Binle Zhang

438 total citations
17 papers, 341 citations indexed

About

Binle Zhang is a scholar working on Nutrition and Dietetics, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Binle Zhang has authored 17 papers receiving a total of 341 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 10 papers in Food Science and 3 papers in Pathology and Forensic Medicine. Recurrent topics in Binle Zhang's work include Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (6 papers). Binle Zhang is often cited by papers focused on Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (6 papers). Binle Zhang collaborates with scholars based in China. Binle Zhang's co-authors include Weining Huang, Jacob Ojobi Omedi, Jianxian Zheng, Xiaojuan Tang, Ning Li, Liyuan Zhou, Ruoshi Liu, Fengwen Zhang, Yongqing Zeng and Jing Huang and has published in prestigious journals such as Food Hydrocolloids, International Journal of Biological Macromolecules and LWT.

In The Last Decade

Binle Zhang

17 papers receiving 339 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Binle Zhang China	11	263	225	65	40	35	17	341
Jacob Ojobi Omedi China	12	285 1.1×	264 1.2×	88 1.4×	39 1.0×	56 1.6×	26	400
Xueming Xu China	10	284 1.1×	221 1.0×	93 1.4×	18 0.5×	16 0.5×	18	356
Irene A. Rubel Argentina	8	298 1.1×	202 0.9×	91 1.4×	31 0.8×	39 1.1×	11	381
Xueqian Su United States	9	198 0.8×	223 1.0×	74 1.1×	9 0.2×	34 1.0×	11	339
Chuanwu Han China	7	357 1.4×	304 1.4×	94 1.4×	16 0.4×	22 0.6×	12	456
Dingting Zhou China	9	316 1.2×	262 1.2×	79 1.2×	18 0.5×	25 0.7×	18	390
Swati Mitharwal India	7	69 0.3×	155 0.7×	81 1.2×	21 0.5×	22 0.6×	9	270
Lina Sun China	10	131 0.5×	235 1.0×	33 0.5×	16 0.4×	50 1.4×	15	324
K. Wehrle Ireland	8	341 1.3×	294 1.3×	74 1.1×	15 0.4×	24 0.7×	8	397

Countries citing papers authored by Binle Zhang

Since Specialization

Citations

This map shows the geographic impact of Binle Zhang'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 Binle Zhang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Binle Zhang more than expected).

Fields of papers citing papers by Binle Zhang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Binle Zhang. 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 Binle Zhang. The network helps show where Binle Zhang may publish in the future.

Co-authorship network of co-authors of Binle Zhang

This figure shows the co-authorship network connecting the top 25 collaborators of Binle Zhang. A scholar is included among the top collaborators of Binle Zhang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Binle Zhang. Binle Zhang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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17 of 17 papers shown

Zhang, Binle, Jing Huang, Youyi Liu, et al.. (2024). The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model. Foods. 13(17). 2856–2856. 1 indexed citations

Chen, Feng, et al.. (2024). Changes in the starch quality of adlay seed varieties (Coix lacryma-jobi L.) from different regions in China after high-temperature storage. International Journal of Biological Macromolecules. 277(Pt 3). 134284–134284. 8 indexed citations

Huang, Jing, Binle Zhang, Jacob Ojobi Omedi, et al.. (2023). Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods. 12(3). 605–605. 11 indexed citations

Chen, Cheng, Jing Huang, Jacob Ojobi Omedi, et al.. (2023). Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota. Food & Function. 14(16). 7413–7425. 10 indexed citations

Omedi, Jacob Ojobi, Weining Huang, Jianxian Zheng, et al.. (2022). Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains. Food Bioscience. 46. 101450–101450. 25 indexed citations

Omedi, Jacob Ojobi, Ning Li, Cheng Chen, et al.. (2022). Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects. Foods. 11(21). 3416–3416. 5 indexed citations

Omedi, Jacob Ojobi, Jing Huang, Weining Huang, et al.. (2021). Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread. Heliyon. 7(11). e08290–e08290. 15 indexed citations

Zhang, Binle, Jacob Ojobi Omedi, Jianxian Zheng, et al.. (2021). Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. Food Bioscience. 43. 101180–101180. 36 indexed citations

Zhang, Binle, et al.. (2020). Biochemical Characteristics of Tannase-Producing LAB Fermented Red Beans and Lentils Sourdough and Its Effects on in Vitro Digestibility of Steamed Bread. 食品工业科技. 41(19). 2 indexed citations

10.

Zhang, Binle, et al.. (2019). Araboxylan solubilization and phenolic acid release from fermented wheat bran and bread dough incorporated with it.. Shipin Kexue / Food Science. 40(4). 42–48. 1 indexed citations

11.

Zhang, Binle, Hui Jiang, Meng Wu, et al.. (2018). The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter.. Shipin yu fajiao gongye. 44(6). 37–42. 1 indexed citations

12.

Tang, Xiaojuan, Na Liu, Weining Huang, et al.. (2018). Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813 from traditional sourdough. Cereal Chemistry. 95(1). 117–129. 26 indexed citations

13.

Omedi, Jacob Ojobi, et al.. (2018). Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review. Cereal Chemistry. 96(1). 34–56. 76 indexed citations

14.

Zhang, Binle, et al.. (2018). Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties. Cereal Chemistry. 96(1). 129–141. 23 indexed citations

15.

Tang, Xiaojuan, Ruoshi Liu, Weining Huang, et al.. (2018). Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread. LWT. 96. 519–525. 35 indexed citations

16.

Tang, Xiaojuan, et al.. (2018). Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food Hydrocolloids. 90. 377–384. 49 indexed citations

17.

Zhang, Binle, Feng Wang, Jacob Ojobi Omedi, et al.. (2018). Use ofKluyveromyces marxianusprefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties. Cereal Chemistry. 96(1). 142–153. 17 indexed citations

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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