Ruojie Zhang - Concepedia

Author

Ruojie Zhang

University of Massachusetts Amherst

Also Known As

Ruo-Jie Zhang, Ruojie Zhang, Zipei Zhang

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst State Key Laboratory of Food Science and Technology King Abdulaziz University Jiangnan University Nanchang University

About

Ruojie Zhang is an author at University of Massachusetts Amherst specializing in pharmacology, engineering, and bioavailability.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	14	960
2	Health Sciences	12	12	1K
3	Medicine	10	10	606
4	Biochemistry	5	5	426
5	Public Health	2	2	264

Ruojie Zhang

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) Ruojie Zhang, Zipei Zhang, Hui Zhang, Food Hydrocolloids Food ChemistryFood ColloidAnionic Dietary FiberEmulsifier TypeGastroenterology	2014	245
Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose Glen M. DeLoid, Ikjot Singh Sohal, Laura Lorente, ACS Nano NutritionEngineeringFood AnalysisIngested FatBio-based Material	2018	201
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, Food Research International NanoparticlesMixed Colloidal DispersionsDigestible Lipid NanoparticlesCurcumin-loaded Zein NanoparticlesNano-drug Delivery	2016	193
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study Ruojie Zhang, Zipei Zhang, Hui Zhang, Food Research International Food ChemistryLipid AnalysisLipid TypeVitro Digestion StudyOil-in-water Emulsions	2015	192
Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract Zipei Zhang, Ruojie Zhang, Long Chen, European Polymer Journal Biopolymer GelHydrogelsLipophilic Bioactive AgentsEngineeringHydrogel Particles	2015	176
Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility Zipei Zhang, Ruojie Zhang, Liqiang Zou, Food Hydrocolloids Biopolymer GelPolysaccharide-based Hydrogel BeadsMicro-encapsulationBead TypePolysaccharide	2016	168
Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability David Julian McClements, Liqiang Zou, Ruojie Zhang, Comprehensive Reviews in Food Science and Food Safety Increase BioavailabilityNutritionOral BioavailabilityFood StructuresNutraceutical Ingredient	2015	146
Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin Long Chen, Haihua Zhang, David Julian McClements, Carbohydrate Polymers Food ChemistryNutritionDietary FiberFood AnalysisFood Digestion	2019	118
Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets Ruojie Zhang, Zipei Zhang, Liqiang Zou, Food & Function Food ColloidNutritionFood AnalysisAgricultural EconomicsLipid Digestion	2015	117
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, RSC Advances NanoparticlesLipid NpsProtein NanoparticlesNanomedicinePhospholipid Nanoparticles	2015	114

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