Ruixuan Zhao

532 total citations
36 papers, 397 citations indexed

About

Ruixuan Zhao is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Ruixuan Zhao has authored 36 papers receiving a total of 397 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 19 papers in Nutrition and Dietetics and 9 papers in Plant Science. Recurrent topics in Ruixuan Zhao's work include Food composition and properties (18 papers), Polysaccharides Composition and Applications (14 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Ruixuan Zhao is often cited by papers focused on Food composition and properties (18 papers), Polysaccharides Composition and Applications (14 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Ruixuan Zhao collaborates with scholars based in China, Belgium and Canada. Ruixuan Zhao's co-authors include Honghai Hu, Qiannan Liu, Liang Zhang, Wei Liu, Qiannan Liu, Liang Zhang, Wei Liu, Zhenjia Zheng, Xuguang Qiao and Xiaoming Lu and has published in prestigious journals such as Journal of Hazardous Materials, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Ruixuan Zhao

33 papers receiving 393 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ruixuan Zhao China 12 203 139 92 86 41 36 397
Mohammad Javad Varidi Iran 13 383 1.9× 135 1.0× 96 1.0× 84 1.0× 70 1.7× 33 538
Prashant Sahni India 11 283 1.4× 159 1.1× 110 1.2× 53 0.6× 48 1.2× 23 446
Qiyan Zhao China 14 234 1.2× 189 1.4× 150 1.6× 85 1.0× 32 0.8× 26 433
Baodong Zheng China 8 195 1.0× 105 0.8× 131 1.4× 81 0.9× 15 0.4× 12 427
Jinzhong Xi China 12 242 1.2× 202 1.5× 132 1.4× 82 1.0× 99 2.4× 16 457
Musfirah Zulkurnain Malaysia 11 213 1.0× 106 0.8× 39 0.4× 48 0.6× 50 1.2× 26 427
Katarzyna Marciniak-Łukasiak Poland 12 296 1.5× 164 1.2× 66 0.7× 45 0.5× 55 1.3× 47 507
Bo-Ru Chen China 10 254 1.3× 140 1.0× 81 0.9× 99 1.2× 42 1.0× 14 407
Jingpeng Li China 12 211 1.0× 155 1.1× 95 1.0× 47 0.5× 14 0.3× 18 385

Countries citing papers authored by Ruixuan Zhao

Since Specialization
Citations

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

Fields of papers citing papers by Ruixuan Zhao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ruixuan Zhao

This figure shows the co-authorship network connecting the top 25 collaborators of Ruixuan Zhao. A scholar is included among the top collaborators of Ruixuan Zhao 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 Ruixuan Zhao. Ruixuan Zhao 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.
Liu, Qiannan, et al.. (2025). Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights. International Journal of Biological Macromolecules. 323(Pt 2). 147211–147211. 1 indexed citations
2.
Zhao, Ruixuan, et al.. (2024). Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets. International Journal of Biological Macromolecules. 278(Pt 3). 134796–134796. 10 indexed citations
3.
Liu, Qiannan, Liang Zhang, Wei Liu, et al.. (2024). Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles. International Journal of Biological Macromolecules. 279(Pt 1). 135034–135034. 6 indexed citations
4.
Liu, Qiannan, et al.. (2024). Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis. Innovative Food Science & Emerging Technologies. 92. 103561–103561. 5 indexed citations
5.
6.
Chen, Ziqi, Tingting Zhang, Qiannan Liu, et al.. (2024). Effects of additives (NaCl, citric acid, and ethanol) on the cooking quality and sensory quality of vermicelli produced from freeze–thaw-dehydrated whole potato powder. International Journal of Food Science & Technology. 59(12). 9459–9468. 1 indexed citations
7.
Lu, Huimin, Ruixuan Zhao, Liang Zhang, et al.. (2024). Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification. International Journal of Biological Macromolecules. 269(Pt 2). 132044–132044. 2 indexed citations
8.
Liu, Qiannan, et al.. (2024). Effects of particle properties, intermolecular forces, and molecular structure on the shear-thickening behavior of waxy starch dispersions. Carbohydrate Polymers. 334. 122004–122004. 16 indexed citations
9.
Liu, Wei, Ruixuan Zhao, Qiannan Liu, et al.. (2023). Assessment of freeze damage in tuber starch with electrical impedance spectroscopy and thermodynamic, rheological, spectrographic techniques. International Journal of Biological Macromolecules. 253. 127197–127197. 5 indexed citations
10.
Zhao, Ruixuan, et al.. (2023). Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis. International Journal of Food Science & Technology. 59(2). 1138–1149. 5 indexed citations
11.
Liu, Qiannan, Ruixuan Zhao, Wei Liu, et al.. (2023). An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon. Food Research International. 174(Pt 1). 113612–113612. 10 indexed citations
12.
Zhao, Ruixuan, et al.. (2023). Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement. Food and Bioprocess Technology. 16(12). 2825–2836. 9 indexed citations
13.
Zhang, Liang, et al.. (2023). Potato Soluble Dietary Fiber as a Functional Ingredient Affects the Physicochemical Properties of Native Potato Starch During Freeze-Thawing. Food and Bioprocess Technology. 17(7). 1997–2008. 10 indexed citations
14.
Liu, Wei, Kang Li, Qiannan Liu, et al.. (2022). Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough. International Journal of Food Science & Technology. 57(8). 5195–5205. 4 indexed citations
15.
Zhou, Tongtong, Liang Zhang, Ruixuan Zhao, et al.. (2022). Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles. Food Research International. 156. 111112–111112. 27 indexed citations
16.
Zhao, Ruixuan, et al.. (2022). Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates. Ultrasonics Sonochemistry. 85. 105969–105969. 88 indexed citations
17.
Zhao, Ruixuan, et al.. (2020). Evaluation of degradation of pigments formed during garlic discoloration in different pH. Food Research International. 140. 109957–109957. 8 indexed citations
18.
Zhao, Hengqiang, Minmin Zhang, Qian Liu, et al.. (2018). A comprehensive screening shows that ergothioneine is the most abundant antioxidant in the wild macrofungus Phylloporia ribis Ryvarden. Journal of Environmental Science and Health Part C. 36(2). 98–111. 11 indexed citations
19.
Zhang, Minmin, Ruixuan Zhao, Siduo Zhou, et al.. (2018). Chemical characterization and evaluation of the antioxidants in Chaenomeles fruits by an improved HPLC-TOF/MS coupled to an on-line DPPH-HPLC method. Journal of Environmental Science and Health Part C. 36(1). 43–62. 20 indexed citations
20.
Dong, Hongjing, Tao Wang, Ruixuan Zhao, et al.. (2017). A Strategy for Preparative Separation of 10 Lignans from Justicia procumbens L. by High-Speed Counter-Current Chromatography. Molecules. 22(12). 2024–2024. 12 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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