Name: Hong Wu
Introduction:Professor
School of Food Science and Engineering
Tel: 020-22236669
Fax: 0086-20-22236669
E-mail: bbhwu@scut.edu.cn
Education Background
1989.9-1993.6 B.S. South China University of Technology, Biotechnology
1999.9-2004.6 Ph.D. South China University of Technology, Biochemical Engineering
2007.5-2007.7 Visiting Scholar in University of Warwick, UK.
2010.5-2011.5 Visiting Scholar Rensselaer Polytechnic Institute, USA
Employment Summary
Professor (2013- present): School of Food Science and Engineering, South China University of Technology.
Associate professor (2008-2013): College of Light Industry and Food science, South China University of Technology.
Lecturer (2004-2008): College of Light Industry and Food science, South China University of Technology.
Field of Research
1. Preparation of functional nanomaterial and its application in food industry.
2. Synthesis of bioactive chemicals catalyzed by enzymes or microbial cells.
3. Synthesis of structured lipid and its application in food industry.
Research Projects
1. Fabrication of a highlyhydrophobic multi-unit composite colonic delivery carrier containing functionalfactors and its action mechanism. TheNatural Science Fundation of Guangdong Province, 2022A1515010310, 2022/01-2024/12.
2. Combination of medicinal andedible Chinese herbal ingredients and probiotics in regulating intestinal flora. The Science and Technology Project of Guangzhou City, 202206010165, 2022/04-2025/03.
3. Preparation of electrospunlactoferrin colon-specific controlled release system and its action mechanism. The National Natural Science Fundation of China, 31671852, 2017/01-2020/12.
4. Preparation of electrospuncolon-specific controlled release system containing prebiotics and insulin andits action mechanism. The Science and Technology Project of Guangzhou City, 201804010151, 2018/4-2020/3.
5. Studyon the effects of ionic liquids on the lipid production by Trichosporon fermentans HWZ004 using lignocellulosic hydrolysate as fermentation medium. The Natural Science Fundation of Guangdong Province, 2015A030313217, 2015/08-2018/08.
Selected Publications（* as corresponding author）
1. Yi Wu,Minhua Zong, Zhenhui Zhang, Yongtai Wu, Lin Li, Xia Zhang, Hong Wu*, Bing Li*. Selective transportation and energy homeostasis regulation of dietary advancedglycation end-products in human intestinal Caco-2 cells. Food Chemistry, 2022, 391: 133284.
2. Jia-huiWu, Teng-gen Hu, Hong Wang, Min-hua Zong, Hong Wu*, Peng Wen*. Electrospinningof PLA nanofibers: recent advances and its potential application for foodpackaging. Journal of Agricultural and Food Chemistry, 2022, 70: 8207-8221
3. Teng-GenHu, Hong Wu, Yuan-shan Yu, Yu-Juan Xu, Er-Na Li, Sen-Tai Liao, Peng Wen*, Yu-Xiao Zou*. Preparation, structural characterization and prebiotic potentialof mulberry leaf oligosaccharides. Food & Function, 2022, 13: 5287.
4. Yun-ShanWei, Kun Feng, Shu-Fang Li, Teng-Gen Hu, Min-Hua Zong, Hong Wu*. Highly-hydrophobic nanofiber mat for efficient colonic delivery of lactoferrin: Preparation, characterization and release mechanism. Innovative Food Scienceand Emerging Technologies, 2022, 78: 103015.
5. Bao-Lin He, Yong Xiong,Teng-Gen Hu, Min-Hua Zong, Hong Wu*. Bifidobacterium spp. as functional foods:A review of current status, challenges, and strategies. Critical Reviews inFood Science and Nutrition, 2022, DOI: 10.1080/10408398.2022.2054934.
6. Yun-shan Wei, Kun Feng,Shu-fang Li, Teng-gen Hu, Robert J. Linhardt, Min-hua Zong, Hong Wu*. Oral fateand stabilization technologies oflactoferrin: a systematic review. CriticalReviews in Food Science and Nutrition, 2022, 62: 6341-6358.
7. Teng-Gen Hu, Yu-Xiao Zou, Er-NaLi, Sen-Tai Liao, Hong Wu*, Peng Wen*. Effects of enzymatic hydrolysis on thestructural, rheological, and functional properties of mulberry leafpolysaccharide. Food Chemistry, 2021, 355: 129608.
8. Ru-Meng Huang, Kun Feng,Shu-Fang Li, Min-Hua Zong, Hong Wu*, Shuang-Yan Han*. Enhanced survival ofprobiotics in the electrosprayed microcapsule by addition of fish oil. Journalof Food Engineering, 2021, 307: 110650.
