Mengzhen Ding

1.5k citations
38 papers · 1.3k · h-index 20

Impact in

  • Food Science top 1%
    • Proteins in Food Systems
    • Microencapsulation and Drying Processes
    • Food Chemistry and Fat Analysis
  • Biomaterials top 2%
    • Collagen: Extraction and Characterization
    • Electrospun Nanofibers in Biomedical Applications

Papers in

  • Food Science 18
    • Proteins in Food Systems 18
    • Microencapsulation and Drying Processes 5
    • Food Chemistry and Fat Analysis 5
  • Biomaterials 9
    • Electrospun Nanofibers in Biomedical Applications 5
Co-authors
Jian Zhong (20 shared papers)Xichang Wang (18 shared papers)Ting Zhang (15 shared papers)Ningping Tao (13 shared papers)Cuiping Shi (4 shared papers)Lina Tao (6 shared papers)Rui Sun (2 shared papers)Ruirui Qiao (3 shared papers)
Journals
Food Hydrocolloids (5 papers)Food Chemistry (5 papers)Food Science and Human Wellness (3 papers)LWT (3 papers)Trends in Food Science & Technology (2 papers)
Partner nations
ChinaUnited StatesHong Kong

In The Last Decade

Mengzhen Ding

32 papers receiving 1.3k citations

Peers

Mengzhen Ding
Comparison fields: 5 of 108
  • Food Science 818
  • Biomaterials 510
  • Animal Science and Zoology 239
  • Materials Chemistry 311
  • Nutrition and Dietetics 90
Replace Hankun Zhu with:
Hankun Zhu China
Yeun Suk Gu United States
Xin Feng China
Akihiro Handa Japan
Nandika Bandara Canada
Shuang Dong China
F. Cordobés Spain
Zhouyi Xiong China
Ana Letícia Rodrigues Costa Brazil
Mengzhen Ding relative to Hankun Zhu China Hankun Zhu's profile →
Citations per field
00.5×2×3×3.6×
Hankun Zhu · 1×
Citations per year

Countries citing papers authored by Mengzhen Ding

Since Specialization
Citations

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

Fields of papers citing papers by Mengzhen Ding

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Mengzhen Ding, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Mengzhen Ding Line = papers co-authored together Mengzhen Ding links everyone, so they are left out of the graph.

All Works

20 of 20 papers shown

Showing the 20 most-cited of 38 papers — load more, or switch the sort, to bring in the rest.

#Work
1
Resorbable polymer electrospun nanofibers: History, shapes and application for tissue engineering
Chinese Chemical Letters ·Tingting Wu, Mengzhen Ding, Cuiping Shi, Yiqun Qiao, Panpan Wang, Ruirui Qiao, Xichang Wang, Jian Zhong
2019111
2
Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins
Food Chemistry ·Ting Zhang, Rui Sun, Mengzhen Ding, Lina Tao, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong
2020110
3
Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms
Food Hydrocolloids ·Mengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong
2019107
4
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences
LWT ·Ting Zhang, Rui Sun, Mengzhen Ding, Li Li, Ningping Tao, Xichang Wang, Jian Zhong
2020100
5
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
Food Chemistry ·Mengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong
201998
6
Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides
Food Chemistry ·Mengzhen Ding, Lijie Liu, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong
202077
7
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
Food Hydrocolloids ·Mengzhen Ding, Zixin Huang, Zhiying Jin, Chang Zhou, Juqing Wu, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Yingqun Nian, Chunbao Li
202167
8
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces
Food Chemistry ·Ting Zhang, Mengzhen Ding, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong
201962
9
Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions
Food Hydrocolloids ·Ting Zhang, Mengzhen Ding, Lina Tao, Lijie Liu, Ningping Tao, Xichang Wang, Jian Zhong
202061
10
Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability
Food Science and Human Wellness ·Mengzhen Ding, Ting Zhang, Huan Zhang, Ningping Tao, Xichang Wang, Jian Zhong
202060
11
Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources
Trends in Food Science & Technology ·Cuiping Shi, Yuning He, Mengzhen Ding, Yifen Wang, Jian Zhong
201853
12
Effects of surfactant type and preparation pH on the droplets and emulsion forms of fish oil-loaded gelatin/surfactant-stabilized emulsions
LWT ·Ting Zhang, Mengzhen Ding, Ningping Tao, Xichang Wang, Jian Zhong
201950
13
Polymorphism and stability of nanostructures of three types of collagens from bovine flexor tendon, rat tail, and tilapia skin
Food Hydrocolloids ·Cuiping Shi, Chunhuan Bi, Mengzhen Ding, Jun Xie, Changhua Xu, Ruirui Qiao, Xichang Wang, Jian Zhong
201947
14
Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH
Food Science and Human Wellness ·Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong
202046
15
Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances
Food Reviews International ·Panpan Wang, Mengzhen Ding, Ting Zhang, Tingting Wu, Ruirui Qiao, Fengping Zhang, Xichang Wang, Jian Zhong
202042
16
Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types
Trends in Food Science & Technology ·Cuiping Shi, Yuning He, Mengzhen Ding, Yifen Wang, Jian Zhong
201839
17
Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients
LWT ·Lijie Liu, Lina Tao, Jiahui Chen, Ting Zhang, Jiamin Xu, Mengzhen Ding, Xichang Wang, Jian Zhong
202135
18
Electrosprayed Soft Capsules of Millimeter Size for Specifically Delivering Fish Oil/Nutrients to the Stomach and Intestines
ACS Applied Materials & Interfaces ·Panpan Wang, Min Li, Dai‐Xu Wei, Mengzhen Ding, Lina Tao, Xunwei Liu, Fengping Zhang, Ningping Tao, Xichang Wang, Mingyuan Gao, Jian Zhong
202028
19
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
Food Chemistry ·Mingyuan Huang, Yujuan Xu, Lina Xu, Xing Chen, Mengzhen Ding, Yun Bai, Xinglian Xu, Xianming Zeng
202321
20
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
Food Hydrocolloids ·Mengzhen Ding, Zixin Huang, Zhiji Huang, Zerun Zhao, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Guanghong Zhou, Chunbao Li
202319

About Mengzhen Ding

Mengzhen Ding is a scholar working on Food Science, Biomaterials, Animal Science and Zoology, Materials Chemistry and Molecular Biology, having authored 38 papers that have together received 1.3k indexed citations. Recurring topics across this work include Proteins in Food Systems (18 papers), Meat and Animal Product Quality (8 papers), Pickering emulsions and particle stabilization (6 papers), Microencapsulation and Drying Processes (5 papers), Food Chemistry and Fat Analysis (5 papers), Electrospun Nanofibers in Biomedical Applications (5 papers), Electrohydrodynamics and Fluid Dynamics (4 papers) and Urban Transport and Accessibility (4 papers). The work is most often cited by research in Food Science (818 citations), Biomaterials (510 citations), Animal Science and Zoology (239 citations), Materials Chemistry (311 citations) and Nutrition and Dietetics (90 citations). Mengzhen Ding has collaborated with scholars based in China, United States and Hong Kong. Frequent co-authors include Jian Zhong, Xichang Wang, Ting Zhang, Ningping Tao, Cuiping Shi, Lina Tao, Rui Sun, Ruirui Qiao, Lijie Liu and Tingting Wu. Their work appears in journals such as Food Hydrocolloids, Food Chemistry, Food Science and Human Wellness, LWT and Trends in Food Science & Technology.

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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