Inget foto på Xin Huang
  • PL 66 (Agnes Sjöbergin katu 2)



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Personlig profil


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.

Internationellt och inhemskt samarbete Publikationer och projekt inom de senaste fem åren.

Publikationer 2011 2019

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E. & Katina, K., 15 aug 2019, I : Food Chemistry. 289, s. 103-111 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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. (red.). Freising: WGBAT, s. 25-29 5 s.

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragProfessionell

Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Huang, X., Sontag-Strohm, T., Stoddard, F. L. & Kato, Y., 1 jan 2017, I : Food Chemistry. 214, s. 597-605 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer 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, I : Nutrients. 9, 11, 1215.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Öppen tillgång

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, I : Journal of Agricultural and Food Chemistry. 65, 10, s. 2155-2161 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Projekter 2012 2012

Viljaproteiinien muokkaus hapettamisen avulla

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

01/01/2012 → …

Projekt: Forskningsprojekt

Aktiviteter 2010 2014

13th European Young Cereal Scientists and Technologists Workshop

Xin Huang (Talare: Presentation)
13 maj 201416 maj 2014

Aktivitet: Typer för deltagande i eller organisering av evenemangPublic Talks

Raisio Research Foundation

Xin Huang (Pristagare)
jan 2014dec 2014

Aktivitet: Andra aktivitetstyperPris och hedersbetygelser - Pris och hedersbetygelser

Cereal & Europe Spring Meeting 2013

Xin Huang (Poster presentation)
29 maj 201331 maj 2013

Aktivitet: Typer för deltagande i eller organisering av evenemangPublic Talks

VLAG 4th International Advanced Course Proteomics

Xin Huang (Närvarande)
23 apr 201326 apr 2013

Aktivitet: Typer för deltagande i eller organisering av evenemangArrangemang av och deltagande i konferens/workshop/kurs/seminarium

Third International Symposium on Gluten-Free Cereal Products and Beverages

Xin Huang (Poster presentation)
12 jun 201314 jun 2013

Aktivitet: Typer för deltagande i eller organisering av evenemangPublic Talks