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D-Index & Metrics

Chemistry

D-Index
91
Citations
24724
World Ranking
2006
National Ranking
732

Overview

Qingrong Huang is affiliated with Rutgers, The State University of New Jersey in the United States. Their research primarily spans the field of Agricultural and Biological Sciences, with a significant focus on Food Science, complemented by work in Electrical and Electronic Engineering, Molecular Biology, Plant Science, and Nutrition and Dietetics.

The main research topics covered in their publications include Proteins in Food Systems, Phytochemicals and Antioxidant Activities, Advancements in Battery Materials, Polysaccharides Composition and Applications, Bioactive Compounds in Plants, Biochemical Analysis and Sensing Techniques, and Food Chemistry and Fat Analysis.

Huang has published extensively in several scientific journals. The most frequent venues for their work are:

  • Food & Function
  • Food Hydrocolloids
  • Critical Reviews in Food Science and Nutrition
  • Energy storage materials
  • SSRN Electronic Journal

Some of the recent papers authored or co-authored by Huang include:

  • Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems (2020), published in Food & Function
  • In Vivo Screening and Antidiabetic Potential of Polyphenol Extracts from Guava Pulp, Seeds and Leaves (2020), published in Animals
  • The biological fate and bioefficacy of citrus flavonoids: bioavailability, biotransformation, and delivery systems (2021), published in Food & Function
  • Aged citrus peel (chenpi) extract causes dynamic alteration of colonic microbiota in high-fat diet induced obese mice (2020), published in Food & Function
  • Anti-obesity effects of capsaicin and the underlying mechanisms: a review (2020), published in Food & Function

Frequent collaborators in their research include Chi-Tang Ho, Yong Cao, Jie Xiao, Muwen Lu, and Xuanxuan Lu, reflecting a network of co-authorship that supports interdisciplinary approaches within their fields of study.

Best Publications

  • Bioavailability and delivery of nutraceuticals using nanotechnology.

    Qingrong Huang;Hailong Yu;Qiaomei Ru

  • Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.

    Xiaoyong Wang;Yan Jiang;Yu-Wen Wang;Mou-Tuan Huang

  • Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

    Jie Xiao;Yunqi Li;Qingrong Huang

  • Improving the oral bioavailability of curcumin using novel organogel-based nanoemulsions.

    Hailong Yu;Qingrong Huang

  • Alternative Reaction Mechanism for the Cross-Linking of Gelatin with Glutaraldehyde

    Stefano Farris;Jianhui Song;Qingrong Huang

  • Physical and antimicrobial properties of peppermint oil nanoemulsions

    Rong Liang;Shiqi Xu;Charles F. Shoemaker;Yue Li

  • Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

    Jie Xiao;Xiang'an Wang;Alejandro J. Perez Gonzalez;Qingrong Huang;Qingrong Huang

  • Nanotechnology: A New Frontier in Food Science

    Carmen I. Moraru;Carmen I. Moraru;Chithra P. Panchapakesan;Qingrong Huang;Paul Takhistov

  • Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticals

    Yuwen Ting;Yike Jiang;Chi Tang Ho;Qingrong Huang

  • Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

    Hailong Yu;Qingrong Huang

  • Assembly of protein–polysaccharide complexes for delivery of bioactive ingredients: A perspective paper

    Zihao Wei;Qingrong Huang

  • Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches.

    Rong Liang;Rong Liang;Charles F. Shoemaker;Xiaoqing Yang;Fang Zhong

  • Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio

    Qiaomei Ru;Qiaomei Ru;Yuwen Wang;Jooyoung Lee;Yuting Ding

  • Effects of Salt on Polyelectrolyte-Micelle Coacervation

    Yilin Wang;Kozue Kimura;Qingrong Huang;Paul L. Dubin

  • Applications and delivery mechanisms of hyaluronic acid used for topical/transdermal delivery - A review.

    Jieyu Zhu;Xudong Tang;Yan Jia;Chi Tang Ho

  • Nanotechnology Research: Applications in Nutritional Sciences

    Pothur R. Srinivas;Martin Philbert;Tania Q. Vu;Qingrong Huang

  • Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation.

    Rezvan Shaddel;Rezvan Shaddel;Javad Hesari;Sodeif Azadmard-Damirchi;Hamed Hamishehkar

  • Assembly of kafirin/carboxymethyl chitosan nanoparticles to enhance the cellular uptake of curcumin

    Jie Xiao;Si Nian;Qingrong Huang

  • Luminescent properties of water-soluble denatured bovine serum albumin-coated CdTe quantum dots.

    Qiang Wang;Yuching Kuo;Yuwen Wang;Gyehwa Shin

  • Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process.

    Mudasir Ahmad;Adil Gani;Adil Gani;Ifra Hassan;Qingrong Huang

  • Development of a food-grade organogel with high bioaccessibility and loading of curcuminoids

    Hailong Yu;Ke Shi;Dong Liu;Qingrong Huang

Frequent Co-Authors

Chi-Tang Ho
Chi-Tang Ho Rutgers, The State University of New Jersey
Lijia An
Lijia An Chinese Academy of Sciences
Jie Xiao
Jie Xiao University of Washington
Michael L. Chikindas
Michael L. Chikindas Rutgers, The State University of New Jersey
Min-Hsiung Pan
Min-Hsiung Pan National Taiwan University
Dongxiao Sun-Waterhouse
Dongxiao Sun-Waterhouse University of Auckland
Xiaoxiong Zeng
Xiaoxiong Zeng Nanjing Agricultural University
Shuqin Xia
Shuqin Xia Jiangnan University
Jozef L. Kokini
Jozef L. Kokini Purdue University West Lafayette
Curtis W. Frank
Curtis W. Frank Stanford University

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