Ke Bian

2.6k total citations
74 papers, 2.1k citations indexed

About

Ke Bian is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Ke Bian has authored 74 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 53 papers in Nutrition and Dietetics, 47 papers in Food Science and 23 papers in Plant Science. Recurrent topics in Ke Bian's work include Food composition and properties (53 papers), Polysaccharides Composition and Applications (31 papers) and Microbial Metabolites in Food Biotechnology (20 papers). Ke Bian is often cited by papers focused on Food composition and properties (53 papers), Polysaccharides Composition and Applications (31 papers) and Microbial Metabolites in Food Biotechnology (20 papers). Ke Bian collaborates with scholars based in China, Australia and Egypt. Ke Bian's co-authors include Erqi Guan, Xueling Zheng, Jing Hong, Mengmeng Li, Limin Li, Chong Liu, Xiuzhi Susan Sun, Mingfei Li, Chong Liu and Tingjing Zhang and has published in prestigious journals such as Food Chemistry, Nanoscale and Food Research International.

In The Last Decade

Ke Bian

74 papers receiving 2.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ke Bian China 28 1.4k 1.1k 564 174 145 74 2.1k
Hafiz Rizwan Sharif China 18 571 0.4× 1.0k 0.9× 276 0.5× 146 0.8× 377 2.6× 36 1.9k
Lijia Zhu China 18 1.0k 0.7× 502 0.4× 548 1.0× 250 1.4× 97 0.7× 26 1.4k
Han Tao China 28 1.1k 0.8× 998 0.9× 480 0.9× 101 0.6× 125 0.9× 63 1.8k
Jaroslav Blaz̆ek Australia 19 2.1k 1.5× 1.4k 1.3× 704 1.2× 190 1.1× 281 1.9× 19 2.6k
Hongxin Jiang China 28 1.3k 0.9× 910 0.8× 557 1.0× 463 2.7× 115 0.8× 75 2.6k
Seid Reza Falsafi Iran 24 535 0.4× 976 0.9× 214 0.4× 188 1.1× 475 3.3× 45 1.8k
Maoshen Chen China 27 554 0.4× 1.1k 1.0× 280 0.5× 192 1.1× 500 3.4× 78 2.0k
Leila Mirmoghtadaie Iran 22 635 0.5× 1.2k 1.1× 297 0.5× 98 0.6× 251 1.7× 53 1.9k
Ali Rafe Iran 27 478 0.3× 1.3k 1.2× 467 0.8× 103 0.6× 245 1.7× 70 1.8k
Vânia Regina Nicoletti Brazil 34 373 0.3× 2.3k 2.0× 381 0.7× 129 0.7× 236 1.6× 103 2.8k

Countries citing papers authored by Ke Bian

Since Specialization
Citations

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

Fields of papers citing papers by Ke Bian

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ke Bian

This figure shows the co-authorship network connecting the top 25 collaborators of Ke Bian. A scholar is included among the top collaborators of Ke Bian 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 Ke Bian. Ke Bian 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.
Yang, Yuling, Long Yang, Erqi Guan, & Ke Bian. (2025). Mechanism of mechanical force direction and intensity during sheeting on the rheological behavior of dough and gluten protein structure. Food Chemistry. 474. 143202–143202. 4 indexed citations
2.
Li, Mengmeng, et al.. (2023). Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods. 12(16). 2992–2992. 5 indexed citations
3.
Guo, Jia, et al.. (2023). Physicochemical characteristics of air classification products of sprouted wheat (Zhoumai 27) flour. International Journal of Food Science & Technology. 58(8). 4225–4234. 1 indexed citations
4.
Li, Mengmeng, et al.. (2023). Interactions among the composition changes in fungal communities and the main mycotoxins in simulated stored wheat grains. Journal of the Science of Food and Agriculture. 104(1). 373–382. 12 indexed citations
5.
Li, Mengmeng, et al.. (2023). Superheated steam processing of cereals and cereal products: A review. Comprehensive Reviews in Food Science and Food Safety. 22(2). 1360–1386. 21 indexed citations
6.
Li, Mengmeng, et al.. (2022). Effect of microwave—Chemical modification on properties of soybean meal‐based wood adhesive. Journal of Applied Polymer Science. 139(45). 1 indexed citations
7.
Yang, Yuling, Erqi Guan, Lili Zhang, Mengmeng Li, & Ke Bian. (2022). Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Research International. 158. 111495–111495. 23 indexed citations
8.
Hong, Jing, Di An, Man‐Sheng Wang, et al.. (2021). Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. International Journal of Food Science & Technology. 56(6). 3111–3122. 22 indexed citations
9.
Li, Mingfei, Chong Liu, Jing Hong, et al.. (2021). Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing. International Journal of Food Science & Technology. 57(4). 2069–2079. 13 indexed citations
10.
Zhang, Tingjing, Erqi Guan, Yuling Yang, et al.. (2020). Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. International Journal of Food Science & Technology. 56(5). 2407–2414. 21 indexed citations
11.
Zhang, Yanyan, Chong Liu, Jing Hong, et al.. (2020). Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. International Journal of Food Science & Technology. 55(7). 2783–2793. 18 indexed citations
12.
Li, Mingfei, et al.. (2020). Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread. International Journal of Food Science & Technology. 55(7). 2751–2761. 13 indexed citations
13.
Liu, Chong, Jing Hong, Limin Li, et al.. (2020). Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Food Chemistry. 342. 128365–128365. 33 indexed citations
14.
Liu, Chong, et al.. (2020). Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources. International Journal of Biological Macromolecules. 156. 403–410. 46 indexed citations
15.
Hong, Jing, Di An, Xin‐An Zeng, et al.. (2020). Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods. International Journal of Biological Macromolecules. 155. 516–523. 29 indexed citations
16.
Bian, Ke, et al.. (2019). Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes. Journal of Chemistry. 2019. 1–11. 26 indexed citations
17.
Fan, Huiping, et al.. (2018). The effect of alkaline salt on rheological properties of dough and noodle quality.. Shipin yu fajiao gongye. 44(4). 97–103. 1 indexed citations
18.
Ma, Sen, et al.. (2015). Physicochemical properties of wheat grains affected by after-ripening. Quality Assurance and Safety of Crops & Foods. 8(2). 189–194. 2 indexed citations
19.
Bian, Ke. (2006). RESEARCH DEVELOPMENT OF GLASSY STATE IN FOOD. 1 indexed citations
20.
Wang, Jinshui, et al.. (2000). Establishment of ideal quality indicator for further wheat processing.. Zhongguo nongye Kexue. 33(3). 73–78. 1 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Hafiz Rizwan Sharif Breakdown of academic impact, for papers by Lijia Zhu Breakdown of academic impact, for papers by Han Tao Breakdown of academic impact, for papers by Jaroslav Blaz̆ek Breakdown of academic impact, for papers by Hongxin Jiang Breakdown of academic impact, for papers by Seid Reza Falsafi Breakdown of academic impact, for papers by Maoshen Chen Breakdown of academic impact, for papers by Leila Mirmoghtadaie Breakdown of academic impact, for papers by Ali Rafe Breakdown of academic impact, for papers by Vânia Regina Nicoletti
Rankless by CCL
2026