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基本信息
黄强

学  位:博士

导师情况:博导、硕导

研究方向:功能碳水化合物,健康食品工程

联系电话:13660620819

电子邮箱:qiangh@scut.edu.cn

通讯地址:广州市天河区五山路381号

个人简介

黄强,男,教授、博导。华南理工大学硕士(2001)、博士(2007)。美国爱荷华州立大学博士后(2008.7-2009.7)和高级访问学者(2015.7-2015.10),宾夕法尼亚州立大学高级访问学者(2019.1)。现任食品科学与工程学院党委委员、食品营养与健康研究所党支部书记、国家热带特色健康食品国际科技合作基地副主任、《食品工业科技》青年编委、Foods客座编委。

从事功能碳水化合物领域的科研工作,主要研究方向包括: 1)淀粉高值化利用、食品活性成分微胶囊包埋和缓释评价;抗性淀粉、慢消化淀粉与肠道健康;2)植物活性成分(多糖、多酚)的活性评价、保护和功能食品开发;3)低GI食品、功能巧克力、软糖等食品开发。

主持完成国家级项目3项,部省级项目10余项,已在国内外学术刊物发表150余篇学术论文,其中ESI高被引论文8篇。主编《食用变性淀粉》、《淀粉基生物降解材料》等著作4部,参编2部。申请发明专利43件,国际PCT 6件,授权28件,其中授权美国发明专利1件。获得中国专利优秀奖(2015)和广东省科技进步一等奖(2019)。

学术论文

1. Jia Y., Kong L., Zhang, B., Fu, X., Huang, Q. *Fabrication and characterization of Pickering high internal phase emulsions stabilized by debranched starch-capric acid complex nanoparticles. International Journal of Biological Macromolecules, 2022, 207, 791–800

2. Kraithong S., Wang S., Junejo S. A., Fu X., Theppawong A., Zhang B. *, Huang Q. *, Type 1 resistant starch: Nutritional properties and industry applications. Food Hydrocolloids, 2022, 125:107369

3. Liu Z., Junejo S. A., Zhang, B., Fu, X., Huang, Q. * Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerization, Carbohydrate polymers, 2022, 277: 118814

4. Hu Z. Shao M., Zhang B., Fu X., Huang Q. * Enhanced stability and controlled release of menthol using a β-cyclodextrin metal-organic framework, Food Chemistry. 2022, 374:131760

5. Zhu J., Zhang B., Tan  C.P., Ding L., Shao M., Chen C., Fu X.,Huang Q.* Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling, Food Hydrocolloids, 2022, 123:106966

6. Junejo SA, Ding L, Fu X, Xiong W, Zhang B*, Huang Q*. Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation. International Journal of Biological Macromolecules, 2021 182, 1200-1207

7. Wang S., Paepe K.D., Van de Wiele T., Fu X., Yuan Y., Zhang B. *, Huang Q. * Starch-entrapped microspheres extend in vitro fecal fermentation rate and regulates gut microbiota composition, Journal of Agricultural and Food Chemistry, 2021, 69(41): 12323-12332

8. Wang S., Dhital S., Wang K., Fu X., Zhang B. *, Huang Q. * Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches, Carbohydrate polymers, 2021,263: 118003

9. Wang S., Xia J., De Paepe K., Zhang B., Fu X., Huang Q. *, Van de Wiele T. Ultra-high pressure treatment controls in vitro fecal fermentation rate of insoluble dietary fiber from Rosa Roxburghii Tratt pomace and induces butyrogenic shifts in microbiota composition. Journal of Agricultural and Food Chemistry 2021, 69(36): 10638-10647

10. Gao, Q.; Bie, P.; Tong, X.; Zhang, B.; Fu, X.; Huang, Q. * Complexation between High-Amylose Starch and Binary Aroma Compounds of Decanal and Thymol: Cooperativity or Competition? Journal of Agricultural and Food Chemistry 2021, 69, 39, 11665–11675.

