World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
69
Citations
14805
World Ranking
6301
National Ranking
1128

Overview

Wei Liu is affiliated with Nanchang University in China and specializes in Agricultural and Biological Sciences, with a significant research focus on Food Science and related subfields. Their work spans several areas including Food Science, Plant Science, Biomaterials, Nutrition and Dietetics, and Materials Chemistry.

Wei Liu has contributed extensively to the scientific community through numerous publications in recognized journals and venues. Their frequent publication venues include:

  • Food Hydrocolloids (18 publications)
  • Food Chemistry (16 publications)
  • Foods (8 publications)
  • SSRN Electronic Journal (8 publications)
  • Food and Bioprocess Technology (7 publications)

The researcher's main topics of investigation cover a range of food-related scientific areas such as:

  • Proteins in Food Systems
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Pickering emulsions and particle stabilization
  • Food Chemistry and Fat Analysis
  • Phytochemicals and Antioxidant Activities
  • Nanocomposite Films for Food Packaging

Wei Liu collaborates regularly with several co-authors, reflecting a network of ongoing research partnerships. Some of the most frequent co-authors include:

  • Liqiang Zou (45 joint works)
  • Chengmei Liu (33 joint works)
  • Lei Zhou (32 joint works)
  • Ruihong Liang (32 joint works)
  • David Julian McClements (29 joint works)

Notable recent publications demonstrate a focus on food biopolymers, emulsions, and the stabilization of bioactive compounds. Examples of recent work include:

  • "Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic" (2020, Food Hydrocolloids)
  • "Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility" (2021, Food Hydrocolloids)
  • "Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid" (2020, Food Hydrocolloids)
  • "Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes" (2020, Food Hydrocolloids)
  • "Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes" (2021, Foods)

Best Publications

  • Gaseous Heterogeneous Catalytic Reactions over Mn-Based Oxides for Environmental Applications: A Critical Review.

    Haomiao Xu;Naiqiang Yan;Zan Qu;Wei Liu

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

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

  • Moisture-induced aggregation of lyophilized proteins in the solid state.

    W. R. Liu;R. Langer;A. M. Klibanov

  • Pectin modifications: a review.

    Jun Chen;Wei Liu;Cheng-Mei Liu;Ti Li

  • Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

    Xingfeng Xu;Xingfeng Xu;Wei Liu;Chengmei Liu;Liping Luo

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

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

  • 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

  • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

    Jun Chen;Rui-Hong Liang;Wei Liu;Cheng-Mei 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

  • Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics methods.

    Yi Chen;Shang-Bin Zhu;Ming-Yong Xie;Shao-Ping Nie

  • Effect of food additives on starch retrogradation: A review

    Zhen Fu;Jun Chen;Shun-Jing Luo;Cheng-Mei Liu

  • Properties of Starch after Extrusion: A Review

    Jiangping Ye;Xiuting Hu;Shunjing Luo;Wei Liu

  • 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

  • Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate-chitosan-coated nanoliposomes.

    Weilin Liu;Jianhua Liu;Wei Liu;Ti Li

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

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

  • Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties

    Jun Chen;Rui-hong Liang;Wei Liu;Ti Li

  • Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate.

    Weilin Liu;Wei Liu;Aiqian Ye;Shengfeng Peng

  • 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

Frequent Co-Authors

Chengmei Liu
Chengmei Liu Nanchang University
Liqiang Zou
Liqiang Zou Nanchang University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Zong-cai Tu
Zong-cai Tu Nanchang University
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Mingyong Xie
Mingyong Xie Nanchang University
Zipei Zhang
Zipei Zhang University of Missouri
Aiqian Ye
Aiqian Ye Massey University
Roger Ruan
Roger Ruan University of Minnesota
Harjinder Singh
Harjinder Singh Massey University

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