What is he best known for?
The fields of study he is best known for:
- Enzyme
- Biochemistry
- Organic chemistry
Qingrong Huang focuses on Chromatography, Chemical engineering, Nanoparticle, Bioavailability and Curcumin.
His Chromatography research integrates issues from Moisture, Protein structure, Oil droplet and Particle size.
The concepts of his Chemical engineering study are interwoven with issues in Rheology and Aqueous two-phase system.
His Rheology research incorporates themes from Pickering emulsion and Microstructure.
His biological study spans a wide range of topics, including Biochemistry, Nutraceutical and Nuclear chemistry.
His Curcumin research includes elements of Hydrophobic effect, Medium chain triacylglycerols, Edema and Solubility.
His most cited work include:
- Bioavailability and delivery of nutraceuticals using nanotechnology. (481 citations)
- Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. (324 citations)
- Improving the oral bioavailability of curcumin using novel organogel-based nanoemulsions. (231 citations)
What are the main themes of his work throughout his whole career to date?
Qingrong Huang spends much of his time researching Chemical engineering, Chromatography, Pickering emulsion, Emulsion and Food science.
His Chemical engineering study combines topics from a wide range of disciplines, such as Pectin, Rheology and Polysaccharide.
His study in Chromatography is interdisciplinary in nature, drawing from both Curcumin, Bioavailability, Aqueous solution and Solubility.
Qingrong Huang combines subjects such as Pharmacokinetics, In vitro and Lipolysis with his study of Bioavailability.
His Pickering emulsion study incorporates themes from Volume fraction, Wetting, In vitro digestion and Starch.
Qingrong Huang has researched Nanoparticle in several fields, including Chitosan and Nuclear chemistry.
He most often published in these fields:
- Chemical engineering (35.23%)
- Chromatography (17.45%)
- Pickering emulsion (20.47%)
What were the highlights of his more recent work (between 2018-2021)?
- Chemical engineering (35.23%)
- Pickering emulsion (20.47%)
- Food science (11.41%)
In recent papers he was focusing on the following fields of study:
Chemical engineering, Pickering emulsion, Food science, Ovotransferrin and Emulsion are his primary areas of study.
His research in Chemical engineering is mostly concerned with Particle size.
His study explores the link between Particle size and topics such as Zeta potential that cross with problems in Lecithin, Dynamic light scattering and Solubility.
His study with Pickering emulsion involves better knowledge in Nanoparticle.
His work on Polydextrose, Whey protein isolate, Maillard reaction and Nutraceutical is typically connected to Conjugate as part of general Food science study, connecting several disciplines of science.
His work in Lipolysis addresses issues such as In vitro, which are connected to fields such as Chromatography.
Between 2018 and 2021, his most popular works were:
- Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper (58 citations)
- Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles (49 citations)
- Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles (49 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Pickering emulsion, Chemical engineering, Ovotransferrin, Emulsion and Nanoparticle.
His Pickering emulsion study combines topics in areas such as Soybean oil, Melting temperature, Nutraceutical, Curcumin and Essential oil.
In his study, Digestion and Absorption is strongly linked to Bioavailability, which falls under the umbrella field of Nutraceutical.
His study of Particle size is a part of Chemical engineering.
His Particle size research incorporates elements of Zeta potential and Titration.
His studies in Emulsion integrate themes in fields like Pectin and Food science.
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