Yeming Chen

4.9k citations

117 papers · 4.2k · 1 hit paper · h-index 38

Impact in

Food Science top 0.1%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
Nutrition and Dietetics top 1%
- Food composition and properties

Papers in

Food Science 76
- Proteins in Food Systems 69
- Microencapsulation and Drying Processes 18
- Food Chemistry and Fat Analysis 14
- Polysaccharides Composition and Applications 11
Nutrition and Dietetics 23
- Food composition and properties 19

Co-authors: Yufei Hua (100 shared papers)Xiangzhen Kong (90 shared papers)Caimeng Zhang (84 shared papers)Xingfei Li (46 shared papers)Tomotada Ono (5 shared papers)Luping Zhao (13 shared papers)Weiwei Peng (1 shared paper)Yuexi Yang (2 shared papers)
Journals: Food Chemistry (20 papers)Journal of Agricultural and Food Chemistry (20 papers)Food Hydrocolloids (11 papers)LWT (10 papers)Food Research International (7 papers)
Partner nations: China Japan United States

In The Last Decade

Yeming Chen

116 papers receiving 4.1k citations

Yeming Chen's Hit Papers

align trajectories log scale

Effects of heat treatment on the emulsifying properties of pea proteins 2015 · 340 citations

What are hit papers?

Paper score: A paper's citations measured against the top-1% bar of its own field and year: the square root of citations ÷ bar, so 1 means right at the bar and 2 means four times its citations. The bar blends the citation counts that enter the top 1% of the paper's subfields in its year (weighted 89.5%), of those subfields over all years (0.5%) and of its year across all fields (10%); a subfield and year with fewer than 400 papers takes its year's bar. Papers from 2026 are not scored yet: in an unfinished year, when a paper appeared matters more than how it is cited.

Hit paper: A paper cited at least 1.5× the top-1% bar of its field and year: a paper score of at least √1.5.

2015 Food Hydrocolloids

Peers

Countries citing papers authored by Yeming Chen

Since Specialization

Citations

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

Fields of papers citing papers by Yeming Chen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Yeming Chen, 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 Yeming Chen Line = papers co-authored together Yeming Chen links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 117 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Effects of heat treatment on the emulsifying properties of pea proteins Food Hydrocolloids ·Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua Hit paper breakdown →	2015	340
2	Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size Food Hydrocolloids ·Chao Wu, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang	2016	159
3	Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins Food Hydrocolloids ·Xingfei Li, Liyang Chen, Yufei Hua, Yeming Chen, Xiangzhen Kong, Caimeng Zhang	2020	124
4	Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference Food Chemistry ·Caimeng Zhang, Yufei Hua, Xingfei Li, Xiangzhen Kong, Yeming Chen	2020	118
5	Improving the stability of wheat gliadin nanoparticles – Effect of gum arabic addition Food Hydrocolloids ·Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen	2018	112
6	Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium Journal of Agricultural and Food Chemistry ·Yeming Chen, Tomotada Ono	2010	103
7	Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level Journal of Agricultural and Food Chemistry ·Zhumei Cui, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Yufei Hua	2014	96
8	Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates LWT ·Weiguang Song, Xiangzhen Kong, Yufei Hua, Xingfei Li, Caimeng Zhang, Yeming Chen	2019	95
9	Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions Food Hydrocolloids ·Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua	2014	93
10	Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing Food Chemistry ·Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua	2014	89
11	Propofol inhibits parthanatos via ROS–ER–calcium–mitochondria signal pathway in vivo and vitro Cell Death and Disease ·Hanhui Zhong, Rui Song, Qiongni Pang, Yawei Liu, Jinling Zhuang, Yeming Chen, Jijie Hu, Jian Hu	2018	88
12	The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size LWT ·Chao Wu, Wuchao Ma, Yeming Chen, Willard Burton Navicha, Di Wu, Ming Du	2018	86
13	Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt Food Research International ·Xinlu Wang, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li	2022	80
14	The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them Food Chemistry ·Yanyun Cao, Luping Zhao, Yusang Ying, Xiangzhen Kong, Yufei Hua, Yeming Chen	2015	79
15	Separation, identification and molecular binding mechanism of dipeptidyl peptidase IV inhibitory peptides derived from walnut (Juglans regia L.) protein Food Chemistry ·Xiangzhen Kong, Lina Zhang, Weiguang Song, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li	2021	78
16	Effect of high-speed shearing treatment on dehulled walnut proteins LWT ·Xiangzhen Kong, Lina Zhang, Xu Lu, Caimeng Zhang, Yufei Hua, Yeming Chen	2019	71
17	Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs Food Hydrocolloids ·Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua	2016	69
18	Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents Food Chemistry ·Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua	2014	68
19	Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride LWT ·Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li	2020	67
20	Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis Food Chemistry ·Luping Zhao, Yeming Chen, Ya-Jing Chen, Xiangzhen Kong, Yufei Hua	2016	67

About Yeming Chen

Yeming Chen is a scholar working on Food Science, Nutrition and Dietetics, Animal Science and Zoology, Plant Science and Molecular Biology, having authored 117 papers that have together received 4.2k indexed citations. Recurring topics across this work include Proteins in Food Systems (69 papers), Protein Hydrolysis and Bioactive Peptides (38 papers), Phytase and its Applications (21 papers), Food composition and properties (19 papers), Microencapsulation and Drying Processes (18 papers), Food Chemistry and Fat Analysis (14 papers), Meat and Animal Product Quality (14 papers) and Polysaccharides Composition and Applications (11 papers). The work is most often cited by research in Food Science (2.8k citations), Nutrition and Dietetics (918 citations), Animal Science and Zoology (516 citations), Biotechnology (231 citations) and Biochemistry (153 citations). Yeming Chen has collaborated with scholars based in China, Japan and United States. Frequent co-authors include Yufei Hua, Xiangzhen Kong, Caimeng Zhang, Xingfei Li, Tomotada Ono, Luping Zhao, Weiwei Peng, Yuexi Yang, Chao Wu and Yanyun Cao. Their work appears in journals such as Food Chemistry, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, LWT and Food Research International.

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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Yeming Chen's Hit Papers

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About Yeming Chen

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