陕西科技大学食品与生物工程学院研究生导师：黄峻榕

黄峻榕

女

1971.11

汉

福州市

博士

教授/副院长

陕西省食品科学技术学会副理事长，中国食品科学技术学会高级会员

029-86168663/实验楼1C-225

huangjunrong@sust.edu.cn

2006年，荷兰瓦赫宁根大学（Wageningen University）博士学位

1998年，华南理工大学硕士学位

2011-2012年，美国普度大学（Purdue University）访问学者

1998-至今，陕西科技大学教师

1993-1998年，福建泉州市副食品厂/江苏连云港环球肉鸡总公司产品研发人员

淀粉资源的开发与利用、薯类主食加工技术

主持国家自然科学基金项目3项；参与中荷国际合作交流项目4项；主持省部级项目3项，厅局级项目1项，校级项目1项，横向项目2项。主持的部分项目：

[1]国家自然科学基金项目：淀粉小体结构与性质关系研究

[2]国家自然科学基金项目：马铃薯淀粉颗粒结晶结构的研究

[3]国家自然科学基金项目：乙酰基团在淀粉颗粒结构层次上分布的研究

发表学术论文50多篇（其中SCI收录10多篇），参与编写著作3部。部分论文：

[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.