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Wuyang Huang


NameWuyang Huang

Technical postprofessor

AddressInstitute of Agro-Product Processing, Jiangsu Academy of   Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, PR China

E-mailwuyanghuang@hotmail.com

Education

09/1997-06/2001 B.S., Major in BioPharmaceutics, Nanjing   University 09/2001-06/2004 M.S., Major in   Botany, Nanjing University

12/2004-09/2008 PhD, Major in Biological Sciences, the   University of Hong Kong

Professional   Experience

10/2008-08/2009   Postdoctoral research fellow, University of Alberta, Canada

09/2009-02/2010   Research associate, Nanjing University

03/2010-08/2011 Associate Professor, Jiangsu Academy of   Agricultural Sciences 09/2011-08/2017 Associate Professor, Jiangsu Academy of   Agricultural Sciences

09/2017-present Professor, Jiangsu Academy of Agricultural   Sciences

Scientific Research Field

Nutrition and   Food Function

Social academic post and honor

Member of The   American Chemical Society

Member of Canadian   Cardiovascular Society

Technical   Program Committee of The 2nd International Conference on Biological Sciences   and Technology

Lead Guest   Editor for Special Issue on Food Chemistry and Function of Advances in   Chemistry

Lead Guest   Editor for Special Issue on Food and Hypertension of International Journal of   Hypertension

Teaching Courses

No

Published   papers

2019

Hutabarat,   R.P.#, Xiao, Y.D.#, Wu, H., Wang J., Li D.J.* Huang, W.Y.* Optimization and   identification of anthocyanins extraction from rabbiteye blueberry fruits in   Nanjing. Journal of Food Quality, 2019, 6806790, DOI:10.1155/2019/6806790

Niu, L.Y., Li,   D.J., Liu, C.Q.*, Huang W.Y.*, Liao X.J. Quality changes of orange juice   during DPCD treatment. Journal of Food Quality, 2019, 6897583,   DOI:10.1155/2019/6897583

2018

Liao, Z.H.,   Cai, H.R., Xu, Z.K., Wang, J., Qiu, C., Xie, J., Huang, W.Y.*, Sui, Z.Q.*   Protective role of antioxidant huskless barley extracts on TNF-a-induced   endothelial dysfunction in human vascular endothelial cells. Oxidative   Medicine and Cellular Longevity, 2018, 3846029, DOI:10.1155/2018/3846029

Zhang, W.M.,   Xia, Q.Q., Ji, Y.Y., Chen, H.M., Pan, Y.G., Chen, W.X., Cao, J., Yang, H.,   Huang, W.Y.*, Wang, L.L.* Oxidative stability of papaya seed oil from   Hainan/Eksotika by subcritical and supercritical carbon dioxide extraction.   Journal of the American Oil Chemists' Society, 2018, 95(6), 687-697.

Huang, W.Y.#,   Wu, H.#, Li, D.J., Song, J.F., Xiao, Y.D. Liu, C.Q., Zhou, J.Z.*, Sui, Z.Q.*   Protective effects of blueberry anthocyanins against H2O2-induced oxidative   injury in human retinal pigment epithelial cells. Journal of Agricultural and   Food Chemistry, 2018, 66 (7), 1638-1648.

Huang, W.Y.#,   Yan, Z.#, Li, D.J., Ma, Y.H., Zhou, J.Z.*, Sui, Z.Q.* Antioxidant and   anti-inflammatory effects of blueberry anthocyanins on high glucose-induced   human retinal capillary endothelial cells. Oxidative Medicine and Cellular   Longevity, 2018, 1862462, DOI:10.1155/2018/1862462

Huang, W.Y.,   Wang, X.N., Wang, J.*, Sui, Z.Q.* Malvidin and its glycosides from Vaccinium   ashei improve endothelial function by anti-inflammatory and angiotensin   I-converting enzyme inhibitory effects. Natural Product Communications, 2018,   13(1), 49-52. IF=0.809

Xiao, Y.D.#,   Huang, W.Y.#, Li, D.J.*, Song, J.F., Liu, C.Q., Wei, Q.Y., Zhang, M., Yang,   Q.M. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system. Food   Chemistry, 2018, 239, 360-368.

