Yeming Chen
Impact in
- Food Science top 0.1%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Nutrition and Dietetics top 1%
- Food composition and properties
Papers in
- Food Science 77
- Proteins in Food Systems 70
- Microencapsulation and Drying Processes 18
- Food Chemistry and Fat Analysis 14
- Polysaccharides Composition and Applications 11
-
- Protein Hydrolysis and Bioactive Peptides 38
- Co-authors
- Yufei Hua (100 shared papers)Xiangzhen Kong (91 shared papers)Caimeng Zhang (84 shared papers)Xingfei Li (46 shared papers)Tomotada Ono (4 shared papers)Luping Zhao (13 shared papers)Yuexi Yang (2 shared papers)Weiwei Peng (1 shared paper)
- Journals
- Journal of Agricultural and Food Chemistry (21 papers)Food Chemistry (20 papers)Food Hydrocolloids (11 papers)LWT (10 papers)Food Research International (7 papers)
- Partner nations
- ChinaJapanUnited States
In The Last Decade
Yeming Chen
111 papers receiving 3.7k citations
Yeming Chen's Hit Papers
Peers
Comparison fields: 5 of 121
- Food Science 2.6k
- Nutrition and Dietetics 876
- Animal Science and Zoology 496
- Biotechnology 212
- Biochemistry 149
Countries citing papers authored by Yeming Chen
This map shows the geographic impact of Yeming 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 Yeming Chen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yeming Chen more than expected).
Fields of papers citing papers by Yeming Chen
This network shows the impact of papers produced by Yeming 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 Yeming Chen. The network helps show where Yeming Chen may publish in the future.
Co-authors
The 25 scholars most cited alongside Yeming Chen, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 116 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Effects of heat treatment on the emulsifying properties of pea proteins Hit paper breakdown → | 2015 | 309 |
| 2 | 2016 | 147 | |
| 3 | 2020 | 109 | |
| 4 | 2020 | 97 | |
| 5 | 2010 | 97 | |
| 6 | 2018 | 96 | |
| 7 | 2014 | 88 | |
| 8 | 2018 | 85 | |
| 9 | 2019 | 85 | |
| 10 | 2014 | 84 | |
| 11 | 2014 | 79 | |
| 12 | 2015 | 72 | |
| 13 | 2018 | 72 | |
| 14 | 2021 | 72 | |
| 15 | 2022 | 66 | |
| 16 | 2016 | 63 | |
| 17 | 2020 | 63 | |
| 18 | 2019 | 62 | |
| 19 | 2014 | 61 | |
| 20 | 2016 | 61 |
About Yeming Chen
Yeming Chen is a scholar working on Food Science, Molecular Biology, Plant Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 116 papers that have together received 3.7k indexed citations. Recurring topics across this work include Proteins in Food Systems (70 papers), Protein Hydrolysis and Bioactive Peptides (38 papers), Phytase and its Applications (20 papers), Food composition and properties (18 papers), Microencapsulation and Drying Processes (18 papers), Meat and Animal Product Quality (14 papers), Food Chemistry and Fat Analysis (14 papers) and Polysaccharides Composition and Applications (11 papers). The work is most often cited by research in Food Science (2.6k citations), Nutrition and Dietetics (876 citations), Animal Science and Zoology (496 citations), Biotechnology (212 citations) and Biochemistry (149 citations). Yeming Chen has collaborated with scholars based in China, Japan and United States. Frequent co-authors include Yufei Hua, Xiangzhen Kong, Caimeng Zhang, Xingfei Li, Tomotada Ono, Luping Zhao, Yuexi Yang, Weiwei Peng, Chao Wu and Yanyun Cao. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry, Food Hydrocolloids, LWT and Food Research International.
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.