What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
Food science, Chromatography, Starch, Biochemistry and Amylose are his primary areas of study.
His Food science study combines topics from a wide range of disciplines, such as Pullulan, Antioxidant and Amylase.
His Chromatography study combines topics in areas such as DPPH, Thermogravimetric analysis, Fluorescence and Polysaccharide.
His Starch research includes themes of Hydrolysis, Swelling and Nuclear chemistry.
His Biochemistry research integrates issues from Moisture, Crystallinity and Absorbance.
His research in the fields of Amylopectin overlaps with other disciplines such as Hydrostatic pressure.
His most cited work include:
- Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. (315 citations)
- Simple, Rapid, Sensitive, and Versatile SWNT−Paper Sensor for Environmental Toxin Detection Competitive with ELISA (175 citations)
- Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches (128 citations)
What are the main themes of his work throughout his whole career to date?
Zhengyu Jin spends much of his time researching Starch, Chromatography, Food science, Chemical engineering and Hydrolysis.
The concepts of his Starch study are interwoven with issues in Crystallinity and Extrusion.
His work deals with themes such as Dextrin and Polysaccharide, which intersect with Chromatography.
The study incorporates disciplines such as Biochemistry, Antioxidant and Amylase in addition to Food science.
The various areas that Zhengyu Jin examines in his Chemical engineering study include Rheology, Adsorption and Polymer.
Zhengyu Jin works mostly in the field of Cyclodextrin, limiting it down to topics relating to Nuclear chemistry and, in certain cases, Thermogravimetric analysis, as a part of the same area of interest.
He most often published in these fields:
- Starch (35.34%)
- Chromatography (31.25%)
- Food science (29.31%)
What were the highlights of his more recent work (between 2019-2021)?
- Starch (35.34%)
- Food science (29.31%)
- Chemical engineering (14.44%)
In recent papers he was focusing on the following fields of study:
His primary areas of investigation include Starch, Food science, Chemical engineering, Cyclodextrin and Fermentation.
His study in Starch focuses on Maize starch in particular.
Zhengyu Jin has included themes like Sterilization and In vitro in his Food science study.
His work carried out in the field of Chemical engineering brings together such families of science as Porosity, Adsorption and Aqueous solution.
His studies deal with areas such as Fluorescence spectroscopy, Pullulanase and Dispersity as well as Cyclodextrin.
His Fermentation study combines topics in areas such as Aroma and Yeast.
Between 2019 and 2021, his most popular works were:
- Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization (20 citations)
- Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation (15 citations)
- Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing (13 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Organic chemistry
- Biochemistry
Starch, Food science, Chemical engineering, Maize starch and Nuclear chemistry are his primary areas of study.
His Starch research is multidisciplinary, incorporating perspectives in Biocompatibility, Thermal and Extrusion.
In his study, Adsorption and Hydrolysis is strongly linked to Modified starch, which falls under the umbrella field of Extrusion.
His research is interdisciplinary, bridging the disciplines of Morphology and Food science.
The Maize starch study combines topics in areas such as Crystallinity, Pullulan, Oil absorption and Resistant starch.
His Nuclear chemistry research includes elements of Fourier transform infrared spectroscopy and Solubility.
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