Yanxiang Gao mainly focuses on Chromatography, Antioxidant, Polyphenol, Emulsion and Chemical stability. His work carried out in the field of Chromatography brings together such families of science as Carotene and Particle size. Yanxiang Gao has researched Antioxidant in several fields, including Phenols and Bioavailability.
The study incorporates disciplines such as Covalent bond, Gallic acid and Polysaccharide in addition to Polyphenol. His Emulsion research includes themes of Whey protein, Whey protein isolate and Adsorption. His Chemical stability research incorporates themes from Ionic strength and Nanoparticle.
Chromatography, Emulsion, Nanoparticle, Particle size and Curcumin are his primary areas of study. His Chromatography research integrates issues from Adsorption, Antioxidant and Polysaccharide. His work investigates the relationship between Emulsion and topics such as Chemical stability that intersect with problems in Covalent bond.
The various areas that Yanxiang Gao examines in his Nanoparticle study include Fourier transform infrared spectroscopy, Hydrogen bond and Circular dichroism. His Hydrogen bond research is multidisciplinary, relying on both Coprecipitation, Hydrophobic effect and Propylene glycol alginate. Yanxiang Gao interconnects Creaming and Zeta potential in the investigation of issues within Particle size.
The scientist’s investigation covers issues in Nanoparticle, Curcumin, Emulsion, Hydrogen bond and Pickering emulsion. He has included themes like Microstructure and In vitro digestion in his Nanoparticle study. His work deals with themes such as Nuclear chemistry, Controlled release, Pea protein, Pulmonary surfactant and Hydrophobic effect, which intersect with Curcumin.
His research in Emulsion intersects with topics in DPPH, Swelling, Whey protein isolate and Particle size. Quercetin and Rutin is closely connected to Food science in his research, which is encompassed under the umbrella topic of Particle size. In his study, Lutein is strongly linked to Adsorption, which falls under the umbrella field of Pickering emulsion.
His main research concerns Emulsion, Pickering emulsion, Nanoparticle, Resveratrol and Curcumin. His biological study spans a wide range of topics, including Dynamic mechanical analysis, Swelling and Whey protein isolate. His studies in Swelling integrate themes in fields like Carotene and Whey protein.
The concepts of his Pickering emulsion study are interwoven with issues in Ionic strength, Flocculation and Adsorption. He focuses mostly in the field of Curcumin, narrowing it down to matters related to Chitosan and, in some cases, Physical stability and Liposome. His Creaming research includes elements of Contact angle and Particle size.
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Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
Yuan Yuan;Yanxiang Gao;Jian Zhao;Like Mao.
Food Research International (2008)
The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review
Weiyou Wang;Cuixia Sun;Like Mao;Peihua Ma.
Trends in Food Science and Technology (2016)
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization
Like Mao;Duoxia Xu;Jia Yang;Fang Yuan.
Food Technology and Biotechnology (2009)
Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
Lei Dai;Cuixia Sun;Yang Wei;Like Mao.
Food Hydrocolloids (2018)
Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology
Yuan Yuan;Yanxiang Gao;Like Mao;Jian Zhao.
Food Chemistry (2008)
Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay
Li He;Xiaofei Zhang;Honggao Xu;Chao Xu.
Food and Bioproducts Processing (2012)
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
Fuguo Liu;Fuguo Liu;Cuicui Ma;Yanxiang Gao;David Julian McClements.
Comprehensive Reviews in Food Science and Food Safety (2017)
Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology
Guangmin Liu;Xiang Xu;Qinfeng Hao;Yanxiang Gao.
Lwt - Food Science and Technology (2009)
A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
Fuguo Liu;Fuguo Liu;Cuicui Ma;David Julian McClements;Yanxiang Gao.
Food Hydrocolloids (2017)
Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions
Duoxia Xu;Xiaoya Wang;Junping Jiang;Fang Yuan.
Food Hydrocolloids (2012)
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