黃惠華，男，1959年生，教授，民盟盟員。近年以來獲得國家發明專利授權6項。發表論文140篇，其中30篇在”Cellulose” “Journal of Agricultural and Food Chemistry” “Journal of the Science of Food and Agriculture” “Food Research International” ”Food Chemistry”, “European Food Research and Technology”等國外專業權威刊物以及在美國化學學會年會(ACS Meeting)上發表和宣讀，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。
基本介紹
- 中文名：黃惠華
- 民族：漢
- 出生地：廣西梧州岑溪
- 畢業院校：華南理工大學
研究方向,學術論文,
研究方向
農產品加工與儲藏，農產品高值化利用，天然活性產物的分離，食品生物技術
學術論文
1）著作：黃惠華，王娟：食品工業中的現代分離技術，科學出版社，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
