个人简介
Personal Profile
1967年生，党委书记兼副所长，新加坡国立大学博士，二级研究员，博士生导师。现同时兼任国家林草局林业提取物资源利用创新联盟理事长，中国林产工业协会提取物利用分会副理事长，中国化工学会干燥专业组理事，曾任 2 届SCI收录的国际学术期刊《DryingTechnology》副主编。
长期从事林源特色植物蛋白多肽、多糖、淀粉、食用油、次生代谢产物（多酚黄酮、三萜类）等精深加工与利用研究，以及林化加工过程专有装备、工程化开发；先后主持或参与包含国家科技支撑“863”计划、国家重点研发计划、国家自然科学基金、“948”计划、中国林科院重点项目等各级项目 20 余项。与相关企业合作研发项目 10 余项，部分产品出口东南亚国家；累计发表包含《Food Hydrocolloids》、《Journal of Agricultural and Food Chemistry》、《Carbohydrate Polymers》和《Food Chemistry》在内的高被引及封面高水平学术论文近 120 篇，授权专利 15 件，参编中英文专著 6 部，培养硕、博士研究生 17 名；荣获含国家科技进步二等奖、林业部科技进步二等奖在内的国家、省部级奖励 4 项。
研究方向及内容
Research Directions
主要研究内容:
（1）针对林特资源活性物成分不清，挖掘效率低等科学问题，突破高通量关键技术，构建林特资源（银杏、油橄榄、红枣、油茶、桑叶等）中活性多酚、活性多肽、五环三萜、活性多糖等功效成分的高通量虚拟筛选快速方法；探究靶向富集目标活性成分的绿色转移转化规律，解析目标活性成分的特征结构及构效关系；探明目标活性分子的共价和非共价结构定向调控的分子作用规律，解译目标活性分子及其衍生物对作用靶点的分子调控作用机制，创制可应用于功能食品、化妆品等产品的功能配料及助剂。
（2）针对加工副产物利用率低，林源功能产品少等问题，突破蒸汽爆破等预处理，生物发酵脱毒转化，精准复配等饲料肥料化关键技术，创制功能饲料添加剂、有机肥等林源功能化大宗产品，实现加工副产物绿色高效的资源化利用。
(1) 基于抑制膳食纤维吸附效应的白果肽-锌离子整合物促锌吸收机制研究（32171732），国家自然科学基金面上项目，2022.01-2025.12，58万元
(2) 高品质初榨橄榄油形成的关键调控因子筛选及其品质评价与鉴伪（CAFYBB2021Z1002），中国林科院重点项目，2021. 01-2023. 12，80万元
(3) 油橄榄叶饲料添加剂制备及推广应用（CAFYBB2017ZD004），中国林科院重点项目，2016. 12-2019. 11，80万元
(4) 林特产品超声波雾化干燥技术引进（2012-4-12），国家林业局948项目，2012.01-2015.01，50万元
代表性文章：
1. Xie, P.*, Wang, X., Deng, Y., Zhang, C., Zhang, Y., & Huang, L.* (2025). Deciphering non-covalent binding mechanism of olive biophenolic secoiridoids interaction with β-lactoglobulin: multi-spectroscopies, thermodynamics, molecular docking, and molecular dynamics simulation. Food Hydrocolloids, 162, 110897. https://doi.org/10.1016/j.foodhyd.2024.110897.
2. Deng, Y., Wang, X., Zhang, C., Xie, P., & Huang, L.* (2025). Enhanced and green extraction of saponins fromgleditsia sinensislam. pods by ultrasound-assisted deep eutectic solvents: optimization and comprehensive characterization. Food & Bioprocess Technology, 18(2). 1919–1938. https://doi.org/10.1007/s11947-024-03577-9.
3. Zhang, Y., Deng, Y., Zhang, C., Xie, P.*, & Huang, L.* (2025). A novel approach for authentication of extra virgin olive oil adulterated with corn, soybean, sunflower, and rapeseed oils using binary indicators based on the linoleic acid and stigmasterol ratio. Journal of Food Composition and Analysis, 141.107298. https://doi.org/10.1016/j.jfca.2025.107298.
