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Chengmei Liu

Chengmei Liu

D-Index & Metrics

Chemistry

D-Index
83
Citations
21006
World Ranking
3004
National Ranking
549

Overview

Chengmei Liu is a researcher affiliated with Nanchang University in China, focusing primarily on Agricultural and Biological Sciences with an emphasis on Food Science. Their extensive publication record includes significant contributions to topics related to proteins in food systems, food composition and properties, and the application of polysaccharides.

Their recent scholarly work covers areas such as protein-polyphenol interactions and the stabilization of food emulsions. Notable papers include:

  • "Formation, structure and properties of the starch-polyphenol inclusion complex: A review" (2021), published in Trends in Food Science & Technology
  • "Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin" (2020), published in Food Chemistry
  • "Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins" (2020), published in Food Chemistry
  • "Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic" (2020), published in Food Hydrocolloids
  • "Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability" (2020), published in Food Hydrocolloids

Liu frequently collaborates with several coauthors, including Jun Chen, Taotao Dai, Shunjing Luo, Lizhen Deng, and Ruihong Liang.

Their research findings have been disseminated predominantly through several key scientific journals specializing in food science and biopolymers. These include:

  • Food Hydrocolloids
  • Food Chemistry
  • International Journal of Biological Macromolecules
  • LWT
  • Foods

Their research spans multiple subfields within agricultural and biological sciences, with particular emphasis on:

  • Food Science
  • Nutrition and Dietetics
  • Plant Science
  • Molecular Biology
  • Materials Chemistry

Main research topics covered by Liu include:

  • Proteins in Food Systems
  • Food Composition and Properties
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Microbial Metabolites in Food Biotechnology
  • Polysaccharides and Plant Cell Walls
  • Food Chemistry and Fat Analysis

Best Publications

  • The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes

    Xing Chen;Li-Qiang Zou;Jing Niu;Wei Liu

  • Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

    Unknown

  • Effect of endogenous proteins and lipids on starch digestibility in rice flour.

    Jiangping Ye;Xiuting Hu;Shunjing Luo;David Julian McClements

  • Pectin modifications: a review.

    Jun Chen;Wei Liu;Cheng-Mei Liu;Ti Li

  • Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

    Xingfeng Xu;Xingfeng Xu;Wei Liu;Chengmei Liu;Liping Luo

  • Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions.

    Taotao Dai;Jun Chen;David Julian McClements;Peng Hu

  • Formation, structure and properties of the starch-polyphenol inclusion complex: A review

    Nan Deng;Zhong Deng;Can Tang;Chengmei Liu

  • Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

    Dongwen Fu;Sumeng Deng;David Julian McClements;Lei Zhou

  • Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

    Xing Chen;David Julian McClements;Jian Wang;Liqiang Zou

  • Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography

    Yu Zhang;Jingjing Jiao;Chengmei Liu;Xiaoqin Wu

  • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

    Jun Chen;Rui-Hong Liang;Wei Liu;Cheng-Mei Liu

  • Effect of food additives on starch retrogradation: A review

    Zhen Fu;Jun Chen;Shun-Jing Luo;Cheng-Mei Liu

  • Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology.

    Yunfei Liu;Jun Chen;Shunjing Luo;Cheng Li

  • Properties of Starch after Extrusion: A Review

    Jiangping Ye;Xiuting Hu;Shunjing Luo;Wei Liu

  • Storage stability and skin permeation of vitamin C liposomes improved by pectin coating.

    Wei Zhou;Wei Liu;Liqiang Zou;Weilin Liu

  • Pectin-based adsorbents for heavy metal ions: A review

    Risi Wang;Ruihong Liang;Taotao Dai;Jun Chen

  • Improved bioavailability of curcumin in liposomes prepared using a pH-driven, organic solvent-free, easily scalable process

    Ce Cheng;Shengfeng Peng;Ziling Li;Ziling Li;Liqiang Zou

  • Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method.

    Shengfeng Peng;Ziling Li;Liqiang Zou;Wei Liu

  • Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study

    Shengfeng Peng;Ziling Li;Ziling Li;Liqiang Zou;Wei Liu

  • Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

    Liqiang Zou;Bingjing Zheng;Ruojie Zhang;Zipei Zhang

  • Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate-chitosan-coated nanoliposomes.

    Weilin Liu;Jianhua Liu;Wei Liu;Ti Li

  • Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties

    Jun Chen;Rui-hong Liang;Wei Liu;Ti Li

  • Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

    Liqiang Zou;Liqiang Zou;Bingjing Zheng;Wei Liu;Chengmei Liu

Frequent Co-Authors

Wei Liu
Wei Liu Nanchang University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Liqiang Zou
Liqiang Zou Nanchang University
Zong-cai Tu
Zong-cai Tu Nanchang University
Zipei Zhang
Zipei Zhang University of Missouri
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Rui Hai Liu
Rui Hai Liu Cornell University
Mingyong Xie
Mingyong Xie Nanchang University
Roger Ruan
Roger Ruan University of Minnesota
Aiqian Ye
Aiqian Ye Massey University

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