朱红广，工学博士，中共党员，山东临沂人。2015 年毕业于山东师范大学获得工学学士学位，2018 年毕业于北京工商大学获得工学硕士学位，同年进入中国农业大学食品科学与营养工程学院攻读博士学位，2022 年以“青年卓越人才”加入澳门新葡萄新京威尼斯。

研究方向：

1 现代谷物加工理论与技术、谷物资源开发与利用。

2 新型静电-电磁分离技术在动植物蛋白及天然产物提取上的应用。

3 功能食品的评价与开发。

联系方式：hongg_zhu@163.com

代表性科研论文：

(1)Zhu, H. G.,Tang, H. Q., Cheng, Y. Q., Li, Z. G., & Tong, L. T. (2021). Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends in Food Science & Technology, 113, 66-76. (1区, IF 16.002)

(2)Zhu, H. G.,Tang, H. Q., Cheng, Y. Q., Li, Z. G., & Tong, L. T. (2021). Novel electromagnetic separation technology for the production of pea protein concentrate. Innovative Food Science & Emerging Technologies, 102668. (1区, IF 7.104)

(3)Zhu, H. G.,Tang, H. Q., Cheng, Y. Q., Li, Z. G., Qiu, J., & Tong, L. T. (2022). Electrostatic separation of pea proteins assisted by COMSOL simulation. Journal of Food Engineering, 335, 111175. (1区, IF 6.203)

(4)Zhu, H. G.,Tang, H. Q., Cheng, Y. Q., Li, Z. G., & Tong, L. T. (2021). Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate. LWT-Food Science and Technology, 148, 111702. (1区, IF 6.056)

(5)Zhu, H. G.,Wang, Y., Cheng, Y. Q., Li, Z. G., & Tong, L. T. (2020). Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation. Powder Technology, 373, 681-688. (2区, IF 5.64)

(6)Ma, T.,Zhu, H.,Wang, J., Wang, Q., Yu, L. L., & Sun, B. (2017). Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. LWT-Food Science and Technology, 79, 197-204. (1区, IF 6.056)

申请专利：

(1)佟立涛,朱红广,李明然,仇菊,王丽丽,王丽娟,王媛,刘佳,刘宇.一种基于电磁分离的植物粉分离设备.中国.ZL202021068319.5 [P].2021-04-27.