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院长、党委副书记、国家热带特色健康食品国际科技合作基地副主任、Food Biomacromolecules共同主编、Food Wellness 副主编、Foods、Food ChemistryAdvances客座编委，《轻工学报》编委。

从事功能碳水化合物领域的教学和科研工作，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、乙烯调控与果蔬催熟保鲜应用；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，共发表SCI收录论文180余篇，被引16000余次，H指数75，入选爱思唯尔全球前2%顶尖科学家和科睿唯安高被引科学家，授权中国发明专利42件，美国发明专利2件，国际PCT 6件，主编《食用变性淀粉》、《淀粉基生物降解材料》等著作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）。

主讲课程：营养工程学、食品的消化道之旅、碳水化合物营养学（研究生）、淀粉功能材料（研究生）。

1. He P., Zhang B., Fu X., Wongsagonsup R., Lumdubwong N., Gao Q. *, Huang Q.* Semi-DryEncapsulation of D-Borneol in V-type Starch for Effective Stabilization andSustainable Release, Food Hydrocolloids,2026, 170, 111715

2. Jia X., Huang Y., Zhu J., Junejo S.A., Zhang B., Huang Q*. Fabrication of genipin cross-linked chitosan-ZIF-8through emulsion templated approach for sulfanilamide removal. MaterialsScience & Engineering B, 2025, 313: 117933

3. Shao M., Ling J., Qiu C., Junejo S.A., Zhang B., Huang Q*. Helical structures modulate the complexation mode andrelease characteristics of starch-capsaicin complex, International Journal ofBiological Macromolecules, 2025, 286: 138325

4. Du C., Jiang Y., Junejo, S. A., JiaX., Zhang, B., & Huang, Q*. Metal-anchored oxidized starch-pullulannanofiber films enhance ethylene adsorption and banana preservation. InternationalJournal of Biological Macromolecules, 2024, 282: 137399

5. Jia X., Kanbaiguli M., Zhang B.,HuangY., Peydayesh M. *, Huang Q*. Anisotropic Chitosan-nanocellulose/Zeoliteimidazolate frameworks-8 aerogel for sustainable dye removal. Journal ofColloid and Interface Science, 2024,676:298-309

6. Jiang, Y., Liu, Z., Peydayesh, M.,Zhang, B., Jia, X., & Huang, Q. Ethylene control in fruit qualityassurance: A material science perspective. Aggregate, 2024, e565.

7. Feng, Y.,Cai Z., Huang, Q.*, Van derMeeren, P. Tailoringstarch-lipid complexes for optimized flaxseed oil emulsion stability,antioxidation, and digestion kinetics. Food Hydrocolloids, 2024, 156,110363

8. Gao, Q., Zheng, J., Van der Meeren,P., Zhang, B., Fu, X., & Huang, Q. * A comparative study on stabilizing andreleasing thymol by pre-formed V-type starch and β-cyclodextrin. FoodHydrocolloids, 2024, 156, 110233

9. Shao M., Junejo S. A., Zhang B.,Huang Q*. Effects of explosion puffing on the native structural organizationand oil adsorption properties of starch. Carbohydrate Polymers, 2024, 324,121518

10. Feng, Y., Junejo, S. A., Zhang, B.,Fu, X., & Huang, Q. * Amylose complexation with diacylglycerols involvesmultiple intermolecular interaction mechanisms. Food Hydrocolloids, 2024,146: 109251

11. Liu Z., Jiang Y., Zhang, B., Fu,X., Huang, Q. *, Van der Meeren, P. Bubble cavity for ethylene encapsulationbased on starch-fatty acid salt complex. Food Bioscience,2023,56: 103383

12. 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

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

14. Liu Z., Shao M., Junejo, S. A.,Zhang, B., Jiang H., Fu, X., Huang, Q. * Controlled ethylene-releasing fromV-type starch coated with sodium alginate for banana ripening via changing thehumidity of environment. PostharvestBiology and Technology, 2023,202, 112377

15. Sun Y., Jia X., Tan C.P., Zhang,B., Fu, X., & Huang, Q. * High hydrostatic pressure (HHP) reinforces solidencapsulation of D-limonene into V-type starch and its application instrawberry storage. International Journal of Biological Macromolecules, 2023,235, 123886

