Dr. Xingjian Huang | Engineering | Best Research Article Award
Huaihua University | China
Xingjian Huang is a distinguished food‑science researcher whose work integrates protein chemistry, food structure and functionality, biopolymer‑based materials, and the nutritional evaluation of plant proteins. His research has significantly advanced understanding of how soy proteins and other plant‑derived proteins behave under various processing conditions, including proteolysis, gelation, hydrolysis, and complex formation, and how these behaviors influence texture, gel strength, nutritional quality, and functional properties. Among his notable contributions is the study of amyloid‑fibril formation from selectively hydrolyzed soy protein hydrolysates, which provided key insights into protein aggregation, fibrillation mechanisms, and structural modification. He has also conducted extensive research on exopolysaccharide production by lactic acid bacteria, improving yields through strain screening and optimization of fermentation and extraction conditions, linking microbial fermentation to food‑biopolymer applications. In addition, Huang has investigated the nutritional value and amino acid composition of various plant proteins, such as the protein subunits of the Chinese chestnut (Castanea mollissima), enhancing understanding of plant protein quality and potential functional applications. His work further explores the practical implications of protein interactions in food systems, including mixed‑protein gels, soy‑protein/corn‑starch composites, and the interplay of lipids and proteins in gel networks, bridging fundamental biochemical insights with industrial food processing relevance. Huang’s research has contributed valuable knowledge for improving food texture, nutrition, and the scalable processing of plant‑based proteins, supporting both academic research and applied food technology. According to his ResearchGate profile, he has published over 20 peer‑reviewed papers with more than 1,800 reads, demonstrating significant influence in the field and a substantial citation record that reflects his impact on food science research worldwide. For his outstanding contributions, Xingjian Huang has been recognized with the Best Research Article Award, highlighting his innovative work and high impact in the field of food science and technology.
Publication Profile
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Featured Publications
Yang, F., Huang, X., Zhang, C., … Hao, Y. (2018). Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit. RSC Advances.
Xie, D., Liu, X., Zhang, H., … Pan, S., Huang, X. (2017). Textural properties and morphology of soy 7S globulin–corn starch (amylose, amylopectin). International Journal of Food Properties.
Xia, W., … Pan, S., Huang, X. (2017). Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β‑conglycinin. Food Research International.
Qi, L., … Pan, S., Huang, X. (2016). Yield improvement of exopolysaccharides by screening of the Lactobacillus acidophilus ATCC and optimization of the fermentation and extraction conditions. EXCLI Journal.
Pan, Y., Huang, X., Shi, X., … Du, Y. (2015). Antimicrobial application of nanofibrous mats self-assembled with quaternized chitosan and soy protein isolate. Carbohydrate Polymers.