Zengqi Peng

1.8k total citations
59 papers, 1.5k citations indexed

About

Zengqi Peng is a scholar working on Animal Science and Zoology, Food Science and Physiology. According to data from OpenAlex, Zengqi Peng has authored 59 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Animal Science and Zoology, 20 papers in Food Science and 12 papers in Physiology. Recurrent topics in Zengqi Peng's work include Meat and Animal Product Quality (40 papers), Biochemical effects in animals (12 papers) and Muscle metabolism and nutrition (10 papers). Zengqi Peng is often cited by papers focused on Meat and Animal Product Quality (40 papers), Biochemical effects in animals (12 papers) and Muscle metabolism and nutrition (10 papers). Zengqi Peng collaborates with scholars based in China, Pakistan and India. Zengqi Peng's co-authors include Yawei Zhang, Guanghong Zhou, Xiaona Pan, Muneer Ahmed Jamali, Xiuyun Guo, Xiuyun Guo, Fulong Wang, Bin Liu, Yuxia Zhu and Xinglian Xu and has published in prestigious journals such as Food Chemistry, Journal of Colloid and Interface Science and Trends in Food Science & Technology.

In The Last Decade

Zengqi Peng

59 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zengqi Peng China 23 955 520 295 275 188 59 1.5k
Anne Meynier France 29 1.0k 1.1× 829 1.6× 487 1.7× 519 1.9× 190 1.0× 47 2.1k
M.L. Timón Spain 23 1.0k 1.1× 530 1.0× 399 1.4× 174 0.6× 199 1.1× 32 1.5k
Xinglian Xu China 21 861 0.9× 826 1.6× 385 1.3× 194 0.7× 126 0.7× 40 1.5k
Zhenyu Wang China 25 1.3k 1.4× 716 1.4× 465 1.6× 284 1.0× 457 2.4× 84 1.9k
M.J. Petrón Spain 23 896 0.9× 479 0.9× 371 1.3× 205 0.7× 180 1.0× 43 1.4k
Deyang Li China 25 851 0.9× 430 0.8× 580 2.0× 175 0.6× 118 0.6× 94 1.6k
Byungrok Min United States 19 806 0.8× 569 1.1× 313 1.1× 291 1.1× 130 0.7× 40 1.6k
Xiufang Xia China 24 671 0.7× 581 1.1× 382 1.3× 148 0.5× 148 0.8× 54 1.3k
Armida Sánchez‐Escalante Mexico 21 1.1k 1.1× 598 1.1× 207 0.7× 127 0.5× 177 0.9× 68 1.7k
Kezhou Cai China 18 575 0.6× 355 0.7× 261 0.9× 167 0.6× 139 0.7× 76 1.1k

Countries citing papers authored by Zengqi Peng

Since Specialization
Citations

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

Fields of papers citing papers by Zengqi Peng

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zengqi Peng

This figure shows the co-authorship network connecting the top 25 collaborators of Zengqi Peng. A scholar is included among the top collaborators of Zengqi Peng 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 Zengqi Peng. Zengqi Peng 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
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Fu, Chao, et al.. (2024). Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging. Journal of Food Science. 89(7). 4162–4177. 3 indexed citations
3.
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Peng, Zengqi, et al.. (2023). Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level. Poultry Science. 102(9). 102871–102871. 9 indexed citations
5.
Guo, Xiuyun, et al.. (2022). Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l ‐lysine and l ‐histidine in a dose‐dependent manner at a low and high salt concentration. International Journal of Food Science & Technology. 57(4). 2556–2567. 12 indexed citations
6.
Guo, Xiuyun, Yawei Zhang, Muneer Ahmed Jamali, & Zengqi Peng. (2020). Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration. International Journal of Food Science & Technology. 56(2). 999–1012. 21 indexed citations
7.
Zhu, Yuxia, et al.. (2020). Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat. Foods. 9(5). 572–572. 23 indexed citations
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Zhu, Yuxia, et al.. (2019). Emulsification of oil-in-water emulsions with eggplant (Solanum melongena L.). Journal of Colloid and Interface Science. 563. 17–26. 29 indexed citations
10.
Zhang, Yawei, et al.. (2019). Determination of five cholesterol oxidation products in marinated pig feet and hocks by gas chromatography-mass spectrometry. Chinese Journal of Chromatography. 37(5). 539–539. 1 indexed citations
11.
Ren, Xiaopu, Yuxia Zhu, Shixin Liu, et al.. (2019). Isorhamnetin, Hispidulin, and Cirsimaritin Identified in Tamarix ramosissima Barks from Southern Xinjiang and Their Antioxidant and Antimicrobial Activities. Molecules. 24(3). 390–390. 45 indexed citations
12.
Wang, Min, et al.. (2018). Validation of UPLC method on the determination of formaldehyde in smoked meat products. International Journal of Food Properties. 21(1). 1246–1256. 7 indexed citations
13.
Zhang, Yawei, Junjun Wu, Muneer Ahmed Jamali, Xiuyun Guo, & Zengqi Peng. (2017). Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine. LWT. 85. 16–21. 40 indexed citations
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Guo, Xiuyun, et al.. (2014). The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine. Food Chemistry. 170. 212–217. 143 indexed citations
16.
Zhang, Yawei, et al.. (2014). Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny. European Food Research and Technology. 240(1). 83–91. 1 indexed citations
17.
Yao, Yunping, et al.. (2013). Effects of frying and boiling on the formation of heterocyclic amines in braised chicken. Poultry Science. 92(11). 3017–3025. 28 indexed citations
18.
Pan, Xiaona, et al.. (2010). Methionine and selenium yeast supplementation of the maternal diets affects antioxidant activity of breeding eggs. Poultry Science. 89(5). 931–937. 39 indexed citations
19.
Zhou, Guanghong, et al.. (2005). Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Science. 71(2). 291–299. 104 indexed citations
20.
Zhao, Gaiming, et al.. (2004). Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology. Meat Science. 69(1). 165–174. 20 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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