Hongwei Cao

5.1k total citations
213 papers, 3.8k citations indexed

About

Hongwei Cao is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Hongwei Cao has authored 213 papers receiving a total of 3.8k indexed citations (citations by other indexed papers that have themselves been cited), including 59 papers in Food Science, 54 papers in Nutrition and Dietetics and 38 papers in Molecular Biology. Recurrent topics in Hongwei Cao's work include Food composition and properties (44 papers), Microbial Metabolites in Food Biotechnology (28 papers) and Seed and Plant Biochemistry (25 papers). Hongwei Cao is often cited by papers focused on Food composition and properties (44 papers), Microbial Metabolites in Food Biotechnology (28 papers) and Seed and Plant Biochemistry (25 papers). Hongwei Cao collaborates with scholars based in China, United States and New Zealand. Hongwei Cao's co-authors include Xiao Guan, Kai Huang, Bowen Yan, Daming Fan, Jianlian Huang, Xidong Jiao, Wenguo Zhou, Jianxin Zhao, Jiang Zheng and Hong Zhou and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and PLANT PHYSIOLOGY.

In The Last Decade

Hongwei Cao

204 papers receiving 3.7k citations

Peers

Hongwei Cao
Xi Huang China
Yuan Li China
Jiamei Wang China
Lei Zhong China
Jing Jing Wang China
Xue Zhao China
Xiaojie Yu China
Zhiqiang Xiong China
Jörg Hinrichs Germany
Xi Huang China
Hongwei Cao
Citations per year, relative to Hongwei Cao Hongwei Cao (= 1×) peers Xi Huang

Countries citing papers authored by Hongwei Cao

Since Specialization
Citations

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

Fields of papers citing papers by Hongwei Cao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hongwei Cao

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

All Works

20 of 20 papers shown
1.
Cao, Hongwei, Sen Li, Hongdong Song, et al.. (2025). Enhancing the formation rate and level of oat globulin fibrils by microwave heating: Elucidation of potential mechanisms. Food Hydrocolloids. 166. 111327–111327. 2 indexed citations
2.
Li, Huimin, et al.. (2025). Ultrasonic-assisted alkali extraction of quinoa polysaccharides: Yield and structural characterization. Journal of Cereal Science. 122. 104108–104108. 6 indexed citations
3.
Wang, Yong, Xin Wang, Hongwei Cao, et al.. (2025). Characterization of key flavor components in flavor enhanced rice bran oil prepared by high-pressure steamed bran. LWT. 222. 117649–117649. 1 indexed citations
4.
Cao, Hongwei & Jun He. (2025). Emerging roles and advanced applications of carboxymethyl chitosan in food technology: A review. Food Hydrocolloids. 164. 111197–111197. 7 indexed citations
5.
Xiang, Xiaohua, Wenbin Wang, Xiaoling Wu, et al.. (2025). Effects of Deep Learning Bias Correction and Carbon Neutrality on Projections of Future Population Exposure to Extreme Precipitation. International Journal of Climatology. 46(1).
6.
Cao, Hongwei, et al.. (2024). Elucidating the modulation of oat starch-protein complex molecular structure and starch digestion under microwave field treatment. Food Bioscience. 63. 105712–105712. 8 indexed citations
7.
Li, Lianjie, Haibo Xie, Tao Zhang, et al.. (2024). Finite element analysis of strip shape regulation ability of work roll shifting in a 4-high hot strip mill. Journal of Manufacturing Processes. 131. 1642–1655. 1 indexed citations
8.
Tan, Jing, Hongwei Cao, Xiaoxue Wang, et al.. (2024). Insight into the mechanism of the aggregation behavior of wheat protein modulated by l ‐lysine under microwave irradiation. Journal of Food Science. 89(7). 4298–4311. 3 indexed citations
9.
Cao, Hongwei, et al.. (2024). Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids. Food Hydrocolloids. 160. 110727–110727. 5 indexed citations
10.
Lin, Shin‐Yu, et al.. (2024). A modified self-micro emulsifying liposome for bioavailability enhancement of quercetin and its biological effects. Food Bioscience. 62. 105352–105352. 3 indexed citations
11.
Cao, Hongwei, Xiaoxue Wang, Kai Huang, et al.. (2023). Alkaline amino acids present unique aggregation behavior for quinoa protein gelation under microwave irradiation. Food Hydrocolloids. 144. 108951–108951. 18 indexed citations
12.
Jiao, Xidong, Huayu Yang, Xingying Li, et al.. (2023). Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications. Trends in Food Science & Technology. 143. 104266–104266. 32 indexed citations
13.
Guo, Jie, Zihao Wu, Yin Jia, et al.. (2023). A self‐evaluated predictive model: A Bayesian neural network approach to colorectal cancer diagnosis. SHILAP Revista de lepidopterología. 5(1). 3 indexed citations
14.
Cao, Hongwei, et al.. (2023). Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread. Journal of Cereal Science. 110. 103649–103649. 27 indexed citations
15.
Zhang, Yu, et al.. (2023). Structural Changes of Starch Under Different Milling Degrees Affect the Cooking and Textural Properties of Rice. SSRN Electronic Journal. 2 indexed citations
16.
Zhang, Min, Kai Huang, Jun Lu, et al.. (2023). Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk. Journal of Cereal Science. 116. 103841–103841. 14 indexed citations
17.
18.
Wang, Chong, Hongwei Cao, Zhihua Dai, et al.. (2023). Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa. Food Structure. 36. 100316–100316. 7 indexed citations
19.
Zhang, Yu, Junda Chen, Sen Li, et al.. (2023). Health benefits of saponins and its mechanisms: perspectives from absorption, metabolism, and interaction with gut. Critical Reviews in Food Science and Nutrition. 64(25). 9311–9332. 36 indexed citations
20.

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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