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Xiaoming Zhang

Xiaoming Zhang

D-Index & Metrics

Chemistry

D-Index
64
Citations
13615
World Ranking
8104
National Ranking
1424

Overview

Xiaoming Zhang is affiliated with Jiangnan University in China and has an extensive research record primarily within the fields of Biochemistry, Genetics and Molecular Biology; Agricultural and Biological Sciences; and Medicine. Their work spans various subfields including Food Science, Molecular Biology, Clinical Biochemistry, Animal Science and Zoology, and Physiology.

Their research interests encompass a range of topics related to food science and biochemistry. Main areas of study include:

  • Advanced Glycation End Products research
  • Meat and Animal Product Quality
  • Biochemical Analysis and Sensing Techniques
  • Protein Hydrolysis and Bioactive Peptides
  • Biochemical effects in animals
  • Microencapsulation and Drying Processes
  • Food Quality and Safety Studies

Xiaoming Zhang has published in several notable scientific venues. Frequent publication locations include:

  • Journal of Agricultural and Food Chemistry
  • Food Chemistry
  • Food Bioscience
  • Food Research International
  • SSRN Electronic Journal

Collaboration has been a significant aspect of their career. Regular co-authors have included Khizar Hayat, Heping Cui, Chi-Tang Ho, Shahzad Hussain, and Xue Xia.

Selected recent papers demonstrate the scope and focus of their research. Examples include:

  • Formation and fate of Amadori rearrangement products in Maillard reaction, 2021, Trends in Food Science & Technology
  • High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure, 2021, Food Chemistry
  • Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications, 2020, Critical Reviews in Food Science and Nutrition
  • Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes, 2020, International Journal of Biological Macromolecules
  • Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement, 2021, Food and Bioprocess Technology

Best Publications

  • Structure and antioxidant activity of high molecular weight Maillard reaction products from casein-glucose

    Feng-Lin Gu;Jin Moon Kim;Shabbar Abbas;Xiao-Ming Zhang

  • Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

    Khizar Hayat;Sarfraz Hussain;Shabbar Abbas;Umar Farooq

  • Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin

    Chen Tan;Jiehong Xie;Xiaoming Zhang;Jibao Cai

  • Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids

    Chen Tan;Biao Feng;Xiaoming Zhang;Wenshui Xia

  • Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

    Fenglin Gu;Jin Moon Kim;Khizar Hayat;Shuqin Xia

  • An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions

    Shabbar Abbas;Khizar Hayat;Eric Karangwa;Mohanad Bashari

  • Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

    Zhijian Dong;Zhijian Dong;Yong Ma;Khizar Hayat;Chengsheng Jia

  • Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: further insights into thermal degradation and cross-linking.

    Xiaohong Lan;Ping Liu;Shuqin Xia;Chengsheng Jia

  • Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace.

    Khizar Hayat;Xiaoming Zhang;Umar Farooq;Shabbar Abbas

  • Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

    Bertrand Muhoza;Shuqin Xia;Jibao Cai;Xiaoming Zhang

  • Formation and fate of Amadori rearrangement products in Maillard reaction

    Heping Cui;Junhe Yu;Yun Zhai;Linhui Feng

  • Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

    Khizar Hayat;Khizar Hayat;Xiaoming Zhang;Hanqing Chen;Shuqin Xia

  • Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

    Ping Liu;Meigui Huang;Shiqing Song;Khizar Hayat

  • Liposome as a delivery system for carotenoids: comparative antioxidant activity of carotenoids as measured by ferric reducing antioxidant power, DPPH assay and lipid peroxidation.

    Chen Tan;Jin Xue;Shabbar Abbas;Biao Feng

  • Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation

    Yi Lv;Fan Yang;Xueying Li;Xiaoming Zhang

  • Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch.

    Shabbar Abbas;Mohanad Bashari;Waseem Akhtar;Wei Wei Li

  • Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

    Bertrand Muhoza;Shuqin Xia;Xiaoming Zhang

  • Liposomes as vehicles for lutein: preparation, stability, liposomal membrane dynamics, and structure.

    Chen Tan;Shuqin Xia;Jin Xue;Jiehong Xie

  • Liposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro release

    Chen Tan;Jin Xue;Xiaowei Lou;Shabbar Abbas

  • High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure.

    Tingting Feng;Xuejiao Wang;Xingwei Wang;Xiaoming Zhang

  • Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly.

    Shabbar Abbas;Eric Karangwa;Mohanad Bashari;Khizar Hayat

  • Optimization in the Preparation of Coenzyme Q10 Nanoliposomes

    Shuqin Xia;Shiying Xu;Xiaoming Zhang

Frequent Co-Authors

Shuqin Xia
Shuqin Xia Jiangnan University
Chi-Tang Ho
Chi-Tang Ho Rutgers, The State University of New Jersey
Fang Zhong
Fang Zhong Jiangnan University
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Wenshui Xia
Wenshui Xia Jiangnan University
Pingping Jiang
Pingping Jiang Jiangnan University
Yan Xu
Yan Xu Jiangnan University
Liang-Jun Yan
Liang-Jun Yan University of North Texas Health Science Center
Robert S. T. Linforth
Robert S. T. Linforth University of Nottingham
Ryuichi Matsuno
Ryuichi Matsuno Ishikawa Prefectural University

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