Huang Dejian

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Huang Dejian
Born1967
Fujian, China
NationalityChinese
Alma mater
  • Fujian Normal University
  • Chinese Academy of Sciences
  • Indiana University
Awards
  • International Precious Metals Institute Outstanding Student Award (1998)
  • Thomson Reuters Highly Cited Researcher (2014) (2015)
  • Outstanding Chemist Award (2018)
Scientific career
Fields
  • Chemistry
  • Food Science and Technology
InstitutionsNational University of Singapore

Huang Dejian (Chinese: 黄德建; pinyin: Huáng Déjiàn; born 1967) is a professor and Deputy Head of the Department of Food Science and Technology at the National University of Singapore.

Education and Career

Huang received a Bachelor of Science degree with majors in Chemistry from Fujian Normal University in 1987.[1] He earned an Master of Science|M.Sc. in Organic chemistry|Organic Chemistry under Tong Linghui from the Chinese Academy of Sciences in 1990.[1] He worked as a Research Associate at the Chengdu Institute of Organic Chemistry, China from 1990-1994 and completed his Ph.D. in Inorganic Chemistry (minor in Organic Chemistry) under Kenneth G. Caulton from Indiana University in 1999[1] and completed his postdoctoral research experience in chemical engineering from the Massachusetts Institute of Technology, USA, with Prof. Jackie Yi-Ru Ying|Jackie Y. Ying, 1999-2001. He served as Principal Research Scientist, Brunswick Laboratories, 2001-2004. He became Acting director of the Department of Food Science & Technology Programme, National University of Singapore, 2009-2010 and 2014-2015. He was a Senior Principal Investigator National University of Singapore (Suzhou) Research Institute (NUSRI), 2013-present. Huang was a Visiting Scholar at Eshelman School of Pharmacy, University of North Carolina at Chapel Hill in 2011 and a Visiting Professor, Chiang Mai University, Thailand, 2015. He became an Associate Professor, Department of Food Science & Technology, National University of Singapore, Singapore, 2010-2021 before becoming a Professor there in 2022.

Editorial board membership

Research

Chemical principles of food bioactive constituents including dietary antioxidants, starch hydrolase inhibitors, induced phytoalexins, proanthocyanidins, natural products with anti-aging property, functional food for controlling postprandial hyperglycemia. Dietary organosulfides as slow H2S donors for health promotion.

Luminescent molecular and nanoprobes for sensing of reactive oxygen species of biological and environmental concerns (NO2, ethylene, Nitric oxide|NO, SO2, HClO, Hydrogen peroxide|H2O2, 1O2).

Plant proteins as biomaterials for 3D bioprinting of scaffolds for 3D cell culture and biomedical applications.

Valorization of agri-food byproducts for health promotion. Reclaiming proteins, dietary fiber, polyphenolics, and other bioactive compounds from spent barley grains, DDGS, and defatted plant oil seeds, fruit peels and seeds.

Awards and recognition

Selected research and publications

  1. Yang, X.; Lim, S. H. M.; Lin, J.; Wu, J.; Tang, H.; Zhao, F.; Liu, F.; Sun, C.; Shi, X.; Kuang, Y.; Toy, J. Y. H.; Du, K.; Zhang, Y.; Wang, X.; Sun, M.; Song, Z.; Wang, T.; Wu, J.; Houk, K. N.; Huang, D. (2022), "Oxygen mediated oxidative couplings of flavones in alkaline water", Nature Communications, Springer Nature, 13 (1): 1–10, doi:10.1038/s41467-022-34123-w
  2. Su, L.; Jing, L.; Zeng, X.; Chen, T.; Liu, H.; Kong, Y.; Wang, X.; Yang, X.; Fu, C.; Sun, J.; Huang, D. (2022), "3D‐Printed prolamin scaffolds for cell-based meat culture", Advanced Materials, Wiley-VCH: 2207397, doi:10.1002/adma.202207397
  3. Huang, D.; Ou, B.; Prior, R. L. (2005), "The chemistry behind antioxidant capacity assays", Journal of Agricultural and Food Chemistry, American Chemical Society, 53 (6): 1841–1856, doi:10.1021/jf030723c
  4. Huang, D.; Ou, B.; Hampsch-Woodill, M.; Flanagan, J. A.; Prior, R. L. (2002), "High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format", Journal of Agricultural and Food Chemistry, American Chemical Society, 50 (16): 4437–4444, doi:10.1021/jf0201529
  5. Prior, R. L.; Hoang, H. A.; Gu, L.; Wu, X.; Bacchiocca, M.; Howard, L.; Ou, B. (2003), "Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORACFL)) of Plasma and Other Biological and Food Samples", Journal of Agricultural and Food Chemistry, American Chemical Society, 51 (11): 3273–3279, doi:10.1021/jf0262256
  6. Ou, B.; Huang, D.; Hampsch-Woodill, M.; Flanagan, J. A.; Deemer, E. K. (2002), "Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study", Journal of Agricultural and Food Chemistry, American Chemical Society, 50 (11): 3122–3128, doi:10.1021/jf0116606
  7. Schauss, A. G.; Wu, X.; Prior, R. L.; Ou, B.; Huang, D.; Owens, J.; Agarwal, A. (2006), "Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai)", Journal of Agricultural and Food Chemistry, American Chemical Society, 54 (22): 8604–8610, doi:10.1021/jf0609779
  8. Schauss, A. G.; Wu, X.; Prior, R. L.; Ou, B.; Patel, D.; Huang, D.; Kababick, J. P. (2006), "Phytochemical and Nutrient Composition of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai)", Journal of Agricultural and Food Chemistry, American Chemical Society, 54 (22): 8598–8603, doi:10.1021/jf060976g

References

  1. ↑ 1.0 1.1 1.2 "Loop | Dejian Huang". Frontiers in Nutrition. Retrieved 2023-05-18.

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