Zhi-Gang Luo

4.9k total citations
106 papers, 4.1k citations indexed

About

Zhi-Gang Luo is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, Zhi-Gang Luo has authored 106 papers receiving a total of 4.1k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Food Science, 33 papers in Nutrition and Dietetics and 31 papers in Materials Chemistry. Recurrent topics in Zhi-Gang Luo's work include Food composition and properties (31 papers), Polysaccharides Composition and Applications (24 papers) and Proteins in Food Systems (17 papers). Zhi-Gang Luo is often cited by papers focused on Food composition and properties (31 papers), Polysaccharides Composition and Applications (24 papers) and Proteins in Food Systems (17 papers). Zhi-Gang Luo collaborates with scholars based in China, United States and Egypt. Zhi-Gang Luo's co-authors include Xiong Fu, Xuanxuan Lu, Haiming Chen, Xichun Peng, Liang Qi, Xin-Sheng Qin, Qingyu Yang, Zhigang Xiao, Zhigang Xiao and Yongzhi Chen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and ACS Applied Materials & Interfaces.

In The Last Decade

Zhi-Gang Luo

104 papers receiving 4.1k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Zhi-Gang Luo China	40	2.3k	1.8k	795	757	741	106	4.1k
Yibin Zhou China	31	1.4k 0.6×	1.0k 0.6×	719 0.9×	753 1.0×	651 0.9×	154	3.9k
Yanxiang Gao China	33	2.1k 0.9×	970 0.5×	638 0.8×	415 0.5×	475 0.6×	60	4.0k
Ruihong Liang China	34	1.9k 0.8×	728 0.4×	1.1k 1.3×	489 0.6×	509 0.7×	77	3.3k
Fang Yuan China	46	3.5k 1.5×	817 0.5×	574 0.7×	933 1.2×	711 1.0×	121	5.6k
Cuixia Sun China	52	5.0k 2.1×	1.3k 0.7×	881 1.1×	1.6k 2.1×	1.2k 1.7×	98	7.3k
Mohammad Shahedi Iran	31	1.5k 0.6×	574 0.3×	462 0.6×	471 0.6×	656 0.9×	97	3.4k
Zhengyu Jin China	44	2.6k 1.1×	2.7k 1.5×	1.3k 1.6×	481 0.6×	883 1.2×	201	6.1k
Hongnan Sun China	36	1.8k 0.8×	1.3k 0.7×	762 1.0×	228 0.3×	361 0.5×	126	3.8k
Chen Tan China	42	2.7k 1.2×	560 0.3×	495 0.6×	878 1.2×	807 1.1×	97	4.8k
Zhengzong Wu China	38	1.9k 0.8×	1.1k 0.6×	559 0.7×	612 0.8×	790 1.1×	127	4.2k

Countries citing papers authored by Zhi-Gang Luo

Since Specialization

Citations

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

Fields of papers citing papers by Zhi-Gang Luo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Zhi-Gang Luo. 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 Zhi-Gang Luo. The network helps show where Zhi-Gang Luo may publish in the future.

Co-authorship network of co-authors of Zhi-Gang Luo

This figure shows the co-authorship network connecting the top 25 collaborators of Zhi-Gang Luo. A scholar is included among the top collaborators of Zhi-Gang Luo 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 Zhi-Gang Luo. Zhi-Gang Luo 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

Zhang, Shu‐Hua, Xiaohui Liu, Zhi-Gang Luo, et al.. (2023). Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates. International Journal of Dairy Technology. 77(1). 132–145. 3 indexed citations

Gao, Qunyu, et al.. (2022). One-Step Synthesis of Cross-Linked Esterified Starch and Its Properties. Applied Sciences. 12(8). 4075–4075. 7 indexed citations

Xu, Xiaojuan, Qingyu Yang, Zhi-Gang Luo, & Zhigang Xiao. (2022). Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread. ACS Food Science & Technology. 2(5). 825–835. 10 indexed citations

Luo, Zhi-Gang, et al.. (2021). Effect of granule size on the structure and digestibility of jackfruit seed starch. Food Hydrocolloids. 120. 106964–106964. 49 indexed citations

