韩忠，男，博士，副研究员，食品系副主任，珠江新星，国家级/广东省一流本科课程负责人，任中国食品科技学会非热加工分会理事、中国食品科技学会食品装备与智能制造分会理事、广东省荔枝产业协会副会长兼秘书长。一直从事功能碳水化合物化学材料理论与技术、食品绿色加工和食品智能制造等科研工作，主持国家重点研发项目（课题/子课题）、国家自然科学基金项目（面上/青年）、珠江科技新星专项、广东省科技计划项目和广东省自然科学基金项目等。近5年发表SCI/EI论文超过30篇， h-index38，入选斯坦福大学“全球前2%顶尖科学家榜单”；申请国际专利5件，申请国内专利50件，其中授权专利38件，相关科技成果获广东省科技奖励一等奖2项，中国轻工业联合会科学技术一等奖2项，教育部科学研究优秀成果奖二等奖2项，广东省教学成果二等奖1项，指导学生获“互联网+”大学生创新创业大赛全国金奖2项/银奖1项。

1.国家重点研发计划项目（课题），440万，2022-2026

2.国家重点研发计划项目（子课题），70万，2024-2027

3.国家自然科学基金面上项目，65万，2024-2027

4.广州市科技计划项目，20万，2023-2026

5.广东省农业厅项目，100万，2021-2023

6.广东省科技计划项目，100万，2017-2019

7.广东省自然科学基金项目，10万，2018-2021

8.广东省农业厅项目，25万，2019-2020

9.企业项目（华工大-海源达预制菜产业联合研究中心），300万，2022-2025

10.企业项目（华工大-国泰预制菜产业联合研究中心），300万，2022-2025

1.Xu, X.D, Shi K.Y, Ma, J ,Gao, W.H，Geng, Y.H，Woo, M.W，Zeng X.-A，Han, Z*. Starch granule oxidation evaluation using laser confocal microscope-Raman spectroscopy: A novel analytical method, Carbohydrate Polymers, 2025, 367, 124056

2.Afraz M.T., Xu X., Shi K., Li Y., Zeng X.-A*., Zhao W*., Lin S., Han Z*. The physicochemical and structural properties of pulsed electric field pretreated acid-thinned native corn starch. International Journal of Biological Macromolecules, 2025, 319, 145402(IF=8.5)

3.Lin, J., Han, Z*., Zeng, X*. Thermomechanically micronized sugar beet pulp: Elucidating the interaction of soluble elements and insoluble fibrous particles for enhancing emulsification. Food Hydrocolloids, 2025, 159,110556.

4.Han, Z*., Y,Z., Xu, X., Zeng, X., Liu, J., Woo, M., & Luo, D*. Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow. International Journal of Biological Macromolecules, 2024, 279, 135237.

5.Han, Z*., Chen, Z., Xu, X., Lin, S., Wang, Y., Wang, L., Niu, D., Zeng, X., Woo, M., & Wang, R*. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex. Food Hydrocolloids, 2024, 151, 109826. 

6.Tan, M., Li, Y., Zhao, S., Yue, F., Cai, D., Wu, J., & Han Z*. Synergistic ultrasound pulsed electric field extraction of litchi peel polyphenols and determination of their properties. International journal of biological macromolecules, 2024, 260, 129613. 

7.Xu, X.D., Xiao, S.Y, Wang, L.H., Niu, D.B., Gao, W.H., Zeng, X.A., Woo, M.W., Han, Z* & Wang, R.Y*. Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature. International Journal of Biological Macromolecules, 2024, 257, 128509.

8.Lin, J., Lei, H., Han, Z*., Zeng, X*. Conformational flexibility and molecular weight influence the emulsification performance of pectin: A comparative study of sugar beet pectin and citrus pectin. Food Hydrocolloids, 2024,146, 109272. 

9.Lei, H., Lin, J., Chen, Z., Shi, Z., Niu, D., Zeng, X., ... & Han, Z*. The behavior of whey protein isolate-curcumin complex at the oil-water interface. Food Hydrocolloids, 2023, 145, 109046.

10.Li, Y., Luo, X. E., Tan, M. J., Yue, F. H., Yao, R. Y., Zeng, X. A., & Han, Z*. Preparation of carboxymethylcellulose/ZnO/chitosan composite hydrogel microbeads and its drug release behaviour. International Journal of Biological Macromolecules, 2023, 247, 125716.

11.Luo, X.-E., Wang, R.-Y, Wang, J.-H., Li, Y., Luo, H.-N., Zeng, X.-A., Woo, M.-W., & Han, Z*. Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch. Food Chemistry, 2023, 418, 135971.

12.Chen, Z.L., Li, Y., Wang, J.H., Wang, R., Teng, Y.X., Lin, J.W., Zeng, X.A, Woo, M.W., Wang, L., Han, Z*. Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation. International Journal of Biological Macromolecules, 2023, 244, 125082.