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更新日期：2019年10月31日 姓 名 黄强 性 别 男 出生年月 1976年6月 籍贯 江西吉安县 民 族 汉族 政治面貌 中国共产党党员 最后学历 博士研究生毕业 最后学位 工学博士 技术职称 教授 导师类别 博、硕导 行政职务 副主任 Email qiangh@scut.edu.cn 工作单位 食品科学与工程学院 邮政编码 510640 通讯地址 广州市天河区五山路381号， 单位电话 020-87113845 个人简介 1976年6月生，汉族，江西吉安市人，中共党员，博士。2001年3月和2007年6月在华南理工大学分别获得工学硕士和工学博士学位。美国艾奥瓦州立大学博士后和高级访问学者，宾夕法尼亚州立大学高级访问学者。先后任轻化工研究所党支部书记、院长助理等职，现任食品科学与工程学院党委委员、国家热带特色健康食品国际科技合作基地副主任。国际期刊Journal of Agricultural and Food Chemistry, Biomacromolecules, Food Chemistry, Food Hydrocolloids, Carbohydrate polymers, Food research international 审稿专家。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）淀粉聚集态结构、改性机理及其应用：疏水淀粉改性机理及其在食品、日化、化妆品中的应用；2）淀粉的消化性，抗性淀粉、慢消化淀粉的形成机理和人体健康，糖尿病人食品开发。主持科技部重点研发计划课题1项，国家自然科学基金2项，广东省自然科学基金2项，其他省部级项目3项，广州市科技计划项目2项，中央高校基础研究课题2项，企业委托项目5项；参与并完成国家“863”项目、国家基金、省部级科技项目8项；获得省科技成果鉴定3项、验收3项。已在国内外学术刊物和会议上发表了100余篇学术论文，60余篇被SCI、EI索引收录。申请国家发明专利28件，授权18件。获得中国专利优秀奖1项，广州市科技进步二等奖1项，广东省轻工业协会科学技术进步二等奖1项。 工作经历 2001.3-今，华南理工大学食品科学与工程学院，助教、讲师、副教授、教授其中：2007-2008，美国爱荷华州立大学，博士后          2015.7-10，美国爱荷华州立大学，高级访问学者          2019.1，美国宾夕法尼亚州立大学，高级访问学者 教育经历 2004-2007，华南理工大学轻工与食品学院，博士 1998-2001，华南理工大学食品与生物工程学院，硕士 1994-1998，江西农业大学食品科学系，本科 获奖、荣誉称号 1. 一种淀粉预处理方法，中国专利优秀奖，2015 2. 淀粉可控酶解及产物分离纯化技术，广州市科技进步二等奖，2016 3. 淀粉高效疏水改性及其应用新技术，广州市科技进步二等奖， 2013 社会、学会及学术兼职 美国Sigma Xi、美国食品技术学会(IFT)和美国谷物化学学会(AACCI)会员、中国淀粉工业协会、广东省食品协会会员。 研究领域 功能碳水化合物；健康食品工程；碳水化合物营养；淀粉资源高值利用 科研项目 1. 弹簧糊精聚集体附载气体自组装机理及释放规律研究，国家自然科学基金面上项目 2. 现代饮料高速灌装加工技术及成套装备开发，科技部重点研发计划课题 3. 毕节市刺梨精深加工关键技术研发及产业化，广州市科技帮扶项目 4. 广州健康食品国际合作研发中心，广州南沙区科技计划项目 5. 非晶颗粒态淀粉与脂质自组装机制及其慢消化机理研究，广东省自然科学基金 6. 慢消化淀粉产业化和应用关键技术研究，广东省科技计划项目 7. 压热体系协同相转移催化淀粉颗粒疏水改性构效关系，国家自然科学基金青年项目 发表论文 发表的主要SCI论文1. Zhu J., Zhang B., Tan  Chinping, Huang Q.* α-Glucosidase inhibitors: consistency of in silico docking data with in vitro inhibitory data, and inhibitory effect prediction of quercetin derivatives. Food & Function, 2019, 10, 6312 - 63212. Shi L., Zhang B., Fu X., Huang Q.* Annealing improves the concentration and controlled release of encapsulated ethylene in V-type starch. International Journal of Biological Macromolecules, 2019, 141: 947-9543. Li S., Zhang B., Fu X., Huang Q. * Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network. Food Chemistry, 2020, 305: 1254764. Ding L, Zhang B, Tan C P, Fu X., Huang Q*. Effects of limited moisture content and storing temperature on retrogradation of rice starch. International journal of biological macromolecules, 2019,137: 1068-10755. Li H., Zhang B., Li C., Fu X., Wang Z., Huang Q*. CO2 inclusion complexes of Granular V-type crystalline starch: Structure and release kinetics. Food Chemistry, 2019, 289: 145-151 6. Chen X., He X., Zhang B., Sun L., Liang Z., Huang Q*. Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis International Journal of Biological Macromolecules, 2019, 118: 160-1677. Li S., Li C., Yang Y., He X., Zhang B., Fu X., Tan C.P., Li C., Huang Q. *  Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size, Food Chemistry, 2019, 283: 437-444 8. Zhong L., Ding Y., Zhang B., Wang Z., Li C., Fu X., Huang Q. * Effect of octenylsuccinylation of oxidised cassava starch on grease resistance and waterproofing of food wrapping paper. Starch, 2019,71(7-8): 18002849. 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, 2019, DOI: 10.1080/10408398.2018.154842810. Zhu J., Zhang B., Wang B., Li C., Fu X., Huang Q. * In-vitro inhibitory effects of flavonoids in Rosa roxburghii and R. sterilis fruits on α-glucosidase: Effect of stomach digestion on flavonoids alone and in combination with acarbose, Journal of Functional foods, 2019, 54: 13-21 11. Li S., Zhang B., Tan C.P., Li C., Fu X., Huang Q. * Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism. Food Hydrocolloids, 2019, 91: 40-47 12. Farooq A.M., Li C., Chen S., Fu X., Zhang B*., Huang Q*. Particle size affects structural and in vitro digestion properties of cooked rice flours. International Journal of Biological Macromolecules, 2018, 118: 160-16713. Li S., Wang C., Fu X., Li C., He X., Zhang B. *, Huang Q. * Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion. Food Chemistry, 2018, 268: 362-36814. Xu Y., Wang C., Fu X, Huang Q.*, Zhang B.* Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic. Food Hydrocolloids, 2018, 76: 96-10215. Chen X., He X., Zhang B. Fu X., Li L., Huang Q*. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocolloids, 2018, 76: 88-9516. Farooq A.M., Dhital S., Li C., Zhang B. *, Huang Q. * Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. International Journal of Biological Macromolecules, 2018, 107: 1080-108517. Feng H., Li C.*, Tan C.P., Fu X., Zhang B., Huang Q.* Physicochemical property and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gum. RSC Advances, 2017, 7: 38243-3825018. Shi L., Fu X., Huang Q.*, Zhang B.* Single Helix in V-type Starch Carrier Determines the Encapsulation Capacity of Ethylene. Carbohydrate Polymers, 2017, 174: 798-80319. Chen X., He X., Zhang B. Fu X., Jane J., Huang Q*. Effects of Adding Corn Oil and Soy Protein to Corn Starch on the Physicochemical and Digestive Properties of the Starch. International Journal of Biological Macromolecules, 2017,104: 481-48620. Li P., He X., Dhital S., Zhang B. *, Huang Q*. Structural and physicochemical properties of granular starches after treatment with debranching enzyme, Carbohydrate Polymers, 2017,169: 351-35621. Shi L., Fu X., Tan C.P., Huang Q.*, Zhang B.* Encapsulation of Ethylene Gas into Granular Cold-Water Soluble Starch: Structure and Release Kinetics. Journal of Agricultural and Food Chemistry, 2017, 65, 2189-219722. Chen X., He X., Fu X., Zhang B.*, Huang Q*. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties, International Journal of Biological Macromolecules, 2017, 98: 557–56423. Wang C., Fu X., Tang C.H., Huang Q.