Harold Corke
Professor, Biotechnology and Food Engineering
Office: R527
Research Group Website: Food Innovation Group
Prof. Harold Corke joined GTIIT Biotechnology and Food Engineering Program in October, 2020, 30 years after completing his PhD in Plant Genetics at the Weizmann Institute of Science in Israel.
Previously, he was included in Shanghai’s key talent program, and full-time Chair Professor in the Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, from 2016-2020. He was previously Professor in Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, where he spent 24 years. Prof. Corke is active in both basic and applied research in grain processing, genetics of grain quality, and chemistry of plant bioactives. He has published more than 330 international journal papers (with 35,092 citations, h-index = 92, Google Scholar, July 2023). Prof. Corke has graduated 27 PhD students who have gone on to successful academic and industry careers around the world. He was editor of the Elsevier Encyclopedia of Food Grains (2016) and is currently an editor of Journal of Cereal Science and LWT-Food Science and Technology.
Prof. Corke has taught a wide range of undergraduate courses – at GTIIT these are currently Biotechnology Entrepreneurship, Advanced Technologies in Food Engineering (a product development based course), and Food & Sustainability (an elective course).
Prof. Corke’s current lab team consists of four post-doctoral level members, four PhD students, one MSc student, and two research assistants.
Prof. Harold Corke’s Research Group Website: Food Innovation Group
- Starch Surface Nanotexture and Sensory Quality
- Development of New Functional Materials from Crop Plants
- Food Safety Management
- Industry Problem-Solving
- Crop Quality Under Climate Change
Chen R, J Zhao, Z Sui, D Danino, H Corke (2024) Comparative analysis of granular starch hydrolysis and multi-structural changes by diverse α-amylases sources: Insights from waxy rice starch. Food Chemistry 444, 138622
Lin X, C Zhu, M Chen, PR Gonzalez, X Chen, Z Zhao, D Danino, H Corke (2024) Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability. Food Hydrocolloids 151, 109815
Zhang T, S Hong, JR Zhang, PH Liu, S Li, Z Wen, J Xiao, G Zhang, … (2024) The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour. Food Chemistry 437, 137764
Xu Z, X Liu, M Ma, J He, Z Sui, H Corke (2024) Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch. International Journal of Biological Macromolecules 259, 129139
Zhang C, Z Xu, X Liu, M Ma, W Hua, S Khalid, Z Sui, H Corke (2024) Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture. International Journal of Biological Macromolecules 254, 127991
Farha AK, Z Li, Y Xu, M Bordiga, Z Sui, H Corke (2023) Anti-quorum sensing effects of batatasin III: in vitro and in silico studies. Journal of Biomolecular Structure and Dynamics 41 (20), 11341-11352
Yang QQ, WQ Cai, ZX Wang, Y Li, Y Zhang, X Lin, BL Su, H Corke, … (2023) Structural characteristics, binding behaviors, and stability of ternary nanocomplexes of lecithin, polyvinylpyrrolidone, and curcumin. LWT Food Science and Technology 175, 114489
Chen R, M Ma, J Zhao, J Fang, D Danino, Z Sui, H Corke (2023) Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars. Journal of Cereal Science 109, 103592
Zhang C, Z Xu, X Liu, M Ma, S Khalid, M Bordiga, Z Sui, H Corke (2023) Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch. Carbohydrate Polymers 303, 120477
Zhang J, Sun X, Liu P, Zhang T, Jelderks JA, Corke H. (2022) Preliminary characterization of phytochemicals and polysaccharides in diverse coffee cascara samples: identification, quantification and discovery of novel compounds. Foods 11 (12), 1710