Zhuangli Kang

3.5k total citations
100 papers, 2.9k citations indexed

About

Zhuangli Kang is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Zhuangli Kang has authored 100 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 85 papers in Animal Science and Zoology, 57 papers in Food Science and 18 papers in Molecular Biology. Recurrent topics in Zhuangli Kang's work include Meat and Animal Product Quality (85 papers), Proteins in Food Systems (34 papers) and Bee Products Chemical Analysis (15 papers). Zhuangli Kang is often cited by papers focused on Meat and Animal Product Quality (85 papers), Proteins in Food Systems (34 papers) and Bee Products Chemical Analysis (15 papers). Zhuangli Kang collaborates with scholars based in China, Ukraine and Nepal. Zhuangli Kang's co-authors include Hanjun Ma, Guanghong Zhou, Ke Li, Xinglian Xu, Yanping Li, Shengming Zhao, Mingming Zhu, Minyi Han, Yufeng Zou and Chaozhi Zhu 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

Zhuangli Kang

97 papers receiving 2.9k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Zhuangli Kang China 34 2.1k 1.6k 747 404 366 100 2.9k
Yun Bai China 33 1.6k 0.8× 1.2k 0.7× 668 0.9× 303 0.8× 226 0.6× 74 2.6k
Ru Liu China 33 1.8k 0.9× 1.8k 1.1× 759 1.0× 311 0.8× 264 0.7× 128 3.2k
Fangda Sun China 31 1.5k 0.7× 1.5k 0.9× 1.0k 1.4× 289 0.7× 190 0.5× 116 2.9k
Wangang Zhang China 26 1.9k 0.9× 1.2k 0.7× 1.2k 1.6× 537 1.3× 417 1.1× 45 3.3k
Daodong Pan China 30 1.5k 0.7× 1.5k 1.0× 1.0k 1.4× 299 0.7× 276 0.8× 196 3.1k
Xinglian Xu China 34 2.0k 1.0× 932 0.6× 715 1.0× 323 0.8× 262 0.7× 69 2.6k
Wangang Zhang China 27 1.6k 0.8× 1.1k 0.7× 682 0.9× 270 0.7× 277 0.8× 59 2.5k
Minyi Han China 38 3.0k 1.5× 2.7k 1.6× 845 1.1× 506 1.3× 427 1.2× 96 4.4k
Qinxiu Sun China 32 1.8k 0.9× 1.1k 0.7× 830 1.1× 266 0.7× 192 0.5× 91 2.6k
Longteng Zhang China 35 2.0k 0.9× 878 0.5× 1.3k 1.7× 358 0.9× 248 0.7× 79 2.9k

Countries citing papers authored by Zhuangli Kang

Since Specialization
Citations

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

Fields of papers citing papers by Zhuangli Kang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zhuangli Kang

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

All Works

20 of 20 papers shown
1.
Zhu, Mingming, Wang Liu, Mingzhe Li, et al.. (2024). Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezing. International Journal of Biological Macromolecules. 283(Pt 4). 137918–137918. 1 indexed citations
2.
Guo, Chaofan, Ziyao Liu, Lin Chen, et al.. (2024). Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. International Journal of Biological Macromolecules. 277(Pt 2). 134006–134006. 5 indexed citations
3.
4.
Tang, Chao, et al.. (2024). Influence of Flagella on Salmonella Enteritidis Sedimentation, Biofilm Formation, Disinfectant Resistance, and Interspecies Interactions. Foodborne Pathogens and Disease. 22(8). 577–584. 4 indexed citations
5.
Hou, Qin, Chao Ma, Rui Liu, Zhuangli Kang, & Wangang Zhang. (2024). Exploring the Effects of S-Nitrosylation on Caspase-3 Modification and Myofibril Degradation of Beef In Vitro. Journal of Agricultural and Food Chemistry. 72(39). 21772–21780. 3 indexed citations
6.
Kang, Zhuangli, et al.. (2024). Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin. Journal of the Science of Food and Agriculture. 104(10). 5944–5954. 3 indexed citations
7.
Xie, Chun, Beibei Shi, Guang‐Hui Liu, Sihan Li, & Zhuangli Kang. (2023). Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters. Molecules. 28(14). 5608–5608. 5 indexed citations
8.
Tian, Fang, Yue Wang, Xiaomei Xiang, et al.. (2023). Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin. Journal of the Science of Food and Agriculture. 103(5). 2473–2482. 9 indexed citations
9.
Ge, Qingfeng, Na Yuan, Rui Liu, et al.. (2023). Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein. Foods. 12(4). 810–810. 10 indexed citations
10.
Zhao, Shengming, et al.. (2022). Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). International Journal of Food Science & Technology. 57(9). 5917–5930. 4 indexed citations
11.
Zou, Xiaoli, et al.. (2022). Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter. International Journal of Food Science & Technology. 57(4). 2459–2466. 8 indexed citations
12.
Kang, Zhuangli, et al.. (2021). Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters. International Journal of Food Science & Technology. 56(12). 6572–6579. 15 indexed citations
13.
Li, Yanping, et al.. (2021). Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment. International Journal of Food Science & Technology. 56(11). 5581–5588. 3 indexed citations
14.
He, Hong-Ju, Hanjun Ma, Fusheng Chen, et al.. (2021). Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression. International journal of agricultural and biological engineering. 14(1). 243–250. 2 indexed citations
15.
He, Hong-Ju, Hanjun Ma, Fusheng Chen, et al.. (2021). Mining hyperspectral data for non-destructive and rapid prediction of nitrite content in ham sausages. International journal of agricultural and biological engineering. 14(2). 182–187. 1 indexed citations
16.
He, Hong-Ju, Hanjun Ma, Fusheng Chen, et al.. (2019). LW-NIR hyperspectral imaging for rapid prediction of TVC in chicken flesh. International journal of agricultural and biological engineering. 12(3). 180–186.
17.
Wang, Chunyan, et al.. (2019). Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein.. International journal of agricultural and biological engineering. 12(1). 229–234. 5 indexed citations
18.
Kang, Zhuangli, et al.. (2018). Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters. International Journal of Food Engineering. 14(5-6). 13 indexed citations
19.
Li, Bin, et al.. (2016). Combined High Pressure and Thermal Treatment Effects on the Ultrastructure of Beef Muscle. Journal of Residuals Science and Technology. 13(8). 1 indexed citations
20.
Kang, Zhuangli, Yufeng Zou, Xinglian Xu, et al.. (2013). Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan). Food Science and Technology Research. 19(6). 963–970. 8 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Yun Bai Breakdown of academic impact, for papers by Ru Liu Breakdown of academic impact, for papers by Fangda Sun Breakdown of academic impact, for papers by Wangang Zhang Breakdown of academic impact, for papers by Daodong Pan Breakdown of academic impact, for papers by Xinglian Xu Breakdown of academic impact, for papers by Wangang Zhang Breakdown of academic impact, for papers by Minyi Han Breakdown of academic impact, for papers by Qinxiu Sun Breakdown of academic impact, for papers by Longteng Zhang
Rankless by CCL
2026