Jingwang Chen

1.3k total citations
21 papers, 1.1k citations indexed

About

Jingwang Chen is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Jingwang Chen has authored 21 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 6 papers in Nutrition and Dietetics and 6 papers in Plant Science. Recurrent topics in Jingwang Chen's work include Food composition and properties (6 papers), Polysaccharides Composition and Applications (6 papers) and Proteins in Food Systems (5 papers). Jingwang Chen is often cited by papers focused on Food composition and properties (6 papers), Polysaccharides Composition and Applications (6 papers) and Proteins in Food Systems (5 papers). Jingwang Chen collaborates with scholars based in China, Belgium and Malaysia. Jingwang Chen's co-authors include Taihua Mu, Hongnan Sun, Miao Zhang, Dorothée Goffin, Xingli Liu, Aurore Richel, Éric Haubruge, Marie‐Laure Fauconnier, Gaétan Richard and Christophe Blecker and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Frontiers in Plant Science.

In The Last Decade

Jingwang Chen

21 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jingwang Chen China 18 495 387 187 163 146 21 1.1k
Maciej Combrzyński Poland 14 315 0.6× 260 0.7× 154 0.8× 23 0.1× 119 0.8× 61 895
Safa Karaman Türkiye 25 1.2k 2.5× 523 1.4× 402 2.1× 31 0.2× 103 0.7× 67 2.0k
Federica Balestra Italy 21 779 1.6× 364 0.9× 206 1.1× 18 0.1× 92 0.6× 34 1.3k
Yayuan Xu China 15 477 1.0× 107 0.3× 158 0.8× 41 0.3× 58 0.4× 35 739
Ann Barrett United States 16 391 0.8× 397 1.0× 121 0.6× 20 0.1× 45 0.3× 44 867
Chigozie E. Ofoedu Nigeria 14 247 0.5× 140 0.4× 147 0.8× 35 0.2× 40 0.3× 40 587
Thuan‐Chew Tan Malaysia 21 783 1.6× 476 1.2× 273 1.5× 14 0.1× 80 0.5× 94 1.3k
Damir Ježek Croatia 20 889 1.8× 364 0.9× 240 1.3× 14 0.1× 67 0.5× 67 1.3k
Roberto P.C. Neto Brazil 26 877 1.8× 425 1.1× 154 0.8× 19 0.1× 211 1.4× 50 1.8k

Countries citing papers authored by Jingwang Chen

Since Specialization
Citations

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

Fields of papers citing papers by Jingwang Chen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jingwang Chen

This figure shows the co-authorship network connecting the top 25 collaborators of Jingwang Chen. A scholar is included among the top collaborators of Jingwang Chen 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 Jingwang Chen. Jingwang Chen 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.
2.
Chen, Jingwang, Hongnan Sun, Taihua Mu, et al.. (2022). Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. Journal of Food Engineering. 323. 110917–110917. 72 indexed citations
3.
Yin, Qinggang, Xiaoyan Han, Jingwang Chen, et al.. (2021). Identification of Specific Glycosyltransferases Involved in Flavonol Glucoside Biosynthesis in Ginseng Using Integrative Metabolite Profiles, DIA Proteomics, and Phylogenetic Analysis. Journal of Agricultural and Food Chemistry. 69(5). 1714–1726. 20 indexed citations
4.
Shi, Zhenxing, Christophe Blecker, Aurore Richel, et al.. (2021). Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers. LWT. 155. 112906–112906. 20 indexed citations
5.
6.
Luo, Dan, Taihua Mu, Hongnan Sun, & Jingwang Chen. (2020). Optimization of the formula and processing of a sweet potato leaf powder‐based beverage. Food Science & Nutrition. 8(6). 2680–2691. 24 indexed citations
7.
Chen, Jingwang, Taihua Mu, Dorothée Goffin, et al.. (2019). Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. Journal of Food Engineering. 261. 76–86. 171 indexed citations
8.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2019). Effect of ingredients on the quality of gluten-free steamed bread based on potato flour. Journal of Food Science and Technology. 56(6). 2863–2873. 11 indexed citations
9.
Chen, Jingwang, Taihua Mu, Miao Zhang, & Dorothée Goffin. (2018). Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin (Cuminum cyminum) seeds. International Journal of Food Science & Technology. 54(3). 752–761. 27 indexed citations
10.
Chen, Jingwang, Taihua Mu, Miao Zhang, et al.. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds. International Journal of Food Properties. 21(1). 685–701. 30 indexed citations
11.
Chen, Jingwang, Taihua Mu, Miao Zhang, & Dorothée Goffin. (2018). Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum). Food Science and Technology International. 24(8). 673–687. 19 indexed citations
12.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour. Journal of Food Science and Technology. 54(6). 1597–1607. 23 indexed citations
13.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry. 239. 1064–1074. 137 indexed citations
14.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2016). Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars. International Journal of Food Sciences and Nutrition. 68(2). 167–178. 31 indexed citations
15.
16.
Sun, Hongnan, et al.. (2014). Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry. 156. 380–389. 174 indexed citations
17.
Mu, Taihua, et al.. (2014). Optimisation of production yield by ultrasound‐/microwave‐assisted acid method and functional property of pectin from sugar beet pulp. International Journal of Food Science & Technology. 50(3). 758–765. 25 indexed citations
18.
Liu, Xingli, Taihua Mu, Hongnan Sun, Miao Zhang, & Jingwang Chen. (2013). Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chemistry. 141(3). 3034–3041. 108 indexed citations
19.
Khan, Nasir Mehmood, Taihua Mu, Miao Zhang, & Jingwang Chen. (2013). Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein. International Journal of Food Science & Technology. 48(6). 1260–1268. 25 indexed citations
20.
Mu, Taihua, et al.. (2008). Effect of pH and NaCl/CaCl2 on the solubility and emulsifying properties of sweet potato protein. Journal of the Science of Food and Agriculture. 89(2). 337–342. 21 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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