Like Mao

12.9k citations

156 papers · 10.8k indexed · 4 hit papers · h-index 65

Food Science top 0.01%
- Proteins in Food Systems 127
- Food Chemistry and Fat Analysis 52
- Polysaccharides Composition and Applications 44
- Microencapsulation and Drying Processes 32
Molecular Medicine top 0.5%
- Curcumin's Biomedical Applications 11
Biomaterials top 0.5%
Biochemistry top 0.5%
Nutrition and Dietetics top 0.5%
- Food composition and properties 10
Materials Chemistry
- Pickering emulsions and particle stabilization 48
Organic Chemistry
- Surfactants and Colloidal Systems 11

Co-authors: Yanxiang Gao Lei Dai Cuixia Sun Fang Yuan Song Miao Jinfang Liu Wei YangYao Lu
Cited by: Food Science Molecular Medicine Biomaterials
Journals: Food Hydrocolloids (46 papers)Food Chemistry (21 papers)Journal of Agricultural and Food Chemistry (11 papers)
Partner nations: China United Kingdom Ireland

In The Last Decade

Like Mao

150 papers receiving 10.7k citations

Hit Papers

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What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or 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-authorship network

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

#	Work
1	Improvement of blue color and structural stability of phycocyanin by forming soluble complexes with algae oligosaccharides Food Hydrocolloids ·Qike Li,Fabrizio Fassio,Xiaoyan Hu,Peihua Ma,David Julian McClements,Like Mao,Yanxiang Gao	2025	2
2	Rice protein-based gel particles for Pickering emulsion Food Hydrocolloids ·Peifeng Lv,Qianyu Ye,Yong Wang,Like Mao,Ruohan Yu,Cordelia Selomulya	2025	1
3	Preparation, characterisation and evaluation of loading paclitaxel into debranched corn starch Industrial Crops and Products ·F. Lucas,S. Kalaipriya,Dan Qiu,Yunjie Chen,Like Mao,Zhiguo Zhang,S. Xian,Xinyi Tang	2025	0
4	Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layer Journal of Colloid and Interface Science ·Yanhui Zhang,Yujie Zhao,Ruoning Zhang,Guangmin Liu,Yanxiang Gao,Like Mao	2025	0
5	Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating Colloids and Surfaces A Physicochemical and Engineering Aspects ·Ruoning Zhang,Par Jérémy Legardeur,Yao Lu,Yanxiang Gao,Like Mao	2024	7
6	Tuning Lubrication Performance of Phase‐Changing Emulsion‐Filled Gels by Sugar Alcohols Advanced Engineering Materials ·Yao Lu,Andrea Araiza‐Calahorra,Yanxiang Gao,Like Mao,Anwesha Sarkar	2024	2
7	Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges Food Research International ·Wang Shou-we,Yanhui Zhang,Ruoning Zhang,Yanxiang Gao,Song Miao,Like Mao	2024	10
8	Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic Food Hydrocolloids ·강수진,박외병,Yiming Zhang,Like Mao,Balqees Al-Rateb,Penghui Zhou,Guillermo Acero Madero,Keji Yu,Ντούκα,Chang-Qing Duan,Yibin Lan	2024	1
9	Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives Food Chemistry ·Ruoning Zhang,Victória Marçal Remédio,Li Jia,Yanxiang Gao,Like Mao	2024	3
10	Sonochemical synthesis of γ-CD-MOFs microcapsule for myricetin delivery: Study of adsorption mechanism, molecular simulation, solubility, antioxidation, biocompatibility, and in vitro digestion Food Hydrocolloids ·Yulu Chen,Wei Jiao,稔典坪内,André Ricardo Capra,Tao Zhang,Like Mao,Yanxiang Gao,Lingyun Chen,Fang Yuan	2023	37
11	Modulating physicochemical properties of β-carotene in the microcapsules by polyphenols co-milling Journal of Food Engineering ·Liang Zhang,Wenyan Liao,Zhen Tong,Tzu-Yin Ko,Yuan Wang,Jinfang Liu,Like Mao,Fang Yuan,Yanxiang Gao	2023	7
12	Hindering interparticle agglomeration of β-carotene by wall material complexation at the solid-liquid interface Journal of Food Engineering ·Liang Zhang,Wenyan Liao,Yuan Wang,Zhen Tong,Jinfang Liu,Like Mao,Fang Yuan,Yanxiang Gao	2023	3
13	Insight into the composite assembly process, nanofibril structure and stability of undenatured type II collagen in the presence of different types of nanocelluloses International Journal of Biological Macromolecules ·Yuan Wang,Liang Zhang,Like Mao,Fang Yuan,Jinfang Liu,Yanxiang Gao	2023	5
14	Alginate-based gel beads with bigel structures: Preparation, characterization and bioactive encapsulation Food Hydrocolloids ·Victória Marçal Remédio,Steige Kim A,Song Miao,Yanxiang Gao,Like Mao	2023	56
15	Structural Design of Oleogel‐Hydrogel Bigels for Co‐Delivery of Curcumin and Epigallocatechin Gallate with Synergistic Stability and Bioactivity Advanced Materials Technologies ·Victória Marçal Remédio,Elizabeth Lotter,Hongxia Zheng,Yan Jia,Yanxiang Gao,Shutao Yin,Like Mao	2023	18
16	Novel γ-cyclodextrin-metal–organic frameworks for encapsulation of curcumin with improved loading capacity, physicochemical stability and controlled release properties Food Chemistry ·Yulu Chen,Kedong Tai,Peihua Ma,Jiaqi Su,Wenxia Dong,Yanxiang Gao,Like Mao,Jinfang Liu,Fang Yuan	2021	116
17	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	127
18	Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles Food Research International ·Yang Wei,Chao Wang,Xin Liu,Alan R. Mackie,Liang Zhang,Jinfang Liu,Like Mao,Fang Yuan,Yanxiang Gao	2020	47
19	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	174
20	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

About Like Mao

Like Mao is a scholar working on Food Science, Molecular Medicine and Biomaterials, having authored 156 papers that have together received 10.8k indexed citations. Recurring topics across this work include Proteins in Food Systems (127 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 (32 papers), Surfactants and Colloidal Systems (11 papers), Curcumin's Biomedical Applications (11 papers) and Food composition and properties (10 papers). The work is most often cited by research in Food Science (8.0k citations), Molecular Medicine (784 citations) and Biomaterials (1.4k citations). Like Mao has collaborated with scholars based in China, United Kingdom and Ireland. 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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