韩立鹏，副教授，硕士生导师。研究方向为食品安全及其检测技术。主持完成国家自然科学基金青年项目1项。广东省天然产物绿色加工与产品安全重点实验室开放基金项目2项。发表SCI论文24篇。主讲《食品光电分析》、《食品营养与保健》等课程。
基本情况：
韩立鹏，男，1983年出生，博士，副教授，硕士生导师。
联系方式：
Email：cchanlipeng@gzhu.edu.cn
教育经历：
2009/09-2013/06：华南理工大学，轻工与食品学院，食品安全专业，博士。
2006/09-2009/06：河南工业大学，粮油食品学院，粮食、油脂及植物蛋白科学与工程专业，硕士。
2002/09 -2006/06：河南工业大学，粮油食品学院，油脂工程，学士。
工作经历：
2013/09-至今，广州大学，化学化工学院，副教授。
讲授课程：
食品光电分析，食品营养与保健。
主要研究方向：
食品安全及其检测技术
1. 围绕食品中化学危害物：糖基化蛋白质、糖基化磷脂和缩水甘油酯等，建立了固相萃取，高效液相色谱-质谱联用，气相-质谱联用检测的方法。并筛选出食品中的天然抗氧化剂，阐明了其抑制化学危害物产生的分子机制。
2. 食品中化学危害物的光电化学检测。
主持完成的科研项目：
1.国家自然科学基金青年项目“磷脂类食品中糖基化脂类的生成及其机理研究”，编号：31401603，26万元，2015/01～2017/12，主持完成。
2.广东省天然产物绿色加工与产品安全重点实验室开放基金项目“茶多酚对磷脂类食品中糖基化脂类的抑制机理研究”，编号：201616，3万元，2016.05～2017.12，主持完成。
3.广东省天然产物绿色加工与产品安全重点实验室开放基金项目“淀粉纳米微晶构建颗粒填充型油脂凝胶的性质研究”，编号： KL-2018-11，3万元，2018.11～2019.12，主持完成。
参与完成的科研项目：
1.国家重点研发计划，“中式特色主食菜肴成套智能装备创制”，编号：2022YFD2100300，3500万元，2022.11～2026.10，参与完成。
2.广州市科技计划项目，“基于适配体识别传感的食品危害物检测平台及监控系统开发”，编号：202206010096，50万元，2022.01～2025.03，参与完成。
(1) Zhengzheng Zhao; Zhifang Wu; Xueling Lin; Fangjie Han; Zhishan Liang; Likun Huang; Mengjiao Dai; Dongxue Han*; Lipeng Han*; Li Niu. A label-free PEC aptasensor platform based on g-C3N4/BiVO4 heterojunction for tetracycline detection in food analysis. Food Chemistry 2023, 402, 1-9. (SCI, IF= 8.795, JCR分区: Q1).
(2) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu. Review of the formation and influencing factors of food-derived glycated lipids. Critical Reviews in Food Science and Nutrition. 2022, 62(13):3490-3498. (SCI, IF= 12.104, JCR分区: Q1).
(3) Lipeng Han; Jiahui Li; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu. The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils. Journal of the Science of Food and Agriculture, 2021, 101(9): 3605-3612. (SCI, IF=3.802, JCR分区: Q1).
(4) Lipeng Han; Ye He; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu. Effects of methyl cellulose-based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage. International Journal of Food Science & Technology. 2021, 56(9): 4770-4779. (SCI, IF=3.408, JCR分区: Q2).
(5) Lipeng Han; Jiahui Li; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu. Sesame oil inhibits the formation of glycidyl ester during deodorization. International Journal of Food Properties. 2021, 24(1): 505-516. (SCI, IF=2.938, JCR分区: Q3).
(6) Lipeng Han; Jiahui Li; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu. Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil. Journal of Food Processing and Preservation 2021, 46(2):1-9.(SCI, IF= 2.271, JCR分区: Q3).
(7)Lipeng Han; Ye He; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu. Effects of methyl cellulose and soybean protein isolate coating on oil content and chemical hazards of Chinese fried dough cakes. Journal of Food Protection. 2021, 84(8): 1333-1339. (SCI, IF=2.224, JCR分区: Q3).
(8) Mengjiao Dai; Weiguang Ma*; Fangjie Han; Han, Dongfang Han; Lipeng Han; Wei Wang*; Zhao, Bolin Zhao; Dongxue Han; Li Niu; Zhenxin Wang. 3D tungsten trioxide nanosheets as optoelectronic materials for on-chip quantification of global antioxidant capacity. Chemical Research in Chinese Universities, 2021, 37(3): 763-771.
(SCI, IF=1.736, JCR分区: Q4)
(9) Yuanhao Qiu; Dan Xu; Guoqing Sui; Dongdong Wang; Ming Wu; Lipeng Han; Haibo Mu*; Jinyou Duan*. Gentamicin decorated phosphatidylcholine-chitosan nanoparticles against biofilms and intracellular bacteria. International Journal of Biological Macromolecules, 2020, 156: 640-647. (SCI, IF= 6.737, JCR分区: Q1).
