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副院长、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、《轻工学报》编委、《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。

主持完成国家和部省级项目20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。共发表SCI收录论文150余篇，其中热点论文1篇，高被引论文8篇，被SCI论文引用5800余次，H指数48，入选ESI农业领域前1‰高被引学者和爱思唯尔全球前2%顶尖科学家榜单，授权中国发明专利38件，美国发明专利1件，国际PCT 6件，出版教材、专著4部，英文专著2部，参与制定变性淀粉和全谷物食品行业标准5件，获得中国专利优秀奖（2015）、广东省科技进步一等奖（2019）和中国轻工业联合会科技进步一等奖（2022）。

1.Shao, M., Li, S., Huang, S., Junejo, S. A., Jiang, Y., Zhang, B., & Huang, Q*. Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution. International Journal of Biological Macromolecules, 2023, 253, 126968

2.Feng, Y., Junejo, S. A., Zhang, B., Fu, X., & Huang, Q. * Amylose complexation with diacylglycerols involves multiple intermolecular interaction mechanisms. Food Hydrocolloids, 2023, 109251

3.Liu Z., Shao M., Junejo, S. A., Zhang, B., Jiang H., Fu, X., Huang, Q. * Controlled ethylene-releasing from V-type starch coated with sodium alginate for banana ripening via changing the humidity of environment. Postharvest Biology and Technology, 2023,202, 112377

4.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 its application in strawberry storage. International Journal of Biological Macromolecules, 2023, 235, 123886

5.Kraithong S., Junejo, S. A., Jiang Y., Zhang B. *, Huang Q. * Effects of pectin-calcium matrices on controlling in vitro digestion of normal maize starch. Food Hydrocolloids, 2023, 140, 108575

6.Jiang Y., Junejo, S. A., Jia X., Zhang, B., Fu, X., & Huang, Q*.Amylose content and pre-freezing regulate the structure and oil absorption of polyelectrolytes-based starch cryogel. Carbohydrate polymers, 2023, 302: 120386

7.Gao, Q., Sun Y., He R., Zheng, J., Zhang, B., Tan C.P., Fu, X., & Huang, Q. * Molecular encapsulation of cinnamaldehyde in V-type starch: The role of solvent and temperature. Food Hydrocolloids, 2023, 136, 108285

8.Pan, X., Junejo, S. A., Tan, C. P., Zhang, B., Fu, X., & Huang, Q*. Effect of potassium salts on the structure of γ‐cyclodextrin MOF and the encapsulation properties with thymol. Journal of the Science of Food and Agriculture. 2022, 102: 6387–6396

9.Gao, Q., Zheng, J., Van der Meeren, P., Xia, J., Zhang, B., Fu, X., & Huang, Q. * Complexation temperature regulation of the ordered structure of “empty” V-type starch. Carbohydrate Polymers, 2022, 298, 120086.

10.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 loading capacity and anti-oxidation, Carbohydrate polymers, 2022, 297: 120015

11.Zhang Y., Junejo S. A., Zhang, B., Fu, X., Huang, Q. * Multi-scale structures and physicochemical properties of waxy starches from different botanical origins, International Journal of Biological Macromolecules, 2022, 220, 692–702

12.Feng Y., Zhang, B., Fu, X., Huang, Q. * Starch-lauric acid complex-stabilised Pickering emulsion gels enhance the thermo-oxidative resistance of flaxseed oil, Carbohydrate polymers, 2022, 292: 119715

13.Liu Z., Wang S., Tan C.P., Zhang, B., Fu, X., Huang, Q. *Effect of lipids complexes on controlling ethylene gas release from V-type starch, Carbohydrate polymers, 2022, 291: 119556

14.Aumpai K., Tan C.P., Huang Q *, Sonwai S *. Production of cocoa butter equivalent from blending of illipe butter and palm mid-fraction, Food Chemistry, 2022, 384: 132535

15.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

16.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

17.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

18.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

19.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

20.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

21.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

22.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

23.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

24.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.

25.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

26.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

27.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

28.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

29.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

30.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

31.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

32.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

33.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

34.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

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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