Zhaoming Wang

2.2k total citations · 1 hit paper
60 papers, 1.7k citations indexed

About

Zhaoming Wang is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Zhaoming Wang has authored 60 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Animal Science and Zoology, 13 papers in Food Science and 11 papers in Molecular Biology. Recurrent topics in Zhaoming Wang's work include Meat and Animal Product Quality (35 papers), Muscle metabolism and nutrition (9 papers) and Animal Nutrition and Physiology (9 papers). Zhaoming Wang is often cited by papers focused on Meat and Animal Product Quality (35 papers), Muscle metabolism and nutrition (9 papers) and Animal Nutrition and Physiology (9 papers). Zhaoming Wang collaborates with scholars based in China, New Zealand and United States. Zhaoming Wang's co-authors include Hongjun Li, Zhifei He, Xiao Gan, Baocai Xu, Hui Zhou, Kai Zhou, Yong Xie, A.M. Emara, Juncai Tu and Dong Zhang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Zhaoming Wang

56 papers receiving 1.7k citations

Hit Papers

align trajectories sort by overperformance

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.

Collagen and its derivatives: From structure and properties to their applications in food industry

2022 153 citations Kai Zhou, Yong Xie 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
Zhaoming Wang China	22	1.1k	543	478	241	189	60	1.7k
Nan Pan China	20	880 0.8×	494 0.9×	402 0.8×	144 0.6×	182 1.0×	65	1.5k
Ailing Cao China	25	1.0k 0.9×	616 1.1×	420 0.9×	97 0.4×	224 1.2×	38	1.6k
Emiko Okazaki Japan	26	1.4k 1.3×	646 1.2×	665 1.4×	108 0.4×	180 1.0×	120	2.2k
Feng Huang China	26	972 0.9×	290 0.5×	750 1.6×	184 0.8×	181 1.0×	85	1.7k
Zhenyu Wang China	25	1.3k 1.2×	716 1.3×	465 1.0×	160 0.7×	115 0.6×	84	1.9k
Chyuan‐Yuan Shiau Taiwan	20	780 0.7×	432 0.8×	1.2k 2.6×	321 1.3×	399 2.1×	46	1.9k
Qianli Ma China	26	540 0.5×	565 1.0×	443 0.9×	70 0.3×	109 0.6×	61	2.0k
Jia Na China	16	587 0.5×	485 0.9×	277 0.6×	128 0.5×	136 0.7×	54	1.4k
Lin Lin China	21	542 0.5×	410 0.8×	665 1.4×	61 0.3×	139 0.7×	76	1.5k

Countries citing papers authored by Zhaoming Wang

Since Specialization

Citations

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

Fields of papers citing papers by Zhaoming Wang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhaoming Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Zhaoming Wang. A scholar is included among the top collaborators of Zhaoming 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 Zhaoming Wang. Zhaoming Wang 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

Chen, Xingguang, Zhaoming Wang, Feiran Xu, et al.. (2025). Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption. Food Bioscience. 66. 106199–106199. 3 indexed citations

Wang, Jianing, et al.. (2025). Grassland shrub encroachment generates divergent contributions of plant- and microbial-derived carbon to soil organic carbon. Plant and Soil. 516(1). 899–915.

Xie, Yong, Xing Liu, Mengya Li, et al.. (2025). Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin. Food Hydrocolloids. 172. 111919–111919. 1 indexed citations

Xu, Yujuan, et al.. (2024). Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches. Journal of Food Engineering. 369. 111935–111935. 2 indexed citations

Wang, Zhaoming, et al.. (2024). Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties. International Journal of Biological Macromolecules. 271(Pt 1). 132402–132402. 6 indexed citations

Wang, Qianqian, Xinran Dong, Ying Wu, et al.. (2024). Chitosan and sodium alginate nanocarrier system: Controlling the release of rapeseed-derived peptides and improving their therapeutic efficiency of anti-diabetes. International Journal of Biological Macromolecules. 265(Pt 1). 130713–130713. 10 indexed citations

Xie, Yong, Xiaoyan Liu, Kai Zhou, et al.. (2024). Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin. Journal of Agricultural and Food Chemistry. 72(39). 21763–21771. 1 indexed citations

Ma, Yunhao, Yong Xie, Xiaoyan Liu, et al.. (2024). Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species. Food Microbiology. 127. 104685–104685. 2 indexed citations

Ji, Tong, Xinran Dong, Xuefeng Wang, et al.. (2024). Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors. Food Chemistry. 463(Pt 4). 141455–141455. 12 indexed citations

10.

Ma, Yunhao, Xinran Dong, Ying Wang, et al.. (2024). New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis. Food Chemistry. 459. 140298–140298. 5 indexed citations

11.

Xie, Yong, Kai Zhou, Bo Chen, et al.. (2023). Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation. Innovative Food Science & Emerging Technologies. 84. 103263–103263. 29 indexed citations

12.

Liu, Jiamin, et al.. (2023). Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification. International Journal of Food Science & Technology. 59(3). 2013–2024. 3 indexed citations

13.

Ma, Yunhao, Ying Wang, Zhaoming Wang, et al.. (2023). Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage. Food Chemistry. 417. 135901–135901. 14 indexed citations

14.

Li, Ping, Feiran Xu, Hui Zhou, et al.. (2022). Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. LWT. 166. 113771–113771. 18 indexed citations

15.

Zhou, Kai, Jie Zhang, Yong Xie, et al.. (2021). Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles. Meat Science. 175. 108432–108432. 11 indexed citations

16.

Chen, Bo, Kai Zhou, Yu Wang, et al.. (2020). Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions. Food Chemistry. 330. 127186–127186. 110 indexed citations

17.

He, Zhifei, Zhaoming Wang, Zhaoming Wang, et al.. (2020). Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken. Journal of Food Science. 85(6). 1651–1660. 30 indexed citations

18.

Nie, Wen, Kai Zhou, Ying Wang, et al.. (2020). Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes. Food & Function. 11(11). 9710–9720. 26 indexed citations

19.

Wang, Zhaoming, Zhifei He, & Hongjun Li. (2018). The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science. 26(2). 165–165. 18 indexed citations

20.

Wang, Zhaoming, Zhifei He, Xiao Gan, & Hongjun Li. (2018). Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage. Meat Science. 146. 131–139. 148 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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