Meigui Huang

Contact Details 

Email: huangmgnj@hotmail.com

Position

Associate professor

Education Background

2015-2016 visiting scholar, Food Science, University of Massachusetts Amherst

2008-2012 Ph.D., Food Science, Jiangnan University

2005-2008 M.S., Harbin University of Commerce, Harbin University of Commerce

2001-2005 B.S, Harbin University of Commerce, Harbin University of Commerce

Research Field/Interests

Food flavor formation and control, stability and application of nutraceuticals and functional food ingredients

Publications

1.       Meigui Huang, Yu Wang, Mehraj Ahmad, Ruifeng Ying,YaosongWang,Chen Tan*. Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin. Food Chemistry, 2021,357:129732

2.       Meigui Huang, Jin Wang, Chen Tan*. Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives.Food Hydrocolloids, 2021,118:106742

3.       C Xie, Q Wang, R Ying, Y Wang, Z Wang*, M Huang*. Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins. Food Hydrocolloids. 2020, 100, 105448

4.       Shuai Huang, Qiang Wang, Yaosong Wang, Ruifeng Ying, Gongjian Fan, Meigui Huang* & Mary Agyemang. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. Journal of Food Measurement and Characterization, 2020,1-11

5.       Meigui Huang, Cuiping Liang, Chen Tan, Shuai Huang, Ruifeng Ying, Yaosong Wang, Zhenjiong Wang*, Yifan Zhang. Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol. Food &Function. 2019.10, 6447–6458

6.       Meigui Huang, Erzheng Su, Fuping Zheng, Chen Tan*. Encapsulation of Flavonoids in Liposomal Delivery Systems: Case of Quercetin, Kaempferol and Luteolin. Food & Function.2017, 8(9), 3198-3208.

Courses to Teach

Food Freshness and storage, Forestry food processing technology, Food sensory evaluation, Food flavor chemistry