黃軼群(長沙理工大學化學與生物工程學院教授)

黃軼群(長沙理工大學化學與生物工程學院教授)

本詞條是多義詞，共2個義項
更多義項 ▼ 收起列表 ▲

黃軼群，長沙理工大學化學與食品工程學院教授，博士生導師，畢業於美國華盛頓州立大學食品系，獲博士學位。Journal of Food Measurement and Characterization 副主編。

基本介紹

  • 中文名：黃軼群
  • 國籍：中國
  • 職業：長沙理工大學化學與食品工程學院教授
  • 畢業院校：美國華盛頓州立大學
個人簡歷,教育經歷,工作經歷,教學,承擔課程,研究生指導,發表論文情況,參編書,

個人簡歷

曾入選上海市“東方學者”特聘教授和上海市“浦江人才”計畫。
發表SCI論文50餘篇，H-index 20。
主要研究內容：食品原料及其加工與貯藏過程中的理化變化，基於光譜技術的食品化學性危害物檢測，魚皮明膠的提取、改性及其套用，低脂、低糖等健康產品的研發。

教育經歷

1999/01–2001/12，美國華盛頓州立大學（Washington State University），食品與營養系，博士，導師：Barbara A. Rasco
1996/09–1998/12，美國華盛頓大學（University of Washington, Seattle），食品科學研究院（Institute of Food Science and Technology），碩士，導師：Barbara A. Rasco
1993/09–1996/07，北京工商大學，化學工程系，碩士，導師：周裕華
1987/09–1991/07，湖南農業大學，食品科學系，學士，導師：夏延斌

工作經歷

2017/09， 長沙理工大學，化學與食品工程學院，教授
2008/12–2017/08，上海海洋大學，食品學院，教授
2013/01–2016/09，美國華盛頓州立大學，訪問學者
2004/09–2008/08，美國紐約城市大學（The City University of New York），皇后學院（Queens College），助理教授
2002/01–2004/08，美國華盛頓州立大學，生物系統工程系（Department of Biological Systems Engineering），博士後，導師：Juming Tang
1991/08–1993/08，湖南省農科院，土肥所食用菌研究室，技術員

教學

承擔課程

食品化學
高級食品化學
科技英語
功能性食品
The Science of Foods
Experimental Food Science

研究生指導

杜枘（2012），翟福麗（2012），周新（2012，聯合培養），肖竹青（2013），牛麗紅（2013），張源園（2013），申雲剛（2013，聯合培養），裴鷺（2014），白雲（2014），潘贇（2014），李春穎（博士，2014），余婉松（2015），彭帥（2015），羅海瑞（2016），歐已銘（2016），曹雷鵬（2016），張志平（2016），孫曉華（博士，2016），宋佳 （2017），牛麗紅（博士，2017）

