Zengwang Guo
- Food Science top 0.5%
- Nutrition and Dietetics top 2%
- Animal Science and Zoology top 2%
- Molecular Biology
- Materials Chemistry
- Co-authors
- Zhongjiang WangTianfu ChengZhaoxian HuangFuwei SunYanan GuoLinyi ZhouBailiang LiLianzhou Jiang
- Topics
- Proteins in Food Systems (63 papers)Food composition and properties (28 papers)Microencapsulation and Drying Processes (21 papers)
- Partner nations
- ChinaUnited StatesPoland
In The Last Decade
Zengwang Guo
73 papers receiving 1.4k citations
Hit Papers
Peers
Comparison fields: 5 of 96
- Food Science 1.1k
- Nutrition and Dietetics 423
- Animal Science and Zoology 324
- Molecular Biology 203
- Materials Chemistry 156
Countries citing papers authored by Zengwang Guo
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
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
| # | Work | Indexed citations |
|---|---|---|
| 1 | 14 | |
| 2 | 5 | |
| 3 | 6 | |
| 4 | 9 | |
| 5 | 3 | |
| 6 | 5 | |
| 7 | 8 | |
| 8 | Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratiosbreakdown → | 50 |
| 9 | 8 | |
| 10 | 7 | |
| 11 | 21 | |
| 12 | 3 | |
| 13 | 0 | |
| 14 | 5 | |
| 15 | 5 | |
| 16 | 33 | |
| 17 | 43 | |
| 18 | 19 | |
| 19 | 7 | |
| 20 | 11 |
About Zengwang Guo
Zengwang Guo is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology, having authored 85 papers that have together received 1.4k indexed citations. Recurring topics across this work include Proteins in Food Systems (63 papers), Food composition and properties (28 papers) and Microencapsulation and Drying Processes (21 papers). The work is most often cited by research in Food Science (1.1k citations), Animal Science and Zoology (324 citations) and Nutrition and Dietetics (423 citations). Zengwang Guo has collaborated with scholars based in China, United States and Poland. Frequent co-authors include Zhongjiang Wang, Tianfu Cheng, Zhaoxian Huang, Fuwei Sun, Yanan Guo, Linyi Zhou, Bailiang Li, Lianzhou Jiang, Fei Teng and Zhongjiang Wang. Their work appears in journals such as Food Chemistry, Carbohydrate Polymers and Frontiers in Microbiology.
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.