Like Mao

13.4k citations

159 papers · 11.3k · 4 hit papers · h-index 66

Impact in

Food Science top 0.01%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
Molecular Medicine top 0.5%

Papers in

Food Science 140
- Proteins in Food Systems 128
- Food Chemistry and Fat Analysis 52
- Polysaccharides Composition and Applications 44
- Microencapsulation and Drying Processes 33
Materials Chemistry 48
- Pickering emulsions and particle stabilization 48

Co-authors: Yanxiang Gao (85 shared papers)Lei Dai (30 shared papers)Cuixia Sun (16 shared papers)Fang Yuan (40 shared papers)Yanxiang Gao (28 shared papers)Song Miao (19 shared papers)Yanxiang Gao (22 shared papers)Jinfang Liu (34 shared papers)
Journals: Food Hydrocolloids (46 papers)Food Chemistry (22 papers)Journal of Agricultural and Food Chemistry (11 papers)Food Research International (10 papers)LWT (9 papers)
Partner nations: China Ireland United Kingdom

In The Last Decade

Like Mao

157 papers receiving 11.2k citations

Like Mao's Hit Papers

align trajectories log scale

Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction 2020 · 242 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

2020 Food Hydrocolloids
2017 Food Hydrocolloids
2017 Food Hydrocolloids
2016 Trends in Food Science & Technology

Peers

Countries citing papers authored by Like Mao

Since Specialization

Citations

This map shows the geographic impact of Like Mao's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Like Mao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Like Mao more than expected).

Fields of papers citing papers by Like Mao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Like Mao. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Like Mao. The network helps show where Like Mao may publish in the future.

Co-authors

The 25 scholars most cited alongside Like Mao, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Like Mao Line = papers co-authored together Like Mao links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 159 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review Trends in Food Science & Technology ·Weiyou Wang, Cuixia Sun, Like Mao, Peihua Ma, Fuguo Liu, Jie Yang, Yanxiang Gao Hit paper breakdown →	2016	649
2	Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions Food Research International ·Yuan Yuan, Yanxiang Gao, Jian Zhao, Like Mao	2007	399
3	Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles Food Hydrocolloids ·Lei Dai, Cuixia Sun, Wei Yang, Like Mao, Yanxiang Gao Hit paper breakdown →	2017	399
4	Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin Food Hydrocolloids ·Lei Dai, Ruirui Li, Yang Wei, Cuixia Sun, Like Mao, Yanxiang Gao Hit paper breakdown →	2017	279
5	Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion Food Hydrocolloids ·Shuai Chen, Qike Li, David Julian McClements, Yahong Han, Lei Dai, Like Mao, Yanxiang Gao	2019	254
6	Development of food-grade bigels based on κ-carrageenan hydrogel and monoglyceride oleogels as carriers for β-carotene: Roles of oleogel fraction Food Hydrocolloids ·Hongxia Zheng, Like Mao, Mengnan Cui, Jinfang Liu, Yanxiang Gao Hit paper breakdown →	2020	242
7	Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation Food Chemistry ·Lei Dai, Cuixia Sun, Ruirui Li, Like Mao, Fuguo Liu, Yanxiang Gao	2017	223
8	Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion Food Hydrocolloids ·Wei Yang, Zhongping Yu, Kangsen Lin, Cuixia Sun, Lei Dai, Shufang Yang, Like Mao, Fang Yuan, Yanxiang Gao	2019	221
9	Fabrication and Characterization of Layer-by-Layer Composite Nanoparticles Based on Zein and Hyaluronic Acid for Codelivery of Curcumin and Quercetagetin ACS Applied Materials & Interfaces ·Shuai Chen, Yahong Han, Jing‐Yang Huang, Lei Dai, Juan Du, David Julian McClements, Like Mao, Jinfang Liu, Yanxiang Gao	2019	195
10	Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin Food Hydrocolloids ·Lei Dai, Yang Wei, Cuixia Sun, Like Mao, David Julian McClements, Yanxiang Gao	2018	185
11	Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients Critical Reviews in Food Science and Nutrition ·Like Mao, Yao Lu, Mengnan Cui, Song Miao, Yanxiang Gao	2019	176
12	Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers Food Chemistry ·Lei Dai, Shufang Yang, Wei Yang, Cuixia Sun, David Julian McClements, Like Mao, Yanxiang Gao	2018	167
13	Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality Food Engineering Reviews ·Yao Lu, Like Mao, Zhanqun Hou, Song Miao, Yanxiang Gao	2019	165
14	Preparation, characterization and stability of curcumin-loaded zein-shellac composite colloidal particles Food Chemistry ·Cuixia Sun, Chenqi Xu, Like Mao, Di Wang, Jie Yang, Yanxiang Gao	2017	160
15	Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization Food Technology and Biotechnology ·Like Mao, Duoxia Xu, Jia Yang, Fang Yuan, Yanxiang Gao, Jian Zhao	2009	153
16	The stabilization and release performances of curcumin-loaded liposomes coated by high and low molecular weight chitosan Food Hydrocolloids ·Kedong Tai, Michael Rappolt, Like Mao, Yanxiang Gao, Xin Li, Fang Yuan	2019	150
17	Zein-hyaluronic acid binary complex as a delivery vehicle of quercetagetin: Fabrication, structural characterization, physicochemical stability and in vitro release property Food Chemistry ·Shuai Chen, Yahong Han, Yingqi Wang, Xi Yang, Cuixia Sun, Like Mao, Yanxiang Gao	2018	143
18	Core–Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core ACS Applied Materials & Interfaces ·Shuai Chen, David Julian McClements, Lin Jian, Yahong Han, Lei Dai, Like Mao, Yanxiang Gao	2019	142
19	Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment Food Hydrocolloids ·Yang Wei, Chao Wang, Xin Liu, Alan R. Mackie, Mengke Zhang, Lei Dai, Jinfang Liu, Like Mao, Fang Yuan, Yanxiang Gao	2021	139
20	Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids Food Chemistry ·Kedong Tai, Michael Rappolt, Like Mao, Yanxiang Gao, Fang Yuan	2020	136

About Like Mao

Like Mao is a scholar working on Food Science, Materials Chemistry, Biomaterials, Nutrition and Dietetics and Organic Chemistry, having authored 159 papers that have together received 11.3k indexed citations. Recurring topics across this work include Proteins in Food Systems (128 papers), Food Chemistry and Fat Analysis (52 papers), Pickering emulsions and particle stabilization (48 papers), Polysaccharides Composition and Applications (44 papers), Microencapsulation and Drying Processes (33 papers), Curcumin's Biomedical Applications (11 papers), Surfactants and Colloidal Systems (10 papers) and Food composition and properties (10 papers). The work is most often cited by research in Food Science (8.2k citations), Molecular Medicine (794 citations), Biomaterials (1.5k citations), Nutrition and Dietetics (1.5k citations) and Biochemistry (597 citations). Like Mao has collaborated with scholars based in China, Ireland and United Kingdom. Frequent co-authors include Yanxiang Gao, Lei Dai, Cuixia Sun, Fang Yuan, Yanxiang Gao, Song Miao, Yanxiang Gao, Jinfang Liu, Fang Yuan and Wei Yang. Their work appears in journals such as Food Hydrocolloids, Food Chemistry, Journal of Agricultural and Food Chemistry, Food Research International and LWT.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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