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.
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