Qiongling Chen

1.3k total citations · 2 hit papers
19 papers, 938 citations indexed

About

Qiongling Chen is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Qiongling Chen has authored 19 papers receiving a total of 938 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 13 papers in Nutrition and Dietetics and 8 papers in Animal Science and Zoology. Recurrent topics in Qiongling Chen's work include Proteins in Food Systems (16 papers), Food composition and properties (11 papers) and Meat and Animal Product Quality (8 papers). Qiongling Chen is often cited by papers focused on Proteins in Food Systems (16 papers), Food composition and properties (11 papers) and Meat and Animal Product Quality (8 papers). Qiongling Chen collaborates with scholars based in China and United States. Qiongling Chen's co-authors include Qiang Wang, Jinchuang Zhang, Yujie Zhang, David L. Kaplan, Li Liu, Xuanhui He, Hongzhi Liu, Guanli Zhao, Shi Meng and Ning He and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Hydrocolloids.

In The Last Decade

Qiongling Chen

19 papers receiving 924 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.

High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

2022 124 citations Jinchuang Zhang, Qiongling Chen et al. Trends in Food Science & Technology profile →
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms

2025 16 citations Qiongling Chen, Zhengli Wang et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Qiongling Chen China	13	731	439	372	117	102	19	938
Floor K.G. Schreuders Netherlands	10	733 1.0×	331 0.8×	455 1.2×	202 1.7×	86 0.8×	11	993
Valerie L. Pietsch Germany	8	490 0.7×	279 0.6×	290 0.8×	115 1.0×	64 0.6×	11	636
Jeanette Purhagen Sweden	12	461 0.6×	366 0.8×	214 0.6×	127 1.1×	61 0.6×	23	694
Camila de Souza Paglarini Brazil	20	857 1.2×	327 0.7×	745 2.0×	57 0.5×	175 1.7×	30	1.2k
Yimin Wei China	12	507 0.7×	493 1.1×	191 0.5×	47 0.4×	60 0.6×	28	763
Jinchuang Zhang China	22	1.3k 1.7×	801 1.8×	779 2.1×	282 2.4×	207 2.0×	31	1.7k
Xiangli Ding China	16	374 0.5×	302 0.7×	138 0.4×	75 0.6×	73 0.7×	29	684
Cecilia Ahlström Sweden	9	397 0.5×	214 0.5×	246 0.7×	126 1.1×	86 0.8×	15	557
Arno G.B. Wouters Belgium	21	1.0k 1.4×	524 1.2×	174 0.5×	30 0.3×	285 2.8×	60	1.3k

Countries citing papers authored by Qiongling Chen

Since Specialization

Citations

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

Fields of papers citing papers by Qiongling Chen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qiongling Chen

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

All Works

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19 of 19 papers shown

Ren, Xue, Qiongling Chen, Feng Wang, et al.. (2025). Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense. Innovative Food Science & Emerging Technologies. 100. 103934–103934. 2 indexed citations

Chen, Qiongling, et al.. (2025). Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms. Food Hydrocolloids. 164. 111187–111187. 16 indexed citations breakdown →

Chen, Zhenjia, et al.. (2024). Effect of freezing on physicochemical properties and microstructure of soy protein gels. LWT. 208. 116661–116661. 10 indexed citations

Chen, Qiongling, Jiewen Guan, Zhengli Wang, et al.. (2024). Improving the Gelation Properties of Pea Protein Isolates Using Psyllium Husk Powder: Insight into the Underlying Mechanism. Foods. 13(21). 3413–3413. 5 indexed citations

Chen, Qiongling, et al.. (2024). Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein. Food Chemistry X. 22. 101405–101405. 10 indexed citations

Zhang, Jinchuang, et al.. (2023). Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat. Gels. 9(6). 461–461. 8 indexed citations

Yang, Yajing, et al.. (2023). Effect of High-Hydrostatic-Pressure Treatment on the Physicochemical Properties of Kafirin. Foods. 12(22). 4077–4077. 3 indexed citations

Chen, Qiongling, Zhenjia Chen, Jinchuang Zhang, Qiang Wang, & Y. Wang. (2023). Application of lipids and their potential replacers in plant-based meat analogs. Trends in Food Science & Technology. 138. 645–654. 41 indexed citations

Li, Wenhui, Qiongling Chen, Xiaowen Wang, & Zhenjia Chen. (2023). Effect of Freezing on Soybean Protein Solution. Foods. 12(14). 2650–2650. 18 indexed citations

10.

Zhang, Jinchuang, Tongqing Li, Qiongling Chen, et al.. (2023). Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding. Food Research International. 166. 112623–112623. 40 indexed citations

11.

Chen, Qiongling, et al.. (2022). Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food Hydrocolloids. 127. 107559–107559. 105 indexed citations

12.

Zhang, Yujie, Jinchuang Zhang, Qiongling Chen, Ning He, & Qiang Wang. (2022). High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Foods. 11(10). 1397–1397. 29 indexed citations

13.

Chen, Qiongling, Jinchuang Zhang, Yujie Zhang, et al.. (2022). Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing. Food Chemistry. 404(Pt A). 134176–134176. 37 indexed citations

14.

Chen, Qiongling, Jinchuang Zhang, Yujie Zhang, & Qiang Wang. (2022). Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Food Chemistry. 390. 133139–133139. 56 indexed citations

15.

Chen, Qiongling, Jinchuang Zhang, Haodong Liu, Tongqing Li, & Qiang Wang. (2022). Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid. Food Hydrocolloids. 136. 108254–108254. 51 indexed citations

16.

Zhang, Jinchuang, Qiongling Chen, David L. Kaplan, & Qiang Wang. (2022). High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends in Food Science & Technology. 128. 202–216. 124 indexed citations breakdown →

17.

Chen, Qiongling, Jinchuang Zhang, Yujie Zhang, Shi Meng, & Qiang Wang. (2021). Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes. Food Hydrocolloids. 117. 106732–106732. 124 indexed citations

18.

Zhang, Jinchuang, Qiongling Chen, Li Liu, et al.. (2020). High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure. Food Hydrocolloids. 112. 106346–106346. 112 indexed citations

19.

He, Xuanhui, Hongzhi Liu, Li Liu, et al.. (2013). Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocolloids. 36. 123–129. 147 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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