11. Huang L., 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

12. Shao M., Li S., Tan C.P., Kraithong S., Gao Q., Fu X., Zhang B., Huang Q. * Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. International Journal of Biological Macromolecules, 2021, 173: 118-127

13. Li S., Huang L., Zhang B., Chen C., Fu X., Huang Q. * Fabrication and characterization of starch/zein nanocomposites with pH-responsive emulsion behavior. Food Hydrocolloids, 2021, 112:106341

14. Jia X.., Zhang B., Chen C., Fu X., Huang Q* Immobilization of chitosan grafted carboxylic Zr-MOF to porous starch for sulfanilamide adsorption. Carbohydrate polymers, 2021, 253: 117305

15. Hu Z. Li S., Wang S., Zhang B., Huang Q. * Encapsulation of menthol into cyclodextrin metal-organic frameworks: Preparation, structure characterization and evaluation of complexing capacity, Food Chemistry. 2021, 338:12783

16. Li H., Shi L., Li C., Fu X., Huang Q*,  Zhang B. * Metal−Organic Framework Based on α‑Cyclodextrin Gives High Ethylene Gas Adsorption Capacity and Storage Stability. ACS Applied Materials & Interfaces. 2020,12:34095-34104

17. Gao Q., Zhang B., Qiu L., Fu X., Huang Q*. Ordered structure of starch inclusion complex with C10 aroma molecules, Food Hydrocolloids, 2020, 108: 105969

18. Shi L., Zhong L., Zhang B., Fu X., Huang Q.* Encapsulation and release characteristics of ethylene gas from V-6- and V-7-type crystalline starches, International Journal of Biological Macromolecules, 2020, 156: 10-17

19. Lin X., Li S., Yin J., Chang F., Wang C., He X., Huang Q. *, Zhang B. * Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion. International Journal of Biological Macromolecules, 2020, 152: 1233-1241

20. Zhu J., Chen C., Zhang B., Huang Q.* The inhibitory effects of flavonoids on α-amylase and α-glucosidase. Critical Reviews in Food Science and Nutrition, 2020, 60(4): 695-708

授权专利

1. 一种淀粉基高稳定Pickering 乳液及其制备方法, ZL 201910643894.9

2. 一种具有两亲性淀粉纳米粒子及其制备方法, ZL 201910634475.9

3. 一种淀粉包埋香气物质微胶囊及其制备方法, ZL 202011224511.3

4. 一种具有高效附载和缓释作用的薄荷醇微胶囊制备方法,ZL 202010279289.0

5. 一种抗霜巧克力及其制备方法,ZL 2020114303185

6. 一种基于淀粉壁材的百里香酚微胶囊及其制备方法. ZL 202010391964.9

7. 一种多孔淀粉-金属有机框架复合材料的制备方法,ZL 201910926018.7

8. 一种具有高效吸附和控释乙烯的改性淀粉制备方法,ZL 201910288900.3

9. 疏水多孔淀粉及其在吸附油类中的用途,ZL 201810080020.2

10. 一种淀粉基Pickering乳液凝胶的制备方法,ZL 201810555777.2

11. A Method for Absorbing Ethylene Gas Using Amorphous Granular Starch,US 10518215B2

12. 一种利用非晶颗粒态淀粉吸附乙烯气体的方法,ZL 201611026370.8

13. 一种含微细淀粉颗粒保湿霜及其制备方法,ZL 201410727758.5

14. 一种多孔淀粉包埋番茄红素制备微胶囊的方法,ZL 201410640846.1

15. 一种含有β-糊精低脂蛋黄酱的制备方法,ZL 201410223144.3

16. 高分子量的夏枯草多糖及其制备方法与在免疫药物中的应用,ZL201410220341.X

17. 夏枯草多糖锌螯合物及其制备方法与在抗癌药物中的应用,ZL201410220342.4

18. 一种大分子疏水酸酐改性淀粉及其制备方法,ZL 201310118197.4

19. 一种含有慢消化和抗性淀粉食品原料的加工方法,ZL 201310590726.0

20. 一种流动性淀粉及其干法制备方法,ZL 201210141066.3

21. 一种高流动性淀粉及其制备方法与应用,ZL 201210194853.4

22. 一种辛烯基琥珀酸淀粉酯的制备方法,ZL 201210141566.7

23. 利用辛烯基琥珀酸淀粉钠制备橙油饮料乳液的方法,ZL 201210421648.7

24. 一种高取代度乳化淀粉及其制备方法,ZL201010123747.8

25. 一种麦芽低聚糖的制备方法,ZL 201010613787.0

26. 一种木薯直接生产高麦芽糖的方法,ZL 200610037168.5

27. 一种刺梨粉的加工方法,ZL 200710031278.5

28. 一种淀粉预处理方法,ZL 200610037167.0

获奖

1. 黄强、扶雄、张斌、李超 等. 大宗淀粉资源高值化加工关键技术及其产业化,广东省科技进步奖一等奖,2019

2. 黄强、扶雄、罗发兴、何小维、李琳. 一种淀粉预处理方法. 中国专利优秀奖. 2015

教授

联系方式

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