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Chemistry

D-Index
57
Citations
9872
World Ranking
11286
National Ranking
1815

Overview

Shou-Wei Yin is affiliated with the South China University of Technology in China. Their research primarily spans the fields of Materials Science and Agricultural and Biological Sciences, with a focus on subfields such as Materials Chemistry, Food Science, Organic Chemistry, Biomaterials, and Molecular Biology.

The scientist's work concentrates on topics including Pickering emulsions and particle stabilization, Proteins in Food Systems, Surfactants and Colloidal Systems, Enzyme Catalysis and Immobilization, Food Chemistry and Fat Analysis, Advanced Nanomaterials in Catalysis, and Micro and Nano Robotics.

Recent significant publications by Shou-Wei Yin include:

  • Inverse Pickering Emulsion Stabilized by Binary Particles with Contrasting Characteristics and Functionality for Interfacial Biocatalysis (2020, ACS Applied Materials & Interfaces)
  • Edible high internal phase Pickering emulsion with double-emulsion morphology (2020, Food Hydrocolloids)
  • Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model (2021, Food Chemistry)
  • Bioaccessibility and intracellular antioxidant activity of phloretin embodied by gliadin/sodium carboxymethyl cellulose nanoparticles (2021, Food Hydrocolloids)
  • Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions (2020, Chemical Science)

Frequent coauthors in Shou-Wei Yin's research include:

  • Xiaoquan Yang
  • Shuheng Wei
  • Xiaonan Huang
  • Xiao-Quan Yang
  • Like Wang

Publications appear regularly in venues such as:

  • Food Hydrocolloids
  • Chemical Science
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Journal of Agricultural and Food Chemistry
  • ACS Applied Materials & Interfaces

The combination of research topics and publication venues indicates an emphasis on colloidal systems, emulsions, and food-related material science. The scientist's contributions involve investigations into particle stabilization mechanisms, bioavailability and bioaccessibility of bioactive compounds within food matrices, and the development of responsive emulsifiers.

Best Publications

  • Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

    Yuan Zou;Jian Guo;Shou-Wei Yin;Jin-Mei Wang

  • Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties.

    Jin-Mei Wang;Ning Xia;Ning Xia;Xiao-Quan Yang;Shou-Wei Yin

  • Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)

    Li-Juan Wang;Ya-Qiong Hu;Shou-Wei Yin;Xiao-Quan Yang

  • Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs.

    Tao Zeng;Zi-ling Wu;Jun-You Zhu;Shou-Wei Yin

  • Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

    Qiu-Hong Chen;Jie Zheng;Yan-Teng Xu;Shou-Wei Yin

  • Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture.

    Fu-Zhen Zhou;Xiao-Nan Huang;Zi-Ling Wu;Shou-Wei Yin

  • Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

    Ya-Qiong Hu;Shou-Wei Yin;Jian-Hua Zhu;Jun-Ru Qi

  • Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

    Shou-Wei Yin;Chuan-He Tang;Qi-Biao Wen;Xiao-Quan Yang

  • Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate

    Shou-Wei Yin;Chuan-He Tang;Jin-Song Cao;Er-Kun Hu

  • Characterization of gelatin-based edible films incorporated with olive oil

    Wen Ma;Chuan-He Tang;Shou-Wei Yin;Xiao-Quan Yang

  • Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate.

    Zhi-Ming Gao;Xiao-Quan Yang;Na-Na Wu;Li-Juan Wang

  • Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

    Li-Juan Wang;Shou-Wei Yin;Lei-Yan Wu;Jun-Ru Qi

  • Fabrication and characterization of Pickering High Internal Phase Emulsions (HIPEs) stabilized by chitosan-caseinophosphopeptides nanocomplexes as oral delivery vehicles

    Xiao-Nan Huang;Fu-Zhen Zhou;Tao Yang;Shou-Wei Yin

  • Fabrication and Characterization of Novel Antimicrobial Films Derived from Thymol-Loaded Zein–Sodium Caseinate (SC) Nanoparticles

    Kang-Kang Li;Shou-Wei Yin;Xiao-Quan Yang;Chuan-He Tang

  • Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

    F. Z. Zhou;T. Zeng;S. W. Yin;C. H. Tang

  • Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

    Fu-Zhen Zhou;Li Yan;Shou-Wei Yin;Chuan-He Tang

  • Development of stable Pickering emulsions/oil powders and Pickering HIPEs stabilized by gliadin/chitosan complex particles

    D. B. Yuan;D. B. Yuan;Y. Q. Hu;T. Zeng;S. W. Yin

  • Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction

    Ning Xia;Ning Xia;Jin-Mei Wang;Qian Gong;Xiao-Quan Yang

  • Associative interactions between chitosan and soy protein fractions: Effects of pH, mixing ratio, heat treatment and ionic strength

    Yang Yuan;Zhi-Li Wan;Xiao-Quan Yang;Shou-Wei Yin

  • Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin-Chitosan-Complex Particles.

    Fu-Zhen Zhou;Xin-Hao Yu;Tao Zeng;Shou-Wei Yin

Frequent Co-Authors

Xiao-Quan Yang
Xiao-Quan Yang South China University of Technology
Chuan-He Tang
Chuan-He Tang South China University of Technology
Lin Li
Lin Li South China University of Technology
Hetong Lin
Hetong Lin Fujian Agriculture and Forestry University
To Ngai
To Ngai Chinese University of Hong Kong

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