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Huang Dejian
Huang Dejian
Born	1967 Fujian, China
Nationality	Chinese
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
Institutions	National 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[edit]

Huang received a Bachelor of Science degree with majors in Chemistry from Fujian Normal University in 1987. He earned an M.Sc. in Organic Chemistry under Tong Linghui from the Chinese Academy of Sciences in 1990. He worked as a Research Associate at the Chengdu Institute of Organic Chemistry, China from 1990 to 1994 and completed his Ph.D. in Inorganic Chemistry (minor in Organic Chemistry) under Kenneth G. Caulton from Indiana University in 1999 and completed his postdoctoral research experience in chemical engineering from the Massachusetts Institute of Technology, USA, with Prof. 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. Huang was a Senior Principal Investigator National University of Singapore (Suzhou) Research Institute (NUSRI), 2013-present. He 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[edit]

Associate Editor of Frontiers in Nutrition | Food Chemistry Section, Loop Research Network, 2014-present Editorial Member of Journal of Food Processing and Preservation, impact factor: 1.288, 2016-present Associate Editor of Journal of Functional Foods, tier 1 journal of FST category by Web of Science, impact factor: 3.197, 2018-2020 Special Issue Editor, "Dietary antioxidants and Health Promotion" for Antioxidants MDPI, impact factor: 4.520, 2018

Research[edit]

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, NO, SO₂, HClO, 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[edit]

Outstanding Chemist Award 2018, Department of Chemistry, National University of Singapore

Thomson Reuters Highly Cited Researcher (ranking among the top 1% of researchers for most cited documents in Agricultural Sciences) 2014 and 2015.

International Precious Metals Institute Outstanding Student Award, 1998

Selected research and publications[edit]

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, 13 (1), Springer Nature: 6424, Bibcode:2022NatCo..13.6424Y, doi:10.1038/s41467-022-34123-w, PMC 9614196, PMID 36307433
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, 35 (2), Wiley-VCH: 2207397, doi:10.1002/adma.202207397, PMID 36271729, S2CID 253063461
3. Huang, D.; Ou, B.; Prior, R. L. (2005), "The chemistry behind antioxidant capacity assays", Journal of Agricultural and Food Chemistry, 53 (6), American Chemical Society: 1841–1856, doi:10.1021/jf030723c, PMID 15769103
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, 50 (16), American Chemical Society: 4437–4444, doi:10.1021/jf0201529, PMID 12137457
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, 51 (11), American Chemical Society: 3273–3279, doi:10.1021/jf0262256, PMID 12744654
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, 50 (11), American Chemical Society: 3122–3128, doi:10.1021/jf0116606, PMID 12009973
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, 54 (22), American Chemical Society: 8604–8610, doi:10.1021/jf0609779, PMID 17061840
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, 54 (22), American Chemical Society: 8598–8603, doi:10.1021/jf060976g, PMID 17061839

See also[edit]

Huang Dejian. (n.d.). Department of Food Science and Technology, National University of Singapore

Kenneth G. Caulton

Jackie Yi-Ru Ying

References[edit]

1. "NUS scientists develop plant-based cell culture scaffold for cheaper, more sustainable cultured meat". 2023-05-01. Retrieved 2023-05-23.
2. "NUS experts among world's highly-cited". 2016-01-14. Retrieved 2023-05-23.
3. "Start-up to disrupt food and biomedical industries". 2019-12-09. Retrieved 2023-05-23.

Category:Food and drink Category:Chemistry