Shiyu Zeng

544 total citations
16 papers, 366 citations indexed

About

Shiyu Zeng is a scholar working on Food Science, Mechanics of Materials and Biotechnology. According to data from OpenAlex, Shiyu Zeng has authored 16 papers receiving a total of 366 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 4 papers in Mechanics of Materials and 3 papers in Biotechnology. Recurrent topics in Shiyu Zeng's work include Food Drying and Modeling (8 papers), Microencapsulation and Drying Processes (6 papers) and Freezing and Crystallization Processes (4 papers). Shiyu Zeng is often cited by papers focused on Food Drying and Modeling (8 papers), Microencapsulation and Drying Processes (6 papers) and Freezing and Crystallization Processes (4 papers). Shiyu Zeng collaborates with scholars based in China and Australia. Shiyu Zeng's co-authors include Weiqiao Lv, Weiqiao Lv, Bo Wang, Xiaojun Liao, Lijun Wang, Hong‐Wei Xiao, Bingzheng Li, Bo Wang, Yiran Wu and Guohua Li and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Hydrocolloids.

In The Last Decade

Shiyu Zeng

14 papers receiving 357 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Shiyu Zeng China	10	251	94	52	41	38	16	366
Zhiqing Gong China	14	298 1.2×	127 1.4×	76 1.5×	30 0.7×	53 1.4×	29	554
Cunshan Zhou China	9	266 1.1×	101 1.1×	80 1.5×	68 1.7×	134 3.5×	13	440
Mário Eduardo Rangel Moreira Cavalcanti Mata Brazil	13	359 1.4×	132 1.4×	120 2.3×	25 0.6×	28 0.7×	56	528
Ozan Kahraman United States	11	235 0.9×	94 1.0×	60 1.2×	31 0.8×	72 1.9×	15	384
Sagar Bhatta Canada	5	182 0.7×	68 0.7×	46 0.9×	55 1.3×	21 0.6×	7	301
Oscar Vega‐Castro Colombia	14	259 1.0×	66 0.7×	67 1.3×	33 0.8×	27 0.7×	26	448
Marta Fernanda Zotarelli Brazil	11	432 1.7×	132 1.4×	42 0.8×	78 1.9×	53 1.4×	24	551
Elisabeta Botez Romania	9	343 1.4×	89 0.9×	55 1.1×	76 1.9×	67 1.8×	36	469
P. Preetha India	11	210 0.8×	88 0.9×	54 1.0×	43 1.0×	80 2.1×	27	401
Pablo A. Ulloa Chile	11	139 0.6×	82 0.9×	31 0.6×	15 0.4×	35 0.9×	16	379

Countries citing papers authored by Shiyu Zeng

Since Specialization

Citations

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

Fields of papers citing papers by Shiyu Zeng

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shiyu Zeng

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

All Works

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16 of 16 papers shown

Zeng, Shiyu, et al.. (2025). Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe). Food Chemistry. 475. 143231–143231. 7 indexed citations

Zhong, Yuanliang, Gang Li, Shiyu Zeng, Weiqiao Lv, & Hong‐Wei Xiao. (2025). Effect of papain on the gelling properties and 3D printability of thermally induced egg yolk gel. Journal of Food Engineering. 404. 112766–112766.

Wang, Bo, et al.. (2025). Microwave‐assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata. Journal of the Science of Food and Agriculture. 105(8). 4537–4548. 4 indexed citations

Zeng, Shiyu, Bo Wang, Qisen Zhang, et al.. (2025). Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review. Food Reviews International. 41(9). 2461–2481. 1 indexed citations

Zeng, Shiyu, et al.. (2024). Tunnel-type continuous multi-physical field drying equipment: Design, numerical simulation and application. Drying Technology. 42(10). 1606–1622.

Zeng, Shiyu, et al.. (2024). Physicochemical properties, structure and biological activity of ginger polysaccharide: Effect of microwave infrared dual-field coupled drying. International Journal of Biological Macromolecules. 281(Pt 3). 136474–136474. 15 indexed citations

Zhong, Yuanliang, et al.. (2024). Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel. Food Hydrocolloids. 153. 110018–110018. 39 indexed citations

Zeng, Shiyu, Cunshan Zhou, Bo Wang, Hong‐Wei Xiao, & Weiqiao Lv. (2024). Microwave Infrared Cooperative Drying of Ginger: Moisture Evolution, Structure Change, Physicochemical Properties, and Prediction Model. Food and Bioprocess Technology. 17(12). 4632–4651. 10 indexed citations

Wang, Bo, et al.. (2024). Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste. Journal of Food Engineering. 382. 112197–112197. 9 indexed citations

10.

Li, Bingzheng, et al.. (2024). Effect of microwave and infrared on the wine-drying efficiency, quality and volatile compounds of Radix paeoniae Alba. Drying Technology. 43(3). 541–554. 2 indexed citations

11.

Zeng, Shiyu, et al.. (2023). Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chemistry. 424. 136340–136340. 41 indexed citations

12.

Li, Mengge, Cunshan Zhou, Bo Wang, et al.. (2023). Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety. 22(5). 3707–3731. 64 indexed citations

13.

Zeng, Shiyu, Bo Wang, Weiqiao Lv, & Yiran Wu. (2022). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry. 404(Pt B). 134741–134741. 52 indexed citations

14.

Zeng, Shiyu, Mengge Li, Guohua Li, et al.. (2022). Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends in Food Science & Technology. 121. 76–92. 67 indexed citations

15.

Zeng, Shiyu, et al.. (2021). Experimental study on the hygrothermal dynamics of peanut (Arachis hypogaea Linn.) in the process of superposition and variable temperature drying. Drying Technology. 40(7). 1463–1477. 19 indexed citations

16.

Zeng, Shiyu, Bo Wang, Weiqiao Lv, Lijun Wang, & Xiaojun Liao. (2021). Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control. 134. 108717–108717. 36 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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