Jinshui Wang
Impact in
- Food Science top 0.2%
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Nutrition and Dietetics top 0.5%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
-
- Food composition and properties 48
- Microbial Metabolites in Food Biotechnology 15
- Food Science 56
- Proteins in Food Systems 27
- Polysaccharides Composition and Applications 20
- Co-authors
- Mouming ZhaoYueming JiangC. Benedito de BarberCristina M. RosellBao YangYing LiangChun CuiFeng Jia
In The Last Decade
Jinshui Wang
132 papers receiving 4.3k citations
Hit Papers
Peers
Comparison fields: 5 of 129
- Food Science 1.8k
- Nutrition and Dietetics 1.4k
- Biochemistry 498
- Animal Science and Zoology 439
- Plant Science 1.1k
Countries citing papers authored by Jinshui Wang
This map shows the geographic impact of Jinshui Wang'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 Jinshui Wang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jinshui Wang more than expected).
Fields of papers citing papers by Jinshui Wang
This network shows the impact of papers produced by Jinshui Wang. 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 Jinshui Wang. The network helps show where Jinshui Wang may publish in the future.
Co-authors
The 25 scholars most cited alongside Jinshui Wang, 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 | 5 | |
| 2 | 2025 | 2 | |
| 3 | 2025 | 2 | |
| 4 | 2025 | 1 | |
| 5 | 2024 | 9 | |
| 6 | 2023 | 15 | |
| 7 | 2023 | 13 | |
| 8 | 2023 | 8 | |
| 9 | 2022 | 4 | |
| 10 | 2022 | 4 | |
| 11 | 2022 | 8 | |
| 12 | 2017 | 6 | |
| 13 | The advance of the microwave on starch character's effect | 2011 | 2 |
| 14 | DETERMINATION OF ASH CONTENT IN WHEAT FLOUR BY NEAR-INFRARED SPECTROSCOPY | 2010 | 1 |
| 15 | Spectrophotometric Method for Determination of Tryptophan in Protein Hydrolysates | 2007 | 21 |
| 16 | Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality | 2007 | 16 |
| 17 | Izdvajanje dihidromiricetina iz lišća biljke Ampelopsis grossedentata mikrovalnom i višefaznom protustrujnom ekstrakcijom | 2007 | 8 |
| 18 | Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese | 2006 | 26 |
| 19 | Effect of Casein Hydrolysates on Yogurt Fermentation and Texture Properties during Storage | 2006 | 34 |
| 20 | Establishment of ideal quality indicator for further wheat processing. | 2000 | 1 |
About Jinshui Wang
Jinshui Wang is a scholar working on Nutrition and Dietetics, Food Science, Electrochemistry, Plant Science and Biomaterials, having authored 135 papers that have together received 4.5k indexed citations. Recurring topics across this work include Food composition and properties (48 papers), Proteins in Food Systems (27 papers), Polysaccharides Composition and Applications (20 papers), Microbial Metabolites in Food Biotechnology (15 papers), Advanced biosensing and bioanalysis techniques (12 papers), Phytase and its Applications (12 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Meat and Animal Product Quality (8 papers). The work is most often cited by research in Food Science (1.8k citations), Nutrition and Dietetics (1.4k citations), Biochemistry (498 citations), Animal Science and Zoology (439 citations) and Plant Science (1.1k citations). Jinshui Wang has collaborated with scholars based in China, Australia and Canada. Frequent co-authors include Mouming Zhao, Yueming Jiang, C. Benedito de Barber, Cristina M. Rosell, Bao Yang, Ying Liang, Chun Cui, Feng Jia, Xiaoli Liu and Jiaoyan Ren. Their work appears in journals such as Food Chemistry, Journal of Cereal Science, LWT, International Journal of Biological Macromolecules and Journal of Food Process Engineering.
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.