Zefu Wang

1.1k total citations
44 papers, 783 citations indexed

About

Zefu Wang is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Zefu Wang has authored 44 papers receiving a total of 783 indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Animal Science and Zoology, 14 papers in Food Science and 10 papers in Molecular Biology. Recurrent topics in Zefu Wang's work include Meat and Animal Product Quality (38 papers), Biochemical effects in animals (10 papers) and Protein Hydrolysis and Bioactive Peptides (8 papers). Zefu Wang is often cited by papers focused on Meat and Animal Product Quality (38 papers), Biochemical effects in animals (10 papers) and Protein Hydrolysis and Bioactive Peptides (8 papers). Zefu Wang collaborates with scholars based in China, Pakistan and Australia. Zefu Wang's co-authors include Zhifei He, Hongjun Li, Dong Zhang, A.M. Emara, Shucheng Liu, Qinxiu Sun, Shuai Wei, Ying Hu, Xiaosi Chen and Qiuyu Xia and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Zefu Wang

39 papers receiving 774 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zefu Wang China 18 546 303 215 121 99 44 783
Peijun Li China 15 632 1.2× 469 1.5× 230 1.1× 77 0.6× 89 0.9× 27 892
Qingquan Fu China 15 438 0.8× 268 0.9× 316 1.5× 189 1.6× 103 1.0× 36 806
Xinglian Xu China 15 566 1.0× 394 1.3× 194 0.9× 90 0.7× 78 0.8× 28 773
Wenguo Zhou China 15 615 1.1× 522 1.7× 308 1.4× 41 0.3× 87 0.9× 23 996
Chutima Thongkaew Thailand 9 423 0.8× 385 1.3× 245 1.1× 41 0.3× 47 0.5× 14 797
Deysi Cando Spain 10 493 0.9× 314 1.0× 174 0.8× 40 0.3× 66 0.7× 11 634
Danuta Jaworska Poland 16 668 1.2× 418 1.4× 253 1.2× 95 0.8× 43 0.4× 82 1.1k
Tong Shi China 19 574 1.1× 556 1.8× 332 1.5× 69 0.6× 111 1.1× 39 1.1k
Ming Huang China 14 603 1.1× 179 0.6× 209 1.0× 96 0.8× 176 1.8× 24 804
Dacheng Kang China 16 1.2k 2.2× 758 2.5× 365 1.7× 188 1.6× 104 1.1× 28 1.6k

Countries citing papers authored by Zefu Wang

Since Specialization
Citations

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

Fields of papers citing papers by Zefu Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zefu Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Zefu Wang. A scholar is included among the top collaborators of Zefu Wang 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 Zefu Wang. Zefu Wang 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.
Liu, Zhenyang, Naiyong Xiao, Lei Qin, et al.. (2025). Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics. Food Chemistry. 493(Pt 3). 145856–145856.
2.
Liu, Shucheng, Yanmo Pan, Qinxiu Sun, et al.. (2025). Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR. Food Research International. 208. 116190–116190. 2 indexed citations
3.
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5.
Yin, Yantao, Yunxiang Liang, Naiyong Xiao, et al.. (2025). Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release. Food Research International. 204. 115962–115962. 4 indexed citations
6.
Chen, Guanyi, Xiaosi Chen, Qiuyu Xia, et al.. (2024). Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins. Food Chemistry. 441. 138332–138332. 8 indexed citations
7.
Qiu, Hui, Weicheng Hu, Shuai Wei, et al.. (2024). Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide. International Journal of Biological Macromolecules. 260(Pt 2). 129582–129582. 3 indexed citations
8.
Xia, Qiuyu, Zefu Wang, Yang Liu, et al.. (2024). Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules. Food Chemistry. 448. 139135–139135. 3 indexed citations
9.
Qiu, Hui, Qinxiu Sun, Zongyuan Han, et al.. (2023). Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis. Food Hydrocolloids. 146. 109209–109209. 25 indexed citations
10.
He, Zhifei, et al.. (2023). The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress. Journal of Food Science. 88(5). 1924–1938. 7 indexed citations
11.
Qiu, Hui, Shuai Wei, Yang Liu, et al.. (2023). Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength. Frontiers in Sustainable Food Systems. 7. 14 indexed citations
12.
Chen, Xiaosi, Zhifei He, Zefu Wang, & Hongjun Li. (2023). Insight into the Interaction of Malondialdehyde with Rabbit Meat Myofibrillar Protein: Fluorescence Quenching and Protein Oxidation. Foods. 12(10). 2044–2044. 5 indexed citations
13.
Qiu, Hui, Zefu Wang, Yang Liu, et al.. (2023). Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide. Foods. 12(5). 1090–1090. 20 indexed citations
14.
Wei, Shuai, Qinxiu Sun, Zefu Wang, et al.. (2023). Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide. Food Research International. 174(Pt 1). 113623–113623. 10 indexed citations
15.
Su, Chang, Zhifei He, Zefu Wang, Dong Zhang, & Hongjun Li. (2022). The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein. International Journal of Food Science & Technology. 57(10). 6813–6823. 5 indexed citations
16.
Li, Xue, Zhifei He, Ling Zhang, et al.. (2021). Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders. Food Science & Nutrition. 9(7). 3580–3592. 18 indexed citations
17.
Wang, Zefu, Zhifei He, Dong Zhang, Xiaosi Chen, & Hongjun Li. (2021). Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage. Journal of Food Science and Technology. 59(1). 179–191. 18 indexed citations
18.
Wang, Zefu, Zhifei He, Dong Zhang, Xiaosi Chen, & Hongjun Li. (2020). Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat. International Journal of Food Science & Technology. 56(6). 3004–3015. 32 indexed citations
19.
Zhang, Dong, Hongjun Li, A.M. Emara, et al.. (2020). Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork. Food Chemistry. 332. 127414–127414. 40 indexed citations
20.
Zhang, Dong, Hongjun Li, A.M. Emara, et al.. (2020). Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. Food Chemistry. 315. 126226–126226. 132 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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