Cheng Qian - Concepedia

Concepedia

Author

Cheng Qian

University of Massachusetts Amherst ORCID

Also Known As

C. Qian, Cen Qian, Cheng Qian, Qian Cheng

18

Publications

3.2K

Citations

12

H-Index

26

Concepts

All Affiliations

University of Massachusetts Amherst Harbin Medical University Third Affiliated Hospital of Harbin Medical University Universitat de Lleida

CQ

About

Cheng Qian is an author at University of Massachusetts Amherst specializing in chemical engineering, engineering, and chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Chemical Engineering	8	8	3.1K
2	Engineering	7	7	1.7K
3	Health Sciences	4	4	1.8K
4	Biomedical Engineering	1	1	113
5	Biomolecular Engineering	1	1	35

Cheng Qian

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12

Publications

3.2K

Citations

12

H-Index

	Year	Citations
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size Cheng Qian, David Julian McClements Food Hydrocolloids Food ColloidChemical EngineeringEngineeringHealth SciencesHigh-pressure Homogenization	2010	884
Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions Laura Salvia‐Trujillo, Cheng Qian, Olga Martı́n-Belloso, Food Chemistry Food ChemistryFood ColloidChemical EngineeringEmulsionβ-Carotene Bioaccessibility	2013	575
Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility Cheng Qian, Eric A. Decker, Hang Xiao, Food Chemistry Food ColloidChemical EngineeringNanoemulsion Delivery SystemsDrug Delivery SystemsBioavailability	2012	522
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type Cheng Qian, Eric A. Decker, Hang Xiao, Food Chemistry Food ChemistryChemical EngineeringEngineeringNanomaterialsEmulsifier Type	2011	488
Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions Laura Salvia‐Trujillo, Cheng Qian, Olga Martı́n-Belloso, Food Chemistry Food ChemistryFood ColloidChemical EngineeringFood NanotechnologyEmulsion	2013	220
Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants Cheng Qian, Eric A. Decker, Hang Xiao, Food Chemistry Food ChemistryChemical EngineeringOil-in-water NanoemulsionsWater-soluble Antioxidantsβ-Carotene Degradation	2012	146
Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles Cheng Qian, Eric A. Decker, Hang Xiao, Food Research International NanoparticlesParticle AggregationChemical EngineeringLipid PreparationEngineering	2013	137
Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil‐in‐Water Emulsions Cheng Qian, Eric A. Decker, Hang Xiao, Journal of the American Oil Chemists Society Food ChemistryFood ColloidChemical EngineeringBiomanufacturingEngineering	2010	113
Curcumin-functionalized silk biomaterials for anti-aging utility Lei Yang, Zhaozhu Zheng, Cheng Qian, Journal of Colloid and Interface Science Materials ScienceBiofunctional MaterialEngineeringCurcumin-functionalized Silk BiomaterialsBiomaterials	2017	48
Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability Cheng Qian, Eric A. Decker, Hang Xiao, Journal of the American Oil Chemists Society NanoparticlesFood ColloidSurfactant TypeLipid PreparationEngineering	2011	35

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