Prof. Huang works on food nanotechnology and biopolymers. His team has solved a number of challenges in natural product research, such as low water solubility, low load, low bioavailability, etc. His research on nanofunctional foods and nutrition has been widely recognized by the international community. Huang, Q., Yu, H., & Ru, Q. (2010). Bioavailability and delivery of nutraceuticals using nanotechnology. Journal of food science, 75(1), R50-R57. Xiao, J., Li, Y., & Huang, Q. (2016). Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends in Food Science & Technology, 55, 48-60. Wei, Z., & Huang, Q. (2019). Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper. Journal of agricultural and food chemistry, 67(5), 1344-1352. Guo, J., Tao, H., Cao, Y., Ho, C. T., Jin, S., & Huang, Q. (2016). Prevention of obesity and type 2 diabetes with aged citrus peel (Chenpi) extract. Journal of agricultural and food chemistry, 64(10), 2053-2061. Zhang, M., Zhu, S., Yang, W., Huang, Q., & Ho, C. T. (2021). The biological fate and bioefficacy of citrus flavonoids: Bioavailability, biotransformation, and delivery systems. Food & Function, 12(8), 3307-3323.