2017

Huang, W.Y.   Traditional Chinese Medicinal Plants and Their Endophytic Fungi. Lambert   Academic Publishing, 2017.

Huang, W.Y.*,   Fu L., Li C.Y., Xu L.P., Zhang, L.X., Zhang, W.M.* Quercetin, hyperin, and   chlorogenic acid improve endothelial function by antioxidant,   anti-inflammatory, and ACE inhibitory effects. Journal of Food Science, 2017,   82(5), 1239-1246.

2016

Huang, W.Y.,   Zhu, Y.M., Li, C.Y., Sui, Z.Q.*, Min, W.H.* Effect of blueberry anthocyanins   malvidin and glycosides on the antioxidant properties in endothelial cells.   Oxidative Medicine and Cellular Longevity, 2016, 1591803, Doi:   org/10.1155/2016/1591803

Huang, W.Y.*,   Wang, X.N., Li, C.Y., Yan, Z., Zhang, W.M.*, Angiotensin I-converting enzyme   inhibitory effects of malvidin and its glycosides from blueberry in   endothelial cells. Basic & Clinical Pharmacology & Toxicology, 2016,   119(S2) 21.

Huang, W.Y.,   Wrigley, C.W. Units of Grain Science and Trade: Equivalence between the US,   Chinese, and Metric Units. In: Corke, H., Faubion, J., Seetharaman, K.,   Wrigley, C. (eds.) Encyclopedia of Food Grains, vol. 4: Nutrition and Food   Grains, pp. 308-315. Oxford: Academic Press, 2016. doi:org/10.1016/B978-0-12-394437-5.00115-7

Zhang,   W.M.#,*, Wang, W.#, Zhang, J.J, Wang, Z.R., Wang, Y., Hao, W.J., Huang, W.Y.*   Antibacterial constituents of Hainan Morinda citrifolia (Noni) leaves.   Journal of Food Science, 2016, 81(5): M1192-1196.

2014

Huang, W.Y.#,   Wang, J.#, Liu, Y.M., Zheng, Q.S., Li, C.Y.* Inhibitory effect of Malvidin on   TNF-α-induced inflammatory response in endothelial cells. European Journal of   Pharmacology, 2014, 723: 67-72.

Zhang, W.M.,   Huang, W.Y.*, Chen, W.X., Han, L., Zhang, H.D.* Optimization of extraction   conditions of areca seed polyphenols and evaluation of their antioxidant   activities. Molecules, 2014, 19: 16416-16427.

Huang, W.Y.#,   Liu, Y.M.#, Wang, J., Wang, X.N., Li, C.Y.* Anti-inflammatory effect of the   blueberry anthocyanins malvidin-3-glucoside and malvidin-3-galactoside in   endothelial cells. Molecules, 2014, 19: 12827-12841.

2013

Huang, W.Y.,   Davidge, S.T., Wu, J.* Bioactive natural constituents from food sources -   potential use in hypertension prevention and treatment. Critical Reviews in   Food Science and Nutrition, 2013, 53(6):615-630.

Li, C.Y.*,   Feng, J., Huang, W.Y.*, An, X.T. Composition of polyphenols and antioxidant   activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing. Journal of   Agricultural and Food Chemistry, 2013, 61(3): 523-531.

Li, C.Y.#,   Huang, W.Y.#,*, Wang, X.N., Liu, W.X. Oxygen radical absorbance capacity of   different varieties of strawberry and the antioxidant stability in storage.   Molecules, 2013, 18(2): 1528-1539.

2012

Huang, W.Y., Shen,   S.W., Nimalaratne, C., Li, S., Majumder, K., Wu, J.* Effects of addition of   egg ovotransferrin-derived peptides on the oxygen radical absorbance capacity   of different teas. Food Chemistry, 2012, 135(3): 1600-1607.

Huang, W.Y.,   Zhang, H.C., Liu, W.X., Li, C.Y.* Survey of antioxidant capacity and phenolic   composition of blueberry, blackberry, and strawberry in Nanjing. Journal of   Zhejiang University Science B, 2012, 13(2): 94-102.

