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单 位食品与制药工程学院
职 称教授
学 历博士
E-mailharold@hku.hk；hcorke@yahoo.com
研究方向1. Antioxidants and functional foods；2. Value-added processing of grains；3. Genetic resources of crop plants；4. Food security and food safety in Asia；5. Food texture and sensory science；6. Starch chemistry
详细描述基本信息
Corke教授现为湖北工业大学轻工学部食品与制药工程学院教授。他在淀粉的基因改性、物理化学改性、功能化应用以及中国传统药用植物的健康功效方面具有较深厚的研究造诣。共发表300余篇高水平论文。他引高达3626余次，其中单篇引用率达698次，发表会议论文40余篇，，主编及参编书籍21部，先后承担和完成香港科研基金33项。在农业与食品科学领域是排名前1%的学者（据ISIEssentialScienceIndicators）。
科研成果
近3年发表论文
1.Kong, X. L, Kasapis, S., Jinsong Bao*., and Corke, H*. Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylase content. Journal of the Science of Food and Agriculture, 92(8), 1800-1807. 2012
2.Gunaratne, A., Bentota, A., Cai, Y.Z., Collado, L., and Corke, H*. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka. Starch, 63(8): 485-492. 2011
3.Zhu, F*., Corke, H., Aman, P., and Bertoft, E. Structures of clusters in sweetpotato amylopectin. Carbohydrate Research, 346(9),1112-1121. 2011
4.Zhu, F., and Corke, H*. Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends. Cereal Chemistry, 88(3), 302-309. 2011
5.Zhu, F., Cai, Y.Z*., Ke, J., and Corke, H. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. Journal of the Science of Food and Agriculture, 91(13), 2477-2483. 2011
6.Kong, X.L., Kasapis, S., Bertoft, E., and Corke, H*. Rheological properties of starches from grain amaranth and their relationship to starch structure. Starch, 62(6), 302-308. 2010
7.Gunaratne, A., Kong, X.L., and Corke, H*. Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl β-cyclodextrin. Starch, 62(2), 69-77. 2010
8.Zhu, F., Cai Y.Z., and Corke, H*. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments. Food Chemistry, 118(3), 663-669. 2010
主要经历
1987/09－1990/06 以色列魏茨曼科技大学，生命科学学院，博士
1981/09－1984/06 加拿大圭尔夫大学，作物科学系，硕士
1973/09－1977/06 津巴布韦罗德西亚大学，农学院，学士
研究工作经历
2012/11－至今 湖北工业大学，特聘教授
1992/07－至今 香港大学食品与营养科学部，教授
1990/06－1992/06美国加州戴维斯分校，博士后
研究方向
1.Antioxidantsandfunctionalfoods
2.Value-addedprocessingofgrains
3.Geneticresourcesofcropplants
4.FoodsecurityandfoodsafetyinAsia
5.Foodtextureandsensoryscience
6.Starchchemistry
Corke教授现为湖北工业大学轻工学部食品与制药工程学院教授。他在淀粉的基因改性、物理化学改性、功能化应用以及中国传统药用植物的健康功效方面具有较深厚的研究造诣。共发表300余篇高水平论文。他引高达3626余次，其中单篇引用率达698次，发表会议论文40余篇，，主编及参编书籍21部，先后承担和完成香港科研基金33项。在农业与食品科学领域是排名前1%的学者（据ISIEssentialScienceIndicators）。
科研成果
近3年发表论文
1.Kong, X. L, Kasapis, S., Jinsong Bao*., and Corke, H*. Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylase content. Journal of the Science of Food and Agriculture, 92(8), 1800-1807. 2012
2.Gunaratne, A., Bentota, A., Cai, Y.Z., Collado, L., and Corke, H*. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka. Starch, 63(8): 485-492. 2011
3.Zhu, F*., Corke, H., Aman, P., and Bertoft, E. Structures of clusters in sweetpotato amylopectin. Carbohydrate Research, 346(9),1112-1121. 2011
4.Zhu, F., and Corke, H*. Gelatinization, pasting, and gelling properties of sweetpotato and wheat starch blends. Cereal Chemistry, 88(3), 302-309. 2011
5.Zhu, F., Cai, Y.Z*., Ke, J., and Corke, H. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. Journal of the Science of Food and Agriculture, 91(13), 2477-2483. 2011
6.Kong, X.L., Kasapis, S., Bertoft, E., and Corke, H*. Rheological properties of starches from grain amaranth and their relationship to starch structure. Starch, 62(6), 302-308. 2010
7.Gunaratne, A., Kong, X.L., and Corke, H*. Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl β-cyclodextrin. Starch, 62(2), 69-77. 2010
8.Zhu, F., Cai Y.Z., and Corke, H*. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments. Food Chemistry, 118(3), 663-669. 2010
主要经历
1987/09－1990/06 以色列魏茨曼科技大学，生命科学学院，博士
1981/09－1984/06 加拿大圭尔夫大学，作物科学系，硕士
1973/09－1977/06 津巴布韦罗德西亚大学，农学院，学士
研究工作经历
2012/11－至今 湖北工业大学，特聘教授
1992/07－至今 香港大学食品与营养科学部，教授
1990/06－1992/06美国加州戴维斯分校，博士后
研究方向
1.Antioxidantsandfunctionalfoods
2.Value-addedprocessingofgrains
3.Geneticresourcesofcropplants
4.FoodsecurityandfoodsafetyinAsia
5.Foodtextureandsensoryscience
6.Starchchemistry
