Ningzhe Wang

451 total citations
14 papers, 300 citations indexed

About

Ningzhe Wang is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, Ningzhe Wang has authored 14 papers receiving a total of 300 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 2 papers in Nutrition and Dietetics and 2 papers in Materials Chemistry. Recurrent topics in Ningzhe Wang's work include Proteins in Food Systems (12 papers), Microencapsulation and Drying Processes (8 papers) and Polysaccharides Composition and Applications (4 papers). Ningzhe Wang is often cited by papers focused on Proteins in Food Systems (12 papers), Microencapsulation and Drying Processes (8 papers) and Polysaccharides Composition and Applications (4 papers). Ningzhe Wang collaborates with scholars based in China, Canada and France. Ningzhe Wang's co-authors include Xibo Wang, Qingfeng Ban, Yunqing Jiang, Jie Hu, Ye Zhang, Ruiling Li, Zihan Ma, Xin Yang, Jianjun Cheng and Jing Wang and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Hydrocolloids.

In The Last Decade

Ningzhe Wang

12 papers receiving 293 citations

Peers

Ningzhe Wang

Delphine Huc-Mathis France

Yi Liao China

Viktorija Eisinaitė Lithuania

Xixi Wu China

Mohamed Ghamry China

Kivia Mislaine Albano Brazil

Jiayu Wen China

Jianbiao Gao China

Ning Xia China

Thais C. Brito‐Oliveira Brazil

Delphine Huc-Mathis France

Ningzhe Wang

277 ×1.1

100 ×1.4

55 ×0.8

36 ×0.9

19 ×0.8

Citations per year, relative to Ningzhe Wang Ningzhe Wang (= 1×) peers Delphine Huc-Mathis

Countries citing papers authored by Ningzhe Wang

Since Specialization

Citations

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

Fields of papers citing papers by Ningzhe Wang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ningzhe Wang

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

All Works

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14 of 14 papers shown

Sun, Kun, Yujie Lin, Jiaxuan Li, et al.. (2025). Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate. International Journal of Biological Macromolecules. 304(Pt 2). 140867–140867. 5 indexed citations

Li, Ruiling, Chao Ma, Ningzhe Wang, Jing Wang, & Xin Yang. (2025). Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively. Food Hydrocolloids. 168. 111492–111492. 4 indexed citations

Lin, Yujie, et al.. (2025). Focusing on the formation mechanism and foaming properties of casein-hyaluronic acid complexes: Manufacturing highly moldable 3D aerated foods. Food Hydrocolloids. 167. 111434–111434. 4 indexed citations

Wang, Ningzhe & Xin Yang. (2025). Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review. Journal of the Science of Food and Agriculture. 106(4). 1981–1993.

Li, Ruiling, Ningzhe Wang, Chao Ma, et al.. (2025). Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels. Food Chemistry. 477. 143518–143518. 2 indexed citations

Wang, Ningzhe, et al.. (2025). Model-free higher sliding mode control of DAB converter under dual-phase-shift modulation. Electrical Engineering. 107(10). 14085–14098.

Li, Ruiling, Ningzhe Wang, Chao Ma, et al.. (2024). Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns. Food Hydrocolloids. 160. 110817–110817. 10 indexed citations

Wang, Ningzhe, et al.. (2024). Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions. International Journal of Biological Macromolecules. 289. 138842–138842. 1 indexed citations

Wang, Ningzhe, Ruiling Li, Xibo Wang, & Xin Yang. (2024). 4D food printing: Key factors and optimization strategies. Trends in Food Science & Technology. 145. 104380–104380. 18 indexed citations

10.

Wang, Ningzhe, et al.. (2023). Synergistic modification of structural and functional characteristics of whey protein isolate by soybean isoflavones non-covalent binding and succinylation treatment: A focus on emulsion stability. Food Hydrocolloids. 144. 108994–108994. 46 indexed citations

11.

Wang, Ningzhe, et al.. (2023). Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics. Food Chemistry. 429. 136910–136910. 46 indexed citations

12.

Wang, Ningzhe, Jianjun Cheng, Yunqing Jiang, et al.. (2023). Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics. Ultrasonics Sonochemistry. 94. 106314–106314. 24 indexed citations

13.

Wang, Ningzhe, Jie Hu, Ye Zhang, et al.. (2023). Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing. Food Hydrocolloids. 140. 108632–108632. 71 indexed citations

14.

Wang, Ningzhe, et al.. (2022). Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid. International Journal of Biological Macromolecules. 225. 1085–1095. 69 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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