陜西科技大學(xué)

黃峻榕

女

1971.11

漢

福州市

博士

教授/副院長

陜西省食品科學(xué)技術(shù)學(xué)會(huì)副理事長，中國食品科學(xué)技術(shù)學(xué)會(huì)高級會(huì)員

029-86168663/實(shí)驗(yàn)樓1C-225

huangjunrong@sust.edu.cn

2006年，荷蘭瓦赫寧根大學(xué)（Wageningen University）博士學(xué)位

1998年，華南理工大學(xué)碩士學(xué)位

2011-2012年，美國普度大學(xué)（Purdue University）訪問學(xué)者

1998-至今，陜西科技大學(xué)教師

1993-1998年，福建泉州市副食品廠/江蘇連云港環(huán)球肉雞總公司產(chǎn)品研發(fā)人員

淀粉資源的開發(fā)與利用、薯類主食加工技術(shù)

主持國家自然科學(xué)基金項(xiàng)目3項(xiàng)；參與中荷國際合作交流項(xiàng)目4項(xiàng)；主持省部級項(xiàng)目3項(xiàng)，廳局級項(xiàng)目1項(xiàng)，校級項(xiàng)目1項(xiàng)，橫向項(xiàng)目2項(xiàng)。主持的部分項(xiàng)目：

[1]國家自然科學(xué)基金項(xiàng)目：淀粉小體結(jié)構(gòu)與性質(zhì)關(guān)系研究

[2]國家自然科學(xué)基金項(xiàng)目：馬鈴薯淀粉顆粒結(jié)晶結(jié)構(gòu)的研究

[3]國家自然科學(xué)基金項(xiàng)目：乙酰基團(tuán)在淀粉顆粒結(jié)構(gòu)層次上分布的研究

發(fā)表學(xué)術(shù)論文50多篇（其中SCI收錄10多篇），參與編寫著作3部。部分論文：

[1] Huang, J.*, Chen, Z., Xu, Y., Li, H., Liu, S., Yang D., & Schols, H. A. Comparison of Waxy and Normal Potato Starch Remaining Granules after Chemical Surface Gelatinization: Pasting Behavior and Surface Morphology. Carbohydrate Polymers, 2014, 102, 1001–1007.

[2] Huang, J.*, Wei, N., Li, H., Liu, S., Yang D. Outer Shell, Inner Blocklets, and Granule Architecture of Potato Starch. Carbohydrate Polymers, 2014, 103, 355-358.

[3] Huang, J.*, Chen, Z., Xu, Y., Li, H., Liu, S., Yang, D., & Schols, H. A. Comparison of Waxy and Normal Potato Starch Remaining Granules after Chemical Surface Gelatinization: Pasting Behavior and Surface Morphology. Carbohydrate Polymers, 2013.

[4] Huang, J.*, Zhang, P., Chen, Z., & Li H. Characterization of remaining granules of acetylated starch after chemical surface gelatinization. Carbohydrate Polymers, 2010, 80 (1), 215–221.

[5] Huang, J., Schols, H.A., Jin, Z., Sulmann, E., & Voragen, A.G.J*. Pasting properties and (chemical) fine structure of acetylated yellow pea starch is affected by acetylation reagent type and granule size. Carbohydrate Polymers, 2007, 68 (3), 397-406.

[6] Huang, J., Schols, H.A., Jin, Z., Klaver, R., & Voragen, A.G.J*. Acetyl substitution patterns of amylose and amylopectin populations in cowpea starch modified with acetic anhydride and vinyl acetate. Carbohydrate Polymers, 2007, 67 (4), 542-550.

[7] Huang, J., Schols, H.A., Jin, Z., Sulmann, E., & Voragen, A.G.J*. Characterization of differently sized granule fractions of yellow pea, cowpea and chickpea starches after modification with acetic anhydride and vinyl acetate. Carbohydrate Polymers, 2007, 67 (1), 11-20.

[8] Huang, J., Schols, H.A., van Soest, J.J.G., Jin, Z., Sulmann, E., & Voragen, A.G.J*. Physicochemical properties and amylopectin chain profiles of chickpea, cowpea and yellow pea starches. Food Chemistry, 2007, 101 (4), 1338-1345.