Personal Information
Name: Qiang Huang
Professor
School of Food Science and Engineering
Tel: +86-20-87113845
Fax: +86-20-87113848
E-mail: qiangh@scut.edu.cn
Education Background
2004 - 2007, PhD in Carbohydrate Engineering, South China University of Technology, China
1998 - 2001, MSc in Carbohydrate Engineering, South China University of Technology, China
1994 - 1998, BSc in Food Science, Jiangxi Agriculture University, China
Employment Summary
2015-present: Professor, School of Light industry and Food Science, South China University of Technology, China
July, 2015- October, 2015, Senior Visiting Scientist, Department of Food Science and Human Nutrition, Iowa State University, Ames, USA
2009-2014: Associate Professor, School of Light industry and Food Science, South China University of Technology, China
2008-2009, Postdoctoral Research Associate, Department of Food Science and Human Nutrition, Iowa State University, Ames, USA
2004-2009: Lecturer, School of Light industry and Food Science, South China University of Technology, China
2001-2004: Assistant Research Associate. School of Light industry and Food Science, South China University of Technology, China
Field of Research
1. High value utilizationof starch: starch digestibility, resistant starch, modified starch
2. Dietary fiber:polysaccharide, low GI food
Current Research Projects
1.Preparation of high internal phase polyphenol Pickering emulsion and its bioavailability bystarch lipid complex granules , Guangdong Basic and Applied Basic ResearchFoundation, 2023A1515012195
2. Development and demonstration of deep-sea enzyme preparation in carbohydrate applicationtechnology, The National Key Research and Development Program ofChina,2022YFC2805100
3. The key technology of structured diglycerol embedding and its applicationinnovation in functional chocolate, Zhuhai City social development fieldscience and technology plan project, 2320004000248
4. Creation and application of degradable fresh-keeping materials based on Lingnancharacteristic fruits, Guangzhou Science and Technology Bureau, 2024B03J1270
5. Guangdong low-glycemic Health food International Joint Research Center,Guangdong,2021A0505020018
Publications（* as corresponding author）
1. Feng, Y., Junejo, S. A., Zhang, B., Fu, X., & Huang, Q. * Amylose complexation withdiacylglycerols involves multiple intermolecular interaction mechanisms. Food Hydrocolloids, 2024, 146: 109251
2. Liu Z., Jiang Y., Zhang, B., Fu,X., Huang, Q. *, Van der Meeren, P. Bubblecavity for ethylene encapsulation based on starch-fatty acid salt complex. Food Bioscience,2023,56: 103383
3. Shao, M., Li, S., Huang, S., Junejo, S. A., Jiang, Y., Zhang, B., &Huang, Q*. Oil structuring fromporous starch to powdered oil: Role of multi-scale structure in the oiladsorption and distribution.International Journal of Biological Macromolecules, 2023, 253, 126968
4. Liu Z., Shao M., Junejo, S. A.,Zhang, B., Jiang H., Fu, X., Huang, Q. * Controlledethylene-releasing from V-type starch coated with sodium alginate for bananaripening via changing the humidity of environment. Postharvest Biology and Technology,2023,202, 112377
5. Sun Y., Jia X., Tan C.P., Zhang, B., Fu, X., & Huang, Q. * High hydrostatic pressure(HHP) reinforces solid encapsulation of D-limonene into V-type starch and itsapplication in strawberry storage. InternationalJournal of Biological Macromolecules, 2023, 235, 123886
6. Kraithong S., Junejo, S. A., Jiang Y., Zhang B. *, Huang Q. * Effects ofpectin-calcium matriceson controlling in vitro digestion of normal maize starch. Food Hydrocolloids, 2023, 140, 108575
7. Jiang Y., Junejo, S. A., Jia X.,Zhang, B., Fu, X., & Huang, Q*.Amylose content and pre-freezing regulatethe structure and oil absorption of polyelectrolytes-based starch cryogel. Carbohydrate polymers, 2023, 302: 120386
8. Gao, Q., Sun Y., He R., Zheng, J., Zhang, B., Tan C.P., Fu, X., &Huang, Q. * Molecularencapsulation of cinnamaldehyde in V-type starch: The role of solvent andtemperature. Food Hydrocolloids,2023, 136, 108285
9. Pan, X., Junejo, S. A., Tan, C. P.,Zhang, B., Fu, X., & Huang, Q*. (2022). Effect of potassium salts on thestructure of γ‐cyclodextrinMOF and the encapsulation properties with thymol. Journal of the Science of Food and Agriculture. 102: 6387–6396
10. Gao, Q., Zheng, J., Van der Meeren, P., Xia, J., Zhang, B., Fu, X., &Huang, Q. * (2022). Complexationtemperature regulation of the ordered structure of “empty” V-type starch.Carbohydrate Polymers, 298, 120086.
