Benxi Wei
Impact in
- Food Science top 0.5%
- Food Drying and Modeling
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Biotechnology top 1%
- Microbial Inactivation Methods
Papers in
-
- Microbial Inactivation Methods 16
- Food Science 34
- Proteins in Food Systems 14
- Polysaccharides Composition and Applications 8
- Food Drying and Modeling 6
- Co-authors
- Baoguo XuYaoqi TianHaile MaZhengyu JinHongyan LiXueming XuLin WangS.M. Roknul Azam
In The Last Decade
Benxi Wei
53 papers receiving 2.1k citations
Peers
Comparison fields: 5 of 106
- Food Science 1.2k
- Biotechnology 450
- Nutrition and Dietetics 676
- Biochemistry 208
- Biomaterials 325
Countries citing papers authored by Benxi Wei
This map shows the geographic impact of Benxi Wei'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 Benxi Wei with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Benxi Wei more than expected).
Fields of papers citing papers by Benxi Wei
This network shows the impact of papers produced by Benxi Wei. 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 Benxi Wei. The network helps show where Benxi Wei may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Benxi Wei, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2025 | 2 | |
| 3 | 2025 | 0 | |
| 4 | 2025 | 3 | |
| 5 | 2024 | 37 | |
| 6 | 2023 | 38 | |
| 7 | 2023 | 60 | |
| 8 | 2022 | 22 | |
| 9 | 2022 | 32 | |
| 10 | 2022 | 47 | |
| 11 | 2021 | 111 | |
| 12 | 2019 | 123 | |
| 13 | 2015 | 50 | |
| 14 | 2014 | 64 | |
| 15 | 2013 | 29 | |
| 16 | 2013 | 16 | |
| 17 | 2013 | 20 | |
| 18 | 2013 | 24 | |
| 19 | 2012 | 38 | |
| 20 | Aromatic compounds in blackberry juice after ultrahigh pressure treatment by SPME-GC-MS. | 2011 | 1 |
About Benxi Wei
Benxi Wei is a scholar working on Biotechnology, Food Science, Nutrition and Dietetics, Molecular Medicine and Biomaterials, having authored 56 papers that have together received 2.1k indexed citations. Recurring topics across this work include Food composition and properties (25 papers), Microbial Inactivation Methods (16 papers), Proteins in Food Systems (14 papers), Polysaccharides Composition and Applications (8 papers), Microbial Metabolites in Food Biotechnology (7 papers), Nanocomposite Films for Food Packaging (7 papers), Food Drying and Modeling (6 papers) and biodegradable polymer synthesis and properties (6 papers). The work is most often cited by research in Food Science (1.2k citations), Biotechnology (450 citations), Nutrition and Dietetics (676 citations), Biochemistry (208 citations) and Biomaterials (325 citations). Benxi Wei has collaborated with scholars based in China, Australia and Canada. Frequent co-authors include Baoguo Xu, Yaoqi Tian, Haile Ma, Zhengyu Jin, Hongyan Li, Xueming Xu, Lin Wang, S.M. Roknul Azam, Xiuting Hu and Zhengyu Jin. Their work appears in journals such as International Journal of Biological Macromolecules, Ultrasonics Sonochemistry, Food Hydrocolloids, Carbohydrate Polymers and Food Research International.
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.