Jiwei Kuang

566 total citations
21 papers, 384 citations indexed

About

Jiwei Kuang is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Jiwei Kuang has authored 21 papers receiving a total of 384 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 14 papers in Food Science and 3 papers in Plant Science. Recurrent topics in Jiwei Kuang's work include Food composition and properties (14 papers), Proteins in Food Systems (9 papers) and Polysaccharides Composition and Applications (8 papers). Jiwei Kuang is often cited by papers focused on Food composition and properties (14 papers), Proteins in Food Systems (9 papers) and Polysaccharides Composition and Applications (8 papers). Jiwei Kuang collaborates with scholars based in China, United States and Romania. Jiwei Kuang's co-authors include Junrong Huang, Wenhui Ma, Youling L. Xiong, Cong Min, Yungang Cao, Huayin Pu, Ke Xu, Wengang Zhang, Qi Yang and Bin Dang and has published in prestigious journals such as Tetrahedron, Molecules and Food Hydrocolloids.

In The Last Decade

Jiwei Kuang

19 papers receiving 379 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jiwei Kuang China 11 260 251 84 37 31 21 384
Cong Min China 8 212 0.8× 231 0.9× 69 0.8× 35 0.9× 43 1.4× 14 347
Katleen J. R. Vallons Ireland 10 325 1.3× 292 1.2× 58 0.7× 32 0.9× 40 1.3× 10 512
Madoka Hirashima Japan 8 161 0.6× 198 0.8× 136 1.6× 19 0.5× 30 1.0× 12 379
Lidia Motoi New Zealand 8 176 0.7× 197 0.8× 43 0.5× 30 0.8× 19 0.6× 16 316
E.L. Sliwinski Netherlands 13 387 1.5× 497 2.0× 115 1.4× 76 2.1× 41 1.3× 17 706
Syed Ariful Alam Finland 8 306 1.2× 239 1.0× 97 1.2× 34 0.9× 6 0.2× 9 387
S. Lagarrigue France 7 225 0.9× 238 0.9× 39 0.5× 30 0.8× 18 0.6× 8 344
Lishan Yao China 10 58 0.2× 164 0.7× 81 1.0× 29 0.8× 34 1.1× 16 342
Sachiko Odake Japan 10 88 0.3× 214 0.9× 72 0.9× 72 1.9× 75 2.4× 56 431
Vahid Baeghbali Iran 8 41 0.2× 230 0.9× 48 0.6× 17 0.5× 26 0.8× 13 367

Countries citing papers authored by Jiwei Kuang

Since Specialization
Citations

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

Fields of papers citing papers by Jiwei Kuang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jiwei Kuang

This figure shows the co-authorship network connecting the top 25 collaborators of Jiwei Kuang. A scholar is included among the top collaborators of Jiwei Kuang 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 Jiwei Kuang. Jiwei Kuang 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.
Kuang, Jiwei, Wengang Zhang, Xijuan Yang, & Ping Ma. (2025). Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate. Food Chemistry X. 25. 102218–102218. 4 indexed citations
2.
Zhiguang, Chen, et al.. (2025). Artificial Intelligence-Driven Recommendations and Functional Food Purchases: Understanding Consumer Decision-Making. Foods. 14(6). 976–976. 5 indexed citations
3.
Kuang, Jiwei, et al.. (2025). Effects of electron beam irradiation on structural, physicochemical, and functional properties of highland barley rice. International Journal of Food Science & Technology. 60(1).
4.
Kuang, Jiwei, et al.. (2024). Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions. International Journal of Food Science & Technology. 59(4). 2275–2285. 12 indexed citations
5.
Kuang, Jiwei, et al.. (2024). Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching. International Journal of Biological Macromolecules. 272(Pt 1). 132678–132678. 7 indexed citations
6.
Kuang, Jiwei, Jiyong Deng, Kai Zhang, et al.. (2024). Side-chain engineering of thiazolo[5,4-d]thiazole-based medium bandgap polymer donors for efficient polymer solar cells. Tetrahedron. 155. 133882–133882. 1 indexed citations
7.
8.
Xu, Ke & Jiwei Kuang. (2024). Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch. Food Hydrocolloids. 156. 110354–110354. 13 indexed citations
9.
Kuang, Jiwei, Bin Dang, Xijuan Yang, et al.. (2023). Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins. International Journal of Biological Macromolecules. 253(Pt 4). 127066–127066. 30 indexed citations
10.
Kuang, Jiwei, et al.. (2023). Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate. International Journal of Food Science & Technology. 58(12). 6621–6632. 2 indexed citations
11.
Min, Cong, Chong Zhang, Huayin Pu, et al.. (2023). pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels. Journal of Texture Studies. 54(2). 323–333. 11 indexed citations
12.
Ma, Wenhui, Qi Yang, Xin Fan, et al.. (2022). Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione. Food Chemistry X. 14. 100318–100318. 15 indexed citations
13.
Min, Cong, Qi Yang, Huayin Pu, et al.. (2022). Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food. Food Research International. 164. 112355–112355. 45 indexed citations
14.
Kuang, Jiwei, et al.. (2022). Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocolloids. 130. 107716–107716. 54 indexed citations
15.
Kuang, Jiwei, Qi Yang, Junrong Huang, et al.. (2022). Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment. Journal of Cereal Science. 107. 103528–103528. 32 indexed citations
16.
Min, Cong, Wenhui Ma, Jiwei Kuang, Junrong Huang, & Youling L. Xiong. (2022). Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels. Food Hydrocolloids. 126. 107482–107482. 97 indexed citations
17.
Kuang, Jiwei, et al.. (2021). Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. International Journal of Biological Macromolecules. 193(Pt B). 1707–1715. 29 indexed citations
18.
Pu, Huayin, et al.. (2020). Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality. International Journal of Food Science & Technology. 56(6). 2895–2903. 6 indexed citations
19.
Kuang, Jiwei, et al.. (1977). Ultimate Strength of Tubular Joints. Journal of Petroleum Technology. 29(4). 449–460. 5 indexed citations
20.
Kuang, Jiwei, et al.. (1976). Ultimate Strength of Tubular Joints. Offshore Technology Conference. 3 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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2026