Zihao Wei
Impact in
- Food Science top 0.05%
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Biomaterials top 1%
- Nanocomposite Films for Food Packaging
Papers in
- Food Science 88
- Proteins in Food Systems 79
- Food Chemistry and Fat Analysis 25
- Polysaccharides Composition and Applications 18
- Microencapsulation and Drying Processes 11
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- Pickering emulsions and particle stabilization 38
- Co-authors
- Changhu Xue (64 shared papers)Qingrong Huang (17 shared papers)Yanxiang Gao (5 shared papers)Yujia Cheng (4 shared papers)Yue Dong (5 shared papers)Duoduo Li (4 shared papers)Chuan‐He Tang (2 shared papers)Shou‐Wei Yin (2 shared papers)
- Journals
- Food Hydrocolloids (29 papers)International Journal of Biological Macromolecules (11 papers)Food Chemistry (11 papers)Food Research International (9 papers)Critical Reviews in Food Science and Nutrition (7 papers)
- Partner nations
- ChinaUnited StatesUnited Kingdom
In The Last Decade
Zihao Wei
144 papers receiving 5.7k citations
Zihao Wei's Hit Papers
Peers
Comparison fields: 5 of 145
- Food Science 3.8k
- Biomaterials 948
- Nutrition and Dietetics 903
- Biochemistry 261
- Molecular Medicine 195
Countries citing papers authored by Zihao Wei
This map shows the geographic impact of Zihao Wei'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 Zihao Wei with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Zihao Wei more than expected).
Fields of papers citing papers by Zihao Wei
This network shows the impact of papers produced by Zihao Wei. 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 Zihao Wei. The network helps show where Zihao Wei may publish in the future.
Co-authors
The 25 scholars most cited alongside Zihao Wei, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 155 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | Physicochemical characteristics, applications and research trends of edible Pickering emulsions Hit paper breakdown → | 2020 | 344 |
| 2 | Assembly of Protein–Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper Hit paper breakdown → | 2019 | 271 |
| 3 | 2014 | 245 | |
| 4 | 2012 | 186 | |
| 5 | Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends Hit paper breakdown → | 2022 | 170 |
| 6 | 2018 | 170 | |
| 7 | 2019 | 153 | |
| 8 | 2012 | 150 | |
| 9 | 2021 | 149 | |
| 10 | 2021 | 131 | |
| 11 | 2019 | 120 | |
| 12 | 2018 | 114 | |
| 13 | 2021 | 112 | |
| 14 | 2019 | 110 | |
| 15 | 2015 | 85 | |
| 16 | 2019 | 83 | |
| 17 | 2017 | 79 | |
| 18 | 2019 | 77 | |
| 19 | 2022 | 76 | |
| 20 | 2019 | 74 |
About Zihao Wei
Zihao Wei is a scholar working on Food Science, Materials Chemistry, Nutrition and Dietetics, Biomaterials and Molecular Biology, having authored 155 papers that have together received 5.7k indexed citations. Recurring topics across this work include Proteins in Food Systems (79 papers), Pickering emulsions and particle stabilization (38 papers), Food Chemistry and Fat Analysis (25 papers), Polysaccharides Composition and Applications (18 papers), Nanocomposite Films for Food Packaging (13 papers), Microencapsulation and Drying Processes (11 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Food composition and properties (7 papers). The work is most often cited by research in Food Science (3.8k citations), Biomaterials (948 citations), Nutrition and Dietetics (903 citations), Biochemistry (261 citations) and Molecular Medicine (195 citations). Zihao Wei has collaborated with scholars based in China, United States and United Kingdom. Frequent co-authors include Changhu Xue, Qingrong Huang, Yanxiang Gao, Yujia Cheng, Yue Dong, Duoduo Li, Chuan‐He Tang, Shou‐Wei Yin, Xiaoquan Yang and Yanan Xu. Their work appears in journals such as Food Hydrocolloids, International Journal of Biological Macromolecules, Food Chemistry, Food Research International and Critical Reviews in Food Science and Nutrition.
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.