*, Zhang B*. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chemistry, 2017, 227: 298-30424. Wang C., Tang C. Fu X., Huang Q.*, Zhang B*. Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food Chemistry, 2016, 212: 453-45925. Wang C., He, X. Fu X., Huang Q.*, Zhang B.* Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydrate Polymers, 2016, 135: 64–7126. Chen X., He X., Fu X., and 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 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, 1557-156727. 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: 32-3928. 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, 7862-786829. Chen X., He X.W., Huang Q*. Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride (OSA) modification of cornstarch. Carbohydrate Polymers, 2014, 101: 493-49830. 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: 177-18331. 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: 636-64332. 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): 12492–1249833. 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: 3381-338534. Li C., Fu X.*, Luo F.X., 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: 79-8635. 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 36. 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: 89-9537. Chang F. D., He X. W., Huang Q.* The physicochemical properties of swelled maize starch granules complexed with lauric acid. Food Hydrocolloids, 2013, 32, 365-37238. 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: 314-32239. 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: 174-18140. 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 41. 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: 60-6542. 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 出版专著和教材 1. 食用变性淀粉，中国轻工业出版社，2016 2. 医药用碳水化合物，中国轻工业出版社，2016 3. 淀粉基生物降解材料 ，中国轻工业出版社，2008 4. 碳水化合物功能材料，中国轻工业出版社，2007 科研创新 授权专利 1. 一种含微细淀粉颗粒保湿霜及其制备方法. ZL 201410727758.5 2. 一种多孔淀粉包埋番茄红素制备微胶囊的方法. ZL 201410640846.1 3. 一种含有β-糊精低脂蛋黄酱的制备方法，ZL 201410223144.3 4. 一种大分子疏水酸酐改性淀粉及其制备方法，ZL 201310118197.4 5. 一种含有慢消化和抗性淀粉食品原料的加工方法，ZL 201310590726.0 6. 一种流动性淀粉及其干法制备方法，ZL 201210141066.3 7. 一种辛烯基琥珀酸淀粉酯的制备方法，ZL 201210141566.7 8. 一种高流动性淀粉及其制备方法与应用，ZL 201210194853.4 9. 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 10. 一种麦芽低聚糖的制备方法. ZL 201010613787.0 11. 一种高取代度乳化淀粉的制备方法，ZL201010123747.8 12. 一种具有营养强化和脂肪模拟功能的小颗粒淀粉及制备方法，ZL 201010215693.8 13. 一种淀粉基高分子表面活性剂及其制备方法，ZL 201010218874.6 14. 一种淀粉预处理方法，ZL 200610037167.0 15. 一种木薯直接生产高麦芽糖的方法，ZL 200610037168.5 16. 一种刺梨粉的加工方法，ZL 200710031278.5 教学活动 博士生专业课：碳水化合物基础科学与工程，Carbohydrate nutrition 硕士生专业课：碳水化合物营养学、淀粉及淀粉糖技术、碳水化合物功能材料学 本科生专业课：营养工程学，食品的消化道之旅 指导学生情况 已培养硕士研究生15名，博士研究生3名，其中外籍博士研究生1名，目前在读研究生10名。 我的团队 本研究团队是一个年轻活泼、团结友爱、务实高效的科研团队，团队导师组中有多名国外留学归来的年轻教师。本着尊重学生的兴趣爱好和个性特点的培养原则，近10年来已培养一批优秀的高层次人才，他们或者继续深造攻读博士学位，或者在相关专业的企业、事业单位、高校和研究所等单位就业，实现了个人的理想和抱负。热烈欢迎各位有志青年加入本团队继续深造！