11. Feng Y., Wu C., Junejo S. A., Zhang,B., Fu, X., Tan C.P., Huang, Q. *Effect of V-type crystallinity and starch particle structure on the oil loadingcapacity and anti-oxidation, Carbohydrate polymers, 2022, 297: 120015
12. Zhang Y., Junejo S. A., Zhang,B., Fu, X., Huang, Q. * Multi-scale structures andphysicochemical properties of waxy starches from different botanical origins, International Journal of Biological Macromolecules, 2022, 220, 692–702
13. Feng Y., Zhang, B., Fu, X., Huang,Q. * Starch-lauric acidcomplex-stabilised Pickering emulsion gels enhance the thermo-oxidativeresistance of flaxseed oil, Carbohydrate polymers, 2022, 292: 119715
14. Liu Z., Wang S., Tan C.P., Zhang,B., Fu, X., Huang, Q. *Effect of lipids complexes oncontrolling ethylene gas release from V-type starch, Carbohydrate polymers, 2022, 291: 119556
15. Aumpai K., Tan C.P., Huang Q *, Sonwai S *. Production of cocoa butterequivalent from blending of illipe butter and palm mid-fraction, FoodChemistry, 2022, 384: 132535
16. Jia Y., Kong L., Zhang, B., Fu, X.,Huang, Q. *Fabrication andcharacterization of Pickering high internal phase emulsions stabilized bydebranched starch-capric acid complex nanoparticles. International Journal of Biological Macromolecules, 2022, 207,791–800
17. Kraithong S., Wang S., Junejo S. A., Fu X., Theppawong A., Zhang B. *, Huang Q. *, Type 1 resistant starch:Nutritional properties and industryapplications. Food Hydrocolloids, 2022, 125:107369
18. Liu Z., Junejo S. A., Zhang, B.,Fu, X., Huang, Q. *, Characteristics and ethyleneencapsulation properties of V-type linear dextrin with different degrees ofpolymerization, Carbohydratepolymers, 2022, 277: 118814
19. Hu Z. Shao M., Zhang B., Fu X., Huang Q. * Enhanced stability and controlledrelease of menthol using a β-cyclodextrin metal-organic framework, Food Chemistry. 2022, 374:131760
20. Zhu J., Zhang B., Tan C.P., Ding L., Shao M., Chen C., Fu X.,Huang Q.* Effect of Rosa Roxburghii juice on starchdigestibility: A focus on the binding of polyphenols to amylose and porcinepancreatic α-amylase by molecular modeling, Food Hydrocolloids, 2022, 123:106966
21. Junejo SA, Ding L, Fu X, Xiong W,Zhang B*, Huang Q*. Pea cell wall integrity controls the starch and proteindigestion properties in the INFOGEST in vitro simulation. International Journalof Biological Macromolecules, 2021 182, 1200-1207
22. Wang S., Paepe K.D., Van de Wiele T.,Fu X., Yuan Y., Zhang B. *,Huang Q. * Starch-entrappedmicrospheres extend in vitro fecal fermentation rate and regulates gutmicrobiota composition, Journal of Agricultural and FoodChemistry, 2021, 69(41): 12323-12332
23. Wang S., DhitalS., Wang K.,Fu X., Zhang B. *, Huang Q. * Side-by-side and exo-pittingdegradation mechanism revealed from in vitro human fecal fermentation ofgranular starches, Carbohydrate polymers, 2021,263: 118003
24. Wang S., Xia J., De Paepe K., ZhangB., Fu X., Huang Q. *,Van de Wiele T. Ultra-high pressure treatment controls in vitro fecalfermentation rate of insoluble dietary fiber from Rosa Roxburghii Tratt pomaceand induces butyrogenic shifts in microbiota composition. Journal of Agricultural and Food Chemistry, 2021, 69(36):10638-10647
25. Gao Q., Bie P., Tong X., Zhang B.,Fu X., Huang Q. *,Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanaland Thymol: Cooperativity or Competition? Journalof Agricultural and Food Chemistry, 2021, 69, 39, 11665–11675.
