Qiang Huang
 
time: 2017-02-26

Name:    Qiang Huang

Professor

School of Food Science and Engineering
 Tel:        +86-20-87113845
 Fax:       +86-20-87113848
 E-mail:   
fechoh@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. Starch digestibility, interaction between starch and lipids or protein in food, preparation of resistant starch, slowly digestible starch and its application in cereal food.

2. Starch enzymatic/chemical/physical modification, Structure and functional relationship, and its application in food and chemical industry.

Current Research Projects

1.Self-assembly mechanism of non-crystalline starch granules/lipids and its digestion, The National Natural Science Fund of Guangdong Province, 2014A030313236, 2015-2018

2.The key technical of preparation of slowly digestible starch and its application, The Science and Technology Planning Project of Guangdong Province, 2013B090500090, 2013-2016

Publications* as corresponding author

1.Wang C., Tang C.H., Fu X., Huang Q.*, Zhang B.* Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food Chemistry, 2016, 212: 453-459

2.Wang C., He, X. Fu X., Huang Q.*, Zhang B.* Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydrate Polymers, 2016, 64–71

3.Xu Y., Huang Q*. Fu X*. Jane J. Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties. Food Hydrocolloids, 2015, 48: 55-61

4.Chen X., He X., Fu X., Huang Q.* In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment. Journal of cereal science, 2015, 63: 109-115

5.Wang, C., He, X. W., Fu, X., Luo F., Huang, Q.*, High-speed shear effect on properties and octenylsuccinic anhydride modification of corn starch. Food Hydrocolloids, 2015, 44: 32-39

6.Li Z, Wu J, Zhang B, Wang F, Ye X, Huang Y, Huang Q, Cui Z*. AmyM, a novel maltohexaose-forming α-amylase from Corallococcus sp. strain EGB. Applied and Environmental Microbiology, 2015, 81:1977–1987

7.Li C. You L., Fu X.*, Huang Q. *, Yu S., Liu R. H. Structural Characterization and Immunomodulatory Activity of a New Heteropolysaccharide from Prunella vulgaris. Food & Function,2015, 6, 1557-1567

8.Li C., Huang Q., Fu X.*, Yue X., Liu R.H., You L.* Characterization, antioxidant and immunomodulatory activities of polysaccharides from Prunella vulgaris Linn. International Journal of Biological Macromolecules, 2015, 75, 298-305

9.Li C.,  Fu X. ,  Huang Q., et al. Ultrasonic extraction and structural identification of  polysaccharides from Prunella vulgaris and its antioxidant and antiproliferative activities. European Food Research and Technology, 2014, 240(1), 49-60

10.Chang F.D., He X.W., Fu X., Huang Q*, Jane J.Effects of heat treatment and moisture contents on interactions between lauric acid and starch granules. Journal of Agricultural and Food Chemistry, 2014, 62, 7862-7868

11.Chen X., He X.W., Huang Q*. Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride (OSA) modification of cornstarch. Carbohydrate Polymers, 2014, 101: 493-498

12.Chang F.D., He X. W., Fu X., Huang Q.*, Qiu Y. Preparation and characterization of modified starch granules with high hydrophobicity and flowability. Food Chemistry, 2014, 152: 177-183

13.Chen H.M. Huang Q.*, Fu X.*, Luo F.X. Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules. Food Hydrocolloids, 2014, 35: 636-643

14.Deng X., Chen Z., Huang Q., Fu X., Tang C.*. Spray-drying microencapsulation of β-Carotene by soy protein isolate and/or OSA-modified starch. Journal of Applied Polymer Science, 2014, DOI: 10.1002/app.40399.

15.Wang, C., He, X. W., Huang, Q.*, Fu, X., Luo, F. X., & Li, Lin. Distribution of octenylsuccinic substituents in modified A- and B- polymorph starch granules, Journal of Agricultural and Food Chemistry, 2013, 61 (51): 12492–12498

16.Wang C., He X. W., Huang Q.*, Luo F.X., Fu X.*. The mechanism of starch granule reacted with OSA by phase transition catalyst in aqueous medium. Food Chemistry, 2013, 141: 3381-3385

17.Li C., Fu X. *, Luo F., Huang Q*. Effects of maltose on stability and rheological properties of orange oil-in-water emulsion formed by OSA modified starch. Food Hydrocolloids, 2013, 32: 79-86

18.Wang C., He X. W., Huang Q.*, Fu X.*, Liu S. Physicochemical properties and application of micronized cornstarch in low fat cream. Journal of Food Engineering, 2013, 116: 881-888

19.Chang F. D., He X. W., Huang Q.* Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules. Journal of cereal science, 2013, 58: 89-95

20.Chang F. D., He X. W., Huang Q.* The physicochemical properties of swelled maize starch granules complexed with lauric acid. Food Hydrocolloids, 2013, 32, 365-372

21.Cai B.H., Zhu S., Guo R., Fu X.*, Huang Q.*, Yu S. Preparation and characterization of modified sugarcane bagasse and its application in sugar decolorization. International Sugar Journal, 2013, 115: 314-322

22.Zhang B., Huang Q.*, Luo F. X., Fu X*. Structural characterizations and digestibility of debranched high-amylose maize starch compelxed with lauric acid. Food hydrocolloids, 2012, 28: 174-181

23.Zhang B., Huang Q.*, Luo F. X., Fu X., et al, Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch. Carbohydrate Polymers, 2011, 84: 1276-1281

24.Huang Q. Fu X.*, He X.W., Yu S. J., Li L. The effect of enzymatic pretreatments on subsequent octenylsuccinic anhydrate modification of cornstarch. Food Hydrocolloids, 2010, 24: 60-65

25.Luo F. X., Huang Q.*, Fu X., Zhang L. X., Yu S. J. Preparation and characterization of crosslinked waxy potato starch. Food Chemistry, 2009, 115: 563-568

26.Huang Q., Li L., Fu X. Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch/Stärke, 2007, 8: 371-378


Courses Offered
“Carbohydrate chemistry”, “Carbohydrate functional material”, “Starch and starch sugar technology” for graduate students

“Nutritional Evaluation of Food Processing”, “The journey of food in digestion track” for undergraduate students

Professional Activities

1.American Association of Cereal Chemists (AACCI), Member

2.Institute of Food Technologists (IFT)Member

3.Peer reviewer of following journal

1)Biomacromolecules

2)Journal of Agricultural and Food Chemistry

3)Food Chemistry

4)Food Hydrocolloids

5)Carbohydrate polymers

6)Food research international

7)Colloids and Surfaces B: Biointerfaces

8)Journal of Molecular Catalysis B: Enzymatic

9)International Journal of Pharmaceutics