Xu, Pei, Shiyu Zhang, Zhi-Gang Luo, et al.. (2021). Biotechnology and bioengineering of pullulanase: state of the art and perspectives. World Journal of Microbiology and Biotechnology. 37(3). 43–43. 28 indexed citations

Liu, Xin, Peng Wang, Yuxiao Zou, Zhi-Gang Luo, & Tamer M. Tamer. (2020). Co-encapsulation of Vitamin C and β-Carotene in liposomes: Storage stability, antioxidant activity, and in vitro gastrointestinal digestion. Food Research International. 136. 109587–109587. 129 indexed citations

Xiao, Zhigang, Lishuang Wang, Shilong Guo, et al.. (2019). Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles. International Journal of Biological Macromolecules. 143. 401–412. 63 indexed citations

Wang, Apeng, et al.. (2018). Antibacterial activities of a series of novel 5-O-(4′, 6′-O-dimodified)-mycaminose 14-membered ketolides. Journal of Asian Natural Products Research. 21(5). 456–461. 1 indexed citations

Wang, Pingping, Zhi-Gang Luo, & Xichun Peng. (2018). Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract. Journal of Agricultural and Food Chemistry. 66(40). 10598–10607. 31 indexed citations

10.

Xi, Yongkang, Zhi-Gang Luo, Xuanxuan Lu, & Xichun Peng. (2017). Modulation of Cyclodextrin Particle Amphiphilic Properties to Stabilize Pickering Emulsion. Journal of Agricultural and Food Chemistry. 66(1). 228–237. 74 indexed citations

11.

Qin, Xin-Sheng, Yanyan Zhao, Shaotong Jiang, & Zhi-Gang Luo. (2017). WITHDRAWN: Colloidal and interfacial characteristics of transglutaminase-set soy protein isolate and wheat gluten mixture emulsion gels with ultrasound pretreatment: Influence of the oil fraction. Food Hydrocolloids. 2 indexed citations

12.

Huang, Jian-Gen, et al.. (2015). A series of thermal stable lanthanide porphyrins with a condensed three-dimensional porous open framework: Gas adsorption and magnetic properties. Journal of Porphyrins and Phthalocyanines. 19(9). 1072–1079. 9 indexed citations

13.

Luo, Zhi-Gang, et al.. (2015). Synthesis and characterization of amylose–zinc inclusion complexes. Carbohydrate Polymers. 137. 314–320. 31 indexed citations

14.

Chen, Haiming, Xiong Fu, & Zhi-Gang Luo. (2015). Effect of molecular structure on emulsifying properties of sugar beet pulp pectin. Food Hydrocolloids. 54. 99–106. 133 indexed citations

15.

Luo, Zhi-Gang. (2013). Exploration and Practice of Greening for Chemistry Open Experimental Teaching. Research and Exploration in Laboratory. 1 indexed citations

16.

Luo, Zhi-Gang, Zhengyong Liu, & Zhuohong Yang. (2013). The synthesis and photoactivated cytotoxicity of novel 5-phenyl-3-(2,2′:5′,2″-terthien-5-yl)-4,5-dihydro-1H-pyrazolines. Chinese Chemical Letters. 25(2). 333–336. 7 indexed citations

17.

Luo, Zhi-Gang, et al.. (2012). Effect of Glutamic Acid on Rheological Properties of Tapioca Starch Paste. Food Science. 33(15). 11–14. 2 indexed citations

18.

Luo, Zhi-Gang, et al.. (2010). Effect of Ultrasonic Treatment on the Thermal Properties of Maize Starches. Xiandai shipin keji. 26(7). 666–755. 1 indexed citations

19.

Luo, Zhi-Gang. (2006). Application of collagen in food industry. Zhongguo rupin gongye.

20.

Luo, Zhi-Gang, Xiaowei He, Xiong Fu, Faxing Luo, & Qunyu Gao. (2006). Effect of Microwave Radiation on the Physicochemical Properties of Normal Maize, Waxy Maize and Amylomaize V Starches. Starch - Stärke. 58(9). 468–474. 121 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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