26. HuangL., Li S., Tan C.P., Feng Y., Zhang B.,Fu X., Huang Q*.Solid encapsulation of lauric acid into“empty” V-type starch: Structural characteristics and emulsifying properties, Carbohydrate polymers, 2021, 267: 118181
27. Shao M., Li S., Tan C.P., Kraithong S.,Gao Q., Fu X., Zhang B., Huang Q. * Encapsulation of caffeine into starchmatrices: Bitterness evaluation and suppression mechanism. International Journal of Biological Macromolecules, 2021, 173:118-127
28. Li S., Huang L., Zhang B., Chen C., FuX., Huang Q. * Fabrication and characterization of starch/zein nanocompositeswith pH-responsive emulsion behavior. FoodHydrocolloids, 2021, 112:106341
29. Jia X.., Zhang B., Chen C., Fu X., Huang Q*, Immobilization of chitosan grafted carboxylic Zr-MOFto porous starch for sulfanilamide adsorption. Carbohydrate polymers, 2021, 253: 117305
30. Hu Z. Li S., Wang S., Zhang B., HuangQ. * Encapsulation of menthol intocyclodextrin metal-organic frameworks: Preparation, structure characterizationand evaluation of complexing capacity, FoodChemistry. 2021, 338:12783
31. Li H., Shi L., Li C., Fu X., Huang Q*, Zhang B. *Metal−Organic Framework Based on α‑Cyclodextrin Gives High EthyleneGas Adsorption Capacity and Storage Stability. ACS Applied Materials & Interfaces. 2020,12:34095-34104
32. Gao Q., Zhang B., Qiu L., Fu X.,Huang Q*. Ordered structure of starch inclusion complex with C10 aromamolecules, Food Hydrocolloids, 2020,108: 105969
33. Shi L., Zhong L., Zhang B., Fu X., Huang Q.*Encapsulation and releasecharacteristics of ethylene gas from V-6- and V-7-type crystalline starches,International Journal of BiologicalMacromolecules, 2020, 156: 10-17
34. LinX., Li S., Yin J., Chang F., Wang C., He X., Huang Q. *, Zhang B. * Anthocyanin-loaded doublePickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation,stability and in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, 2020, 152: 1233-1241
35. Zhu J., Chen C., Zhang B., Huang Q.* The inhibitoryeffects of flavonoids on α-amylase and α-glucosidase. Critical Reviews in Food Science and Nutrition, 2020, 60(4):695-708
36. Wang S, Zhang B*, Chen T, Li C, FuX, Huang Q*. Chemical cross-linking controls in vitro fecal fermentation rateof high-amylose maize starches and regulates gut microbiota composition. Journalof Agricultural and Food Chemistry, 2019, 67, 13728-13736
37. Zhu J., Zhang B., Tan C.P., Huang Q.* alpha-Glucosidase inhibitors: consistency ofin silico docking data with in vitro inhibitory data, and inhibitory effect predictionof quercetin derivatives. Food & Function, 2019, 10,6312 - 6321
38. Shi L., Zhang B., Fu X., Huang Q.*Annealing improves the concentration and controlledrelease of encapsulated ethylene in V-type starch. International Journal ofBiological Macromolecules, 2019, 141: 947-954
39. Shi L, Wang W, Fu X, Yuan Y, ZhangB*, Huang Q*. Encapsulation and controlled release characteristics of ethylenegas in cucurbit[n]urils. PolymerChemistry, 2019, 10, 6021–6030
40. Li S., Zhang B., Fu X., Huang Q. * Pickering emulsion gel stabilized byoctenylsuccinate quinoa starch granule as lutein carrier: Role of the gelnetwork. Food Chemistry, 2020, 305: 125476
