Professor at Nanchang University, China
Dr. Zou Liqiang, Ph.D., is a renowned researcher and master’s supervisor in Food Science at Nanchang University, China. He specializes in food carriers, nutrient delivery, and nano fresh-keeping of fruits and vegetables. Dr. Zou has made remarkable contributions to embedding probiotics and agricultural microorganisms, significantly impacting nutrient stability and bioavailability. With over 108 SCI papers published, 9128 citations, and an H-index of 55, his research has gained global recognition. He has also been honored as a Highly Cited Researcher by Clarivate Analytics in 2023 and 2024. Additionally, Dr. Zou has secured numerous prestigious awards, including the second prize of the 2022 Jiangxi Provincial Natural Science Award. His extensive work in developing innovative food delivery systems, such as liposomes and nanoparticles, has advanced the field of food science, ensuring enhanced nutrient utilization and storage efficiency.
PROFESSIONAL PROFILE
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EDUCATION
Dr. Zou Liqiang earned his Ph.D. in Food Science from Nanchang University, China. His academic journey began with a Bachelor’s degree in Food Science and Engineering from Nanchang University, followed by a Master’s degree in Food Science. During his doctoral studies, Dr. Zou focused on bioactive compounds delivery and preservation techniques, emphasizing nutrient stability and bioaccessibility. He later enhanced his expertise through a visiting scholar program at the Food Colloid Laboratory of the University of Massachusetts Amherst, USA, where he worked closely with top-tier researchers in food delivery systems. His interdisciplinary education laid a strong foundation for his pioneering research in developing novel nutrient delivery and preservation techniques. Dr. Zou’s academic excellence and dedication to food science research have positioned him as a global leader in innovative food technology and bioactive nutrient delivery systems.
EXPERIENCE
Dr. Zou Liqiang serves as a Professor of Food Science at Nanchang University, where he supervises master’s students and leads groundbreaking research on nutrient delivery and preservation systems. He has hosted three projects funded by the National Natural Science Foundation of China, three projects by the Jiangxi Provincial Natural Science Foundation, and over 20 enterprise-funded projects. Dr. Zou has successfully applied for 20 national invention patents, of which seven have been converted into practical achievements. His collaboration with industry and academia has significantly advanced the understanding and application of nano-fresh keeping, probiotics embedding, and nutrient bioaccessibility. As a visiting scholar at the University of Massachusetts Amherst, he contributed extensively to the field of food colloids. His commitment to research excellence and knowledge transfer has made him a prominent figure in food science and bioengineering.
AWARDS AND HONORS
Dr. Zou Liqiang has received several prestigious awards and honors for his outstanding contributions to Food Science. He was recognized as a Highly Cited Researcher by Clarivate Analytics in 2023 and 2024, signifying his significant impact on global scientific research. In 2022, he received the second prize (first completion) of the Jiangxi Provincial Natural Science Award for his exceptional research on nutrient delivery systems. Dr. Zou was also selected for the Stanford Global Top 2% Scientists List in 2022, further highlighting his influence in food science. As a recipient of the “Double Thousand Plan” Science and Technology Innovation High-end Talent Project and a Young Jinggang Scholar in Jiangxi Province, he has consistently demonstrated leadership in scientific research. His work has earned him international recognition, and his innovations in food preservation continue to set new industry standards.
RESEARCH FOCUS
Dr. Zou Liqiang’s research primarily focuses on food carriers, nutrient delivery, and nano-fresh keeping technologies. His work aims to enhance the stability, bioavailability, and controlled release of bioactive compounds in food systems. He has developed innovative delivery systems such as liposomes, nanoparticles, emulsions, and nano-coatings, significantly improving the retention and efficacy of nutrients. His research on embedding probiotics and agricultural microorganisms has contributed to prolonging the shelf life of fruits and vegetables. Dr. Zou is particularly interested in advancing curcumin bioavailability, vitamin C stability, and β-carotene bioaccessibility through novel encapsulation techniques. His groundbreaking contributions have practical applications in food safety, nutrition, and public health, establishing him as a leader in bioactive compound delivery and preservation research.
PUBLICATION TOP NOTES
- ✅ The stability, sustained release, and cellular antioxidant activity of curcumin nanoliposomes – 396 citations (2015)
- 📊 Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention, and protein release – 273 citations (2016)
- 🧬 Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels – 256 citations (2019)
- 🥕 Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions – 246 citations (2019)
- 🧠 Coencapsulation of Epigallocatechin-3-gallate and quercetin in particle-stabilized W/O/W emulsion gels – 234 citations (2018)
- 🍊 Storage stability and skin permeation of vitamin C liposomes improved by pectin coating – 225 citations (2014)
- 🥣 Improved bioavailability of curcumin in liposomes using a pH-driven, organic solvent-free process – 218 citations (2017)
- 🍋 Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil for mango preservation – 214 citations (2021)
- 💊 Enhancement of curcumin bioavailability by encapsulation in sophorolipid-coated nanoparticles – 205 citations (2018)
- 🥜 Enhancing nutraceutical bioavailability using excipient emulsions for powdered curcumin – 184 citations (2015)
CONCLUSION
Dr. Zou Liqiang is a pioneering scientist in the field of Food Science, specializing in nutrient delivery systems, nano-fresh keeping, and bioactive compound encapsulation. His significant contributions, including 108 SCI publications, an H-index of 55, and numerous prestigious awards, have positioned him as a global leader in food science research. His work has practical applications in food preservation, nutrient bioavailability, and probiotics embedding, benefiting both industry and public health. Dr. Zou’s dedication to scientific innovation and technological advancement continues to influence the future of food science and technology worldwide.