个人简介
黄琪琳，女，博士，教授/博士生导师。2001-2006年武汉大学攻读硕士、博士学位，师从张俐娜院士，2006.6获高分子化学与物理专业博士学位。2006.6-2014.12华中农业大学食品科技学院讲师、副教授，2014.12晋升教授/博士生导师。期间2011.5-2012.5赴香港理工大学应用生物及化学科技系做高级访问学者，开展糖类物质的合作研究。 致力于食品大分子（多糖和蛋白）的结构和功能特性方面的研究。①多糖及其复合物的提取、分离和纯化；分子修饰（生物、化学、物理修饰）；多糖的结构、链构象及其与生物活性的构效关系。②水产蛋白的多级结构、功能特性及工程应用的研究。
近期论文
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1. Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships Food Chemistry, v 196, p 1180-1187, October 8, 2015 2016.01
2. Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships FOOD CHEMISTRY 2015.12
3. Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2015.11
4. In situ synthesis of silver nanoparticles dispersed or wrapped by a Cordyceps sinensis exopolysaccharide in water and their catalytic activity RSC ADVANCES 2015.09
5. Effects of pulsed microwaves on aspergillus parasiticus in rice Modern Food Science and Technology, v 31, n 7, p 86-91, July 15, 2015 Language: Chinese 2015.01
6. In situ synthesis of silver nanoparticles dispersed or wrapped by a Cordyceps sinensis exopolysaccharide in water and their catalytic activity RSC Advances, v 5, n 85, p 69790-69799, August 7, 2015 2015.01
7. Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 52 期: 11 页: 7113-7122 2015.01
8. Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1) CARBOHYDRATE POLYMERS 2014.11
9. Comparative study on molecular size, multi-branched structure, and chain conformation of amylopectins from three rice cultivars STARCH-STARKE 2014.10
10. Effects of microwave irradiation dose and time on Yeast ZSM-001 growth and cell membrane permeability FOOD CONTROL 2014.09
11. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2014.05
12. Comparative study on molecular size, multi-branched structure, and chain conformation of amylopectins from three rice cultivars Starch/Staerke 2014.01
13. Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1) Carbohydrate Polymers 2014.01
14. Chemical structure and antioxidant activity of the biomacromolecules from paddlefish cartilage INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 2013.04
15. Optimised methodology for carboxymethylation of (1 -> 3)-beta-D-glucan from Yeast (Saccharomyces cerevisiae) and promotion of mechanical activation INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2013.01
16. Optimised methodology for carboxymethylation of (13)-β-d-glucan from Yeast (Saccharomyces cerevisiae) and promotion of mechanical activation International Journal of Food Science and Technology 2013.01
17. Effect of fortified yeast fermentation and traditional fermentation on flavor of fermented rice cake Journal of the Chinese Cereals and Oils Association 2013.01
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