41. Ding L, Zhang B, Tan C P, Fu X., HuangQ*. Effects of limited moisture content and storing temperature on retrogradationof rice starch. International journal of biological macromolecules, 2019,137:1068-1075
42. Li H., Zhang B., Li C., Fu X., Wang Z.,Huang Q*. CO2 inclusion complexes ofGranular V-type crystalline starch: Structure and release kinetics. Food Chemistry,2019, 289: 145-151
43. Chen X., He X., Zhang B., Sun L., Liang Z.,Huang Q*. Wheat gluten protein inhibits α-amylase activity more strongly than asoy protein isolate based on kinetic analysis International Journal ofBiological Macromolecules, 2019, 118: 160-167
44. Li S., Li C., Yang Y., He X., Zhang B., Fu X., Tan C.P.,Li C., Huang Q. * Starchgranules as Pickering emulsifiers: Role of octenylsuccinylation and particlesize, FoodChemistry, 2019, 283: 437-444
45. ZhongL., Ding Y., Zhang B., Wang Z., Li C., Fu X., Huang Q. * Effect of octenylsuccinylationof oxidised cassava starch on grease resistance and waterproofing of foodwrapping paper. Starch, 2019,71(7-8):1800284
46. Zhu J., Zhang B., Wang B., Li C., Fu X., Huang Q. *In-vitro inhibitory effects of flavonoids in Rosa roxburghii and R. sterilisfruits on α-glucosidase: Effect of stomach digestion on flavonoids alone and incombination with acarbose, Journal ofFunctional foods, 2019, 54: 13-21
47. Li S., Zhang B., Tan C.P., Li C., Fu X., Huang Q. *Octenylsuccinate quinoa starch granule-stabilizedPickering emulsion gels: Preparation, microstructure and gelling mechanism. Food Hydrocolloids,2019, 91: 40-47
48. Farooq A.M., Li C., Chen S., Fu X., ZhangB*., Huang Q*. Particle size affects structural and in vitro digestionproperties of cooked rice flours. International Journal of Biological Macromolecules,2018, 118: 160-167
49. Li S., Wang C., Fu X., Li C., He X., Zhang B. *, Huang Q.* Encapsulation of lutein into swelled cornstarch granules: Structure,stability and in vitro digestion. Food Chemistry, 2018, 268:362-368
50. Xu Y., WangC., Fu X, Huang Q.*, Zhang B.* Effect of pH and ionic strength on theemulsifying properties of two Octenylsuccinate starches in comparison with gumArabic.Food Hydrocolloids, 2018, 76: 96-102
51. Chen X., He X., Zhang B. Fu X., LiL., Huang Q*. Structure, physicochemical and in vitro digestion properties ofternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocolloids, 2018, 76: 88-95
52. Farooq A.M., Dhital S., Li C., Zhang B. *, Huang Q. * Effects of palm oil on structural and in vitrodigestion properties of cooked rice starches. International Journal of BiologicalMacromolecules, 2018, 107: 1080-1085
Courses Offered
“Carbohydrate nutrition”, “Carbohydrate functional material”, “Starch and starch sugar technology” forgraduate students
“Nutritional Evaluationof Food Processing”, “The journey of food in digestion track” for undergraduate students
Professional Activities
Foods, Food Chemistry Advances, Guest editor
Science and Technology of Food Industry (Chinese Journal), Journal of Light Industry (Chinese Journal), Editorial Board Member
