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2025

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D-Index
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5581
World Ranking
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85

Chemistry

D-Index
46
Citations
6446
World Ranking
16181
National Ranking
4029

Research.com Recognitions

  • 2025 - Research.com Rising Stars Award

Overview

Zipei Zhang is a researcher affiliated with the University of Missouri in the United States specializing in materials science, engineering, and agricultural and biological sciences. Their work prominently spans materials chemistry, food science, biomaterials, electrical and electronic engineering, and nutrition and dietetics.

Zhang has contributed extensively to topics including advanced thermoelectric materials and devices, food composition and properties, chalcogenide semiconductor thin films, nanocomposite films for food packaging, proteins in food systems, thermal properties of materials, and thermal radiation and cooling technologies.

Their publication record includes recent papers such as "Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry" (2021, Trends in Food Science & Technology), "Stimulus-responsive hydrogels in food science: A review" (2021, Food Hydrocolloids), "Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release" (2021, Food Hydrocolloids), "Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods" (2020, Colloids and Surfaces B Biointerfaces), and "Drug Delivery across Barriers to the Middle and Inner Ear" (2020, Advanced Functional Materials).

Frequent coauthors who have collaborated with Zhang include:

  • Shuqi Zheng
  • David Julian McClements
  • Ruojie Zhang
  • Sitong Wei
  • Weiyu Song

Zhang's publications appear regularly in various academic venues, with multiple papers published in:

  • SSRN Electronic Journal
  • International Journal of Biological Macromolecules
  • Critical Reviews in Food Science and Nutrition
  • Food Hydrocolloids
  • Journal of Material Science and Technology

Best Publications

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

    Hao Cheng;Long Chen;David Julian McClements;Tianyi Yang

  • Effect of pullulan on the short-term and long-term retrogradation of rice starch.

    Long Chen;Fei Ren;Zipei Zhang;Qunyi Tong

  • Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

    Zipei Zhang;Ruojie Zhang;Liqiang Zou;David Julian McClements;David Julian McClements

  • Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

    Ruojie Zhang;Ruojie Zhang;Zipei Zhang;Zipei Zhang;Hui Zhang;Eric Andrew Decker;Eric Andrew Decker

  • Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

    Long Chen;Yaoqi Tian;Qunyi Tong;Zipei Zhang

  • Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles

    Liqiang Zou;Bingjing Zheng;Ruojie Zhang;Zipei Zhang

  • Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study.

    Ruojie Zhang;Zipei Zhang;Hui Zhang;Eric Andrew Decker

  • Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility

    Zipei Zhang;Ruojie Zhang;David Julian McClements;David Julian McClements

  • Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

    Zipei Zhang;Zipei Zhang;Ruojie Zhang;Ruojie Zhang;Long Chen;Qunyi Tong

  • Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

    Zipei Zhang;Ruojie Zhang;Liqiang Zou;Long Chen

  • Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods

    Zipei Zhang;Huige Song;Zhen Peng;Qingnan Luo

  • Stimulus-responsive hydrogels in food science: A review

    Zhongyu Yang;Long Chen;David Julian McClements;Chao Qiu

  • Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

    Liqiang Zou;Bingjing Zheng;Ruojie Zhang;Zipei Zhang

  • Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity.

    Zipei Zhang;Ruojie Zhang;Long Chen;David Julian McClements;David Julian McClements

  • Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets

    Ruojie Zhang;Zipei Zhang;Liqiang Zou;Hang Xiao

  • Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.

    Long Chen;Long Chen;Haihua Zhang;David Julian McClements;Zipei Zhang

  • Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads

    Bingjing Zheng;Zipei Zhang;Fang Chen;Fang Chen;Xiang Luo;Xiang Luo

  • Encapsulation of bifidobacterium in alginate microgels improves viability and targeted gut release

    Zipei Zhang;Min Gu;Xiaomeng You;David A. Sela

  • Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions

    David Julian McClements;Laura Saliva-Trujillo;Ruojie Zhang;Zipei Zhang

  • Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

    Long Chen;Yaoqi Tian;Zipei Zhang;Qunyi Tong

  • Development of a standardized food model for studying the impact of food matrix effects on the gastrointestinal fate and toxicity of ingested nanomaterials.

    Zipei Zhang;Ruojie Zhang;Hang Xiao;Kunal Bhattacharya

  • Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release

    Zipei Zhang;Zipei Zhang;Ruojie Zhang;Ruojie Zhang;Eric Andrew Decker;Eric Andrew Decker;David Julian McClements;David Julian McClements

Frequent Co-Authors

David Julian McClements
David Julian McClements University of Massachusetts Amherst
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Liqiang Zou
Liqiang Zou Nanchang University
Zhengyu Jin
Zhengyu Jin Jiangnan University
Yaoqi Tian
Yaoqi Tian Jiangnan University
Chengmei Liu
Chengmei Liu Nanchang University
Zeyuan Deng
Zeyuan Deng Nanchang University
Wei Liu
Wei Liu Nanchang University
Zong-cai Tu
Zong-cai Tu Nanchang University

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