發表論文情況

  1. Zhao Z, Huang Y, Fan Y, *Lai K. 2018. Rapid detection of flusilazole in pears with Au@Ag nanoparticles for surface-enhanced Raman scattering. Nanomaterials. Doi:10.3390/nano8020094.
  2. Luo H, Wang X, Huang Y, Lai K, Rasco BA, *Fan Y. 2018. Rapid and sensitive surface‐enhanced Raman spectroscopy (SERS) method combined with gold nanoparticles for determination of paraquat in apple juice. Journal of the Science of Food and Agriculture. Doi: DOI 10.1002/jsfa.8906.
  3. Ou Y, Wang X, Lai K, Huang Y, Rasco BA, *Fan Y. 2018. Gold nanorods as surface-enhanced Raman spectroscopy substrates for rapid and sensitive analysis of allura red and sunset yellow in beverages. Journal of Agricultural and Food Chemistry. 66, 2954−2961.
  4. Niu L, Sun X, Tang J, Wang J, *Rasco BA, Lai K, *Huang Y. 2017. Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness. Journal of Food Composition and Analysis, 63: 133–138.
  5. Zhang Z, Niu L, Sun L, Huang Y, Fan Y, Wang X, *Lai K. 2017. Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin. Journal of Food Measurement and Characterization. 11(2): 894–901.
  6. Niu L, Sun X, Tang J, Wang J, *Rasco BA, Lai K, *Huang Y. 2017. Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: biological variation and effects of heat treatments. Journal of Food Composition and Analysis, 57: 56–63.
  7. Ou Y, Pei L, Lai K, Huang Y, Rasco BA, Wang X, *Fan Y. 2017. Rapid analysis of multiple Sudan dyes in chili flakes using surface-enhanced Raman spectroscopy coupled with Au–Ag core-shell nanospheres. Food Analytical Methods, 10(3), 565–574.
  8. Sun X, Tang J, Wang J, *Rasco BA, Lai K, *Huang Y. 2017. Formation of N-carboxymethyllysine and N-carboxyethyllysine in ground beef during heating as affected by fat, nitrite and erythorbate. Journal of Food Measurement and Characterization, 11(1): 320–328.
  9. Sun X, Tang J, Wang J, *Rasco BA, Lai K, *Huang Y. 2016. Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization. Meat Science, 116, 1-7.
  10. Cao L, Rasco BA, Tang J, Niu L, Lai K, Fan Y, *Huang Y. 2016. Effects of freshness on the cook loss and shrinkage of grass carp (Ctenopharyngodon idellus) fillets following pasteurization. International Journal of Food Properties, 19:2297-2306.
  11. Bai Y, Peng S, Niu L, Bao H, Huag Y, *Lai K. 2016. Dynamic viscoelastic properties of tilapia (Oreochromis niloticus) skin gelatin. Journal of Aquatic Food Product Technology, 25 (6), 854-863.
  12. Li C, Huang Y, Lai K, Rasco BA, *Fan Y. 2016. Analysis of trace methylene blue in fish muscles using ultra-sensitive surface-enhanced Raman spectroscopy. Food Control, 65, 99-105.
  13. Song J, Huang Y, Fan Y, Zhao Z, Yu W, Rasco BA, *Lai K. 2016. Detection of prohibited fish drugs using silver nanowires as substrate for surface-enhanced Raman scattering. Nanomaterials, 6, 175; doi:10.3390/nano6090175.
  14. Luo H, Huang Y, Lai K, Rasco BA, *Fan Y. 2016. Surface-enhanced Raman spectroscopy coupled with gold nanoparticles for rapid detection of phosmet and thiabendazole residues in apples. Food Control, 68, 229-235.
  15. Sun X, Tang J, Wang J, *Rasco BA, Lai K, *Huang Y. 2015. Formation of advanced glycation endproducts in ground beef under pasteurisation conditions. Food Chemistry, 172, 802-807.
  16. Niu L, Rasco BA, Tang J, Lai K, *Huang Y. 2015. Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions. LWT-Food Science and Technology, 61, 19-24.
  17. Zhang Y, Yu W, Pei L, Lai K, Rasco BA, *Huang Y. 2015. Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scattering. Food Chemistry, 169, 80-84.
