Yong-ping Huang

Yong-ping Huang


Research Focus & Metrics

Academic Career Length

4Years (2023-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

View All Publications
3 August 2025 in Food Science & Nutrition
Verified
Journal Article
Open access
YWYvping Wei
Yvping Wei
SLShaomin Lin
Shaomin Lin
WLWeicong Lin
Weicong Lin
YNYing Nie
Ying Nie
XZXianghui Zou
Xianghui Zou
YHYong-ping Huang
Yong-ping Huang
In this study, we investigated the ability of κ ‐carrageenan to reinforce the heat‐induced EWP/Car gel system. A series of composite gels containing 0%–1.0% κ ‐carrageenan was prepared and characterized. The results showed that moderate κ ‐carrageenan addition (particularly 0.6%) significantly improved gel hardness, elasticity, and water‐holding capacity. Rheological and microstructural analyses confirmed that κ ‐carrageenan promoted the formation of a denser, more homogeneous network, as evidenced by lower tan δ values and uniform fluorescence and pore distribution in CLSM and SEM images. FTIR and SDS‐PAGE results indicated that these enhancements were mediated by noncovalent interactions without altering protein secondary structures. Moreover, the reduction in free sulfhydryl groups and increased disulfide bond formation revealed a strengthened protein matrix. These findings provide promising insights for the rational design and application of EWP‐based systems in the production and processing of egg‐based food products.

8 September 2023 in Journal of Food Processing and Preservation
Verified
Journal Article
Open access
PDF file
YNYing Nie
Ying Nie
YLYaqun Liu
Yaqun Liu
LQLuo Qiulan
Luo Qiulan
YHYisheng Huang
Yisheng Huang
LHLei Hu
Lei Hu
YHYong-ping Huang
Yong-ping Huang
Human and global health would be greatly improved by replacing animal-based foods with plant-based alternatives. This transition would be facilitated when more affordable, convenient, sustainable, nutritious, and tasty plant-based foods are available on the market. Interest in related research has surged these years, and dozens of plant-based cheese (PBC) products have been introduced to the market. However, studies found that most PBCs are far from comparable with dairy cheese in nutritional value, and the texture and sensory properties are still hurdles to the widespread consumption of PBCs. This paper focused on the “tissue disruption route” and adopted chickpeas and nuts as the main ingredients to form a cheese snack. Test results showed that our samples were high of nourishment value compared to the cheese sample and even healthier than the cheese in the terms of energy ( vs. kJ/100 g, ), K/Na ratio (/ mg/100 g vs. / mg/100 g, ), DF ( g/100 g vs. N/A, ), and cholesterol ( vs. mg/100 g, ). From the order of magnitude, the PBC samples are similar to the cheese sample in the aspects of cohesiveness (

4 January 2023 in Molecules
Verified
Journal Article
Open access
PDF file
YTYang Tian
Yang Tian
RFRunzhu Fan
Runzhu Fan
ZYZhao Yin
Zhao Yin
YHYong-ping Huang
Yong-ping Huang
DHDong Huang
Dong Huang
SYSheng Yin
Sheng Yin
Glochidpurnoids A and B (1 and 2), two new coumaroyl or feruloyl oleananes, along with 17 known triterpenoids (3–19) were obtained from the stems and twigs of Glochidion puberum. Their structures were elucidated by extensive spectroscopic data analyses, chemical methods, and single crystal X-ray diffraction. All compounds were screened for cytotoxicity against the colorectal cancer cell line HCT-116, and 2, 3, 5, 6, 11, and 17 showed remarkable inhibitory activities (IC50: 0.80–2.99 μM), being more active than the positive control 5-fluorouracil (5-FU). The mechanistic study of 2, the most potent compound, showed that it could induce endoplasmic reticulum (ER) stress-mediated apoptosis and improve the sensitivity of HCT-116 cells to 5-FU.

18 February 2025 in Molecules
Verified
Journal Article
Open access
PDF file
LQLuo Qiulan
Luo Qiulan
福邹福明 邹
福明 邹
DYDongjuan Yang
Dongjuan Yang
YHYong-ping Huang
Yong-ping Huang
DXDajie Xian
Dajie Xian
XZXianghui Zou
Xianghui Zou
Polyhydroxyalkanoates (PHAs), recognized as a medical biomaterial, have been proven to promote cell proliferation and tissue repair. PHA has a variety of forms: PHB, PHV, PHHx, and PHBHHx, etc. In this study, PHBHHx was selected as the precursor to fabricate biopolyester films. Specifically, a novel type of biopolyester film was generated through an ammonolysis cross-linking reaction in conjunction with polyamidoamine dendrimer G2.0 (PAMAM). The properties of the resultant biopolyester films were comprehensively evaluated, encompassing surface characteristics, amino group content, and water contact angle. The drug-loading properties and compatibility with osteoblasts of the biopolyester films were also determined. The findings revealed that following aminolysis, the biopolyester film surface exhibited enhanced roughness and an enlarged surface area. Moreover, as the aminolysis duration extended, the hydrophilicity and drug-loading efficiency were significantly augmented. Post-aminolysis, the PHBHHx membrane exhibited a more favorable environment for the adhesion and proliferation of osteoblasts. Overall, the biopolyester film developed in this study provides novel insights and materials for tissue engineering, especially bone tissue repair.

1 January 2024 in Journal of Food Biochemistry
Verified
Journal Article
Open access
YWYvping Wei
Yvping Wei
YHYong-ping Huang
Yong-ping Huang
YHyisheng huang
yisheng huang
LHLei Hu
Lei Hu
XZXianghui Zou
Xianghui Zou
YNYing Nie
Ying Nie
The medicinal plant Phyllanthus emblica Linn. has been recognized for its health‐beneficial properties and has a long history of cultivation in ancient China and India. However, its effects and main mechanism in high‐fat diet (HFD)‐induced metabolic syndrome (MetS) have not been revealed yet. According to our findings, emblica fruit powder (EFP) through the freeze‐drying process was able to modulate the composition of the intestinal microbiota, with a significant increase in the beneficial bacteria genera Lactobacillus and Turicibacter. In addition, fecal metabolite profiling revealed that 20 metabolites were deferentially expressed, which were mainly organic acids, amino acids, and their derivatives. They are primarily enriched in the biological process of lipid metabolism, including the metabolism process of cholic acid, glycerophospholipid, and α‐linoleic acid. Subsequent qPCR testing of the liver tissue suggested that the regulatory effects of EFP in HFD mice may stem from its influence on the expression levels of over 20 key genes involved in host metabolic processes. In conclusion, EFP is able to alleviate the MetS caused by HFD, and this positive impact may be partially through the regulation of the “gut‐liver axis.” Consequently, EFP holds potential as a functional food ingredient for the prevention and management of MetS.