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  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

20112019
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Personal profile

Curriculum vitae

I did my Bachelor degree of Food Science and Engineering in Sichuan University, China. I continued master study of Food Sciences, Food Bioprocessing track of MSc Food Sciences international programme at 2009. I completed my master thesis in Cereal Technology Group, about Angiotensin-I converting enzyme (ACE)-inhibitory peptides from wheat gluten, and graduated at the end of 2011. From the beginning of 2012, I started my PhD research of cereal peptide and protein oxidation. My current research interests remain in cereal protein, celiac related analytical issue, oxidation of protein, oxidative gelation, rheology and so on.

International and National Collaboration Publications and projects within past five years.

Publications 2011 2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 Aug 2019, In : Food Chemistry. 289, p. 103-111 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Detection of gluten in products containing barley: A proposal for C-hordein as reference material.

Huang, X., Kanerva, P. M., Salovaara, H. O. & Sontag-Strohm, T. S., Mar 2017, Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (WGPAT), Valencia, Spain, September 26-27, 2016.. Köhler, P. (ed.). Freising: WGBAT, p. 25-29 5 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 Jan 2017, In : Food Chemistry. 214, p. 597-605 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Laatikainen, R., Koskenpato, J., Hongisto, S-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H. & Korpela, R., 2017, In : Nutrients. 9, 11, 1215.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
File

Proposal for C-Hordein as Reference Material in Gluten Quantification

Huang, X., Kanerva, P., Salovaara, H., Stoddard, F. L. & Sontag-Strohm, T., 15 Mar 2017, In : Journal of Agricultural and Food Chemistry. 65, 10, p. 2155-2161 7 p.

Research output: Contribution to journalArticleScientificpeer-review

Projects 2012 2012

Viljaproteiinien muokkaus hapettamisen avulla

Kanerva, P., Huang, X., Sontag-Strohm, T. & Salovaara, H.

01/01/2012 → …

Project: Research project

Activities 2010 2014

13th European Young Cereal Scientists and Technologists Workshop

Xin Huang (Speaker: Presenter)
13 May 201416 May 2014

Activity: Participating in or organising an event typesPublic Talks

Raisio Research Foundation

Xin Huang (Recipient)
Jan 2014Dec 2014

Activity: Other activity typesPrizes and awards - Prizes and awards

Cereal & Europe Spring Meeting 2013

Xin Huang (Poster Presentation)
29 May 201331 May 2013

Activity: Participating in or organising an event typesPublic Talks

VLAG 4th International Advanced Course Proteomics

Xin Huang (Attendee)
23 Apr 201326 Apr 2013

Activity: Participating in or organising an event typesOrganisation and participation in conferences, workshops, courses, seminars

Third International Symposium on Gluten-Free Cereal Products and Beverages

Xin Huang (Poster Presentation)
12 Jun 201314 Jun 2013

Activity: Participating in or organising an event typesPublic Talks