Hang Xiao - Concepedia

Author

Hang Xiao

University of Massachusetts Amherst ORCID

Also Known As

H. B. Xiao, H. Xiao, Haggerty, Thomas D., Hang XIAO, Hang Xiao, Hang xiao, Heping Cao, Hongbo Liu, Rui Li, XIAO HANG

631

Publications

26K

Citations

H-Index

207

Concepts

All Affiliations

University of Massachusetts Amherst South China Agricultural University Amherst College Chinese Academy of Agricultural Sciences State Key Laboratory of Food Science and Technology

About

Hang Xiao is an author at University of Massachusetts Amherst specializing in medicine, pharmacology, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	46	91	5.3K
2	Engineering	35	53	4.8K
3	Health Sciences	29	37	2.4K
4	Public Health	12	13	949
5	Natural Sciences	10	12	360

Hang Xiao

318

Publications

20.3K

Citations

H-Index

Page 1

	Year	Citations
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties Kashif Ahmed, Yan Li, David Julian McClements, Food Chemistry NanomedicineEngineeringRelease PropertiesNanomaterialsEmulsion-based Delivery Systems	2011	571
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
Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles Kun Hu, Xiaoxia Huang, Yongqing Gao, Food Chemistry NanoparticlesEngineeringNanomaterialsZein–pectin NanoparticlesDrug Delivery Systems	2015	454
Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities Xulin Huang, Yuqing Dai, Jiaxin Cai, Food Hydrocolloids NanoparticlesNanomedicineResveratrol EncapsulationEngineeringAnticancer Activities	2016	299
Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health Gizem Çatalkaya, Koen Venema, Luigi Lucini, Food Frontiers NutritionDysbiosisHost-microbe InteractionsGut Microbial CompositionGut Microbiota	2020	291
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties Jiefen Cui, Chengying Zhao, Liping Feng, Trends in Food Science & Technology Food ChemistryStructural CharacteristicsFunctional PropertiesFood AnalysisExtraction Methods	2021	279
Pro-oxidative activities and dose–response relationship of (−)-epigallocatechin-3-gallate in the inhibition of lung cancer cell growth: a comparative study in vivo and in vitro Guang-Xun Li, Yu‐Kuo Chen, Zhé Hóu, Carcinogenesis	2010	237
Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota Jiefen Cui, Yunhe Lian, Chengying Zhao, Comprehensive Reviews in Food Science and Food Safety	2019	227
Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles Xiaoxia Huang, Xulin Huang, Yushi Gong, Food Research International Curcumin Water DispersibilityAntioxidant ActivityCore–shell Protein–polysaccharide NanoparticlesPolysaccharideProtein Nanoparticles	2016	222

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