9. Kun Feng, Shu-Fang Li, Yun-ShanWei, Min-Hua Zong,Teng-Gen Hu, Hong Wu*, Shuang-Yan Han*. Fabrication ofnanostructured multi-unit vehicle for intestinal-specific delivery andcontrolled release of peptide. Nanotechnology, 2021, 32: 245101.
10. Meng-Yu Zhai, Kun Feng,Teng-Gen Hu, Min-Hua Zong, Hong Wu*. Development of a novel nano-based detectioncard by electrospinning for rapid and sensitive analysis of pesticide residues.Journal of the Science of Food and Agriculture, 2020, 100:4400–4408.
11. Kun Feng, Yun-shan Wei,Teng-gen Hu, Robert J. Linhardt, Min-hua Zonga, Hong Wu*. Colon-targeteddelivery systems for nutraceuticals: A review of current vehicles, evaluationmethods and future prospects. Trends in Food Science & Technology, 2020,102: 203–222.
12. Ting-wei Zhu, Xia Zhang, Zhi-yiChen, Bing Li*, Hong Wu*, Understanding the relationship between physicalproperties and crystallization behavior of interesterified blend-basedfast-frozen special fat with varied triacylglycerol composition. LWT-FoodScience and Technology, 2020, 131:109799.
13. Yun-shan Wei, Zhi-cheng Niu, Feng-qiWang, Kun Feng, Min-hua Zong, Hong Wu*. A novel Pickering emulsion system asthe carrier of tocopheryl acetate for its application in cosmetics. MaterialsScience & Engineering C 2020, 109: 110503.
14. Yan Wen, PengWen, Teng-Gen Hu,Robert J. Linhardt, Min-Hua Zong, Hong Wu*, Zhi-Yi Chen*. Encapsulation ofphycocyanin by prebiotics and polysaccharides-based electrospun fibers andimproved colon cancer prevention effects. International Journal of BiologicalMacromolecules, 2020, 149: 672–681.
15. Kun Feng, Ru-meng Huang,Rui-qing Wu, Yun-shan Wei, Min-hua Zong, Robert J. Linhardt, Hong Wu*. A novelroute for double-layered encapsulation of probiotics with improved viabilityunder adverse conditions. Food Chemistry, 2020, 310: 125977.
16. Meng-Jing Teng, Yun-Shan Wei,Teng-Gen Hu, Yuan Zhang, Kun Feng, Min-Hua Zong, Hong Wu*. Citric acidcross-linked zein microcapsule as an efficient intestine-specific oral deliverysystem for lipophilic bioactive compound. Journal of Food Engineering, 2020,281: 109993.
17. Ting-wei Zhu, Xia Zhang,Min-hua Zong, Robert J. Linhardt, Hong Wu*, Bing Li*. Storage stability studieson interesterified blend-based fast-frozen special fats for oxidativestability, crystallization characteristics and physical properties. FoodChemistry, 2020, 306: 125563.
18. Ting-Wei Zhu, Xia Zhang,Min-Hua Zong, Robert J Linhardt, Bing Li*, Hong Wu*. Interesterifiedblend-based and physical blend-based special fats: storage stability underfluctuating temperatures. Journal of the Science of Food and Agriculture, 2019,99: 6219–6226.
19. Peng Wen, Teng-Gen Hu, Yan Wen,Robert J. Linhardt, Min-Hua Zong, Yu-Xiao Zou, Hong Wu*. Targeted delivery ofphycocyanin for the prevention of colon cancer using electrospun fibers. Food& Function, 2019, 10: 1816-1825.
20. Kun Feng, Chen Li, Yun-ShanWei, Min-Hua Zong, Hong Wu*, Shuang-Yan Han. Development of a polysaccharidebased multi-unit nanofiber mat for colon-targeted sustained release of salmoncalcitonin. Journal of Colloid and Interface Science, 2019, 552: 186–195.
21. Yun-shan Wei, Kun Feng, Min-huaZong, Hong Wu*. pH-responsive composite micro-capsule as an efficientintestinal-specific oral delivery system for lactoferrin. Food Hydrocolloids,2019, 95: 203–211.
22. Peng Wen, Teng-Gen Hu, RobertJ. Linhardt, Sen-Tai Liao, Hong Wu*, Yu-Xiao Zou*. Mulberry: A review ofbioactive compounds and advanced processing technology. Trends in Food Science& Technology, 2019, 83: 138-158.