(10) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su. Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone. Food & Function, 2019, 10(5): 2491-2503. (SCI, IF= 6.375, JCR分区: Q1).
(11) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su. Lipids promote glycated phospholipid formation by inducing hydroxyl radicals in a Maillard reaction model system. Journal of Agricultural and Food Chemistry, 2019, 67(28): 7961-7967. (SCI, IF= 5.269, JCR分区: Q1).
(12) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su. Inhibition mechanism of catechin, resveratrol, butylated hydroxylanisole, and tert-Butylhydroquinone on carboxymethyl 1,2-dipalmitoyl-sn-glycero-3-phosphatidylethanolamine formation. Journal of Food Science, 2019, 84(8): 2042-2049. (SCI, IF=3.376, JCR分区: Q2).
(13) Fangjie Han; Zhongqian Song; Mian Hasnain Nawaz; Mengjiao Dai; Dongfang Han; Lipeng Han*; Yingying Fan; Jianan Xu; Dongxue Han*; Li Niu. MoS2/ZnO-heterostructures-based label-Free, visible-light-excited photoelectrochemical sensor for sensitive and selective determination of synthetic antioxidant propyl gallate. Analytical Chemistry, 2019, 91(16): 10657-10662. (SCI, IF= 6.755, JCR分区: Q1).
(14) Linlin Li; Wenbo Wan; Weiwei Cheng; guoqin Liu; Lipeng Han. Oxidatively stable curcumin-loaded oleogels structured by bsitosterol and lecithin: physical characteristics and release behaviour in vitro. International of Journal of Food Science and Technology, 2019, 54(7): 2502-2510. (SCI, IF= 3.408, JCR分区:Q2)
(15) Zhishan Liang; Shuang Ni; Mengjiao Dai; Fangjie Han; Lipeng Han; Li Niu; Dongxue Han*. Antioxidant capacity evaluation for traditional Chinese herbal medicines based on sensitive g-C3N4/P25 nanocomposite photoelectrochemical platform. Chemical Journal of Chinese Universities-Chinese, 2019, 40(10): 2081-2020. (SCI, IF= 0.481, JCR分区: Q4).
(16) Shujie Wang; Yan Shi*; Lipeng Han. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion. Journal of Food Engineering, 2018, 8(231): 1-9. (SCI, IF=5.144, JCR分区:Q1).
(17) Qingna Lin; Lipeng Han; Guoqin Liu*; Weiwei Cheng; Liqing Wang. A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing. RSC Advances, 2018, 8(21): 11280-11288. (SCI, IF=3.39, JCR分区:Q2).
(18) Weiwei Cheng; Guoqin Liu*; Xuede Wang; Lipeng Han. Adsorption removal of glycidyl esters from palm oil and oil model solution by using acid-washed oil palm wood-based activated carbon: kinetic and mechanism study. Journal of Agricultural & Food Chemistry, 2017, 65 (44): 9753-9762. (SCI, IF=5.269, JCR分区: Q1).
(19) Yuting Li; Lin Li; Bing Li*; Lipeng Han; Xuehui Li; Zhenbo Xu; Huawei Bian. Optimization of pretreatment for free and bound N-epsilon-(carboxymethyl)lysine analysis in soy sauce. Food Analytical Methods, 2015, 8(1): 195-202. (SCI, IF= 3.07, JCR分区: Q2).
(20) Lipeng Han; Lin Li; Bing Li*; Di Zhao; Yuting Li; Zhenbo Xu; Guoqin Liu. Glyoxal derived from triglyceride participating in diet-derived N-epsilon-carboxymethyllysine formation. Food Research International, 2013, 51(2): 836-840. (SCI, IF= 5.844, JCR分区: Q1).
(21) Lipeng Han; Lin Li; Bing Li*; Di Zhao; Yuting Li; Zhenbo Xu; Guoqin Liu. Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived N-epsilon-carboxymethyllysine formation. Food and Chemical Toxicology, 2013, 60: 536-541. (SCI, IF=4.550, JCR分区:Q1).
(22) Lipeng Han; Lin Li; Bing Li*; Di Zhao; Yuting Li; Zhenbo Xu; Guoqin Liu. Review of the characteristics of food-derived and endogenous N-epsilon-carboxymethyllysine.Journal of Food Protection, 2013, 76(5): 912-918. (SCI, IF=2.224, JCR分区: Q3).
(23) Lin Li;Lipeng Han; Quanyi Fu; Yuting Li; Zhili Liang; Jianyu Su; Bing Li*. Formation and inhibition of N-epsilon-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating. Molecules, 2012, 17(11): 12758-12770. (SCI, IF=4.587, JCR分区: Q2).
(24) Lipeng Han; Lin Li; Guoqin Liu*; Bing Li. Starch stearate as a novel encapsulation wall material and its effect on oil-water interfacial tension. Journal of Controlled Release, 2011, 152: E226-E227. (SCI, IF=10.413, JCR分区: Q1).
