Qingfeng Ban

1.4k total citations · 1 hit paper
44 papers, 1.0k citations indexed

About

Qingfeng Ban is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Qingfeng Ban has authored 44 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Food Science, 14 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Qingfeng Ban's work include Proteins in Food Systems (30 papers), Food composition and properties (11 papers) and Polysaccharides Composition and Applications (11 papers). Qingfeng Ban is often cited by papers focused on Proteins in Food Systems (30 papers), Food composition and properties (11 papers) and Polysaccharides Composition and Applications (11 papers). Qingfeng Ban collaborates with scholars based in China, United States and Canada. Qingfeng Ban's co-authors include Yunqing Jiang, Xibo Wang, Jianjun Cheng, Ningzhe Wang, Mingruo Guo, Zhanmei Jiang, Juncai Hou, Cong Xu, Wan Wang and Yuxue Sun and has published in prestigious journals such as Food Chemistry, Journal of Controlled Release and Journal of Dairy Science.

In The Last Decade

Qingfeng Ban

41 papers receiving 988 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.

Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems

2022 150 citations Cong Xu, Qingfeng Ban et al. Journal of Controlled Release profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Qingfeng Ban China	17	703	284	239	139	114	44	1.0k
Guang Liu China	21	547 0.8×	272 1.0×	230 1.0×	415 3.0×	118 1.0×	65	1.2k
Lianzhou Jiang China	17	589 0.8×	187 0.7×	298 1.2×	91 0.7×	79 0.7×	39	873
Maryam Nikbakht Nasrabadi Iran	13	1.0k 1.5×	294 1.0×	228 1.0×	183 1.3×	225 2.0×	16	1.3k
Liya Niu China	17	359 0.5×	351 1.2×	156 0.7×	159 1.1×	74 0.6×	45	782
Zhengtao Zhao China	18	593 0.8×	250 0.9×	147 0.6×	117 0.8×	53 0.5×	46	847
María Julia Spotti Argentina	16	789 1.1×	240 0.8×	181 0.8×	177 1.3×	59 0.5×	26	1.0k
Yimei Zheng China	16	466 0.7×	122 0.4×	211 0.9×	111 0.8×	55 0.5×	36	919
Yejun Zhong China	20	676 1.0×	488 1.7×	105 0.4×	281 2.0×	113 1.0×	30	1.0k
Kingsley Masamba Malawi	16	570 0.8×	397 1.4×	188 0.8×	191 1.4×	45 0.4×	41	1.0k

Countries citing papers authored by Qingfeng Ban

Since Specialization

Citations

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

Fields of papers citing papers by Qingfeng Ban

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qingfeng Ban

This figure shows the co-authorship network connecting the top 25 collaborators of Qingfeng Ban. A scholar is included among the top collaborators of Qingfeng Ban 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 Qingfeng Ban. Qingfeng Ban 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

Qi, Weijie, et al.. (2025). Investigating Hofmeister ions on rice starch gelatinization using simultaneous rheology and FTIR techniques combined with 2D correlation analysis. Food Hydrocolloids. 165. 111265–111265. 10 indexed citations

Wang, Yingdi, Kun Sun, Yigang Hu, et al.. (2025). Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel. Food Hydrocolloids. 163. 111070–111070. 8 indexed citations

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

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

Guo, Zengwang, B. K. Zayadan, Qingfeng Ban, et al.. (2025). Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol. Food Hydrocolloids. 172. 111875–111875.

Ban, Qingfeng, et al.. (2025). Green development strategy for efficient quercetin- loaded whey protein complex: Focus on quercetin loading characteristics, component interactions, stability, antioxidant, and in vitro digestive properties. Food Chemistry. 472. 142939–142939. 15 indexed citations

Ban, Qingfeng, et al.. (2024). Effect of non-covalently bound alkaline amino acids on the structural characterization, microstructure, and rheological properties of whey protein emulsion gel. LWT. 209. 116809–116809. 8 indexed citations

Xing, Z. Z., Jiayu Zhang, Zengwang Guo, et al.. (2024). Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties. Food Hydrocolloids. 160. 110729–110729. 7 indexed citations

Jiang, Yunqing, et al.. (2024). The properties of the rice resistant starch processing and its application in skimmed yogurt. International Journal of Biological Macromolecules. 265(Pt 2). 131087–131087. 9 indexed citations

10.

Zhang, Siyu, et al.. (2024). Effects of mono- and divalent-ions and their strength on foaming properties of infant formula protein model system. Food Hydrocolloids. 160. 110828–110828. 6 indexed citations

11.

Yu, Dianyu, et al.. (2024). Stabilization mechanisms and digestion properties of Pickering emulsions prepared with tempo-oxidized hyaluronic acid/chitosan nanoparticles: From the perspective of oxidation degree. International Journal of Biological Macromolecules. 271(Pt 2). 132456–132456. 5 indexed citations

12.

Chen, Feifei, et al.. (2024). Improvement of quercetin bioaccessibility by whey protein isolate/D-tagatose conjugates: Effect on the structural characterization through simultaneous rheological and FTIR techniques. Food Hydrocolloids. 160. 110738–110738. 9 indexed citations

13.

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

14.

Cui, Tianqi, Yue Wu, Zhaohua Wang, Qingfeng Ban, & Jianjun Cheng. (2023). Construction and properties of a carbon dots-decorated gelatin-dialdehyde starch hydrogel with pH response release and antibacterial activity. International Journal of Biological Macromolecules. 254(Pt 3). 127929–127929. 11 indexed citations

15.

Ban, Qingfeng, Zonghao Liu, Xuan Zhang, et al.. (2023). Improvement of non-fat yogurt gel syneresis by heat-unfolded whey protein isolate/mogrosides complexes: Effect on the structural characterization through simultaneous rheological and FTIR techniques. Food Hydrocolloids. 144. 109025–109025. 24 indexed citations

16.

Xu, Cong, Qingfeng Ban, Wan Wang, Juncai Hou, & Zhanmei Jiang. (2022). Novel nano-encapsulated probiotic agents: Encapsulate materials, delivery, and encapsulation systems. Journal of Controlled Release. 349. 184–205. 150 indexed citations breakdown →

17.

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

18.

Zhao, Xiao, et al.. (2022). Effect of Maillard Reaction Conditions on the Gelation and Thermal Stability of Whey Protein Isolate/D-Tagatose Conjugates. SSRN Electronic Journal. 1 indexed citations

19.

Ban, Qingfeng, et al.. (2020). Effects of a synbiotic yogurt using monk fruit extract as sweetener on glucose regulation and gut microbiota in rats with type 2 diabetes mellitus. Journal of Dairy Science. 103(4). 2956–2968. 47 indexed citations

20.

Ban, Qingfeng, Zonghao Liu, Xiaomeng Sun, et al.. (2020). Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener. Journal of Dairy Science. 103(11). 10006–10014. 39 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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