  18. Fan Y, Lai K, Rasco BA, *Huang Y.2015. Determination of carbaryl pesticide in Fuji apples using surface-enhanced Raman spectroscopy coupled with multivariate analysis. LWT-Food Science and Technology, 60, 352-357.
  19. Pei L, Ou Y, Yu W, Fan Y, Huang Y, *Lai K. 2015. Au-Ag core-shell nanospheres for surface-enhanced Raman scattering detection of Sudan I and Sudan II in chili powder. Journal of Nanomaterials, Doi/10.1155/2015/430925, 2015.
  20. Fan Y, Lai K, Rasco BA,*Huang Y.2014. Analyses of phosmet residues in apples with surface-enhanced Raman spectroscopy. Food Control, 37, 153-157.
  21. Pan Y, Fan Y, Li C, Pei L, Rasco BA, *Huang Y. 2014. Determination of tert-butylhydroquinone in vegetable oils using surface-enhanced Raman spectroscopy.Journal of Food Science, 79(6), T1225-1230.
  22. 樊玉霞, 賴克強, *黃軼群.2014. 表面增強拉曼光譜技術在食品中痕量化學危害檢測中的套用.光譜學與光譜分析, 34(7), 1859-1864.
  23. Yu W, Huang Y, Pei L, Fan Y, Wang X, *Lai K. 2014. Magnetic Fe3O4/Ag hybrid nanoparticles as surface-enhanced Raman scattering substrate for trace analysis of furazolidone in fish feeds. Journal of Nanomaterials, Doi/10.1155/2014/796575.
  24. Pei L,Huang Y, Li C, Zhang Y, Rasco BA, *Lai K. 2014. Detection of triphenylmethane drugs in fish muscle by surface-enhanced Raman spectroscopy coupled with Au-Ag core-shell nanoparticles. Journal of Nanomaterials, Doi/10.1155/2014/730915.
  25. Li C, Huang Y, Pei L, Wu W, Yu W, Rasco BA, *Lai K. 2014. Analyses of trace crystal violet and leucocrystal violet with gold nanospheres and commercial gold nanosubstrates for surface-enhanced Raman spectroscopy. Food Analytical Methods, 7, 2107-2112.
  26. Shen Y, Chen S, Du R, Xiao Z, Huang Y, Rasco BA, *Lai K. 2014. Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy.Journal of Food Measurement and Characterization, 8, 336-342.
  27. Niu L, Zhou X, Yuan C, Yuan C, Bai Y, Lai K, Yang F, *Huang Y.2013. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids, 33, 336-341.
  28. Xiao Z, Lai K, Du R, Shen Y, Sun X, Pan Y, Rasco BA, *Huang Y. 2013. Fat and moisture content in Chinese fried bread sticks: assessment and rapid near-infrared spectroscopic method development. Journal of Spectroscopy, Volume 2013, Article ID 973623. http://dx.doi.org/10.1155/2013/973623.
  29. 李春穎, 賴克強, 張源園, 裴鷺, *黃軼群. 2013. 表面增強拉曼光譜檢測魚肉中禁用和限用藥物研究. 化學學報, 71(2), 221-226.
  30. Zhang Y, Lai K, Zhou J, Wang X, Rasco BA, *Huang Y. 2012. A novel approach to determine leucomalachite green and malachite green in fish fillets with surface-enhanced Raman spectroscopy (SERS) and multivariate analyses.Journal of Raman Spectroscopy, 43, 1208-1213.
  31. Zhang Y, Huang Y, Wang X, *Lai K. 2012. Analyses of enrofloxacin, furazolidone and malachite green in fish products with surface enhanced Raman spectroscopy.Food Chemistry, 135, 845-850.
  32. Du R, Lai K, Xiao Z, Shen Y, Wang X, *Huang Y. 2012. Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscopy. Journal of Food Science, 77, C261-266.
  33. 翟福麗, 黃軼群, 王錫昌, *賴克強. 2012. 套用表面增強拉曼光譜技術快速檢測尿樣中的β-興奮劑. 分析化學, 40(5), 718-723.
  34. Zhai F, Huang Y, Li C, Wang X, *Lai K. 2011. Rapid determination of ractopamine in swine urine using surface-enhanced Raman spectroscopy. Journal of Agricultural and Food Chemistry, 59 (18), 10023-10027.
  35. Lai K, Zhang Y, Du R, Zhai F, Rasco BA, *Huang Y. 2011. Determination of chloramphenicol and crystal violet with surface enhanced Raman spectroscopy. Sensing and Instrumentation for Food Quality and Safety, 5, 19-24.