23. Ting-wei Zhu, Xia Zhang, BingLi, Hong Wu*. Effect of interesterified blend-based fast-frozen special fat onthe physical properties and microstructure of frozen dough. Food Chemistry,2019, 272: 76–83.
24. Ting-wei Zhu, Xia Zhang, Hong Wu*, Bing Li*. Comparative study on crystallization behaviors of physicalblend- and interesterified blend-based special fats. Journal of FoodEngineering, 2019, 241: 33–40.
25. Peng Wen, Teng-Gen Hu, Lin Li,Min-Hua Zong, Hong Wu*. A colon-specific delivery system for quercetin withenhanced cancer prevention based on co-axial electrospinning. Food & Function,2018, 9 (11): 5999-6009.
26. Peng Wen, Min-Hua Zong,Teng-Gen Hu, Lin Li, Hong Wu*. Preparation and characterization of electrospuncolon-specific delivery system for quercetin and its antiproliferative effecton cancer cells. Journal of Agricultural and Food Chemistry. 2018, 66:11550−11559.
27. Kun Feng, Meng-Yu Zhai, YingZhang, Robert J. Linhardt, Min-Hua Zong, Lin Li, Hong Wu*. Improved viabilityand thermal stability of the probiotics encapsulated in a novel electrospunfiber mat. Journal of Agricultural and Food Chemistry. 2018, 66: 10890−10897.
28. Ting-wei Zhu, Qin Liu, Hao-tianWeng, Bing Li, Xia Zhang, Min-hua Zong, Hong Wu*. Effect of temperature on thecrystallization behavior and physical properties of fast-frozen special fatduring storage. Journal of Food Engineering, 2018, 223:53-61.
29. Peng Wen, Yan Wen, Min-HuaZong, Robert J. Linhardt, Hong Wu*. Encapsulation of bioactive compound inelectrospun fibers and its potential application. Journal of Agricultural andFood Chemistry. 2017, 65: 9161-9179.
30. Peng Wen, Min-Hua Zong, RobertJ. Linhardt, Kun Feng, Hong Wu*. Electrospinning: A novel nano-encapsulationapproach for bioactive compounds. Trends in Food Science & Technology,2017, 70: 56-68.
31. Ting-Wei Zhu, Ya-Li Zhao,Min-Hua Zong, Bing Li, Xia Zhang, Hong Wu*. Improvement of physical propertiesof palm stearin and soybean oil blends by enzymatic interesterification andtheir application in fast frozen food. RSC Advances, 2017, 7: 34435-34441.
32. Peng Wen, Yan Wen, Xiao Huang,Min-Hua Zong, Hong Wu*. Preparation and characterization of protein-loadedelectrospun fiber mat and its release kinetics. Journal of Agricultural andFood Chemistry. 2017, 65: 4786-4796.
33. Huan Yang, Kun Feng, Peng Wen,Min-Hua Zong, Wen-Yong Lou, Hong Wu*. Enhancing oxidative stability ofencapsulated fish oil by incorporation of ferulic acid into electrospun zeinmat. LWT-Food Science and Technology, 2017, 84: 82-90.
34. Peng Wen, Kun Feng, Huan Yang,Xiao Huang, Min-Hua Zong, Wen-Yong Lou,Ning Li, Hong Wu*. Electrospuncore-shell structured nanofilm as a novel colon-specific delivery system forprotein. Carbohydrate Polymers, 2017, 169: 157-166.
35. Li-Ping Liu, Yang Hu, Wen-YongLou, Ning Li, Hong Wu*, Min-Hua Zong*. Use of crude glycerol as sole carbonsource for microbial lipid production by oleaginous yeasts. AppliedBiochemistry and Biotechnology, 2017, 182:495-510.
36. Li-Ping Liu, Min-Hua Zong, YangHu, Ning Li, Wen-Yong Lou, Hong Wu*. Efficient microbial oil production oncrude glycerol by Lipomyces starkeyi AS2.1560 and its kinetics. ProcessBiochemistry, 2017, 58: 230-238.
37. Peng Wen, Ding-He Zhu, KunFeng, Fang-Jun Liu, Wen-Yong Lou, Ning Li, Min-Hua Zong, Hong Wu*. Fabricationof electrospun polylactic acid nanofilm incorporating cinnamon essentialoil/β-cyclodextrin inclusion complex for antimicrobial packaging, Food Chemistry,2016, 196: 996-1004.
38. Peng Wen, Ding-He Zhu, Hong Wu*, Min-Hua Zong, Yi-Ru Jing, Shuang-Yan Han*. Encapsulation of cinnamonessential oil in electrospun nanofibrous film for active food packaging. FoodControl, 2016, 59: 366-376.
