Zufang Wu

1.9k total citations · 2 hit papers
60 papers, 1.5k citations indexed

About

Zufang Wu is a scholar working on Molecular Biology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Zufang Wu has authored 60 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Molecular Biology, 19 papers in Food Science and 8 papers in Nutrition and Dietetics. Recurrent topics in Zufang Wu's work include Gut microbiota and health (18 papers), Probiotics and Fermented Foods (9 papers) and Gastrointestinal motility and disorders (8 papers). Zufang Wu is often cited by papers focused on Gut microbiota and health (18 papers), Probiotics and Fermented Foods (9 papers) and Gastrointestinal motility and disorders (8 papers). Zufang Wu collaborates with scholars based in China, United States and Egypt. Zufang Wu's co-authors include Peifang Weng, Xin Zhang, Lingyi Liu, Yanan Liu, Lezhen Dong, Lu Cheng, Lianliang Liu, Daodong Pan, Yang Yang and Yunzhen Zhang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Neurochemistry.

In The Last Decade

Zufang Wu

59 papers receiving 1.5k 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.

Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review

2022 144 citations Lezhen Dong, Lingyi Liu et al. Journal of Agricultural and Food Chemistry profile →
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics

2023 78 citations Yahui Liu, Lezhen Dong 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
Zufang Wu China	21	619	482	274	217	178	60	1.5k
Peifang Weng China	20	497 0.8×	452 0.9×	205 0.7×	198 0.9×	92 0.5×	45	1.1k
Aysha Sameen Pakistan	25	554 0.9×	858 1.8×	373 1.4×	260 1.2×	156 0.9×	93	2.0k
Sasithorn Sirilun Thailand	24	769 1.2×	609 1.3×	451 1.6×	356 1.6×	338 1.9×	100	1.8k
Patricia Martorell Spain	24	879 1.4×	676 1.4×	216 0.8×	270 1.2×	283 1.6×	51	1.8k
Qingde Huang China	23	446 0.7×	425 0.9×	331 1.2×	179 0.8×	187 1.1×	56	1.4k
Shanthi G. Parkar New Zealand	17	770 1.2×	446 0.9×	369 1.3×	192 0.9×	273 1.5×	35	1.5k
Tiantian Zhao China	26	952 1.5×	423 0.9×	297 1.1×	240 1.1×	374 2.1×	106	2.0k
Yasir Abbas Shah Pakistan	23	536 0.9×	574 1.2×	262 1.0×	224 1.0×	136 0.8×	84	1.7k
Huayi Suo China	24	783 1.3×	720 1.5×	311 1.1×	195 0.9×	179 1.0×	112	1.7k
Yuewen Chen China	30	1.1k 1.8×	586 1.2×	169 0.6×	315 1.5×	283 1.6×	156	3.0k

Countries citing papers authored by Zufang Wu

Since Specialization

Citations

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

Fields of papers citing papers by Zufang Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zufang Wu

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

Wang, Jiaying, Qi Gao, Wenjuan Shen, et al.. (2024). Combined analysis of gut microbiota and metabolomics in high-fat model mice fed with Chlorella pyrenoidosa peptides. Journal of Functional Foods. 121. 106410–106410. 4 indexed citations

Chen, Qin, Lezhen Dong, Yahui Liu, et al.. (2023). Characterization and determination of casein glycomacropeptide in dairy products by UHPLC–MS/MS based on its characteristic peptide. Food Chemistry. 430. 137049–137049. 18 indexed citations

Sang, Shangyuan, Peifang Weng, Daodong Pan, et al.. (2023). Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition. Comprehensive Reviews in Food Science and Food Safety. 22(6). 4217–4241. 42 indexed citations

Liu, Yahui, Ning Yan, Qin Chen, et al.. (2023). Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. Critical Reviews in Food Science and Nutrition. 64(31). 11493–11509. 11 indexed citations

Ge, Xing, Lu Cheng, Yanan Liu, Zufang Wu, & Xin Zhang. (2023). Regulation of the gut microbiota by diet and exercise: Improvements in cognition and emotion. Future Foods. 8. 100256–100256. 14 indexed citations

Huang, Yueying, et al.. (2023). Peptide hydrogels: Synthesis, properties, and applications in food science. Comprehensive Reviews in Food Science and Food Safety. 22(4). 3053–3083. 16 indexed citations

Su, Ting, et al.. (2023). Research advance of Bacillus velezensis: bioinformatics, characteristics, and applications. Food Science and Human Wellness. 13(4). 1756–1766. 16 indexed citations

Chen, Qin, Lezhen Dong, Ying Li, et al.. (2023). Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Critical Reviews in Food Science and Nutrition. 64(20). 7045–7066. 18 indexed citations

Liu, Yanan, et al.. (2023). Effects of ultra-processed foods on the microbiota-gut-brain axis: The bread-and-butter issue. Food Research International. 167. 112730–112730. 63 indexed citations

10.

Liu, Yahui, Lezhen Dong, Ying Li, et al.. (2023). Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics. Food Hydrocolloids. 143. 108901–108901. 78 indexed citations breakdown →

11.

Dong, Lezhen, Yahui Liu, Qin Chen, et al.. (2023). Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties. Food Chemistry. 435. 137572–137572. 20 indexed citations

12.

Li, Ying, Chuan Qin, Lezhen Dong, et al.. (2022). Whole grain benefit: synergistic effect of oat phenolic compounds and β-glucan on hyperlipidemiaviagut microbiota in high-fat-diet mice. Food & Function. 13(24). 12686–12696. 95 indexed citations

13.

Xinzhou, Wang, Lu Cheng, Yanan Liu, et al.. (2022). Polysaccharide Regulation of Intestinal Flora: A Viable Approach to Maintaining Normal Cognitive Performance and Treating Depression. Frontiers in Microbiology. 13. 807076–807076. 22 indexed citations

14.

Wu, Zufang, et al.. (2021). Stirring and pH Control of Fermentation for Huyou Juice in 10 L Fermenter by Lactic Acid Bacteria. Journal of Nuclear Agricultural Sciences. 35(10). 2369. 1 indexed citations

15.

Tian, Yuan, et al.. (2021). Effects of pretreatment with dimethyl dicarbonate on the quality characteristics of fermented Huyou juice and storage stability. Journal of Food Processing and Preservation. 45(4). 5 indexed citations

16.

Zhang, Wenwen, et al.. (2019). Fermentation efficiency and flavor characteristics of bayberry wine with mixed starter culture of Issatchenkio orientalis and Saccharomyces cerevisiae.. Shipin Kexue / Food Science. 40(18). 144–151. 3 indexed citations

17.

Huang, Ledan, et al.. (2018). Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS. International Journal of Food Properties. 21(1). 760–770. 19 indexed citations

18.

Zhang, Xin, Yang Yang, Zufang Wu, & Peifang Weng. (2016). The Modulatory Effect of Anthocyanins from Purple Sweet Potato on Human Intestinal Microbiota in Vitro. Journal of Agricultural and Food Chemistry. 64(12). 2582–2590. 113 indexed citations

19.

Wu, Zufang. (2010). Antimicrobial Effect of Polyphosphate Additives in Fishery Product. Food Science. 1 indexed citations

20.

Wu, Zufang, Rakesh Bajpai, & Wei Yan. (2008). Screening for ω₋₁-hydroxy fatty acid over-producing mutants for bioconversion of oleic acid by combining general mutagenesis and specific selection. Biocatalysis and Biotransformation. 26(5). 444–449. 4 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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