degree Food Science and Engineering, Xiangtan University, China

2004.9~2007.6 Master Degree Sugar Engineering, Guangxi University, China
2007.9~2011.12 Ph.D Sugar Engineering, South China University of Technology, China

2009.9~2011.9 Joint Ph.D Chemical Engineering, Monash University, Australia


Employment Summary
Associate Professor (2016- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Lecturer (2012- 2016): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Application technologies of physical fields (such as microwave and high intensity electric fields) on food and bioengineering industries.
Current Research Projects
1.  Study on the method and mechanism of modified starch by pulsed electric fields. The National Natural Science Fund, 31301559, 2014-2016

2.  Development of nonthermal processing equipments and research on its key application techniques. Subproject of National 863 Project, 2011-2015
3.  Study on kinetics of enhancing esterification in food under room temperature and noncatalytic condition by applying high intensity electric fields. The National Natural Science Fund, 21076088, 2011-2013

4.  Modification and applications of starches treated by physical fields. The Science and Technology Planning Project of Guangzhou, China, 201610010104, 2016-2019

5.  Study on nutrition and digestion of rice milk treated by physical fields. The Science and Technology Planning Project of Guangdong, China, 2013B020311008, 2013-2015

6.  Study on the cooking characteristics of food nutrition and its optimization research. Fundamental Research Funds for the Central Universities, China, 2015ZM159, 2015-2017


Publications(*as corresponding author)

1Han, Z., Zeng, X.A*., Zhang, B.S., Yu, S.J. Effects of pulsed electric fields (PEF) treatment on the properties of corn starch. Journal of Food Engineering, 2009, 93, 318-323 (SCI)

2Han, Z., Zeng, X.A*., Yu, S.J., Zhang, B.S., Chen, X.D. Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch. Innovative Food Science and Emerging Technologies, 2009, 10, 481-485 (SCI)

3Zeng, X.A*., Han, Z.,Zi, Z.H. Effects of PEF on quality of peanut oil. Food Control, 2010, 21(5), 611-614 (SCI)

4Guan, Y.G., Wang, J., Yu, S.J.,  Zeng, X.A*., Han, Z., Liu, Y.Y. A pulsed electric field procedure for promoting Maillard reaction in an asparagine-glucose model system. International Journal of Food Science and Technology, 2010, 45(6), 1303-1309 (SCI)

5Luo, W.B., Han, Z., Zeng, X.A*., Yu, S.J. Study on the degradation of chitosan by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 2010, 11, 587-591(SCI)

6Guan, Y.G., Lin, H., Han, Z., Wang, J., Yu, S.J., Zeng, X.A*.,Liu, Y.Y., Xu, C.H., Sun, W.W. Effects of pulsed electric field treatment on a bovine serum albumin-dextran model system, a means of promoting the Maillard reaction. Food Chemistry, 2010, 123, 275-280(SCI)

7Liu, Y.Y., Zeng, X.A*.,Han, Z. Raman spectra study of soy protein isolate structure treatment with pulsed electric fields. Spectroscopy and Spectral Analysis, 2010, 30(12), 3236-3239(SCI)

8Han, Z., Yu, Q., Zeng, X.A*., Luo, D.H., Yu, S.J., Zhang, B.S., Chen, X.D. Studies on the microstructure and thermal properties of pulsed electric fields (PEF)-treated maize starch. International Journal of Food Engineering, 2012, 8(1), article 15(SCI)

9Han, Z., Zeng, X.A*., Fu, N., Yu, S.J., Chen, X.D., Kennedy, J.F. Effects of pulsed electric field treatments on some properties of tapioca starch. Carbohydrate Polymers, 2012, 89, 1012-1017(SCI)

10)Liu,D., Zeng, X.A., Sun, D.W*., Han, Z. Disruption and protein release by ultrasonication of yeast cells. Innovative Food Science and Emerging Technologies, 2013, 18, 132-137(SCI)

11)Hu,F., Sun, D.W*., Gao, W.H., Zhang Z.H., Zeng, X.A., Han, Z. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution. Innovative Food Science and Emerging Technologies, 2013, 20, 161-166(SCI)

12Muhammad Aadil, R., Zeng, X.A*., Han, Z., Sun, D.W*. Effectsofultrasoundtreatmentsonqualityofgrapefruitjuice. Food Chemistry, 2013, 141, 3201-3206 (SCI)

13Cheng,J.H., Sun, D.W*., Han, Z., Zeng, X.A., Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(1), 52-61(SCI)

14Liu, Z.W., Zeng, X.A*., Sun, D.W., Han, Z. Effectsofpulsedelectricfieldsonthepermeabilizationofcalcein-filledSoybeanlecithinvesicles. Journal of Food Engineering, 2014, 131,26-32 (SCI)

15Dan, G., Zhang, Z.H., Zeng, X.A*., Han, Z., Luo, W.B., Tang, C., Quek, S.Y.  Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan. International Journal of Food Engineering, 2014, 10(4), 775-784(SCI)

16)Xiong, Z.J., Sun, D.W*., Dai, Q., Han, Z*., Zeng, X.A., Wang, L. Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat. Food Analytical Methods, 2015, 8(2)380-391(SCI)

17) Wang, M.S., Zeng, X.A.,Sun, D.W*., Han, Z. Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields. LWT-Food Science and Technology, 2015, 60(2)672-677(SCI)

18Liu, Z.W., Zeng, X.A*., Sun, D.W., Han, Z., Muhammad Aadil, R. Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles. Journal of Food Engineering, 2015,153,124-131 (SCI)

19Aadil, R. M., Zeng, X*. A., Zhang, Z. H., Wang, M. S., Han, Z*., Jing, H., & Jabbar, S. Thermosonication: a potential technique that influences the quality of grapefruit juice. International Journal of Food Science & Technology. 2015, 50, 1275-1282(SCI)

20Aadil, R.M, Zeng, X.A*.,Wang, M.S., Liu, Z.W., Han, Z*., Zhang, Z.H., Hong, J., Jabbar, S. A potential of ultrasound on minerals, micro-organisms, phenoliccompounds and colouring pigments of grapefruit juice. International Journal of Food Science and Technology, 2015, 50, 1144-1150 (SCI)

21Zhang, Z.H., Yu, Q., Zeng, X.A*., Han, Z*., Sun, D.W., Muhammad Aadil, R. Effects of pulsed electric field on selected properties ofL-tryptophan. International Journal of Food Science and Technology, 2015, 50, 1130-1136 (SCI)

22Hong, J., Chen, R.J., Zeng, X.A*., Han, Z*. Effect of pulsed electric fields assisted acetylation on morphological, structuraland functional characteristics of potato starch. Food Chemistry, 2016, 192, 15-24(SCI)

23Hong, J., Zeng, X.A*., Buckow, R., Han, Z*.,Wang, M.S. Nanostructure, morphology and functionality of cassava starch afterpulsed electric fields assisted acetylation. Food Hydrocolloids, 2016, 54, 139-150(SCI)

24Han, Z., Li, H., Yu, X.C., Sun, D.W*. Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.). Food and Bioprocess Technology, 2016, 9, 1640-1647(SCI)


Professional Activities

1. Chinese Institute of Food Science and Technology (CIFST)Member

Courses Offered
1.  “Innovative food non-thermal sterilization techniques” for postgraduate students majoring in Food Science as well as Sugar Engineering.
2.  “Food properties” for undergraduate student majoring in Food Science and Engineering.