Education：
Ph.D.2012-2008, Food Science, Jiangsu University;
Master 2005-2002, Analytical Chemistry, South-Central University for Nationalities;
Bachelor 2002-1998, Biotechnology, South-Central University for Nationalities. Professional Experience
2005-Present, the teacher of School of Food & Biological Engineering, Jiangsu University, China.
2016.08-2017.08, scholar visitor of The University of Auckland, New Zealand. Scientific Research Field：
Extraction and activity evaluation of food functional components, physical processing technology. Social academic post and honor Teaching Courses： Biochemistry, Microorganism, Microorganism detection technology Published papers： 1. 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.2017, DOI:10.1111/jfpp.13399.
2. 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.
3. 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.
4. 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.
5. 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.
6. L. Huang, B. Liu, H. Ma*, X. Zhang. Combined effect of ultrasound and enzymatic treatments on production of ACE inhibitory peptides from wheat germ protein[J], Journal of Food Processing and Preservation. 2014, 38(4): 1632-1640.
7. Liurong Huang, Haile Ma*, Yunliang Li, Shuxiang Li. Antihypertensive activity of recombinant peptide IYPR expressed in E. coli as inclusion bodies[J], Protein Expression and Purification, 2012, 83(1), 15-20.
8. Huang Liurong, Jiang Luyin, Chen Wenrui, Liang Huitie, Wang Jihua, Ma haile. Effect of ultrasound on the growth and recombinant protein expression of Escherichia coli[J]. Food and Fermentation Industry, 2014, 40(4): 67-70. Main Scientific Research Projects： 1. Chinese Natural Science Foundation for Youths, No.31701540.
2. Jiangsu Province Science Foundation for Youths, 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, Grant 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, 201510380700.2,（1/3）.
2. Preparation of deodorizing garlic powder with environmental protection method, 201610346740.X,（1/3）.
3. Preparation of antioxidant extraction from garlic straw, 201610874958.2,（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） Scientific Research Achievements and Awards： Number of postgraduates under supervision Number of supervised masters and Ph.D. 2 Number of supervised undergraduates 35 The above information updated Sep. 2017 |
