Kezhou Cai

1.5k total citations · 1 hit paper
76 papers, 1.1k citations indexed

About

Kezhou Cai is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Kezhou Cai has authored 76 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Animal Science and Zoology, 23 papers in Molecular Biology and 17 papers in Food Science. Recurrent topics in Kezhou Cai's work include Meat and Animal Product Quality (36 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Advanced Chemical Sensor Technologies (12 papers). Kezhou Cai is often cited by papers focused on Meat and Animal Product Quality (36 papers), Protein Hydrolysis and Bioactive Peptides (14 papers) and Advanced Chemical Sensor Technologies (12 papers). Kezhou Cai collaborates with scholars based in China, United States and Australia. Kezhou Cai's co-authors include Conggui Chen, Baocai Xu, Cunliu Zhou, Xixi Wang, Hui Zhou, Yu Wang, Jingnan Lu, Xiaoxu Zhu, Linxian Li and Shiyi Li and has published in prestigious journals such as Journal of Applied Physics, The Science of The Total Environment and Water Research.

In The Last Decade

Kezhou Cai

69 papers receiving 1.1k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

2024 76 citations Kezhou Cai, Baocai Xu et al. Food Chemistry profile →

Peers

Kezhou Cai

ASZ

Anthony Pius Bassey China

Danuta Jaworska Poland

Andrzej Półtorak Poland

Zengqi Peng China

Stéphane Portanguen France

Teng Hui China

Qiaofen Cheng United Kingdom

Wenjin Wu China

Pengpeng Li China

Shiliang Jia China

Anthony Pius Bassey China

Kezhou Cai

506 ×0.9

ASZ

503 ×1.4

301 ×1.2

114 ×0.7

156 ×1.1

Citations per year, relative to Kezhou Cai Kezhou Cai (= 1×) peers Anthony Pius Bassey

Countries citing papers authored by Kezhou Cai

Since Specialization

Citations

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

Fields of papers citing papers by Kezhou Cai

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kezhou Cai

This figure shows the co-authorship network connecting the top 25 collaborators of Kezhou Cai. A scholar is included among the top collaborators of Kezhou Cai 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 Kezhou Cai. Kezhou Cai is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Chen, Xingguang, Zhaoming Wang, Feiran Xu, et al.. (2025). Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption. Food Bioscience. 66. 106199–106199. 3 indexed citations

Xie, Yong, Xing Liu, Mengya Li, et al.. (2025). Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin. Food Hydrocolloids. 172. 111919–111919. 1 indexed citations

Cai, Kezhou, et al.. (2025). Electrochemical activation of molecular oxygen: Mechanistic insights, catalytic strategies, and innovative applications in sustainable oxidation. Water Research. 288(Pt B). 124695–124695.

Wang, Thomas J., Xingguang Chen, Shasha Zheng, et al.. (2025). Identification of transmembrane channel–like 4-targeting saltiness–enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities. Food Chemistry. 492(Pt 1). 145282–145282. 2 indexed citations

Wei, Xing, et al.. (2025). Prediction of lipid oxidation and polycyclic aromatic hydrocarbons in grilled sausages based on optimized back propagation neural network and computer vision. Journal of Food Measurement & Characterization. 19(5). 3384–3402.

Zhou, Hui, et al.. (2024). Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation. International Journal of Biological Macromolecules. 278(Pt 2). 134762–134762. 4 indexed citations

Ji, Tong, Xinran Dong, Xuefeng Wang, et al.. (2024). Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors. Food Chemistry. 463(Pt 4). 141455–141455. 12 indexed citations

Chen, Xingyong, et al.. (2024). Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds. Food Chemistry. 461. 140919–140919. 5 indexed citations

Wang, Ran, et al.. (2024). Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights. Comprehensive Reviews in Food Science and Food Safety. 23(6). e70054–e70054. 17 indexed citations

10.

Zhou, Wenzhao, et al.. (2024). Advances in the study of the biological activity of polysaccharide-based carbon dots: A review. International Journal of Biological Macromolecules. 281(Pt 2). 135774–135774. 10 indexed citations

11.

Zhou, Kai, Rong Sheng, Yuanyuan Wang, et al.. (2023). A novel biosensor utilizing the peroxidase-like activity of bovine spleen ferritin for highly sensitive detection of tetracycline antibiotics. Journal of Food Composition and Analysis. 119. 105277–105277. 10 indexed citations

12.

Cai, Kezhou, et al.. (2023). Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities. International Journal of Biological Macromolecules. 256(Pt 1). 128265–128265. 3 indexed citations

13.

Hui, Teng, Zhengfeng Fang, Nazimah Hamid, Qianli Ma, & Kezhou Cai. (2023). Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat. LWT. 178. 114602–114602. 6 indexed citations

14.

Wang, Xixi, et al.. (2023). Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics. Food Chemistry. 426. 136520–136520. 34 indexed citations

15.

Zhang, Xiaomin, et al.. (2023). Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing. Environmental Pollution. 323. 121319–121319. 10 indexed citations

16.

Wang, Zhiqi, Ping Li, Hui Zhou, et al.. (2022). An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. Journal of Food Processing and Preservation. 46(5). 3 indexed citations

17.

Wang, Yu, et al.. (2020). Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment. Food Science & Nutrition. 8(7). 3857–3871. 32 indexed citations

18.

Wang, Xixi, Yu Wang, Peijun Li, et al.. (2020). Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice. Food & Function. 11(8). 6834–6842. 4 indexed citations

19.

Chen, Hua, Kezhou Cai, & Risheng Yao. (2018). A new macrolactam derivative from the marine actinomycete HF-11225. The Journal of Antibiotics. 71(4). 477–479. 10 indexed citations

20.

Ma, Fei, Conggui Chen, Lei Zheng, et al.. (2013). Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science. 95(1). 22–26. 61 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