Mengzi Nie

466 total citations
24 papers, 307 citations indexed

About

Mengzi Nie is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Mengzi Nie has authored 24 papers receiving a total of 307 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 14 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Mengzi Nie's work include Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Phytase and its Applications (6 papers). Mengzi Nie is often cited by papers focused on Food composition and properties (21 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Phytase and its Applications (6 papers). Mengzi Nie collaborates with scholars based in China, Belgium and Netherlands. Mengzi Nie's co-authors include Fengzhong Wang, Li‐Tao Tong, Aixia Wang, Lili Wang, Zhiying Chen, Yatao Huang, Wanyu Qin, Yue He, Jiaxin Li and Liya Liu and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Molecules.

In The Last Decade

Mengzi Nie

21 papers receiving 305 citations

Peers

Mengzi Nie

PFM

BIOCH

Naphatrapi Luangsakul Thailand

Yi‐Peng Bai China

Newiton da Silva Timm Brazil

Ángela Bravo‐Núñez Spain

Savita Rani India

Xuefeng Zeng China

Xueming Xu China

Ludmilla de Carvalho Oliveira Brazil

Amornrat Mukprasirt Thailand

Naphatrapi Luangsakul Thailand

Mengzi Nie

301 ×1.3

218 ×1.2

108 ×1.2

27 ×1.1

PFM

30 ×1.4

BIOCH

Citations per year, relative to Mengzi Nie Mengzi Nie (= 1×) peers Naphatrapi Luangsakul

Countries citing papers authored by Mengzi Nie

Since Specialization

Citations

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

Fields of papers citing papers by Mengzi Nie

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mengzi Nie

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

All Works

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20 of 20 papers shown

Li, Yang, Huanhuan Wang, Yimeng Shan, et al.. (2025). The pH-driven binding mechanism of rice glutelin-dipotassium glycyrrhizinate and its effects on protein solubility and aggregation behavior. Food Hydrocolloids. 174. 112335–112335.

Wang, Jing, Yang Li, Jiaxin Li, et al.. (2025). Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel. Carbohydrate Polymers. 368(Pt 2). 124184–124184.

Nie, Mengzi, Yue Zhang, Jiaxin Li, et al.. (2025). An Overview of the Retrogradation Properties of Starch in Rice‐Based Foods: Influencing Factors, Regulating Approaches and Mechanisms. Comprehensive Reviews in Food Science and Food Safety. 25(1). e70347–e70347.

Tian, Yu, Jiaxin Li, Mengzi Nie, et al.. (2025). The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku. Food Chemistry X. 27. 102423–102423. 1 indexed citations

Li, Jiaxin, Ran Lin, Mengzi Nie, et al.. (2024). Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch. Food Chemistry X. 24. 101915–101915. 6 indexed citations

Li, Jiaxin, Aixia Wang, Mengzi Nie, et al.. (2024). Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field. Food Hydrocolloids. 151. 109755–109755. 16 indexed citations

Gong, Xue, Jiaxin Li, Zhigang Liu, et al.. (2024). Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber. International Journal of Biological Macromolecules. 272(Pt 1). 132779–132779. 8 indexed citations

Li, Jiaxin, Aixia Wang, Mengzi Nie, et al.. (2024). Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran. International Journal of Biological Macromolecules. 262(Pt 1). 129743–129743. 24 indexed citations

Shan, Yimeng, Jiaxin Li, Mengzi Nie, et al.. (2024). A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications. Carbohydrate Polymers. 348(Pt A). 122816–122816. 9 indexed citations

10.

Nie, Mengzi, Jiaxin Li, Ran Lin, et al.. (2024). The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch. Food Research International. 186. 114355–114355. 17 indexed citations

11.

Lin, Ran, Mengzi Nie, Jiaxin Li, et al.. (2024). Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch. Molecules. 29(6). 1211–1211. 9 indexed citations

12.

He, Yue, Aixia Wang, Zhiying Chen, et al.. (2023). Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread. International Journal of Biological Macromolecules. 240. 124376–124376. 25 indexed citations

13.

Li, Yan, Aixia Wang, Bin Dang, et al.. (2023). Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms. Food Research International. 177. 113919–113919. 14 indexed citations

14.

Chen, Zhiying, Mengzi Nie, Yue He, et al.. (2023). Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour. Food Research International. 173(Pt 2). 113408–113408. 8 indexed citations

15.

Gong, Xue, Jiaxin Li, Zhigang Liu, et al.. (2023). New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour. LWT. 189. 115491–115491. 7 indexed citations

16.

He, Yue, Zhiying Chen, Mengzi Nie, et al.. (2022). Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. International Journal of Food Science & Technology. 57(11). 7275–7285. 7 indexed citations

17.

Wang, Aixia, Wanyu Qin, Mengzi Nie, et al.. (2022). The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments. Food Chemistry. 406. 135025–135025. 67 indexed citations

18.

Wang, Aixia, Wanyu Qin, Yue He, et al.. (2022). Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures. Food Research International. 156. 111184–111184. 24 indexed citations

19.

Gong, Xue, Aixia Wang, Mengzi Nie, et al.. (2022). Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice. Molecules. 27(13). 4009–4009. 5 indexed citations

20.

Lin, Zexue, Lu Liu, Wanyu Qin, et al.. (2021). Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein. International Journal of Food Science & Technology. 57(2). 1150–1160. 17 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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