What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
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.
His most cited work include:
- Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions (344 citations)
- The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review (219 citations)
- Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization (164 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Chromatography (35.29%)
- Emulsion (25.34%)
- Nanoparticle (18.10%)
What were the highlights of his more recent work (between 2019-2021)?
- Nanoparticle (18.10%)
- Curcumin (12.67%)
- Emulsion (25.34%)
In recent papers he was focusing on the following fields of study:
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.
Between 2019 and 2021, his most popular works were:
- Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion (44 citations)
- The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan (27 citations)
- Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum Arabic composite colloidal nanoparticles (26 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
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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