Zhongjiang Wang

4.5k total citations · 4 hit papers
108 papers, 3.6k citations indexed

About

Zhongjiang Wang is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Zhongjiang Wang has authored 108 papers receiving a total of 3.6k indexed citations (citations by other indexed papers that have themselves been cited), including 80 papers in Food Science, 33 papers in Nutrition and Dietetics and 24 papers in Animal Science and Zoology. Recurrent topics in Zhongjiang Wang's work include Proteins in Food Systems (72 papers), Microencapsulation and Drying Processes (32 papers) and Food composition and properties (27 papers). Zhongjiang Wang is often cited by papers focused on Proteins in Food Systems (72 papers), Microencapsulation and Drying Processes (32 papers) and Food composition and properties (27 papers). Zhongjiang Wang collaborates with scholars based in China, United States and Egypt. Zhongjiang Wang's co-authors include Linyi Zhou, Baokun Qi, Yang Li, Zengwang Guo, Zheng Li, Fei Teng, Lianzhou Jiang, Yang Li, Joe M. Regenstein and Lianzhou Jiang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Bioresource Technology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Zhongjiang Wang

97 papers receiving 3.5k 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.

Effects of ultrasound on the structure and physical properties of black bean protein isolates

2014 564 citations Zhongjiang Wang et al. profile →
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

2014 297 citations Zhongjiang Wang, Linyi Zhou et al. profile →
Soy protein isolates: A review of their composition, aggregation, and gelation

2022 164 citations Zheng Li, Joe M. Regenstein et al. profile →
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

Countries citing papers authored by Zhongjiang Wang

Since Specialization

Citations

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

Fields of papers citing papers by Zhongjiang Wang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhongjiang Wang

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

#	Work	Indexed citations
1	Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds 2025 ·Food Hydrocolloids ·(unknown), (unknown), (unknown), Fuwei Sun, (unknown), Daoying Wang, Zhongjiang Wang, Zengwang Guo	5
2	Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics 2025 ·Food Chemistry ·Zhen Yang, (unknown), Liang Chen, Zhongjiang Wang, Lechuan Wang, Zengwang Guo, Lianzhou Jiang, Zhaoxian Huang, Yan Tian	6
3	Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate 2025 ·Foods ·(unknown), (unknown), (unknown), Aiming Ren, (unknown), (unknown), Zhongjiang Wang	0
4	Vertasile ferritin nanocages: Applications in detection and bioimaging 2024 ·Biosensors and Bioelectronics ·Y.B. Chen, Xu Chen, (unknown), Guanghua Zhao, Zhongjiang Wang, Chenyan Lv	7
5	High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates 2024 ·Carbohydrate Polymers ·Jingjie Hou, (unknown), (unknown), Huajiang Zhang, Ning Xia, Hanyu Li, Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed	26
6	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 2024 ·International Journal of Biological Macromolecules ·Tianfu Cheng, (unknown), Caihua Liu, Yang Hong, Zhongjiang Wang, Minwei Xu, Zengwang Guo, Linyi Zhou	8
7	Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios breakdown → 2024 ·Food Hydrocolloids ·(unknown), Guofang Zhang, Ting‐Fang Wang, Fuwei Sun, Tianfu Cheng, Daoying Wang, Yang Hong, Zhongjiang Wang, Zengwang Guo	50
8	Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective 2024 ·Food Hydrocolloids ·(unknown), Jinghong Li, Jiaqi Wang, Huajiang Zhang, Ning Xia, (unknown), Zhongjiang Wang, Ahmed M. Rayan, Mohamed Ghamry, Taha Ahmed Mohamed	9
9	Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties 2024 ·Food Hydrocolloids ·(unknown), Shuo Zhang, Yue Gu, Tianfu Cheng, Fuwei Sun, Yi-Chang Wang, Daoying Wang, Zhongjiang Wang, Zengwang Guo	21
10	Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization 2024 ·International Journal of Biological Macromolecules ·(unknown), Tianfu Cheng, Caihua Liu, Minwei Xu, Zhaoxian Huang, Daoying Wang, Zengwang Guo, Zhongjiang Wang	0
11	Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices 2024 ·Foods ·(unknown), (unknown), (unknown), Huajiang Zhang, Ning Xia, Jing Wang, Zhongjiang Wang, Ahmed M. Rayan	7
12	Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration 2023 ·Food Hydrocolloids ·Yanan Guo, (unknown), Fuwei Sun, Tianfu Cheng, (unknown), Zhaoxian Huang, Jun Liu, Zengwang Guo, Zhongjiang Wang	33
13	Reconstituted rice protein：The raw materials, techniques and challenges 2023 ·Trends in Food Science & Technology ·Zheng Li, Joe M. Regenstein, Zhongjiang Wang, Huajiang Zhang, Linyi Zhou	14
14	Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction 2023 ·International Journal of Biological Macromolecules ·Fuwei Sun, Tianfu Cheng, (unknown), Bing Yang, Jun Liu, Zhaoxian Huang, Zengwang Guo, Zhongjiang Wang	43
15	Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein 2023 ·Gels ·(unknown), Joe M. Regenstein, Linyi Zhou, (unknown), Zhongjiang Wang	9
16	Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation 2023 ·Foods ·Yanan Guo, Caihua Liu, (unknown), Lulu Shen, (unknown), (unknown), Zhongjiang Wang, Xin Liu, Zengwang Guo, Linyi Zhou	19
17	Effect of jet cavitation on soy protein isolate-phosphatidylcholine emulsion properties. 2020 ·Shipin Kexue / Food Science ·Tian Tian, (unknown), Zhongjiang Wang, Yang Li, Li Liang	1
18	Processing of flavored meat analogues by high-moisture extrusion. 2019 ·Shipin Kexue / Food Science ·(unknown), (unknown), (unknown), Lianzhou Jiang, (unknown), Yang Li, (unknown), Zhongjiang Wang	1
19	Influence of pH on Structure and Surface Hydrophobicity of Glycinin 2015 ·Food Science ·(unknown), Lianzhou Jiang, Wang Chen, Zhongjiang Wang	2
20	Influence of soybean lecithin on soy protein emulsifying system 2013 ·Yang Li, Yan Wang, Yana Zhang, Wang Chen, Huan Wang, Lianzhou Jiang, (unknown), (unknown), Zhongjiang Wang	1

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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