朱传合
教授
个人简介：
朱传合，博士，教授、博士生导师。美国爱荷华州立大学、肯塔基大学访问学者，莱芜产业领军人才，担任山东省科技特派员、多项行业学会理事，国家一级酿酒师、品酒师。主要从事果蔬绿色及生物加工、生物大分子精准制备与改性及发酵食品创新研究，构建了从机制解析到技术攻关与产品应用的系统研究体系。主持完成各类项目30余项，发表论文160余篇（SCI 90余篇），授权发明专利8项，完成多项成果转化并开发果蔬创新产品200个。
代表性科研项目：
1. 山东省科学技术厅, 山东省重点研发计划, 烟台优势和特色果品提质增效关键技术集成和创新与示范（2024TZXD004）, 595万元,2024-2027, 主持。
2. 山东省科学技术厅, 山东省重点研发计划子课题, 高品质露地蔬菜绿色轻简高效生产关键技术研发与产业化（2023TZXD030）, 30万元,2023-2026, 主持。
3.莱芜万邦食品有限公司, 企业横向, 山楂深加工技术及产品开发研究（202201）, 50万元,2023-2027, 主持
4.山东申东智能装备有限公司, 企业横向, 苹果蒸馏酒生产技术研究（202301）, 15万元,2023-2026, 主持。
5.山东泰山生力源集团股份有限公司，企业横向,大豆蛋白益生菌发酵新产品研发(2025370901106690，20万，2025-2028，主持。
代表性科研论文：
1. Feng，X.; Wang，Y.; Abdul Q.; Zhou, C.; Fan, H.;Zhu, C.*,Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids. Food Research International2025,221,117349.
2. Zhang, H.; Sun, W.; Abdul Q.; Li, M.; Zhu, C.*,Preparation, characterization and sustained release of an encapsulated astaxanthin composite derived from hawthorn pectin/zein hydrogel. International Journal of Biological Macromolecules2005, 308,142417.
3. Feng, X.; Zhang, H.; Abdul Q.; Meng, H.; Zhu, C.*, Characteristics and functional properties of soybean peptides-Hawthorn pectin Maillard conjugates synthesized/obtained under controlled temperature conditions. International Journal of Biological Macromolecules2025,309,143232.
4. Liu, Y.; Zhu, J.; Zhu, C.*,Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria. Food Chemistry2024,446, 138774.
5. Bu, K.; Huang, D.; Zhang, H.; Xu, K.; Zhu. C.*, Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro. Food Chemistry2024,451,139389.
6. Qin, C.; Li, Z.; Zhang, J.; Meng, H.;Zhu, C.*, Preparation, physicochemical properties, antioxidant, and antibacterial activities of quaternized hawthorn pectin films incorporated with thyme essential oil. Food Packaging and Shelf Life2024,41
7. Qin, C.; Yang, G.; Zhu, C.*; Wei, M., Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods. Carbohydrate Polymers2022,285,119270.
8. Bu. K.; Wu, S.; Zhu, C.*; Min, W., Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel. Carbohydrate Polymers2022,296,119941.
9. Li, Z.; Zhang, J.; Zhang, H.; Liu, Y.; Zhu, C.*,Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin. Carbohydrate Polymers2022,298,120121.
10. Zhu, J.; Liu, Y.; Zhu, C.*, Min Wei. Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. LWT2022, 151,112829.
联系方式：邮箱：chhzhu@sdau.edu.cn
