Dr. Qingrong Huang

Dr. Qingrong Huang |Clyto Access

Rutgers University, United States

Editorial Board Member

Expertise: Novel Functional Foods, Nanoencapsulation of Nutraceuticals, Biosensors, Single Molecule Force Spectroscopy, Chemical Force Microscopy, Biopolymer, Nanocomposites, Bionanotechnology

Biography: Dr. Qingrong Huang received his B.S. degree in Polymer Chemistry from Shanghai University of Science & Technology, China in 1989 and  PhD. degree in Physical Chemistry from University of Nebraska Lincoln, USA in 1998. From 1998 to 2002, he was a postdoctoral research associate at Indiana-Purdue University and Stanford University at Rutgers. Currently, he is a Professor in Department of Food Science at Rutgers University. He devoted his professional career to Food Nanotechnology and Bio polymer research. By using the experimental and theoretical approaches of basic sciences, such as polymer physics and chemistry, colloid chemistry, materials science, analytical chemistry, pharmacology, nutrition, and combining the knowledge of food engineering and food chemistry, his team has solved a series challenges of natural products, such as low water solubility, low loading, low bio-efficacy and low bio availability. His research in nano scale functional food and nutrition is well recognized by international community. He received Fellow award in 2016 from Agricultural and Food Chemistry Division, American Chemical Society and he is the most cited author of Journal of Food Science in 2010. He has published more than 160 refereed papers and edited two books.,

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