World's Best Scientists 2026 revealed!
Katsuyoshi Nishinari

Katsuyoshi Nishinari

D-Index & Metrics

Chemistry

D-Index
92
Citations
28751
World Ranking
1898
National Ranking
335

Katsuyoshi Nishinari 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 Katsuyoshi Nishinari 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: 506 publications — 89th percentile

89% of scientists in this discipline score the same or lower.

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

Katsuyoshi Nishinari 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 Katsuyoshi Nishinari 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: 92 D-Index — 90th percentile

90% of scientists in this discipline score the same or lower.

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

Overview

Katsuyoshi Nishinari is affiliated with Hubei University of Technology in China and has a significant presence in the field of Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Materials Chemistry, Biomaterials, and Plant Science. Their research contributions span 183 publications in these areas, highlighting a specialized interest in food systems and related biomaterials.

Their main topics of work include:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Polysaccharides and Plant Cell Walls
  • Food Chemistry and Fat Analysis

Nishinari has published extensively in several leading academic journals. Frequent publication venues include:

  • Food Hydrocolloids (45 publications)
  • International Journal of Biological Macromolecules (7 publications)
  • Food Chemistry (7 publications)
  • Carbohydrate Polymers (5 publications)
  • Trends in Food Science & Technology (3 publications)

Recent notable papers authored by Nishinari and colleagues include:

  • "Egg-box model-based gelation of alginate and pectin: A review" (2020), Carbohydrate Polymers
  • "Ions-induced gelation of alginate: Mechanisms and applications" (2021), International Journal of Biological Macromolecules
  • "New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies" (2020), Advances in Colloid and Interface Science
  • "Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate" (2020), Food Hydrocolloids
  • "The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)" (2022), Food Hydrocolloids

Their research collaborations include frequent co-authors such as Xiaolin Yao, Yapeng Fang, Nan Yang, Meng Zhao, and Zhiming Gao, reflecting an active engagement in collaborative projects and research partnerships.

Best Publications

  • Soy proteins: A review on composition, aggregation and emulsification

    K. Nishinari;Y. Fang;S. Guo;G.O. Phillips

  • Gelation of gellan – A review

    Edwin R. Morris;Katsuyoshi Nishinari;Marguerite Rinaudo

  • Egg-box model-based gelation of alginate and pectin: A review

    Lianqi Cao;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Dynamic Viscoelastic Study on the Gelation of 7S Globulin from Soybeans.

    Takao. Nagano;Motohiko. Hirotsuka;Hiroyuki. Mori;Kaoru. Kohyama

  • Ions-induced gelation of alginate: Mechanisms and applications.

    Chuhuan Hu;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Multiple steps and critical behaviors of the binding of calcium to alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O Phillips;Katsuyoshi Nishinari

  • Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch

    Takahiro Funami;Yohei Kataoka;Toshio Omoto;Yasunori Goto

  • Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

    Narpinder Singh;Lovedeep Kaur;Kawaljit Singh Sandhu;Jagdeep Kaur

  • Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

    Makoto Nakauma;Takahiro Funami;Sakie Noda;Sayaka Ishihara

  • Review of the physico-chemical characteristics and properties of konjac mannan

    K. Nishinari;P.A. Williams;G.O. Phillips

  • Binding behavior of calcium to polyuronates : Comparison of pectin with alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O. Phillips;Katsuyoshi Nishinari

  • Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch

    Kaoru Kohyama;Katsuyoshi Nishinari

  • "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated kappa-carrageenan helices.

    Shinya Ikeda;Katsuyoshi Nishinari

  • Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles.

    Huiling Kong;Jixin Yang;Yifeng Zhang;Yapeng Fang;Yapeng Fang

  • Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids

    Katsuyoshi Nishinari

  • Comparison of curdlan and its carboxymethylated derivative by means of Rheology, DSC, and AFM

    Yang Jin;Hongbin Zhang;Yimei Yin;Katsuyoshi Nishinari

  • Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations

    Takahiro Funami;Mika Hiroe;Sakie Noda;Iwao Asai

  • Gelation behaviour of konjac glucomannan with different molecular weights

    H. Zhang;M. Yoshimura;K. Nishinari;M. A. K. Williams

  • Hydrocolloid gels of polysaccharides and proteins

    K Nishinari;H Zhang;S Ikeda

  • Viscoelasticity of hyaluronic acid with different molecular weights.

    Y. Kobayashi;A. Okamoto;K. Nishinari

  • Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

    Takahiro Funami;Yohei Kataoka;Toshio Omoto;Yasunori Goto

  • Tailoring of xyloglucan properties using an enzyme

    Mayumi Shirakawa;Kazuhiko Yamatoya;Katsuyoshi Nishinari

Frequent Co-Authors

Yapeng Fang
Yapeng Fang Shanghai Jiao Tong University
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Narpinder Singh
Narpinder Singh Graphic Era University
Hao Yang
Hao Yang Wuhan Institute of Technology
Hiroe Kikuzaki
Hiroe Kikuzaki Nara Women's University
Timothy J. Foster
Timothy J. Foster Campden BRI (United Kingdom)
Ian T. Norton
Ian T. Norton University of Birmingham
Seyed Mohammad Ali Razavi
Seyed Mohammad Ali Razavi Ferdowsi University of Mashhad
Lei Su
Lei Su Shenzhen University

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