黄敏，女，山东人，博士，副研究员。江南大学本科、硕士，新加坡国立大学博士。2021年7月起任职于浙江工商大学食品与生物工程学院。已在国内外学术期刊发表论文30余篇，其中一作/通讯作者SCI论文十余篇。

  研究方向：

      (1) 食品胶体与营养

      (2) 食品生物技术

欢迎广大对科研有兴趣的同学加入食品胶体与营养实验室（贝因美楼507）

联系方式：huangmin@zjgsu.edu.cn

办公室地址：贝因美楼551

研究方向：

(1) 食品胶体与营养

(2) 食品生物技术

• 2022年5月，2022年度国家级大学生创新创业训练项目（国家级）立项，指导老师（1/1）

• 2022年7月，浙江省第十四届大学生生命科学竞赛（省级A类）三等奖，第一指导老师（1/2）；

• 2022年8月，第十三届浙江省大学生化学竞赛（省级A类）二等奖，第二指导老师（2/2）

Liu, C., Lv, N., Song, Y., Dong, L., Huang, M.*, Shen, Q., Ren, G., Wu, R., Wang, B., Cao, Z., & Xie, H.* (2023). Interaction mechanism between zein and beta-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids, 135, 108226.

Huang, M., Song, Y., Lv, N., Liu, C., Ren, G., Shen, Q., Wang, B., Cao, Z., & Xie, H. (2022). Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme. Food Hydrocolloids, 132, 107876.

Huang, M., Mao, Y., Mao, Y., & Yang, H.* (2022).Xylitol and maltitol improve the rheological property of kappa-carrageenan. Foods, 11(1), 51.

Ren, G., He, Y., Liu, C., Ni, F., Luo, X., Shi, J., Song, Y., Li, T., Huang, M.*, Shen, Q., Xie, H. (2022). Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism. LWT-Food Science and Technology, 155, 112909.

Huang M., Mao Y., Li H., Yang H.* (2021) Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. Food Chemistry,360, 129972.

Huang M., Zhao X., Mao Y., Chen L., Yang H.* (2021) Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre. Food Research International,144, 110355.

Huang M., Zhao L., Yang H.* (2021) Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement. Journal of Food Science,86(3), 915‒922.

Huang M., Theng H., Yang D., Yang H.* (2021) Influence of κ-carrageenan on the rheological behaviour of a model cake flour system. LWT-Food Science and Technology, 136, 110324.

Huang, M., Yang, H.* (2019) Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. LWT-Food Science and Technology, 110, 262‒268.

Huang, M., Ren, J., Li, C.*, Gu, Z., Hong, Y., Cheng, L., Li, Z.* (2016) Double mutations enhance β-cyclization activity of cyclodextrin glycosyltransferase from Bacillus circulans.Journal of Molecular Catalysis B: Enzymatic (Molecular Catalysis), 133, S100‒S105.

Li, Z.^†, Huang, M. ^†, Gu, Z.*, Holler, T., Cheng, L., Hong, Y., Li, C.* (2016) Asp577 mutations enhance the catalytic efficiency of cyclodextrin glycosyltransferase from Bacillus circulans. International Journal of Biological Macromolecules,83, 111‒116.

Huang, M., Li, C., Gu, Z., Cheng, L., Hong, Y., Li, Z.* (2014) Mutations in cyclodextrin glycosyltransferase from Bacillus circulans enhance β-cyclization activity and β-cyclodextrin production. Journal of Agricultural and Food Chemistry, 62(46), 11209‒11214.