Yejun Zhong

1.2k total citations
30 papers, 1.0k citations indexed

About

Yejun Zhong is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Yejun Zhong has authored 30 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 17 papers in Nutrition and Dietetics and 9 papers in Plant Science. Recurrent topics in Yejun Zhong's work include Food composition and properties (15 papers), Proteins in Food Systems (12 papers) and Polysaccharides Composition and Applications (8 papers). Yejun Zhong is often cited by papers focused on Food composition and properties (15 papers), Proteins in Food Systems (12 papers) and Polysaccharides Composition and Applications (8 papers). Yejun Zhong collaborates with scholars based in China and United States. Yejun Zhong's co-authors include Chengmei Liu, Wei Liu, Jianyong Wu, Jun Chen, Taotao Dai, David Julian McClements, Jincheng Zhao, Shunjing Luo, Junzhen Zhong and Jianhua Liu and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Molecules.

In The Last Decade

Yejun Zhong

28 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yejun Zhong China 20 676 488 281 130 113 30 1.0k
Jianyong Wu China 22 862 1.3× 956 2.0× 380 1.4× 83 0.6× 109 1.0× 44 1.3k
Wu‐Dan Cai China 18 629 0.9× 246 0.5× 535 1.9× 74 0.6× 53 0.5× 28 1.1k
Aijun Hu China 19 701 1.0× 830 1.7× 172 0.6× 153 1.2× 60 0.5× 50 1.2k
Junzhen Zhong China 18 649 1.0× 235 0.5× 160 0.6× 117 0.9× 57 0.5× 38 987
Fenglian Chen China 16 526 0.8× 278 0.6× 167 0.6× 44 0.3× 119 1.1× 36 807
Hongmin Dong China 17 574 0.8× 301 0.6× 240 0.9× 31 0.2× 81 0.7× 31 876
Ziteng Lian China 16 881 1.3× 294 0.6× 123 0.4× 75 0.6× 128 1.1× 22 1.1k
Huaxi Xiao China 18 537 0.8× 588 1.2× 153 0.5× 57 0.4× 36 0.3× 32 927
Chanchan Sun China 17 520 0.8× 151 0.3× 202 0.7× 86 0.7× 88 0.8× 38 934

Countries citing papers authored by Yejun Zhong

Since Specialization
Citations

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

Fields of papers citing papers by Yejun Zhong

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yejun Zhong

This figure shows the co-authorship network connecting the top 25 collaborators of Yejun Zhong. A scholar is included among the top collaborators of Yejun Zhong 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 Yejun Zhong. Yejun Zhong 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.
Zhong, Yejun, Yazhe Wang, Jianyong Wu, et al.. (2025). Lactobacillus plantarum-loaded pomelo pith matrix gel beads: Fabrication, characterization, and regulatory effects on human gut microbiota. Food Hydrocolloids. 163. 111094–111094. 2 indexed citations
2.
Zhong, Yejun, et al.. (2025). Colorful natural ingredients based emulsion gel beads: Establishment, characterization and its promotion on the viability of Lactobacillus plantarum. Colloids and Surfaces A Physicochemical and Engineering Aspects. 727. 138380–138380.
3.
Li, Yue, et al.. (2025). Interface behavior and emulsifying capacity of cow cockle starch: A candidate for stabilizing food-grade pickering emulsions. Food Chemistry. 473. 143071–143071. 3 indexed citations
4.
Zhong, Yejun, et al.. (2024). Improvement of overall quality of black rice by stabilization combined with solid-state fermentation. Innovative Food Science & Emerging Technologies. 99. 103877–103877. 3 indexed citations
5.
Huang, Xiaoxin, et al.. (2024). Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment. Food Chemistry. 460(Pt 1). 140410–140410.
6.
Zhong, Yejun, et al.. (2024). Alginate-coated pomelo pith cellulose matrix for probiotic encapsulation and controlled release. International Journal of Biological Macromolecules. 262(Pt 2). 130143–130143. 7 indexed citations
7.
Zhong, Yejun, et al.. (2024). Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability. International Journal of Biological Macromolecules. 260(Pt 1). 129253–129253. 23 indexed citations
8.
9.
Zhong, Yejun, Yaqi Zhang, Ziyi Zhu, et al.. (2023). Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment. Innovative Food Science & Emerging Technologies. 84. 103282–103282. 20 indexed citations
10.
Zhong, Yejun, et al.. (2023). Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice. Food Bioscience. 56. 103377–103377. 9 indexed citations
11.
Wu, Jianyong, Xuan Zhang, Yunfei Liu, et al.. (2022). Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment. Food Chemistry. 386. 132819–132819. 23 indexed citations
12.
Zhong, Yejun, et al.. (2022). Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase. Food Research International. 156. 111188–111188. 15 indexed citations
13.
Zhong, Yejun, et al.. (2022). Flavonoids enhance gel strength of ovalbumin: Properties, structures, and interactions. Food Chemistry. 387. 132892–132892. 24 indexed citations
14.
Zhong, Yejun, Tingting Chen, Yunfei Liu, et al.. (2020). Accelerated aging of rice by controlled microwave treatment. Food Chemistry. 323. 126853–126853. 36 indexed citations
15.
Zhong, Yejun, et al.. (2020). Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chemistry. 342. 128380–128380. 30 indexed citations
16.
Zhong, Yejun, Jincheng Zhao, Ruiyun Chen, et al.. (2019). Microwave pretreatment promotes the annealing modification of rice starch. Food Chemistry. 304. 125432–125432. 74 indexed citations
17.
Hu, Xiuting, Baozhong Guo, Chengmei Liu, et al.. (2018). Modification of potato starch by using superheated steam. Carbohydrate Polymers. 198. 375–384. 92 indexed citations
18.
Xia, Wen, Guiming Fu, Chengmei Liu, et al.. (2014). Effects of Cellulose, Lignin and Hemicellulose on the Retrogradation of Rice Starch. Food Science and Technology Research. 20(2). 375–383. 25 indexed citations
19.
Wu, Jianyong, Jun Chen, Wei Liu, et al.. (2014). Effects of aleurone layer on rice cooking: A histological investigation. Food Chemistry. 191. 28–35. 61 indexed citations
20.
Zhong, Yejun, Zongcai Tu, Chengmei Liu, et al.. (2013). Effect of microwave irradiation on composition, structure and properties of rice ( Oryza sativa L.) with different milling degrees. Journal of Cereal Science. 58(2). 228–233. 44 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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