研究领域

调味品工艺及其配料

食品营养与健康

论文与著作

代表性学术论文

1.Fu-Zhen Zhou , Xin-Hao Yu ,Donghui Luo*, Xiao-Quan Yang , Shou-Wei Yin. Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles[J]. Food Hydrocolloids, 2023, 134: 108050.

2.Xiaofei Liu,Donghui Luo*,Jingjing Guan,Jin Chen. Mushroom polysaccharides with potential in anti-diabetes: Biological mechanisms, extraction, and future perspectives: A review[J]. Frontiers in Nutrition, 2022, 9: 1087826.

3.Donghui Luo,Jiao Zeng,Jingjing Guan ,Yuanyuan Xu ,Rui-Bo Jia,Jin Chen ,Guili Jiang andChunxia Zhou. Dietary Supplement of Amomum villosum Lour. Polysaccharide Attenuates Ulcerative Colitis in BALB/c Mice[J]. Foods, 2022, 11(22): 3737.

4.Donghui Luo, Jingjing Guan, Hao Dong, Jin Chen, Ming Liang, Chunxia Zhou, Yanping Xian, Xiaofei Xu. Simultaneous determination of twelve mycotoxins in edible oil, soy sauce and bean sauce by PRiME HLB solid phase extraction combined with HPLC-Orbitrap HRMS[J]. Frontiers in Nutrition, 2022, 9: 1001671.

5.Rui-Bo Jia, Zhao-Rong Li, Lianzhu Lin,Donghui Luo*,Chong Chend and Mouming Zhao. The potential mechanisms of Macrocystis pyrifera polysaccharides mitigating type 2 diabetes in rats[J]. Food & Function, 2022, 13(14): 7918-7929.

6.Donghui Luo, Haiying Luo, Hao Dong, Yanping Xian, Xindong Guo, Yuluan Wu.Hydrogen (²H/¹H) combined with carbon (¹³C/¹²C) isotope ratios analysis to determine the adulteration of commercial honey. Food Analytical Methods,2016, 9(1), 255-262.

7.Donghui Luo, Hao Dong, Haiying Luo, Yanping Xian, Xindong Guo, Yuluan Wu. Multi-Element (C, N, H, O) Stable isotope ratio analysis for determining the geographical origin of pure milk from different regions.Food Analytical Methods,2016, 9(2), 437-442.

8.Donghui Luo, Hao Dong, YanpingXian, YuluanWu, XiaofangZeng. Stable isotope ratios combined with Fourier transform infrared spectroscopy and scanning electron microscope analysis to identify the dried shark dins. Food Analytical Methods,2016,9(8), 2400-2405.

9.Donghui Luo, Hao Dong, Haiying Luo, Yanping Xian, Juan Wan, Xindong Guo, Yuluan Wu. The application of stable isotope ratio analysis to determine the geographical origin of wheat. Food Chemistry,2015, 174, 197-201.

10.Donghui Luo, Qiangzhong Zhao, Mouming Zhao, Bao Yang, Xiaotao Long, Jiaoyan Ren, Haifeng Zhao. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin. Food Chemistry,2010, 122, 25-30.

11.罗东辉,罗海英,冼燕萍,王斌,吴文海,陈意光,郭新东,吴玉銮.同位素质谱联用技术鉴别无蛋白蜂蜜的真实性[J].现代食品科技,2012, 28(7): 862-866.

12.罗东辉,罗海英,吴文海,冼燕萍,郭新东,陈意光,吴玉銮.高效液相色谱法测定明胶中的六价铬[J].现代食品科技,2012, 28(8): 1091-1093.

13.罗海英,罗东辉*,冼燕萍,侯向昶,郭新东,吴玉銮,董浩.碳-4植物糖超标蜂蜜样品的多维分析[J].现代食品科技,2013, 29(8): 1989-1993. (EI)

14.黄宇锋,罗海英,罗东辉*,冼燕萍,覃芳芳,陈意光,郭新东,董浩. PCR方法快速鉴别食品中肉的种类[J].现代食品科技,2013, 29(7): 1725-1729. (EI)

15.董浩,罗东辉*,吴玉銮,冼燕萍,罗海英,郭新东,韩婉清,许丽珠.δ¹³C_H值小于δ¹³C_P值的蜂蜜样品的综合鉴评[J].食品与发酵工业,2014, 40(4): 162-167.

荣誉与奖励

部分获奖情况

1.中国商业联合会科技进步二等奖，基因组学在食品成分检测鉴评中的应用研究，2012年；

2.广东省人民政府科技进步三等奖，肉与肉制品质量安全检测关键技术研究与应用，2013年

3.广州市人民政府科技进步二等奖，肉与肉制品质量安全检测关键技术研究与应用，2013年

4.广东省人民政府科技进步三等奖，乳与乳制品安全风险检测技术研究与应用，2014年

5.中国食品工业协会科学技术一等奖，红曲酱香白酒，2022年