16. Kraithong S., Junejo, S. A., JiangY., Zhang B. *, Huang Q. * Effects of pectin-calcium matrices on controlling invitro digestion of normal maize starch. Food Hydrocolloids, 2023, 140, 108575

17. 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. Carbohydratepolymers, 2023, 302: 120386

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

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

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

21. Feng Y., Wu C., Junejo S. A., Zhang,B., Fu, X., Tan C.P., Huang, Q. * Effect of V-type crystallinity and starchparticle structure on the oil loading capacity and anti-oxidation, Carbohydratepolymers, 2022, 297: 120015

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

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

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

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

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

27. 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

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

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

30. Zhu J., Zhang B., Tan  C.P., Ding L., Shao M., Chen C., Fu X.,HuangQ.* Effect of Rosa Roxburghii juice on starch digestibility: A focus on thebinding of polyphenols to amylose and porcine pancreatic α-amylase by molecularmodeling, Food Hydrocolloids, 2022, 123:106966

31. 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

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

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

34. Wang S., Xia J., De Paepe K., ZhangB., Fu X., Huang Q. *, Van de Wiele T. Ultra-high pressure treatment controlsin vitro fecal fermentation rate of insoluble dietary fiber from RosaRoxburghii Tratt pomace and induces butyrogenic shifts in microbiotacomposition. Journal of Agricultural and Food Chemistry 2021, 69(36):10638-10647

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

36. Huang L., Li S., Tan  C.P., Feng Y., Zhang B., Fu X., Huang Q*. Solidencapsulation of lauric acid into “empty” V-type starch: Structuralcharacteristics and emulsifying properties, Carbohydrate polymers, 2021, 267:118181

37. Shao M., Li S., Tan C.P., KraithongS., Gao Q., Fu X., Zhang B., Huang Q. * Encapsulation of caffeine into starchmatrices: Bitterness evaluation and suppression mechanism. InternationalJournal of Biological Macromolecules, 2021, 173: 118-127

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

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

40. 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, FoodChemistry. 2021, 338:12783

授权专利

1. 一种淀粉基气体载体及其制备方法与应用，ZL 202310709441.8

2. 一种海藻酸钠基气体载体及其制备方法与应用，ZL 202310709466.8

3. 一种壳聚糖-金属有机框架复合吸附材料及其制备方法和应用，ZL 202210882885.7

4. 一种负载百里香酚的环糊精络合物及其制备方法，ZL 202110963108.0

5. 一种缓释柠檬烯包埋物及其制备方法和在果蔬抑菌保鲜中的应用，ZL 202210459169.8

6. 一种具有可控释放肉桂醛的抗菌微胶囊及其制备方法，ZL 202210081044.6

7. 一种淀粉基气凝胶及其制备方法和应用，ZL 202210732668.X

8. 一种糖酯表面活性剂及其制备方法与应用，ZL 202011402883.0

9. 一种利用膨化淀粉制备粉末油脂的方法，ZL 202210991423.9

10. 一种淀粉基气体控释载体及其制备方法，ZL 202111603164.X

11. 一种包埋叶黄素的多孔淀粉微胶囊及其制备方法，ZL201911193189.X

12. 一种高稳定亚麻籽粉末油脂及其制备方法，ZL 202111366680.5

13. 高抗性单颗粒淀粉微球及其于静电喷涂法的制备方法与应用，ZL 202011268201.1

14. 一种富含慢消化和抗性淀粉的食品原料及其制备方法与应用，ZL 202011333227.X

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

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

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

18. 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

19. 一种抗霜巧克力及其制备方法，ZL 2020114303185

20. 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

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

22. 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

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

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

25. A Method forAbsorbing Ethylene Gas Using Amorphous Granular Starch，US 10518215B2

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

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

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

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

30. 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

31. 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

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

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

34. 一种流动性淀粉及其干法制备方法，ZL 201210141066.3

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

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

37. 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

38. 一种高取代度乳化淀粉及其制备方法，ZL201010123747.8

39. 一种麦芽低聚糖的制备方法，ZL 201010613787.0

40. 一种木薯直接生产高麦芽糖的方法，ZL 200610037168.5

41. 一种刺梨粉的加工方法，ZL 200710031278.5

42. 一种淀粉预处理方法，ZL 200610037167.0

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