Shengyang Ji

1.2k total citations · 1 hit paper
41 papers, 847 citations indexed

About

Shengyang Ji is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, Shengyang Ji has authored 41 papers receiving a total of 847 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Nutrition and Dietetics, 15 papers in Food Science and 11 papers in Molecular Biology. Recurrent topics in Shengyang Ji's work include Food composition and properties (17 papers), Proteins in Food Systems (6 papers) and Cassava research and cyanide (6 papers). Shengyang Ji is often cited by papers focused on Food composition and properties (17 papers), Proteins in Food Systems (6 papers) and Cassava research and cyanide (6 papers). Shengyang Ji collaborates with scholars based in China, Hungary and United States. Shengyang Ji's co-authors include Baiyi Lu, Yongheng Zhong, Tao Xu, Ye Li, Hongyan Li, Yan Liu, Jianbo Xiao, Jingyang Luo, Yucheng Zou and Weisu Huang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Shengyang Ji

38 papers receiving 839 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.

Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

2023 87 citations Ye Li, Shengyang Ji et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Shengyang Ji China	16	325	314	182	168	127	41	847
Yongheng Zhong China	14	279 0.9×	270 0.9×	137 0.8×	139 0.8×	102 0.8×	18	785
Fei Lyu China	18	420 1.3×	220 0.7×	170 0.9×	80 0.5×	51 0.4×	50	1.0k
Qianzhu Lin China	17	428 1.3×	146 0.5×	110 0.6×	198 1.2×	46 0.4×	34	823
Adeleh Mohammadi Iran	11	685 2.1×	87 0.3×	72 0.4×	100 0.6×	76 0.6×	16	996
Mia Falkeborg Denmark	10	191 0.6×	77 0.2×	216 1.2×	94 0.6×	97 0.8×	10	720
Wenhao Xiao China	20	683 2.1×	722 2.3×	66 0.4×	241 1.4×	22 0.2×	45	1.2k
Gaoshang Li China	15	184 0.6×	54 0.2×	158 0.9×	298 1.8×	83 0.7×	53	761
Chujin Deng China	13	263 0.8×	65 0.2×	221 1.2×	178 1.1×	67 0.5×	18	775

Countries citing papers authored by Shengyang Ji

Since Specialization

Citations

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

Fields of papers citing papers by Shengyang Ji

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shengyang Ji

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

Ji, Shengyang, Feng Lin, Yinliang Wu, et al.. (2025). The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream. Food Hydrocolloids. 174. 112362–112362.

Ji, Shengyang, Ye Li, Yucheng Zou, et al.. (2025). Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel. Food Research International. 207. 116074–116074. 7 indexed citations

Zhou, Zhenjiang, Shengyang Ji, Jianfu Shen, et al.. (2025). Insights into the improved cold-water solubility and digestibility of alkaline-alcohol modified cassava starch: A discussion from the perspective of fine structure. International Journal of Biological Macromolecules. 305(Pt 1). 140952–140952. 6 indexed citations

Li, Ye, Fan Wang, Shengyang Ji, et al.. (2025). Cross-scale assessment of yam waxiness attribute from stress relaxation and fluid mechanics: A distinctive mouthfeel derived from starch matrix. Food Chemistry. 489. 144896–144896. 1 indexed citations

Ji, Shengyang, Zhenjiang Zhou, Yuanping Wang, et al.. (2024). Enhancing 3D printing accuracy of cassava starch gel through temperature-controlled freezing. Food Bioscience. 62. 105526–105526. 5 indexed citations

Ji, Shengyang, Ye Li, Zhenjiang Zhou, et al.. (2024). Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream. Food Hydrocolloids. 154. 110038–110038. 14 indexed citations

Ji, Shengyang, et al.. (2024). Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance. International Journal of Biological Macromolecules. 265(Pt 1). 130422–130422. 15 indexed citations

Zhou, Zhenjiang, Ye Li, Shengyang Ji, et al.. (2024). Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour. Food Chemistry. 460(Pt 2). 140467–140467.

Wang, Zhangtie, Shengyang Ji, Yuhang Zhu, et al.. (2024). Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality. Trends in Food Science & Technology. 156. 104842–104842. 5 indexed citations

10.

Zou, Yucheng, Yongqiang Shi, Tianxing Wang, et al.. (2024). Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives. Comprehensive Reviews in Food Science and Food Safety. 23(3). e13339–e13339. 42 indexed citations

11.

Li, Ye, Shengyang Ji, Zhenjiang Zhou, et al.. (2024). Molecular mechanism for the influence of yam starch multiscale structure on the sensory texture of cooked yam. International Journal of Biological Macromolecules. 271(Pt 2). 132572–132572. 7 indexed citations

12.

Li, Ye, Shengyang Ji, Tao Xu, et al.. (2023). Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications. Trends in Food Science & Technology. 134. 29–40. 87 indexed citations breakdown →

13.

Zou, Yucheng, Junjie Weng, Zeyu Qin, et al.. (2023). Metal–organic framework- and graphene quantum dot-incorporated nanofibers as dual stimuli-responsive platforms for day/night antibacterial bio-protection. Chemical Engineering Journal. 473. 145365–145365. 17 indexed citations

14.

Ji, Shengyang, Ye Li, Jun Li, et al.. (2023). Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process. Food Hydrocolloids. 140. 108657–108657. 32 indexed citations

15.

Yang, Bowen, Xiaoling Yang, Shengyang Ji, et al.. (2023). Sophorolipid-based microemulsion delivery system: Multifaceted enhancement of physicochemical properties of xanthohumol. Food Chemistry. 413. 135631–135631. 16 indexed citations

16.

Yang, Bowen, et al.. (2023). Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties. Food Hydrocolloids. 142. 108698–108698. 7 indexed citations

17.

Xu, Tao, Xiaoxi Li, Shengyang Ji, et al.. (2021). Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control. Trends in Food Science & Technology. 111. 12–26. 77 indexed citations

18.

Ji, Shengyang, Tao Xu, Weisu Huang, et al.. (2021). Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. Food Chemistry. 370. 130922–130922. 35 indexed citations

19.

Wu, Ying, et al.. (2019). Influence of photooxidation on the lipid profile of rapeseed oil using UHPLC-QTOF-MS and multivariate data analysis. Analytical Methods. 11(22). 2903–2917. 7 indexed citations

20.

Xu, Feiran, Yijun Yao, Xiaoying Xu, et al.. (2019). Identification and Quantification of DPP-IV-Inhibitory Peptides from Hydrolyzed-Rapeseed-Protein-Derived Napin with Analysis of the Interactions between Key Residues and Protein Domains. Journal of Agricultural and Food Chemistry. 67(13). 3679–3690. 72 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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