World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
73
Citations
15175
World Ranking
5121
National Ranking
955

Fang Zhong publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Fang Zhong sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 202 publications — 33rd percentile

33% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Fang Zhong D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Fang Zhong sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 73 D-Index — 73rd percentile

73% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Fang Zhong is affiliated with Jiangnan University in China and has made significant contributions primarily in the Agricultural and Biological Sciences, with a particular focus on Food Science, Nutrition and Dietetics, and Biomaterials. Their research spans several interdisciplinary subfields, including Electrical and Electronic Engineering and Materials Chemistry.

The scientist's research topics cover a broad spectrum within food systems and materials science. Key areas include:

  • Proteins in Food Systems
  • Food composition and properties
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Advancements in Battery Materials
  • Advanced Battery Materials and Technologies
  • Nanocomposite Films for Food Packaging

Fang Zhong's work is published in a variety of scientific venues, with a frequent presence in:

  • Food Hydrocolloids
  • Food Bioscience
  • Food Chemistry
  • arXiv (Cornell University)
  • Food Research International

Their recent publications include:

  • "Controlled release of antioxidants from active food packaging: A review" (2021, Food Hydrocolloids)
  • "Improvement of the water resistance and ductility of gelatin film by zein" (2020, Food Hydrocolloids)
  • "On-chip optoelectronic logic gates operating in the telecom band" (2023, Nature Photonics)
  • "High energy density Na-metal batteries enabled by a tailored carbonate-based electrolyte" (2022, Energy & Environmental Science)
  • "Synergy of Weakly-Solvated Electrolyte and Optimized Interphase Enables Graphite Anode Charge at Low Temperature" (2022, Angewandte Chemie International Edition)

Frequent collaborators of Fang Zhong include:

  • Fei Liu
  • Maoshen Chen
  • Yixun Xia
  • Xiaoli Dong
  • Yongyao Xia

Overall, Fang Zhong's research integrates elements of food science and advanced materials, reflected in their interdisciplinary collaborations and breadth of publication venues. Their work addresses both fundamental and applied aspects of food systems, with extensions into battery materials and electronic engineering topics, illustrating a diverse research portfolio.

Best Publications

  • Physical and antimicrobial properties of peppermint oil nanoemulsions

    Rong Liang;Shiqi Xu;Charles F. Shoemaker;Yue Li

  • Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends.

    Cuihong Yang;Fang Zhong;H. Douglas Goff;Yue Li

  • Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films

    Jia Wu;Fang Zhong;Yue Li;C.F. Shoemaker

  • Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

    Jiang Yi;Jiang Yi;Tina I. Lam;Wallace Yokoyama;Luisa W. Cheng

  • The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

    Jiang Yi;Jiang Yi;Yue Li;Fang Zhong;Wallace Yokoyama

  • Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study

    John Antoniou;Fei Liu;Hamid Majeed;Fang Zhong

  • Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches.

    Rong Liang;Rong Liang;Charles F. Shoemaker;Xiaoqing Yang;Fang Zhong

  • Physicochemical and morphological properties of size-controlled chitosan–tripolyphosphate nanoparticles

    John Antoniou;Fei Liu;Hamid Majeed;Jing Qi

  • Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace.

    Khizar Hayat;Xiaoming Zhang;Umar Farooq;Shabbar Abbas

  • Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

    Yue Li;Fang Zhong;Wei Ji;Wallace Yokoyama

  • Gelatinization and Pasting Properties of Waxy and Non-waxy Rice Starches

    In-Myoung Park;Ana Maria Ibáñez;Fang Zhong;Charles F. Shoemaker

  • Functionality and nutritional aspects of microcrystalline cellulose in food.

    John Nsor-Atindana;Maoshen Chen;H. Douglas Goff;Fang Zhong

  • Controlled release of antioxidants from active food packaging: A review

    Lingyun Kuai;Fei Liu;Bor-Sen Chiou;Roberto J. Avena-Bustillos

  • Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

    Hafiz Rizwan Sharif;Peter A. Williams;Mian Kamran Sharif;Shabbar Abbas

  • Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

    Khizar Hayat;Khizar Hayat;Xiaoming Zhang;Hanqing Chen;Shuqin Xia

  • Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review

    Huan Liu;Steve W Cui;Maoshen Chen;Yue Li

  • The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber.

    Jing Qi;Yue Li;Kingsley George Masamba;Charles F. Shoemaker

  • Improvement of the water resistance and ductility of gelatin film by zein

    Shabbir Ahammed;Fei Liu;Myat Noe Khin;Wallace H. Yokoyama

  • Study of combined effects of glycerol and transglutaminase on properties of gelatin films

    Fei Liu;Fei Liu;Bor-Sen Chiou;Roberto J. Avena-Bustillos;Yuzhu Zhang

  • Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat

    Wei Chang;Fei Liu;Hafiz Rizwan Sharif;Zhengnong Huang

  • Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions

    Hamid Majeed;Fei Liu;Joseph Hategekimana;Hafiz Rizwan Sharif

  • Functional properties of the Maillard reaction products of rice protein with sugar

    Yue Li;Fang Lu;Changrong Luo;Zhengxing Chen

  • Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents.

    Fang Zhong;Wallace Yokoyama;Qian Wang;Charles F. Shoemaker

  • Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability

    Joseph Hategekimana;Kingsley George Masamba;Kingsley George Masamba;Jianguo Ma;Fang Zhong

Frequent Co-Authors

Xiaoming Zhang
Xiaoming Zhang Jiangnan University
Shuqin Xia
Shuqin Xia Jiangnan University
Aiqian Ye
Aiqian Ye Massey University
Harjinder Singh
Harjinder Singh Massey University
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Tara H. McHugh
Tara H. McHugh United States Department of Agriculture
Dejian Huang
Dejian Huang National University of Singapore
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Wenshui Xia
Wenshui Xia Jiangnan University

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