Hongjie Lei

2.5k total citations · 3 hit papers
63 papers, 1.9k citations indexed

About

Hongjie Lei is a scholar working on Food Science, Molecular Biology and Plant Science. According to data from OpenAlex, Hongjie Lei has authored 63 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Food Science, 25 papers in Molecular Biology and 17 papers in Plant Science. Recurrent topics in Hongjie Lei's work include Fermentation and Sensory Analysis (24 papers), Food Quality and Safety Studies (12 papers) and Probiotics and Fermented Foods (9 papers). Hongjie Lei is often cited by papers focused on Fermentation and Sensory Analysis (24 papers), Food Quality and Safety Studies (12 papers) and Probiotics and Fermented Foods (9 papers). Hongjie Lei collaborates with scholars based in China, United Kingdom and Nepal. Hongjie Lei's co-authors include Huaide Xu, Tian Jiang, Caiyun Wu, Tianlin Li, Mouming Zhao, Haifeng Zhao, Mei Li, Yaqing Xiao, Ning Liu and Qi Jing and has published in prestigious journals such as Advanced Materials, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Hongjie Lei

57 papers receiving 1.9k citations

Hit Papers

align trajectories

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.

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

2020 225 citations Tian Jiang, Ning Liu et al. Food Chemistry profile →
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

2020 212 citations Caiyun Wu, Qi Jing et al. LWT profile →
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

2021 168 citations Tian Jiang, Huaide Xu et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Hongjie Lei China	23	1.3k	624	510	505	300	63	1.9k
Louise Emy Kurozawa Brazil	29	1.7k 1.3×	506 0.8×	389 0.8×	413 0.8×	248 0.8×	87	2.3k
Kexue Zhu China	25	1.2k 0.9×	492 0.8×	970 1.9×	614 1.2×	249 0.8×	68	2.3k
Morteza Khomeiri Iran	25	1.3k 1.1×	420 0.7×	469 0.9×	474 0.9×	253 0.8×	109	2.2k
Rong Liang China	30	1.8k 1.5×	665 1.1×	573 1.1×	246 0.5×	232 0.8×	56	2.7k
Alireza Sadeghi Mahoonak Iran	31	1.5k 1.2×	819 1.3×	356 0.7×	525 1.0×	467 1.6×	122	2.8k
Fatih Mehmet Yılmaz Türkiye	20	864 0.7×	403 0.6×	295 0.6×	372 0.7×	420 1.4×	58	1.5k
Xin Pan China	24	800 0.6×	757 1.2×	338 0.7×	318 0.6×	204 0.7×	50	1.7k
Xingfeng Guo China	26	1.0k 0.8×	305 0.5×	494 1.0×	747 1.5×	275 0.9×	80	2.0k
Luz Sanguansri Australia	29	1.8k 1.4×	411 0.7×	733 1.4×	278 0.6×	398 1.3×	65	2.6k
Gaoxing Ma China	27	997 0.8×	850 1.4×	522 1.0×	821 1.6×	202 0.7×	70	2.6k

Countries citing papers authored by Hongjie Lei

Since Specialization

Citations

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

Fields of papers citing papers by Hongjie Lei

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hongjie Lei

This figure shows the co-authorship network connecting the top 25 collaborators of Hongjie Lei. A scholar is included among the top collaborators of Hongjie Lei 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 Hongjie Lei. Hongjie Lei is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Li, Kui, et al.. (2026). Structural modification and functional improvement of pea protein isolate by covalent grafting with EGCG induced by electron beam irradiation. Food Hydrocolloids. 175. 112445–112445.

Wei, Rong, et al.. (2025). Co-fermentation of non-Saccharomyces yeasts and Lactiplantibacillus plantarum for modifying physicochemical properties to alleviate stickiness and caking issues of jujube powder. Food Research International. 219. 117070–117070.

Ma, Ji, et al.. (2025). Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin. Food Hydrocolloids. 164. 111167–111167. 6 indexed citations

Zhang, Mengmeng, Caiyun Wu, Hexin Zhang, et al.. (2025). Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties. Food Chemistry. 484. 144422–144422. 3 indexed citations

Niu, Dongsheng, Qi Jing, Hongjie Lei, & Feng Li. (2025). Ultrasonic-enzymolysis effects on proso millet wine fermentation. LWT. 217. 117383–117383. 1 indexed citations

Wu, Caiyun, et al.. (2025). Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement. Food Chemistry X. 28. 102570–102570.

Xu, Dongfang, Zihao Fan, Baihui Wang, et al.. (2025). A Triphenylamine‐Functionalized Co‐Assembly Material for Record Efficiency Inverted CsPbI₃ Perovskite Solar Cells. Angewandte Chemie. 137(19).

Wang, Zihan, et al.. (2024). Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances. LWT. 208. 116698–116698. 9 indexed citations

Ma, Ji, et al.. (2024). Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth. Journal of Food Composition and Analysis. 137. 106917–106917. 3 indexed citations

10.

Wu, Caiyun, et al.. (2024). Lactiplantibacillus plantarum encapsulated by chitosan-alginate and soy protein isolate-reducing sugars conjugate for enhanced viability. International Journal of Biological Macromolecules. 281(Pt 2). 136162–136162. 9 indexed citations

11.

Wang, Zihan, Yang Zhou, Meiling Chen, et al.. (2024). Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine. LWT. 198. 115989–115989. 7 indexed citations

12.

Wu, Caiyun, et al.. (2024). Metabolomics Reveals the Regulatory Mechanisms of Antioxidant Dipeptides Enhancing the Tolerance of Lager Yeast against Ethanol Stress. Journal of Agricultural and Food Chemistry. 72(45). 25414–25422. 4 indexed citations

13.

Lu, Zeyu, et al.. (2024). Lipids modifications during walnut development: Changes in the composition and metabolic regulation of oil bodies. Scientia Horticulturae. 338. 113800–113800. 3 indexed citations

14.

Zhang, Hexin, Caiyun Wu, Mengmeng Zhang, et al.. (2024). Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration. Food Chemistry. 466. 142197–142197. 1 indexed citations

15.

Ma, Ji, Ting Zhang, Hongjie Lei, et al.. (2023). The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications. Trends in Food Science & Technology. 143. 104264–104264. 39 indexed citations

16.

Gao, Luyao, et al.. (2022). Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing. Industrial Crops and Products. 187. 115340–115340. 6 indexed citations

17.

Jing, Qi, Hao Huang, Jun Wang, et al.. (2021). Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria. Food Bioscience. 43. 101264–101264. 67 indexed citations

18.

Feng, Li, Hongjie Lei, & Huaide Xu. (2021). Influences of subcritical water extraction on the characterization and biological properties of polysaccharides from Morchella sextelata. Journal of Food Processing and Preservation. 46(9). 15 indexed citations

19.

Feng, Li, Fei Peng, Xiaojing Wang, et al.. (2018). Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins. Food Research International. 116. 518–526. 99 indexed citations

20.

Yu, Zhimin, Haifeng Zhao, Huiping Li, et al.. (2011). Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. Biotechnology Letters. 34(2). 365–370. 30 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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