Personal Information
Name:Huihua Huang
Introduction:Professor
School of Food Science and Engineering
Tel:020-87112851
Fax:
E-mail: fehhuang@scut.edu.cn
Education Background
1992,9-1995,7, South China University of Technology, Ph D
1982,1-1985,2, Hunan Agricultural University, Master Degree
1978,2-1982,1, Guangxi Agricultural College, Bachelor Degree
Employment Summary
2005,9－：Food Science and Engineering, South China University of Technology, Professor
1998,9－2005,9：Food Science and Engineering, South China University of Technology, Associate Professor
1998,9－2003,9：Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Assistant Researcher
1995,7－1998,9：Food Science and Engineering, South China University of Technology, Assistant Professor
1985,2－1992,7：Horticultural Department, Assistant Professor
Field of Research
Our research focuses on the processing of farm products, natural products and applications of novel extraction.
Current Research Projects
1. National Natural Science Foundation of China, Research on the modification and characterization of cellulose and hemicellulose in the residue of the processed tea and pineapple products, 3127197
2.National Natural Science Foundation of China, Preparation of environment-sensitive hydrogels and its controlling release of functional components based on modification of pineapple peel, 31471673
Publications (* as corresponding author)
1. Dai, Hongjie; Huang, Huihua*,Enhanced Swelling and Responsive Properties of Pineapple Peel Carboxymethyl Cellulose-g-poly(acrylic acid-co-acrylamide) Superabsorbent Hydrogel by the Introduction of Carclazyte. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(3):565-574
2. Dai, Hongjie; Huang, Huihua*,Synthesis, characterization and properties of pineapple peel cellulose-g-acrylic acid hydrogel loaded with kaolin and sepia ink. CELLULOSE, 2017, 24(1):69-84
3. Dai, Hongjie; Huang, Huihua*, Modified pineapple peel cellulose hydrogels embedded with sepia ink for effective removal of methylene blue. CARBOHYDRATE POLYMERS, 2016, 148: 1-10
4. Liu, Zhijun; Huang, Huihua*,Preparation and characterization of cellulose composite hydrogels from tea residue and carbohydrate additives. CARBOHYDRATE POLYMERS, 2016, 147: 226-233
5. Liu, Shumin; Luo, Wenchao; Huang, Huihua*,Characterization and behavior of composite hydrogel prepared from bamboo shoot cellulose and beta-cyclodextrin.
INTERNATIONAL JOURNAL OF BIOLOGICAL, MACROMOLECULES, 2016, 89:527-534
6. Liu, Shumin; Ou, Shiyi; Huang, Huihua*,Changes of porcine pancreas alpha-amylase in activity and secondary conformations under inhibition of tea polyphenols. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51(6):1537-1543
7. Dong, Yi; Huang, Huihua*; Zhao, Mouming, Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin. JOURNAL OF FUNCTIONAL FOODS, 2016, 24:26-36
8. Liu, Shumin; Huang, Huihua*, Effects of epicatechin gallate (ECG) on fetal bovine serum (FBS)-induced steatosis in human liver cell line L02 and 2,2 '-azobis (2-amidinopropane) (AAPH)-induced oxidative stress in human erythrocytes. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2016, 242(4):495-504
9. Liu, Shumin; Huang, Huihua*, Assessments of antioxidant effect of black tea extract and its rationals by erythrocyte haemolysis assay, plasma oxidation assay and cellular antioxidant activity (CAA) assay. JOURNAL OF FUNCTIONAL FOODS, 2015(B), 18:1095-1105
10. Ma, Yurong; Liu, Shumin; Huang, Huihua*, Alleviation effect of heat-treated and in vitro gastrointestinal digested soymilks on AAPH-induced oxidative stress in human erythrocytes Digested soymilks alleviate oxidative stress. FOOD RESEARCH INTERNATIONAL, 20114, 66:228-234
11. Ma, Yurong; Huang, Huihua*, Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49(10):2290-2298
12. Ma, Yurong; Zhou, Meng; Huang, Huihua*, Changes of heat-treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2014, 239(4):637-652
13. Wang, Juan; Tang, Xue Juan; Chen, Ping Sheng; Huang, Huihua*,Changes in resistant starch from two banana cultivars during postharvest storage.FOOD CHEMISTRY,2014, 156:319-325
14. Qin, Xiao-Li; Huang, Huihua; Lan, Dong-Ming; Typoselectivity of Crude Geobacillus sp T1 Lipase Fused with a Cellulose-Binding Domain and Its Use in the Synthesis of Structured Lipids. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2014, 91(1):55-62
15. Hu, Xiuyi; Wang, Juan; Huang, Huihua*, Impacts of some macromolecules on the characteristics of hydrogels prepared from pineapple peel cellulose using ionic liquid. CELLULOSE, 2013, 20(6):2923-2933
16. Wang, Juan; Huang, Hui Hua; Cheng, Yan Feng, Structure Analysis and Laxative Effects of Oligosaccharides Isolated from Bananas. JOURNAL OF MEDICINAL FOOD, 2012, 15(10):930-935
17. Qin, Xiao-Li; Yang, Bo; Huang, Huihua*, Lipase-Catalyzed Incorporation of Different Fatty Acids into Tripalmitin-Enriched Triacylglycerols: Effect of Reaction Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2012, 60(9):2377-2384
18. Wang, Juan; Chen, Qicong; Hu, Kai; Huang, Huihua*, Change in aromatic components of banana during the preparation process of juice and microcapsule powder. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46(7):1398-1405
19. Qin, Xiao Li; Wang, Yun Ming; Wang, Yong Hua; Huang, Huihua, Preparation and Characterization of 1,3-Dioleoyl-2-palmitoylglycerol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59(10):5714-5719
20. Hu, Xiuyi; Zhao, Mouming; Song, Guosheng; Huang, Huihua*, Modification of pineapple peel fibre with succinic anhydride for Cu2+, Cd2+ and Pb2+ removal from aqueous solutions. ENVIRONMENTAL TECHNOLOGY, 2011, 32(7):739-746
