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。新葡的京集团8814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.