个人简介
唐传核，男，工学博士、华南理工大学食品科学与工程学院教授、博导，教育部新世纪人才、广东省“珠江学者”特聘教授、农业与生物化学领域“中国高被引学者”（2014-2017）。目前是Springer期刊Food Biophys. (IF 2.051) 副主编，Elsevier期刊Food Res. Int. (IF 3.520)、JIA (IF 1.043)、中国农业科学等8个国内外期刊的编委, 超过70个SCI国际期刊的审稿人。长期从事植物蛋白质的基础及应用基础研究，在揭示其功能性质的分子机制及创制新型功能性食品方面获得了系列成果。迄今为止，发表SCI检索论文135篇，其中在食品及农业领域三大主流期刊J. Agric. Food Chem.、Food Hydrocolloids、Food Chem.上发表近80篇，ESI高被引论文4篇。所有论文的总引用次数超3400次，H-index为36。出篇学术专著2部。获教育部高等学校科学研究优秀成果奖自然科学二等奖1项（第一）、国家科技进步二等奖1项（第七）；主持多项国家及省部级项目的研究；指导省（校）优秀博士论文2篇、省（校）优秀硕士论文10篇。
教育经历
- 1995-09~1997-12,无锡轻工大学
- 1991-09~1995-06,浙江工业大学
- 1988-09~1991-06,浙江省瑞安市任岩松中学
- ~2002-06,华南理工大学,食品科学,博士
招生信息
- 专业学位硕导,食品科学与工程学院,086000,生物与医药,食品工程
- 学术型博导,食品科学与工程学院,083200,食品科学与工程
- 学术型硕导,食品科学与工程学院,083200,食品科学与工程
工作经历
- 2002-07,华南理工大学
- 2002-07,华南理工大学
- 1998-02~1999-05,杭州娃哈哈集团有限公司
- 1998-02~1999-05,杭州娃哈哈集团有限公司
社会、学会及学术兼职
学术期刊编辑及编委：
Food Biophysics (Springer; Since April 2016; IF 2.051) Associate Editor
Recent Patents on Food, Nutrition & Agriculture (Bentham Science Publishers; Dec 1, 2014-April 30, 2018) Regional Editor
Food Research International (Elsevier; Since Jan 2013; IF 3.520)
Journal of Integrative Agriculture (Elsevier; 2017.1-2021.12; IF 1.043)
Current Nutrition & Food Science
International Journal of Food and Biosystems Engineering (Since Mar 2015)
International Journal of Food Nutrition and Safety
《中国农业科学》
《食品安全质量检测学报》(Journal of Food Safety and Quality; in Chinese)
Journal of Advanced Studies in Dairying, Foods and Home Economics (2012-2016)
Walailak Journal of Science and Technology
Nutritional Science and Food Technology (Since April 2013)
Applied Scientific Reports (Herbert Publications; Since Oct 2013)
国际期刊审稿人：
ACS Applied Materials & Interfaces (ACS)
ACS Sustainable Chemistry & Engineering
Advanced Healthcare Materials
African Journal of Biotechnology
African Journal of Food Science
Applied Bioscience and Biotechnology
BBA - Proteins and Proteomics
Biomacromolecules (ACS)
Carbohydrate Polymers
Colloids and Surfaces A: Physicochemical and engineering aspects
Colloids and Surfaces B: Biointerfaces
Colloids and Interface Science Communications
Cereal Chemistry
Comprehensive Reviews in Food Science and Food Safety
CyTA-Journal of Food
Engineering in Life Sciences
European Food Research and Technology
Food and Bioproducts Processing
Food Biophsics
Food Bioscience
Food Chemistry
Food and Chemical Toxicology
Food & Function
Food Hydrocolloids (Awarded as Top Reviewers, 2007-2009)
Food Research International
Food Science and Nutrition (Open Access, Wiley)
Food Science and Technology International
Food Reviews International
Industrial Crops and Products
Industrial & Engineering Chemistry Research (ACS)
Innovative Food Science & Immerging Technologies
International Journal of Biological Macromolecules
International Journal of Nanomedicine
International Journal of Food Properties
International Journal of Food Sciences and Nutrition
International Journal of Food Science and Technology
International Journal of Molecular Sciences
Journal of Agricultural and Food Chemistry (ACS)
Journal of Agricultural Science and Technology
Journal of Food Biochemistry
Journal of Food Engineering
Journal of Food Process Engineering
Journal of Food Science
Journal of Food Science and Technology
Journal of Functional Foods
Journal of Integrative Agriculture (IIA)
Journal of Physical Chemistry
Journal of Plant Physiology
Journal of Polymer Research
Journal of Dairy Science
Journal of Chemistry
Journal of the Science of Food and Agriculture
Langumir
LWT-Food Science and Technology
Molecular Nutrition and Food Research
Molecules
New Journal of Chemistry (RSC)
Plant Foods for Human Nutrition
Process Biochemistry
Quality Assurance and Safety of Crops & Foods
RSC Advances
Trends in Food Science and Technology
Walailak Journal of Science and Technology (Tailand)
研究领域
植物蛋白结构与功能；
功能性食品；
生物活性物质包埋输送；
食品纳米技术；
食品胶体化学及功能。
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