Zengwang Guo

2.1k total citations · 1 hit paper
85 papers, 1.4k citations indexed

About

Zengwang Guo is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Zengwang Guo has authored 85 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 75 papers in Food Science, 30 papers in Nutrition and Dietetics and 18 papers in Animal Science and Zoology. Recurrent topics in Zengwang Guo's work include Proteins in Food Systems (63 papers), Food composition and properties (28 papers) and Microencapsulation and Drying Processes (21 papers). Zengwang Guo is often cited by papers focused on Proteins in Food Systems (63 papers), Food composition and properties (28 papers) and Microencapsulation and Drying Processes (21 papers). Zengwang Guo collaborates with scholars based in China, United States and Poland. Zengwang Guo's co-authors include Zhongjiang Wang, Tianfu Cheng, Zhaoxian Huang, Fuwei Sun, Yanan Guo, Linyi Zhou, Bailiang Li, Lianzhou Jiang, Fei Teng and Zhongjiang Wang and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Frontiers in Microbiology.

In The Last Decade

Zengwang Guo

73 papers receiving 1.4k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

2024 50 citations Guofang Zhang, Ting‐Fang Wang et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Zengwang Guo China	19	1.1k	423	324	203	156	85	1.4k
Linyi Zhou China	16	982 0.9×	347 0.8×	252 0.8×	284 1.4×	112 0.7×	36	1.3k
Nisar A. Mir India	20	842 0.8×	444 1.0×	227 0.7×	261 1.3×	67 0.4×	46	1.6k
Maryam Nikbakht Nasrabadi Iran	13	1.0k 1.0×	294 0.7×	125 0.4×	228 1.1×	225 1.4×	16	1.3k
Luca Amagliani Switzerland	13	1.0k 1.0×	579 1.4×	133 0.4×	244 1.2×	164 1.1×	18	1.4k
Guilherme M. Tavares Brazil	21	1.1k 1.0×	274 0.6×	162 0.5×	304 1.5×	128 0.8×	53	1.4k
Arno G.B. Wouters Belgium	21	1.0k 1.0×	524 1.2×	174 0.5×	285 1.4×	262 1.7×	60	1.3k
Mudasir Ahmad Malik India	16	866 0.8×	331 0.8×	301 0.9×	260 1.3×	64 0.4×	28	1.2k
Lianzhou Jiang China	15	1.1k 1.1×	368 0.9×	242 0.7×	365 1.8×	166 1.1×	55	1.5k

Countries citing papers authored by Zengwang Guo

Since Specialization

Citations

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

Fields of papers citing papers by Zengwang Guo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zengwang Guo

This figure shows the co-authorship network connecting the top 25 collaborators of Zengwang Guo. A scholar is included among the top collaborators of Zengwang 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 Zengwang Guo. Zengwang Guo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Zou, Ruqiang, Jing Xu, Zengwang Guo, et al.. (2025). Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal. Food Hydrocolloids. 166. 111256–111256. 14 indexed citations

Sun, Fuwei, et al.. (2025). Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds. Food Hydrocolloids. 166. 111357–111357. 5 indexed citations

Yang, Zhen, Liang Chen, Zhongjiang Wang, et al.. (2025). Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics. Food Chemistry. 479. 143795–143795. 6 indexed citations

Cheng, Xiaoyi, et al.. (2025). Effect of phase transition of soy protein-chitosan complexes on liposomes stability: The perspective of membrane structure and inlaid stabilization mechanism. Food Chemistry. 480. 143911–143911. 9 indexed citations

Zhu, Yaguang, et al.. (2025). Characterization of heat-induced whey protein-Dendrobium officinale polysaccharide and its application in goat milk yogurt. International Journal of Biological Macromolecules. 310(Pt 1). 143319–143319. 3 indexed citations

Xia, Chunyang, et al.. (2024). The stabilization mechanism of the pea protein and rutin complex at the gas/liquid interface and its application in low-fat cream. Food Chemistry X. 25. 102140–102140. 5 indexed citations

Cheng, Tianfu, Caihua Liu, Yang Hong, et al.. (2024). Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes. International Journal of Biological Macromolecules. 269(Pt 1). 131770–131770. 8 indexed citations

Zhang, Guofang, Ting‐Fang Wang, Fuwei Sun, et al.. (2024). Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios. Food Hydrocolloids. 153. 110025–110025. 50 indexed citations breakdown →

Jiang, Lianzhou, et al.. (2024). Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG). Food Chemistry X. 24. 101962–101962. 8 indexed citations

10.

Xing, Z. Z., Jiayu Zhang, Zengwang Guo, et al.. (2024). Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties. Food Hydrocolloids. 160. 110729–110729. 7 indexed citations

11.

Zhang, Shuo, Yue Gu, Tianfu Cheng, et al.. (2024). Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties. Food Hydrocolloids. 159. 110624–110624. 21 indexed citations

12.

Guo, Zengwang, et al.. (2024). Effect of Pea Protein Isolate–Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs. Foods. 13(23). 3818–3818. 3 indexed citations

13.

Cheng, Tianfu, Caihua Liu, Minwei Xu, et al.. (2024). Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization. International Journal of Biological Macromolecules. 270(Pt 1). 131889–131889.

14.

Zhang, Wentao, et al.. (2024). Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products. Food Hydrocolloids. 157. 110449–110449. 5 indexed citations

15.

Zhang, Wentao, et al.. (2024). Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion. Foods. 13(14). 2263–2263. 5 indexed citations

16.

Guo, Yanan, Fuwei Sun, Tianfu Cheng, et al.. (2023). Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration. Food Hydrocolloids. 147. 109314–109314. 33 indexed citations

17.

Sun, Fuwei, Tianfu Cheng, Bing Yang, et al.. (2023). Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction. International Journal of Biological Macromolecules. 256(Pt 1). 128381–128381. 43 indexed citations

18.

Guo, Yanan, Caihua Liu, Lulu Shen, et al.. (2023). Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation. Foods. 12(5). 1108–1108. 19 indexed citations

19.

Guo, Yanan, Tianfu Cheng, Jun Liu, et al.. (2022). Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein‐oxidised aggregates. International Journal of Food Science & Technology. 58(1). 343–354. 7 indexed citations

20.

Huang, Zhaoxian, Zhenyu Cao, Zengwang Guo, et al.. (2020). Lipase catalysis of α‐linolenic acid‐rich medium‐ and long‐chain triacylglycerols from perilla oil and medium‐chain triacylglycerols with reduced by‐products. Journal of the Science of Food and Agriculture. 100(12). 4565–4574. 11 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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