黃惠華_默認(rèn)分類_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：黃惠華	性別：男
民族：未填寫	出生年份：1959
最高學(xué)歷：研究生	學(xué)位：博士
近年以來獲得國(guó)家發(fā)明專利授權(quán)6項(xiàng)，研究興趣和方向：農(nóng)產(chǎn)品加工與儲(chǔ)藏，食品科學(xué)與工程，天然活性產(chǎn)物的分離，食品生物技術(shù)。發(fā)表論文140篇，其中30篇在”Cellulose”, “Journal of Agricultural and Food Chemistry”，“Journal of the Science ofFood and Agriculture”、“Food ResearchInternational”，”Food Chemistry”, “European Food Research and Technology”等國(guó)外專業(yè)權(quán)威刊物以及在美國(guó)化學(xué)學(xué)會(huì)年會(huì)(ACS Meeting)上發(fā)表和宣讀，獲SCI, ISTP及EI等三大索引收錄30篇，主編專著1部，參編專著1部。　　工作經(jīng)歷：　　2005,9－：華南理工大學(xué)，輕工與食品學(xué)院食品科學(xué)與工程系任教，任職教授，博士生導(dǎo)師。　　1998,9－2005,9：華南理工大學(xué)，輕工與食品學(xué)院食品科學(xué)與工程系任教，任職副教授；　　1998,9－2003,9：香港理工大學(xué)應(yīng)用生物與化學(xué)技術(shù)，任職助理教授；　　1995,7－1998,9：華南理工大學(xué)食品科學(xué)與工程系任教，任職講師；　　1985,2－1992,7：湖南農(nóng)業(yè)大學(xué)園藝學(xué)任教，任職助教，講師；

　　目前在研的項(xiàng)目：1：國(guó)家自然科學(xué)基金：基于菠蘿皮渣高值化改性的環(huán)境敏感型水凝膠制備及活性成分的包埋和緩釋；2：國(guó)家自然科學(xué)基金：熱帶亞熱帶農(nóng)產(chǎn)品加工余渣的高值化改性、表征及機(jī)理研究；3：博士點(diǎn)基金：熱帶亞熱帶農(nóng)產(chǎn)品加工余渣的高值化分子改性、表征及機(jī)理研究；4:廣東省產(chǎn)學(xué)研項(xiàng)目：“罐組式“動(dòng)態(tài)逆流集成超聲波”技術(shù)提取猴頭菇多糖的研究與示范”；5：廣州市科技計(jì)劃項(xiàng)目：酒中氨基甲酸乙酯的快速檢測(cè)方法研究及試劑盒開發(fā)。

　　1）著作：黃惠華，王娟：食品工業(yè)中的現(xiàn)代分離技術(shù)，科學(xué)出版社，北京， 2014

　　2）Xiuyi Hu，Juan Wang，Huihua Huang*; Impactsof some macromolecules on the characteristics of hydrogels prepared frompineapple peel cellulose using ionic liquid，Cellulose, 20:2923–2933（DOI 10.1007/s10570-013-0075-4, 2013

　　3）HuXiuyi; Hu Kai; Zeng Linlin; Huang Huihua*；Hydrogelsprepared from pineapple peel cellulose using ionic liquid and theircharacterization and primary sodium salicylate release study, CARBOHYDRATE POLYMERS, 82(1):62-68, 2010

　　4）Ma, Yurong; Zhou, Meng;Huang, Huihua*,Changes ofheat-treated soymilks in bioactive compounds and their antioxidant activitiesunder in vitro gastrointestinal digestion, EUROPEAN FOODRESEARCH AND TECHNOLOGY,239(4): 637-652, 2014

　　5）Wang, Juan; Tang, Xue Juan; Chen, Ping Sheng, HuangHuihua*, Changes inresistant starch from two banana cultivars during postharvest storage,FOOD CHEMISTRY,156: 319-325, 2014

　　6）Yurong Ma, Shumin Liu 1, Huihua Huang*, Alleviation effect of heat-treated and in vitrogastrointestinal digested soymilks on AAPH-induced oxidative stress in humanerythrocytes Digested soymilks alleviate oxidative stress, Food ResearchInternational, 66:228-234, 2014

　　7）Yurong Ma & Huihua Huang*, Characterisation andcomparison of phenols, flavonoids and isoflavones of soymilk and theircorrelations with antioxidant activity, International Journal of Food Science andTechnology, 49, 2290–2298,2014

　　8）ShuminLiu, Huihua Huang * Assessmentsof antioxidant effect of black tea extract and its rationals by erythrocytehaemolysis assay, plasma oxidation assay and cellular antioxidant activity(CAA) assay, Journal of Functional Foods(2014),http://dx.doi.org/10.1016/j.jff.2014.08.023

　　9）HuXiuyi; Zhao Mouming; Huang Huihua*；Modification ofPineapple Peel Fiber as metal Ion Adsorbent through Reaction with SuccinicAnhydride in Pyridine and Dimethyl Sulfoxide Solvents, WATER ENVIRONMENTRESEARCH, 82(8): 733-741, 2010

　　10）Hu Xiuyi; Zhao Mouming; Song Guosheng，HuangHuihua*； Modification of pineapple peel fibre withsuccinic anhydride for Cu2+, Cd2+ and Pb2+removal from aqueous solutions, ENVIRonMENTAL TECHNOLOGY,32(7):739-746, 2011

　　11）Qin, Xiao-Li; Yang, Bo;Huang, Hui-Hua;Lipase-CatalyzedIncorporation of Different Fatty Acids into Tripalmitin-EnrichedTriacylglycerols: Effect of Reaction Parameters, JOURNAL OF AGRICULTURALAND FOOD, CHEMISTRY,60( 9 ): 2377-2384, 2012

　　12）Qin, Xiao Li; Wang,Yun Ming; Wang, Yong Hua; Huang Huihua, Preparation andCharacterization of 1,3-Dioleoyl-2-palmitoylglycerol, JOURNALOF AGRICULTURAL AND FOOD CHEMISTRY,59(10):5714-5719, 2011

　　13）Huang Huihua*; Zhao Mouming; Ren Qilong; Changesin inhibitory activity and secondary conformation of soybean trypsin inhibitorsinduced by tea polyphenol complexation, JOURNAL OF THE SCIENCE OF FOOD ANDAGRICULTURE, 89(14): 2435-2439, 2009

　　14）Huang Huihua*; Zhao Mouming; Changes oftrypsin in activity and secondary structure induced by complex with trypsininhibitors and tea polyphenol, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 227(2): 361-365,2008

　　15）Huang, Huihua，Kowk，K.C.，Liang,H.H. Effects of tea polyphenols on the activities of soybean trypsin inhibitorsand trypsin. Journal of the Science of Food and Agriculture, 84:121-126, 2004

　　16）Wang, Juan ;Chen, Qicong ; Hu, Kai ; Zeng, Linlin ; Pan,Ye ; Huang, Huihua*；Change in aromatic components of banana during thepreparation process of juice and microcapsule powder，International Journal of Food Science andTechnology, 46(7): 1398-1405，2011

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