Zebin Guo

3.9k total citations
95 papers, 3.1k citations indexed

About

Zebin Guo is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, Zebin Guo has authored 95 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 55 papers in Nutrition and Dietetics, 50 papers in Food Science and 13 papers in Molecular Biology. Recurrent topics in Zebin Guo's work include Food composition and properties (44 papers), Polysaccharides Composition and Applications (36 papers) and Microbial Metabolites in Food Biotechnology (24 papers). Zebin Guo is often cited by papers focused on Food composition and properties (44 papers), Polysaccharides Composition and Applications (36 papers) and Microbial Metabolites in Food Biotechnology (24 papers). Zebin Guo collaborates with scholars based in China, Taiwan and Ireland. Zebin Guo's co-authors include Baodong Zheng, Shaoxiao Zeng, Jianyi Wang, Yi Zhang, Xu Lu, Bingyan Chen, Beibei Zhao, Xiangze Jia, Song Miao and Liding Chen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Zebin Guo

89 papers receiving 3.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zebin Guo China 33 1.8k 1.7k 480 459 338 95 3.1k
Ahmed S.M. Saleh China 31 1.8k 1.0× 1.9k 1.1× 290 0.6× 852 1.9× 345 1.0× 65 3.4k
Xiguang Qi China 41 1.8k 1.0× 1.7k 1.0× 757 1.6× 995 2.2× 358 1.1× 111 3.8k
Mecit Halil Öztop Türkiye 35 2.0k 1.1× 718 0.4× 389 0.8× 681 1.5× 273 0.8× 173 3.6k
Elahe Abedi Iran 23 949 0.5× 762 0.4× 517 1.1× 353 0.8× 273 0.8× 91 2.2k
Khalid Gul India 29 1.8k 1.0× 1.3k 0.8× 549 1.1× 981 2.1× 244 0.7× 72 3.6k
Kexue Zhu China 25 1.2k 0.6× 970 0.6× 492 1.0× 614 1.3× 257 0.8× 68 2.3k
Mehdi Varidi Iran 32 2.1k 1.2× 618 0.4× 610 1.3× 375 0.8× 362 1.1× 84 2.9k
Li‐Tao Tong China 34 1.6k 0.9× 1.5k 0.9× 516 1.1× 899 2.0× 178 0.5× 157 3.0k
Zhongkai Zhou China 35 1.3k 0.7× 1.6k 0.9× 948 2.0× 1.1k 2.5× 192 0.6× 121 3.6k
Charanjit S. Riar India 34 1.9k 1.1× 1.8k 1.1× 252 0.5× 959 2.1× 236 0.7× 89 3.1k

Countries citing papers authored by Zebin Guo

Since Specialization
Citations

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

Fields of papers citing papers by Zebin Guo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zebin Guo

This figure shows the co-authorship network connecting the top 25 collaborators of Zebin Guo. A scholar is included among the top collaborators of Zebin Guo 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 Zebin Guo. Zebin Guo 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.
Tan, Xiaoyan, Chengdeng Chi, Zebin Guo, et al.. (2025). Chain length of fatty acid determines the reassembly behaviors of starch-lipid complexes following microwave heat-moisture treatment. Food Chemistry. 478. 143724–143724. 2 indexed citations
2.
Tan, Sin Lam, Huiqing Chen, Yating Huang, et al.. (2025). Chinese yam ( Dioscorea opposita Thunb.) starch‐ferulic acid complexes: Preparation, characterization, and physicochemical properties. Journal of Food Science. 90(1). e17666–e17666. 1 indexed citations
3.
4.
Li, Wei, et al.. (2025). Mitigating natural aging in Drosophila melanogaster with Tremella fuciformis polysaccharides. Food Bioscience. 71. 107145–107145. 1 indexed citations
5.
6.
Ou, Yujia, et al.. (2024). In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics. International Journal of Biological Macromolecules. 289. 138699–138699. 2 indexed citations
7.
Wang, Changrong, et al.. (2024). Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits. International Journal of Biological Macromolecules. 265(Pt 1). 130905–130905. 14 indexed citations
8.
Wang, Xiaoying, et al.. (2024). Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment. International Journal of Biological Macromolecules. 278(Pt 2). 134863–134863. 12 indexed citations
9.
Wen, Lihua, et al.. (2024). Dietary fiber-rich Lentinula edodes stems influence the structure and in vitro digestibility of low-moisture extruded maize starches. International Journal of Biological Macromolecules. 279(Pt 1). 135115–135115. 5 indexed citations
10.
Yang, Qingyu, et al.. (2024). Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application. Gels. 10(12). 791–791. 2 indexed citations
11.
Jia, Ru, Lu Liu, Wenjing Chen, et al.. (2024). Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects. Food Bioscience. 63. 105694–105694. 3 indexed citations
12.
Ou, Yujia, et al.. (2024). Porphyra haitanensis glycoprotein regulates glucose homeostasis: targeting the liver. Food & Function. 15(14). 7491–7508.
13.
Chen, Wenyu, Lu Liu, Xiaoying Wang, et al.. (2024). Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion. International Journal of Biological Macromolecules. 284(Pt 2). 138109–138109.
14.
Zheng, Yixin, Yixin Gao, Cuixia Sun, et al.. (2023). Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste. Food Hydrocolloids. 144. 109026–109026. 36 indexed citations
15.
Jia, Ru, et al.. (2023). Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis. Foods. 12(10). 2050–2050. 5 indexed citations
16.
17.
Li, Zhiyu, Lin Lin, Gaofeng Fu, Zebin Guo, & Chen Zhang. (2023). Insight on the emulsifying mechanisms of low-salt type emulsions stabilized by Maillard conjugates: Myofibrillar protein peptide-dextrin with different degrees of hydrolysis. Food Chemistry. 433. 137151–137151. 14 indexed citations
18.
Huang, Luyao, Jiaqi Chen, Yujia Ou, et al.. (2023). Marine glycoproteins: a mine of their structures, functions and potential applications. Critical Reviews in Food Science and Nutrition. 64(25). 9191–9209. 4 indexed citations
19.
Zhao, Beibei, et al.. (2018). Advances in physicochemical and functional properties of starch-polyphenol complex.. Shipin Kexue / Food Science. 39(13). 297–303. 1 indexed citations
20.
Guo, Zebin, Xiangze Jia, Xu Lu, et al.. (2017). Chemical composition and nutritional function of olive (Olea europaea L.): a review. Phytochemistry Reviews. 17(5). 1091–1110. 68 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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