D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 54 Citations 7,461 207 World Ranking 7301 National Ranking 986

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Organic chemistry
  • Biochemistry

Chengmei Liu mainly focuses on Chromatography, Food science, Liposome, Bioavailability and Solubility. His study in Chromatography is interdisciplinary in nature, drawing from both Acetic acid, Phospholipid, Polyphenol and Zeta potential. His work on Starch, Retrogradation and Nutraceutical as part of general Food science research is often related to High pressure and Clostridia, thus linking different fields of science.

In his research, Particle size is intimately related to Rheology, which falls under the overarching field of Starch. Chengmei Liu has included themes like Chitosan, Ionic strength, Membrane and Polymer in his Liposome study. His Solubility research is multidisciplinary, relying on both Emulsion, Phase, Aqueous solution and Nuclear chemistry.

His most cited work include:

  • Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography (140 citations)
  • The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes (118 citations)
  • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism (111 citations)

What are the main themes of his work throughout his whole career to date?

Chengmei Liu mainly investigates Food science, Chromatography, Starch, Particle size and Solubility. His Food science research includes themes of Polyphenol and Antioxidant. His work on DPPH as part of general Antioxidant study is frequently linked to Choerospondias axillaris, therefore connecting diverse disciplines of science.

The Chromatography study combines topics in areas such as Curcumin, Hydrolysis and Liposome. Chengmei Liu has researched Liposome in several fields, including Poloxamer, Membrane, Vitamin C and Zeta potential. His Solubility study combines topics from a wide range of disciplines, such as Emulsion and Nuclear chemistry.

He most often published in these fields:

  • Food science (35.35%)
  • Chromatography (25.12%)
  • Starch (18.60%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (35.35%)
  • Starch (18.60%)
  • Rheology (6.51%)

In recent papers he was focusing on the following fields of study:

Chengmei Liu focuses on Food science, Starch, Rheology, Particle size and Polyphenol. His Food science study incorporates themes from In vitro, Antioxidant and Polyphenol oxidase. His Starch research is multidisciplinary, incorporating perspectives in Annealing and Nutrient.

The various areas that Chengmei Liu examines in his Rheology study include Texture, Whey protein isolate, Potato starch, Viscosity and Swelling. His Particle size research incorporates elements of Emulsion and Food industry. His studies deal with areas such as Biophysics, Squalene, Palmitoleic acid and Enzyme as well as Polyphenol.

Between 2019 and 2021, his most popular works were:

  • Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions. (18 citations)
  • Microwave pretreatment promotes the annealing modification of rice starch. (16 citations)
  • Pb2+ adsorption by ethylenediamine-modified pectins and their adsorption mechanisms. (15 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Organic chemistry
  • Biochemistry

Chengmei Liu mostly deals with Food science, Starch, Phenolic acid, Particle size and Thermal stability. His study in the field of Pea protein also crosses realms of Food systems. His Starch study integrates concerns from other disciplines, such as Yield, Crystallization, Molar mass distribution, Crystallinity and Dispersity.

As a part of the same scientific family, Chengmei Liu mostly works in the field of Phenolic acid, focusing on Benzoic acid and, on occasion, Stereochemistry. His work in Particle size addresses issues such as Microstructure, which are connected to fields such as Emulsion, Zeta potential and Fraction. His research in Thermal stability intersects with topics in Whey protein, Whey protein isolate, Nanoparticle, Amphiphile and Soy protein.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

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.
Food Chemistry (2007)

218 Citations

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

Xing Chen;Li-Qiang Zou;Jing Niu;Wei Liu.
Molecules (2015)

167 Citations

Pectin modifications: a review.

Jun Chen;Wei Liu;Cheng-Mei Liu;Ti Li.
Critical Reviews in Food Science and Nutrition (2015)

156 Citations

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

Jun Chen;Rui-Hong Liang;Wei Liu;Cheng-Mei Liu.
Food Hydrocolloids (2012)

148 Citations

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

Jun Chen;Rui-hong Liang;Wei Liu;Ti Li.
Carbohydrate Polymers (2013)

144 Citations

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment.

Wei Liu;Jianhua Liu;Chengmei Liu;Yejun Zhong.
Innovative Food Science and Emerging Technologies (2009)

135 Citations

Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

Wei Liu;Jianhua Liu;Mingyong Xie;Chengmei Liu.
Journal of Agricultural and Food Chemistry (2009)

133 Citations

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

Wei Zhou;Wei Liu;Liqiang Zou;Weilin Liu.
Colloids and Surfaces B: Biointerfaces (2014)

131 Citations

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.
Journal of Agricultural and Food Chemistry (2013)

131 Citations

Effect of food additives on starch retrogradation: A review

Zhen Fu;Jun Chen;Shun-Jing Luo;Cheng-Mei Liu.
Starch-starke (2015)

130 Citations

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Best Scientists Citing Chengmei Liu

David Julian McClements

David Julian McClements

University of Massachusetts Amherst

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Wei Liu

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Nanchang University

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Yanxiang Gao

China Agricultural University

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Seid Mahdi Jafari

Seid Mahdi Jafari

Gorgan University of Agricultural Sciences and Natural Resources

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Hang Xiao

Hang Xiao

University of Massachusetts Amherst

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Xingqian Ye

Xingqian Ye

Zhejiang University

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Zhengyu Jin

Zhengyu Jin

Jiangnan University

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Aiqian Ye

Aiqian Ye

Massey University

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Donghong Liu

Donghong Liu

Zhejiang University

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Shiguo Chen

Shiguo Chen

Zhejiang University

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José Luis Alonso

José Luis Alonso

Universidade de Vigo

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António A. Vicente

António A. Vicente

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Qingrong Huang

Qingrong Huang

Rutgers, The State University of New Jersey

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Xueming Xu

Xueming Xu

Jiangnan University

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Bin Li

Bin Li

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Harjinder Singh

Harjinder Singh

Massey University

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