  36. Lai K, Zhai F, Zhang Y, Wang X, Rasco BA, *Huang Y. 2011. Application of surface enhanced Raman spectroscopy for analyses of restricted sulfa drugs. Sensing and Instrumentation for Food Quality and Safety, 5, 91-96.
  37. Wang Y, Xia Y, *Huang Y. 2009. Capsaicinoids in Chili Pepper (Capsicum frutescens L) Powder as Affected by Heating and Storage Methods. Transactions of the ASABE, 52(6), 2007-2010.
  38. Huang Y, Takhar PS, Tang J*, Swanson BG. 2008. Flow behaviors of high acyl gellan aqueous solution as affected by temperature, and calcium and gellan concentrations. International Journal of Food Engineering, 4(5), article 12.
  39. Huang Y, Kangas LJ, Rasco BA*. 2007. Applications of artificial neural networks (ANNs) in food science. Critical Reviews in Food Science & Nutrition, 47, 113-126.
  40. Huang Y, Cavinato AG, Tang J*, Swanson BG, Lin M, Rasco BA. 2007. Characterization of sol-gel transitions of food hydrocolloids with near infrared spectroscopy. LWT- Food Science and Technology, 40, 1018-1026.
  41. Huang Y, Cavinato AG, Mayes DM, Rasco BA*. 2007. Influence of temperature on the measurement of NaCl content of aqueous solution by short-wavelength near infrared spectroscopy (SW-NIR). Sensing and Instrumentation for Food Quality and Safety, 1, 91-97.
  42. Lin M, Al-Holy M, Chang S-S, Huang Y, Cavinato AG, Kang D-H, Rasco BA*. 2005. Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy. International Journal of Food Microbiology, 105, 369-376.
  43. Huang Y, Singh PP, Tang J*, Swanson BG. 2004. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations. Carbohydrate Polymers, 56, 27-33.
  44. Lin M, Al-Holy M, Al-Qadiri H, Huang Y, Kang D-H, Cavinato AG, *Rasco BA. 2004. Discrimination of intact and injured Listeria monocytogenes by Fourier Transform infrared spectroscopy and principal component analysis. Journal of Agricultural and Food Chemistry, 52, 5769-5772.
  45. Huang Y, Cavinato AG, Mayes DM, Kangas LJ, Bledsoe GE, *Rasco BA*. 2003. Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin) Using short-wavelength near-infrared spectroscopy (SW-NIR). Journal of Food Science, 68, 482-486.
  46. Huang Y, Tang J*, Swanson BG, Cavinato AG, Lin M, Rasco BA. 2003. Near infrared spectroscopy: a new tool for studying physical and chemical properties of polysaccharide gels. Carbohydrate Polymers, 53, 281-288.
  47. Lin M, Cavinato AG, Mayes DM, Huang Y, Al-holy M, *Rasco BA. 2003. Bruise detection in Pacific pink salmon (Oncorhynchus gorbuscha) by visible and short-wavelength near-infrared (SW-NIR) spectroscopy (600-1100 nm). Journal of Agricultural and Food Chemistry, 51, 6404-6408.
  48. Huang Y, *Tang J, Swanson BG, Rasco BA. 2003. Effects of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers, 54, 517-522.
  49. Lin M, Cavinato AG, Huang Y, *Rasco BA. 2003. Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Research International, 36, 761-766.
  50. Huang Y, Cavinato AG, Mayes DM, Bledsoe GE, *Rasco BA. 2002. Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). Journal of Food Science, 67(7), 2543-2547.
  51. Huang Y, Rogers TM, Wenz MA, Cavinato AG, Mayes DM, Bledsoe GE, *Rasco BA. 2001. Detection of sodium chloride in cured salmon roe by SW-NIR spectroscopy. Journal of Agricultural and Food Chemistry, 49, 4161-4167.

參編書

Huang Y, Rasco BA, Cavinato AG. 2008. Fruit Juices. In: Da-Wen Sun (ed.), Infrared spectroscopy for food quality analysis and control. Academic Press: Gent, Belgium.

相關詞條

熱門詞條

聯絡我們