2010

Huang, W.Y.,   Cai, Y.Z., Corke, H.*, Sun, M. Survey of antioxidant capacity and nutritional   quality of selected edible and medicinal fruit plants in Hong Kong. Journal   of Food Composition and Analysis, 2010, 23(6): 510-517.

Huang, W.Y.#,   Chakrabarti, S.#, Majumder, K., Jiang, Y.Y., Davidge, S.T.*, Wu, J.* Egg   derived peptide IRW inhibits TNFα-induced inflammatory responses and   oxidative stress in endothelial cells. Journal of Agricultural and Food Chemistry,   2010, 58(20):10840-10846.

Huang, W.Y.,   Majumder, K., Wu, J.* Oxygen radical absorbance capacity of peptides from egg   protein and their interaction with phytochemicals. Food Chemistry, 2010,   123(3): 635-641.

Huang, W.Y.*,   Cai, Y.Z., Zhang, Y.B. Natural phenolic compounds from medicinal herbs and   dietary plants: potential use for cancer prevention. Nutrition and Cancer-An   International Journal 2010, 62(1): 1-20. Highly Cited Paper, Times Cited: 333

Main Scientific Research Projects

1.The 333   High-level Talent Project Training Funding of Jiangsu Province “Study on   mechanism of improving bioavailability of blueberry anthocyanins based on nano-delivery   system” BRA2018380

2.Natural   Science Foundation Program of Jiangsu Province “Study on regulation mechanism   on glycolipid metabolism and blood pressure of blueberry anthocyanins”   BK20161376

3.Special   Scientific Research Fund of Jiangsu Academy of Agricultural Sciences, Talent   Project , ZX(19)3008

4.The National   Key Research and Development Program of China, sub-project “Research on the   key technology of the precise preparation of nutritive functional food   ingredients from edible fungus and its industrialization demonstration”   2018YFD0400203-2

5.Agricultural   Technology Independent Innovation Fund “Breeding of blueberry varieties and   industry key technology and demonstration--the quality analysis of blueberry   and the development of processing products” cx(16)-1016-1

6.Agricultural   Technology Independent Innovation Fund “New technology and demonstration of   strawberry production processing and application” cx(13)4052

7.Agricultural   Technology Independent Innovation Fund “Study on mechanism of   antihypertensive action of blueberry anthocyanin malvidin” cx(12)5029

8.Six Talent   Peaks Project in Jiangsu Province “Key technologies and industrialization on   production non-thermal sterilization of strawberry juice” NO 2011-NY-031

9.National   Natural Science Foundation of China “Mechanism of inhibiting inflammation factors   and vasodilatory action of blueberry anthocyanin malvidin” NSFC 31101264

10.Natural   Science Foundation Program of Jiangsu Province “Study on mechanism of   antihypertensive action of blueberry anthocyanin malvidin” BK2011677

11.Agricultural   Technology Independent Innovation Fund “Stability and rapid detection of   phenolics from small berries and their active substances control” cx(11)4027

12.Agricultural   Technology Independent Innovation Fund “ORAC evaluation of small berries and   its application in production” cx(10)4411

Patents

1.ZL201510755237.5,   One method on quality assurance and variety identification for high-quality   strawberries.

2.ZL201210359404.0,   One grading method on anthocyanins of purple sweet potato.

3.ZL200810020996.7,   The preparation method on one kind of cephalosol and its usage.

Scientific Research Achievements and Awards

1.The science   and technology award of Jiangsu province, the second prize at the provincial   level

2.“Shennong”   science and technology award of Chinese agricultural, the third prize of the   ministry level

3.The science   and technology award of Jiangsu Academy of Agricultural Sciences, the second   prize at departmental level

4.The science   and technology award of China food industry association, special prize of the   industry

5.Xuzhou   science and technology award, the second prize of the municipal level

6.Nanjing   science and technology award, the third prize of the municipal level

Number of   postgraduates under supervision

3

Number of   supervised masters and Ph.D.

5

Number of   supervised undergraduates

18

The above   information updated

Apr.2019



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