Zaigui Li

3.1k total citations
79 papers, 2.5k citations indexed

About

Zaigui Li is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Zaigui Li has authored 79 papers receiving a total of 2.5k indexed citations (citations by other indexed papers that have themselves been cited), including 56 papers in Food Science, 45 papers in Nutrition and Dietetics and 14 papers in Plant Science. Recurrent topics in Zaigui Li's work include Food composition and properties (43 papers), Microbial Metabolites in Food Biotechnology (21 papers) and Seed and Plant Biochemistry (15 papers). Zaigui Li is often cited by papers focused on Food composition and properties (43 papers), Microbial Metabolites in Food Biotechnology (21 papers) and Seed and Plant Biochemistry (15 papers). Zaigui Li collaborates with scholars based in China, Japan and Canada. Zaigui Li's co-authors include Ju Qiu, Yueming Hu, Bin Tan, Lili Wang, Hong Zhu, Li‐Tao Tong, Yang Li, Changzhong Ren, Libo Wang and LI Li-te and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Zaigui Li

78 papers receiving 2.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zaigui Li China 32 1.5k 1.4k 677 292 287 79 2.5k
Li‐Tao Tong China 34 1.6k 1.1× 1.5k 1.1× 899 1.3× 516 1.8× 154 0.5× 157 3.0k
Marcela Gaytán‐Martínez Mexico 26 1.2k 0.8× 1.2k 0.8× 595 0.9× 188 0.6× 179 0.6× 115 2.2k
Moo‐Yeol Baik South Korea 32 1.7k 1.1× 1.9k 1.3× 645 1.0× 459 1.6× 368 1.3× 171 3.1k
Asir Gani India 28 1.3k 0.8× 977 0.7× 561 0.8× 260 0.9× 177 0.6× 53 2.3k
Mohammed Obadi China 27 1.3k 0.9× 1.3k 0.9× 458 0.7× 239 0.8× 127 0.4× 68 2.2k
Kexue Zhu China 25 1.2k 0.8× 970 0.7× 614 0.9× 492 1.7× 111 0.4× 68 2.3k
Sumei Zhou China 34 1.5k 1.0× 1.7k 1.2× 1.2k 1.8× 509 1.7× 160 0.6× 150 3.2k
Mingcong Fan China 26 1.1k 0.7× 1.1k 0.7× 552 0.8× 503 1.7× 138 0.5× 122 2.4k
Lehe Tan China 29 1.1k 0.7× 854 0.6× 710 1.0× 494 1.7× 156 0.5× 66 2.4k
Emmerich Berghofer Austria 30 1.6k 1.1× 1.6k 1.1× 1.1k 1.6× 342 1.2× 226 0.8× 56 3.3k

Countries citing papers authored by Zaigui Li

Since Specialization
Citations

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

Fields of papers citing papers by Zaigui Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zaigui Li

This figure shows the co-authorship network connecting the top 25 collaborators of Zaigui Li. A scholar is included among the top collaborators of Zaigui Li 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 Zaigui Li. Zaigui Li 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.
Wang, Lijuan, Zicong Guo, Haoran Wang, et al.. (2024). Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake. LWT. 209. 116818–116818. 4 indexed citations
2.
Wang, Lijuan, Jiaxin Wang, Jialin Wang, et al.. (2024). Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation. Food Chemistry X. 24. 101996–101996. 7 indexed citations
3.
Wang, Libo, Yue Ding, Guangyue Ren, et al.. (2024). Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes. Food Chemistry. 451. 139350–139350. 7 indexed citations
4.
Wang, Lijuan, Yang Li, Zicong Guo, et al.. (2023). Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles. Food Chemistry. 423. 136347–136347. 9 indexed citations
5.
Wang, Haoran, Yang Li, Lijuan Wang, et al.. (2022). Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocolloids. 129. 107630–107630. 58 indexed citations
6.
Li, Yang, Haoran Wang, Lijuan Wang, et al.. (2022). Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion. Food Chemistry. 404(Pt A). 134559–134559. 54 indexed citations
7.
Li, Yang, Mengli Li, Lili Wang, & Zaigui Li. (2021). Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chemistry. 367. 130751–130751. 53 indexed citations
8.
Wang, Libo, Zaigui Li, Yanxiang Gao, et al.. (2020). Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch. Food Chemistry. 335. 127556–127556. 68 indexed citations
9.
Wang, Guohong, Zhengyuan Zhai, Fazheng Ren, et al.. (2020). Combined transcriptomic and proteomic analysis of the response to bile stress in a centenarian-originated probiotic Lactobacillus salivarius Ren. Food Research International. 137. 109331–109331. 18 indexed citations
10.
Yang, Shufang, Lei Dai, Like Mao, et al.. (2019). Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles. International Journal of Biological Macromolecules. 136. 653–660. 48 indexed citations
11.
Zhu, Hong, Ju Qiu, & Zaigui Li. (2016). Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar. Journal of Food Science and Technology. 53(8). 3304–3311. 6 indexed citations
12.
Chen, Hao, Shuang Qiu, Jing Gan, et al.. (2015). New insights into the antioxidant activity and components in crude oat oil and soybean oil. Journal of Food Science and Technology. 53(1). 808–815. 22 indexed citations
13.
Li, Zaigui. (2012). Variations of antioxidant components of aged oat vinegar during fuming. Zhongguo tiaoweipin. 1 indexed citations
14.
Qiu, Ju, Changzhong Ren, Junfeng Fan, & Zaigui Li. (2010). Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver. Journal of the Science of Food and Agriculture. 90(11). 1951–1958. 31 indexed citations
15.
Li, Zaigui. (2009). Study of antioxidant activities in different varieties of vinegars produced from minor grain crops. Food Science and Technology International. 1 indexed citations
16.
Li, Zaigui, et al.. (2009). Traditional Chinese foods : production and research progress. Nova Science Publishers eBooks. 4 indexed citations
17.
Lu, Qingyun, et al.. (2006). Research on the Taste Evaluation of Cooked Indica Rice Grown in China (Part 1). Journal of the Japanese Society of Agricultural Machinery. 68(5). 84–88.
18.
Hayakawa, Fumiyo, Shun-Sheng Chen, Xichang Wang, et al.. (2004). Collection and Classification of Chinese Texture Terms (Studies on Chinese Texture Terms Part 1). Nippon Shokuhin Kagaku Kogaku Kaishi. 51(3). 131–141. 5 indexed citations
19.
Li, Zaigui, et al.. (1999). Studies on the Measurement of Grain Moisture Using High Frequency Coil (part 2). 30(2). 157–161. 1 indexed citations
20.
Li, Zaigui, et al.. (1999). Studies on the measurement of grain moisture using high frequency coil (part 1). 29(4). 181–186. 1 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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