Kai Dong

919 total citations
27 papers, 740 citations indexed

About

Kai Dong is a scholar working on Food Science, Animal Science and Zoology and Biomaterials. According to data from OpenAlex, Kai Dong has authored 27 papers receiving a total of 740 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Food Science, 9 papers in Animal Science and Zoology and 6 papers in Biomaterials. Recurrent topics in Kai Dong's work include Meat and Animal Product Quality (8 papers), Proteins in Food Systems (5 papers) and Food Quality and Safety Studies (3 papers). Kai Dong is often cited by papers focused on Meat and Animal Product Quality (8 papers), Proteins in Food Systems (5 papers) and Food Quality and Safety Studies (3 papers). Kai Dong collaborates with scholars based in China and Taiwan. Kai Dong's co-authors include Qun Huang, Xiang Huang, Fengping An, Zhang Luo, Hongbo Song, Guoze Wang, Peng Luo, Wang Qia, Shugang Li and Ran Yang and has published in prestigious journals such as Food Chemistry, International Journal of Pharmaceutics and Food Hydrocolloids.

In The Last Decade

Kai Dong

26 papers receiving 733 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kai Dong China 15 315 293 169 117 112 27 740
Wenhang Wang China 17 416 1.3× 247 0.8× 183 1.1× 74 0.6× 241 2.2× 57 888
Harsh B. Jadhav India 16 310 1.0× 145 0.5× 189 1.1× 117 1.0× 59 0.5× 39 820
Guoyan Ren China 10 214 0.7× 90 0.3× 317 1.9× 53 0.5× 188 1.7× 25 715
Fei Lyu China 18 420 1.3× 184 0.6× 170 1.0× 83 0.7× 80 0.7× 50 1.0k
Haiyan Sun China 14 225 0.7× 155 0.5× 293 1.7× 31 0.3× 316 2.8× 31 874
Hehe Li China 19 426 1.4× 82 0.3× 273 1.6× 122 1.0× 71 0.6× 36 878
Da Ma China 16 610 1.9× 94 0.3× 276 1.6× 80 0.7× 101 0.9× 29 954
Bertrand Muhoza China 15 606 1.9× 98 0.3× 208 1.2× 46 0.4× 170 1.5× 20 928
Zhongjiang Wang China 12 507 1.6× 200 0.7× 388 2.3× 52 0.4× 58 0.5× 36 1.0k
Lianzhou Jiang China 17 589 1.9× 133 0.5× 298 1.8× 45 0.4× 54 0.5× 39 873

Countries citing papers authored by Kai Dong

Since Specialization
Citations

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

Fields of papers citing papers by Kai Dong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kai Dong

This figure shows the co-authorship network connecting the top 25 collaborators of Kai Dong. A scholar is included among the top collaborators of Kai Dong 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 Kai Dong. Kai Dong 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.
Wang, Tong, et al.. (2025). Micro-CT and histological evaluation of alveolar ridge preservation with Bio-Oss® and THE Graft®: A randomized controlled trial. Medicine in Novel Technology and Devices. 27. 100377–100377.
2.
Dong, Kai, Yingmei Wu, Zhendong Liu, et al.. (2025). Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup. Food Chemistry X. 30. 102948–102948. 1 indexed citations
3.
Dong, Kai, Wang Qia, Xin Li, et al.. (2024). An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy. LWT. 209. 116726–116726. 14 indexed citations
4.
Dong, Kai, Wang Qia, Yonghui Huang, et al.. (2022). Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process. Food Chemistry X. 17. 100541–100541. 28 indexed citations
5.
Huang, Xiang, Hongbo Song, Kai Dong, et al.. (2022). Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion. International Journal of Biological Macromolecules. 216. 891–905. 32 indexed citations
6.
Qia, Wang, Kai Dong, Yongyan Wu, et al.. (2022). Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics. Food Chemistry X. 16. 100494–100494. 27 indexed citations
7.
8.
Huang, Qun, Kai Dong, Wang Qia, et al.. (2021). Changes in volatile flavor of yak meat during oxidation based on multi-omics. Food Chemistry. 371. 131103–131103. 186 indexed citations
9.
10.
Huang, Xiang, Kai Dong, Guoze Wang, et al.. (2021). Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure. LWT. 154. 112648–112648. 41 indexed citations
11.
Dong, Kai, Lan Liu, Fengping An, et al.. (2020). Effect of high‐pressure treatment on the quality of prepared chicken breast. International Journal of Food Science & Technology. 56(4). 1597–1607. 30 indexed citations
12.
Dong, Kai, Lan Liu, Fengping An, et al.. (2020). Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage. Journal of the Science of Food and Agriculture. 101(8). 3489–3499. 22 indexed citations
13.
Liu, Lan, Ran Yang, Kai Dong, et al.. (2020). Omics analysis of holoproteins and modified proteins of quail egg. Food Chemistry. 326. 126983–126983. 11 indexed citations
14.
Huang, Xiang, Lan Liu, Kai Dong, et al.. (2020). Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging. Food Hydrocolloids. 105. 105780–105780. 100 indexed citations
15.
Liu, Ling, et al.. (2018). Quantitative Correlation Analysis of the Residual Oil’s Carbon Residue Value. Acta Petrolei Sinica(Petroleum Processing Section). 34(3). 623. 1 indexed citations
16.
Sun, Jinyao, et al.. (2016). Anti-inflammatory, analgesic and antioxidant activities of 3,4-oxo-isopropylidene-shikimic acid. Pharmaceutical Biology. 54(10). 2282–2287. 33 indexed citations
17.
Zhang, Da, et al.. (2015). Online recovery of nisin during fermentation coupling with foam fractionation. Journal of Food Engineering. 162. 25–30. 12 indexed citations
18.
Dong, Kai, et al.. (2014). 六苄基六氮杂异伍兹烷氢解脱苄Pd（OH）2/C催化剂的制备. 22(4). 441–446. 2 indexed citations
19.
Yan, Yan, Jianfeng Xing, Wei Xu, et al.. (2014). Hydroxypropyl-β-cyclodextrin grafted polyethyleneimine used as transdermal penetration enhancer of diclofenac sodium. International Journal of Pharmaceutics. 474(1-2). 182–192. 25 indexed citations
20.
Zhang, Da, et al.. (2014). Study on the process of fermentation coupling with foam fractionation and membrane module for nisin production. Asia-Pacific Journal of Chemical Engineering. 9(4). 623–628. 7 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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