食品科學與工程，博士，講師，碩士生導師。
電子信箱: [email protected]，[email protected]
【個人簡介】
2024年6月于華南理工大學（現代食品工程研究中心）獲得工學博士學位，2024年8月入職長沙理工大學。主要研究方向為谷物化學與品質、食品非熱加工理論技術。作為科研骨干參與國家自然科學基金面上項目、聯合基金項目等。近5年以第一作者（含導師一作，本人二作）在Food Chemistry、Critical Reviews in Food Science and Nutrition、International Journal of Biological Macromolecules等SCI一區期刊上發表論文9篇；授權國家發明專利5件。獲得湖南省科技進步二等獎。
【主要研究領域】
1.谷物化學與品質；
2.食品非熱加工（低溫等離子體）理論技術。
【5篇代表性論文】
[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高被引論文)
[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.
