1. M Huang, E Su, F Zheng, C Tan*. Encapsulation of Flavonoids in Liposomal Delivery Systems: Case of Quercetin, Kaempferol and Luteolin. Food & Function.2017, 8(9), 3198-3208. 2. Xu, T., Gao, C., Feng, X., Huang, M., Yang, Y., Shen, X., & Tang, X. (2019). Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films. Carbohydrate polymers, 217, 116-125 3. Tian Xu, ChengCheng Gao, Yuling Yang, Xinchun Shen, Meigui Huang, Shaowei Liu, Xiaozhi Tang, Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic[J]. Food Hydrocolloids, 2018,84,84-92
4. Meigui Huang, Yulin Li, Ping Zhan, Ping Liu, Honglei Tian*, and Jie Fan. Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis. Journal of Chemistry. 2017, 12, 1-8
5. Meigui Huang, Xiaoming Zhang*, Eric Karangwa. Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods. Journal of Food Science and Technology. 2015, 52(2): 858-866. 6. Meigui Huang, Xiaoming Zhang*, Karangwa Eric, Abbas shabbar, Khizar Hayat, Ping Liu, Shuqin Xia, Chengsheng Jia. Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of L-cysteine and Amadori compounds. Journal of Peptide Science, 2012, 18(5): 342-349. 7. Meigui Huang,Chunyang Li. Characteristic aroma components and sensory properties analysis in different types of lavender essential oil from Xinjiang, Modern Food Science and Technology. 2014, 30(12): 255-262. 专利 微波辅助精油提取装置 ZL201420322416.0 一种通过酶交联作用提高美拉德肽产率的方法ZL201110217952.5
一种通过调控原料肽分子量分布提高美拉德肽产率的方法 ZL201110136051.3
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