农产品加工技术的发展趋势是农产品加工向分子修饰水平进军，向基因调控纵深推进。永利集团官网生物工程系黄俊教授课题组围绕着农产品化学与生物加工学科方向，在壳聚糖化学修饰以及酯酶热稳定性方面研究取得重要进展，相关学术成果以第一作者发表于美国化学学会（American Chemical Society, ACS）旗下杂志《Biochemistry》、《Journal of Agricultural and Food Chemistry》。

黄俊教授课题组在2014.12-2015.06期间已发表和录用高水平学术论文9篇，申请发明专利3项，正在投稿文章5篇。2014.12-2015.06发表相关文章包括:

1.Jun Huang, et al. Preparation, characterization, and biochemical activities of N-(2-Carboxyethyl)chitosan from squid pens. Journal of Agricultural and Food Chemistry, 2015, 63, 2464−2471. (SCI 1区, ZJU100)

2 Jun Huang, Bryan J. Jones, Romas J Kazlauskas. Stabilization of an α/β-hydrolase by introducing proline residues: salicylic binding protein 2 from tobacco. Biochemistry, 2015, DOI：10.1021/acs.biochem.5b00333.

3. Jun Huang, et al. pH stabilization of lactic acid fermentation via the glutamate decarboxylation reaction: simultaneous production of lactic acid and γ-aminobutyric acid. Process Biochemistry, 2015, doi:10.1016/j.procbio.2015.06.019.

4. Jun Huang, et al.Functional components of Bamboo shavings and Bamboo leaf extracts and their antioxidant activities in vitro. Journal of Medicinal Food, 2015, 18(4): 453-459.

5. Jun Huang, et al. Enhancing the activity of glutamate decarboxylase from Lactobacillus brevis by directed evolution. Chinese Journal of Chemical  Engineering, 2014, 22(11-12): 1322-1327.