4. Liu, X., Chen, Y., Liu, Y., Hu, Y., Wang, K., Huang, L.*, Ke, X.*, Peng, L.*, & Guo, Z.* (2025). Protective effects and mechanisms of extracts of Gleditsia sinensis Lam. Thorn on DSS-induced colitis in mice. Journal of Ethnopharmacology, 340, 119244. https://doi.org/10.1016/j.jep.2024.119244
5. Xie, P., Wang, X., Huang, L.*, Deng, Y., Zhang, C. (2024). Screening of dandelion phenolic extracts and their anti-bacterial function against Escherichia coli through acting on Na+-K+ ATPase. Food Production, Processing and Nutrition, 6, 67. https://doi.org/10.1186/s43014-024-00244-6.
6. Wang, X., Deng, Y., Zhang, Y., Zhang, C., Liu, L., Liu, Y., Jiang, J., Xie, P.*, & Huang, L.* (2023). Screening and Evaluation of Novel α-Glucosidase Inhibitory Peptides from Ginkgo biloba Seed Cake Based on Molecular Docking Combined with Molecular Dynamics Simulation. Journal of Agricultural and Food Chemistry, 71(27), 10326–10337. https://doi.org/10.1021/acs.jafc.3c00826
7. Zhang, Y., Wang, X., Zeng, Q., Deng, Y., Xie, P., Zhang, C., & Huang, L.* (2023). A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil. Food chemistry, 427, 136667. https://doi.org/10.1016/j.foodchem.2023.136667
8. Deng, Y., Liu, Y., Zhang, C., Xie, P., & Huang, L.* (2023). Characterization of enzymatic modified soluble dietary fiber from rhodomyrtus tomentosa fruits: a potential ingredient in reducing ages accumulation. Food and Bioprocess Technology, 16(1), 232-246.
9. Zhang, Y., Zhang, C., Xu, C., Deng, Y., Wen, B., Xie, P.*, & Huang, L.* (2022). Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China. Food research international (Ottawa, Ont.), 157, 111207. https://doi.org/10.1016/j.foodres.2022.111207
10. Xie, P., Fan, L., Huang, L.*, & Zhang, C. (2021). Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics. Food chemistry, 337, 127996. https://doi.org/10.1016/j.foodchem.2020.127996
11. Deng, Y., Huang, L.*, Zhang, C., & Xie, P. (2020). Chinese quince seed proteins: sequential extraction processing and fraction characterization. Journal of food science and technology, 57(2), 764–774. https://doi.org/10.1007/s13197-019-04109-6
12. Deng, Y., Huang, L.*, Zhang, C., Xie, P., Cheng, J., Wang, X., & Liu, L. (2020). Novel polysaccharide from Chaenomeles speciosa seeds: Structural characterization, α-amylase and α-glucosidase inhibitory activity evaluation. International journal of biological macromolecules, 153, 755–766. https://doi.org/10.1016/j.ijbiomac.2020.03.057
13. Deng, Y., Huang, L.*, Zhang, C., Xie, P., Cheng, J., Wang, X., Liu, L. (2020). Skin-care functions of peptides prepared from Chinese quince seed protein: Sequences analysis, tyrosinase inhibition and molecular docking study. Industrial Crops and Products, 148, 112331. https://doi.org/10.1016/j.indcrop.2020.112331
14. Wang, X., Huang, L.*, Zhang, C., Deng, Y., Xie, P., Liu, L., & Cheng, J. (2020). Research advances in chemical modifications of starch for hydrophobicity and its applications: A review. Carbohydrate polymers, 240, 116292. https://doi.org/10.1016/j.carbpol.2020.116292
15. Deng, Y., Huang, L.*, Zhang, C., Xie, P., Cheng, J., Wang, X., & Li, S. (2019). Physicochemical and functional properties of Chinese quince seed protein isolate. Food chemistry, 283, 539–548. https://doi.org/10.1016/j.foodchem.2019.01.083
获奖：
（1）国家科技进步二等奖
（2）林业部科技进步二等奖
著作：
《现代干燥技术》第三版中第32章和第21章
授权专利：
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