Qi Meng

782 total citations
35 papers, 614 citations indexed

About

Qi Meng is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Qi Meng has authored 35 papers receiving a total of 614 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 13 papers in Plant Science and 12 papers in Nutrition and Dietetics. Recurrent topics in Qi Meng's work include Fermentation and Sensory Analysis (15 papers), Food Quality and Safety Studies (8 papers) and Polysaccharides and Plant Cell Walls (7 papers). Qi Meng is often cited by papers focused on Fermentation and Sensory Analysis (15 papers), Food Quality and Safety Studies (8 papers) and Polysaccharides and Plant Cell Walls (7 papers). Qi Meng collaborates with scholars based in China, Japan and United States. Qi Meng's co-authors include Huanlu Song, Xiaojun Wang, Etsuko Sugawara, W. M. Rutherford, Tim A. McAllister, Yuxi Wang, Brenda K. Smiley, Zhongyang Ding, Miho Imamura and Xiao Liu and has published in prestigious journals such as Advanced Functional Materials, Food Chemistry and Environmental Pollution.

In The Last Decade

Qi Meng

33 papers receiving 600 citations

Peers

Qi Meng
Ghaid J. Al‐Rabadi Jordan
Jianming Tong China
Slađana Rakita Serbia
Jingke Liu China
Kristina Habschied Croatia
Zhengyun Wu China
Jasmina Lukinac Croatia
Eli̇f Daǧdemi̇r Türkiye
Catrin Tyl United States
Ghaid J. Al‐Rabadi Jordan
Qi Meng
Citations per year, relative to Qi Meng Qi Meng (= 1×) peers Ghaid J. Al‐Rabadi

Countries citing papers authored by Qi Meng

Since Specialization
Citations

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

Fields of papers citing papers by Qi Meng

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qi Meng

This figure shows the co-authorship network connecting the top 25 collaborators of Qi Meng. A scholar is included among the top collaborators of Qi Meng 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 Qi Meng. Qi Meng 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.
Chen, Lei, Qi Meng, Cui Li, et al.. (2025). Tailored depolymerization of hyperbranched β-glucan from Pleurotus tuber-regium for persistent prebiotic development. Food Hydrocolloids. 164. 111156–111156. 1 indexed citations
2.
Yu, Mingguang, et al.. (2025). Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce. International Journal of Gastronomy and Food Science. 40. 101157–101157.
3.
Meng, Qi, et al.. (2025). Effect of microstructure on hydrogen embrittlement resistance of 1400 MPa grade fastener 42CrMoVNb steel. Journal of Materials Research and Technology. 35. 4099–4108. 3 indexed citations
4.
Meng, Qi, Qiong Wang, Jinwei Li, et al.. (2024). Utilization of mycelial polysaccharide from Schizophyllum commune for the formation of highly stable o/w emulsion. Food Hydrocolloids. 157. 110468–110468. 3 indexed citations
5.
Chen, Pei, et al.. (2024). Effects of different extraction temperatures on the structural characteristics and antioxidant activity of polysaccharides from dandelion leaves. International Journal of Biological Macromolecules. 283(Pt 3). 137726–137726. 5 indexed citations
6.
Gao, Xing, et al.. (2024). Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes. Journal of Food Composition and Analysis. 133. 106393–106393. 9 indexed citations
7.
Yu, Caiyuan, Yuanwei Sun, Fang Yan, et al.. (2024). Enhancement of efficient molecular biology tools for Tremella fuciformis spore. Food Bioscience. 60. 104399–104399. 1 indexed citations
8.
9.
Meng, Qi, Hangfei Li, Zhipeng Feng, et al.. (2024). Integration of Sensory Memory Process Display System for Gait Recognition. Advanced Functional Materials. 35(10). 6 indexed citations
10.
Meng, Qi, et al.. (2023). Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce. Journal of Food Composition and Analysis. 117. 105148–105148. 15 indexed citations
11.
Meng, Qi, Qiong Wang, Lei Chen, et al.. (2023). Rheological properties and thickening effect of high molecular weight exopolysaccharide and intracellular polysaccharide from Schizophyllum commune. Food Hydrocolloids. 144. 108920–108920. 27 indexed citations
12.
Meng, Qi, Mengmeng Xu, Lei Chen, et al.. (2023). Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth. International Journal of Biological Macromolecules. 254(Pt 1). 127730–127730. 5 indexed citations
13.
Xu, Yijuan, Chuangchuang Zhang, Qi Meng, et al.. (2022). Chemical Characterization and In Vitro Anti-Cancer Activities of a Hot Water Soluble Polysaccharide from Hulless Barley Grass. Foods. 11(5). 677–677. 21 indexed citations
14.
Wang, Xiaojun, Qi Meng, & Huanlu Song. (2021). Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking. Food Chemistry. 373(Pt B). 131460–131460. 24 indexed citations
15.
Chu, Jin, et al.. (2021). Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems. Food Chemistry. 363. 130213–130213. 32 indexed citations
16.
Meng, Qi, Lei Chen, Jinpeng Wang, et al.. (2021). Effect of surfactants on the production of polysaccharides from Schizophyllum commune through submerged fermentation. International Journal of Biological Macromolecules. 192. 210–218. 18 indexed citations
17.
18.
Xu, Youqiang, Xiaocheng Wang, Xiao Liu, et al.. (2020). Biodegradation of phthalate esters by Paracoccus kondratievae BJQ0001 isolated from Jiuqu (Baijiu fermentation starter) and identification of the ester bond hydrolysis enzyme. Environmental Pollution. 263(Pt B). 114506–114506. 76 indexed citations
19.
Meng, Qi, Makoto Hatakeyama, & Etsuko Sugawara. (2014). Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce. Bioscience Biotechnology and Biochemistry. 78(1). 109–114. 15 indexed citations
20.
Meng, Qi, et al.. (2012). Quantification and Odor Contribution of Volatile Thiols in Japanese Soy Sauce. Food Science and Technology Research. 18(3). 429–436. 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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