World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
57
Citations
9644
World Ranking
11312
National Ranking
1821

Overview

Liqiang Zou is affiliated with Nanchang University in China and has a research focus predominantly within the Agricultural and Biological Sciences, contributing extensively to the field of Food Science. Their research output includes 111 publications across this discipline, with notable involvement in subfields such as Food Science, Plant Science, Biomaterials, Materials Chemistry, and Molecular Biology.

The scientist's work centers on several main topics including:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Food Chemistry and Fat Analysis
  • Postharvest Quality and Shelf Life Management
  • Pickering emulsions and particle stabilization
  • Nanocomposite Films for Food Packaging
  • Probiotics and Fermented Foods

Liqiang Zou's frequent publication venues highlight a consistent presence in journals related to food science and technology, such as:

  • Food Hydrocolloids (14 publications)
  • Food Chemistry (12 publications)
  • LWT (5 publications)
  • Food and Bioprocess Technology (4 publications)
  • Foods (3 publications)

Several co-authors have collaborated repeatedly with Zou, indicating longstanding academic partnerships. These include Wei Liu, David Julian McClements, Xing Chen, Lei Zhou, and Hongxia Gao, with collaboration counts ranging from 13 to 45 publications each.

Some of the recent published papers by Liqiang Zou cover a range of topics pertinent to food preservation, emulsions, and biopolymer applications. Notable examples include:

  • "Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation," 2020, published in Carbohydrate Polymers
  • "Review of recent advances in the preparation, properties, and applications of high internal phase emulsions," 2021, published in Trends in Food Science & Technology
  • "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
  • "Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit," 2021, published in LWT
  • "Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility," 2021, published in Food Hydrocolloids

Best Publications

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

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

  • Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels

    Wei Liu;Hongxia Gao;David Julian McClements;Lei Zhou

  • Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation

    Wei Zhou;Yunxia He;Fei Liu;Liangkun Liao

  • Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

    Zipei Zhang;Ruojie Zhang;Liqiang Zou;David Julian McClements;David Julian McClements

  • 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

  • Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

    Hongxia Gao;Li Ma;Ce Cheng;Junping Liu

  • Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors

    Chi Yan;David Julian McClements;Yuqing Zhu;Liqiang Zou

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

    Wei Zhou;Wei Liu;Liqiang Zou;Weilin Liu

  • 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

  • One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

    Li Ma;Liqiang Zou;David Julian McClements;Wei Liu;Wei Liu

  • 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

  • Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility.

    Zi-ling Li;Sheng-feng Peng;Xing Chen;Yu-qing Zhu

  • 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

  • Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

    Wei Liu;Jian Wang;David Julian McClements;Liqiang Zou

  • Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

    Zipei Zhang;Ruojie Zhang;Liqiang Zou;Long Chen

  • Characterization and Bioavailability of Tea Polyphenol Nanoliposome Prepared by Combining an Ethanol Injection Method with Dynamic High-Pressure Microfluidization

    Li-qiang Zou;Wei Liu;Wei-lin Liu;Rui-hong Liang

  • Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability

    David Julian McClements;David Julian McClements;Liqiang Zou;Ruojie Zhang;Laura Salvia-Trujillo

  • Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions.

    Xing Chen;David Julian McClements;Yuqing Zhu;Yan Chen

  • pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets

    Yuqing Zhu;Xing Chen;David Julian McClements;Liqiang Zou

Frequent Co-Authors

Wei Liu
Wei Liu Nanchang University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Chengmei Liu
Chengmei Liu Nanchang University
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Roger Ruan
Roger Ruan University of Minnesota
Yuhuan Liu
Yuhuan Liu Nanchang University
Mingyong Xie
Mingyong Xie Nanchang University

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