黄惠华 - 华南理工大学 - 食品科学与工程学院

个人简介

黄惠华，男，1959年生，近年以来获得国家发明专利授权6项，发表论文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”等国外专业权威刊物以及在美国化学学会年会(ACS Meeting)上发表和宣读，获SCI, ISTP及EI等三大索引收录30篇，主编专著1部，参编专著1部。工作经历： 2005,9－：华南理工大学，轻工与食品学院食品科学与工程系任教，任职教授，博士生导师。 1998,9－2005,9：华南理工大学，轻工与食品学院食品科学与工程系任教，任职副教授； 1998,9－2003,9：香港理工大学应用生物与化学技术，任职助理教授； 1995,7－1998,9：华南理工大学食品科学与工程系任教，任职讲师； 1985,2－1992,7：湖南农业大学园艺学任教，任职助教，讲师；科研项目目前在研的项目：1：国家自然科学基金：基于菠萝皮渣高值化改性的环境敏感型水凝胶制备及活性成分的包埋和缓释；2：国家自然科学基金：热带亚热带农产品加工余渣的高值化改性、表征及机理研究；3：博士点基金：热带亚热带农产品加工余渣的高值化分子改性、表征及机理研究；4:广东省产学研项目：“罐组式“动态逆流集成超声波”技术提取猴头菇多糖的研究与示范”；5：广州市科技计划项目：酒中氨基甲酸乙酯的快速检测方法研究及试剂盒开发。

研究领域

农产品加工与储藏，农产品高值化利用，天然活性产物的分离，食品生物技术。

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1）著作：黄惠华，王娟：食品工业中的现代分离技术，科学出版社，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