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Chemistry

D-Index
93
Citations
24605
World Ranking
1830
National Ranking
327

Overview

Yanxiang Gao is affiliated with China Agricultural University in China and specializes primarily in Agricultural and Biological Sciences. Their research output includes significant contributions to Food Science, with additional work in Materials Chemistry, Biomaterials, Organic Chemistry, and Molecular Medicine.

Their research topics cover various aspects of food systems and chemistry. Key areas include:

  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Pickering emulsions and particle stabilization
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Surfactants and Colloidal Systems
  • Curcumin's Biomedical Applications

Yanxiang Gao has frequently published in several scientific journals, with notable recurring venues being:

  • Food Hydrocolloids
  • International Journal of Biological Macromolecules
  • Journal of Agricultural and Food Chemistry
  • ACS Food Science & Technology
  • LWT

Recent publications authored or co-authored by Yanxiang Gao include:

  • "Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction" (2020, Food Hydrocolloids)
  • "Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method" (2020, Food Hydrocolloids)
  • "Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation" (2020, Food Hydrocolloids)
  • "Influence of interfacial compositions on the microstructure, physiochemical stability, lipid digestion and β-carotene bioaccessibility of Pickering emulsions" (2020, Food Hydrocolloids)
  • "Tuning the rheological and tribological properties to simulate oral processing of novel high internal phase oleogel-in-water emulsions" (2022, Food Hydrocolloids)

Collaborative relationships in their research are evident with frequent co-authors such as:

  • Like Mao
  • Jinfang Liu
  • Wenyan Liao
  • Liang Zhang
  • Ruoning Zhang

Best Publications

  • The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

    Weiyou Wang;Cuixia Sun;Like Mao;Peihua Ma

  • 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

  • Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

    Lei Dai;Cuixia Sun;Yang Wei;Like Mao

  • 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-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

    Fuguo Liu;Fuguo Liu;Cuicui Ma;Yanxiang Gao;David Julian McClements

  • Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization

    Fuguo Liu;Cuixia Sun;Wei Yang;Fang Yuan

  • Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin

    Lei Dai;Ruirui Li;Yang Wei;Cuixia Sun

  • Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion

    Shuai Chen;Qike Li;David Julian McClements;Yahong Han

  • Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion

    Zihao Wei;Wei Yang;Rui Fan;Fang Yuan

  • Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion

    Yang Wei;Zhongping Yu;Kangsen Lin;Cuixia Sun

  • Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation.

    Lei Dai;Cuixia Sun;Ruirui Li;Like Mao

  • Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

    Fuguo Liu;Fuguo Liu;Cuicui Ma;David Julian McClements;Yanxiang Gao

  • Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction

    Hongxia Zheng;Like Mao;Mengnan Cui;Jinfang Liu

  • 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

  • Entrapment of curcumin in whey protein isolate and zein composite nanoparticles using pH-driven method

    Xinyu Zhan;Lei Dai;Liang Zhang;Yanxiang Gao

  • Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method

    Yang Wei;Cuixia Sun;Lei Dai;Xinyu Zhan

  • 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

  • Optimisation of conditions for the preparation of β-carotene nanoemulsions using response surface methodology

    Yuan Yuan;Yanxiang Gao;Like Mao;Jian Zhao

  • Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.

    Lei Wang;Honggao Xu;Fang Yuan;Rui Fan

  • Fabrication and Characterization of Layer-by-Layer Composite Nanoparticles Based on Zein and Hyaluronic Acid for Codelivery of Curcumin and Quercetagetin

    Shuai Chen;Yahong Han;Jingyang Huang;Lei Dai

  • Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology

    Guangmin Liu;Xiang Xu;Qinfeng Hao;Yanxiang Gao

  • Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

    Duoxia Xu;Xiaoya Wang;Junping Jiang;Fang Yuan

  • Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology

    Bin Yang;Xuan Liu;Yanxiang Gao

Frequent Co-Authors

Like Mao
Like Mao China Agricultural University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Alan R. Mackie
Alan R. Mackie University of Leeds
Qixin Zhong
Qixin Zhong University of Tennessee at Knoxville
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Lili He
Lili He University of Massachusetts Amherst
Baoguo Sun
Baoguo Sun Beijing Technology and Business University

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