Liurong Huang-WSCFPP-江苏大学食品物理加工研究院|世界食品物理加工技术创新中心

Faculties

International Journal Food Physics

Homepage: www.keaipublishing.com/fphs
Online Submission:
www.editorialmanager.com/foodp/default2.aspx

fpp Full-time Researchers

Name：Liurong Huang
Title: Associate Professor
Tutor qualification: Master supervisor
Telephone number: 137****4336
E - mail： hlr888@ujs.edu.cn

Education:

Ph.D. 2012, Food Science, Jiangsu Univ., China
M.S. 2005, Analytical Chemistry, South-Central University for Nationalities, China
B.S. 2002, Biotechnology, South-Central University for Nationalities, China

Professional Experience:

2005-Present, the teacher of School of Food & Biological Engineering, Jiangsu University, China.
2014.11-2018.06, post doctor, Jining High Tech Zone Entrepreneurship Center-- Jiangsu University
2016.08-2017.08, scholar visitor of University of Auckland, New Zealand.

Scientific Research Field:

Extraction and activity evaluation of food functional components, physical processing technology.

Teaching courses:

Biochemistry, Microorganism, Microorganism detection technology

Published papers:

1.Liurong Huang, Shifang Jia,Wenxue Zhang, LixinMa, Xiaona Ding. Aggregation and emulsifying properties of soybean protein isolate pretreated by combination of dual-frequency ultrasound and ionic liquids. Journal of Molecular Liquids, 2020,301, 112394.
2.Liurong Huang, Wenxue Zhang, Jing Cheng, Zibo Lu. Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound, International Journal of Food Properties, 2019, 22(1): 678-688.
3.Liurong Huang, Xiaona Ding, Ynliang Li, Haile Ma. The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid, Food Chemistry, 2019, 279: 114-119.
4.Liurong Huang, Xiaona Ding, Yunshu Zhao, Yuxiang Li, Haile Ma.Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment, Journal of Food Processing and Preservation, 2018, 42: 1-8.
5.Liurong Huang; Xiaona Ding; Chunhua Dai; Haile Ma; Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment, Food Chemistry, 2017, 232: 727-732.
6.Liurong Huang, Chunhua Dai, Zhuqing Li, Haile Ma. Antioxidative activities and peptide compositions of corn protein hydrolysates pretreated by different ultrasonic methods [J]. Journal of Food and Nutrition Research, 2015, 3(7): 415-421.
7.Liurong Huang, Haile Ma, Lei Peng, Zhenbin Wang, Qiaorong Yang. Enzymolysis kinetics of garlic powder with single frequency countercurrent ultrasound pretreatment [J]. Food and Bioproducts Processing, 2015, 95:292-297.
8.Haile Ma, Liurong Huang, Lei Peng, Zhenbin Wang, Qiaorong Yang. Pretreatment of garlic powder using sweep frequency ultrasound and single frequency countercurrent ultrasound: Optimization and comparison for ACE inhibitory activities [J]. Ultrasonics Sonochemistry, 2015, 23: 109-115.

Main scientific research projects:

1.National Natural Science Foundation of China, No.31701540.
2.Natural Science Foundation of Jiangsu Province, No.BK20170539.
3.Open Fund of Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Grant No. JAPP2013-10.
4.China Postdoctoral Science Foundation, No. 2015M571697.
5.Jiangsu University Research Fund for Senior Professional Technical Talent, Grant No. 14JDG064.

Patents:

1.Preparation of active dietary fiber from garlic straw, ZL201510380700.2, (1/3).
2.Preparation of deodorizing garlic powder with environmental protection method, ZL201610346740.X,(1/3）.
3.Preparation of antioxidant extraction from garlic straw, ZL201610874958.2, (1/3).
4.Extraction of allin from garlic with pulse ultrasonic assisted method, China, ZL201210322853.8, 2014(2/5).
5.Preparation of active dietary fiber from garlic peel, China, ZL 201310435966.3, 2015(3/3)

Number of students:

1. Number of supervised masters and Ph.D.
- 3
2 Number of supervised undergraduates
- 40

Update date:

August 1,2020