World's Best Scientists 2026 revealed!

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Chemistry

D-Index
56
Citations
9088
World Ranking
11863
National Ranking
1884

Overview

Ke-Xue Zhu is affiliated with Jiangnan University in China and has an extensive publication record primarily focused on food science and related disciplines. Their research spans multiple fields including Agricultural and Biological Sciences and Nursing, with significant contributions in subfields such as Nutrition and Dietetics, Food Science, Plant Science, Biochemistry, and Animal Science and Zoology.

Their work covers a broad range of topics, with notable emphasis on:

  • Food composition and properties
  • Microbial Metabolites in Food Biotechnology
  • Food Quality and Safety Studies
  • Polysaccharides Composition and Applications
  • Proteins in Food Systems
  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality

Ke-Xue Zhu has contributed to several frequent publication venues, including:

  • Food Chemistry
  • Journal of Cereal Science
  • Food Hydrocolloids
  • SSRN Electronic Journal
  • Foods

Among recent papers, several are indicative of their research interests and output:

  • Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism, 2021, Food Hydrocolloids
  • Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle, 2020, Food Chemistry
  • Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough, 2021, Food Hydrocolloids
  • Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS), 2022, Food Hydrocolloids
  • Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles, 2020, Food Chemistry

Their research collaborations involve frequent coauthors including Xiao-Na Guo, Jun-Jie Xing, Zhen Yang, Xiao-Na Guo, and Yi-Peng Bai. These collaborations highlight a network of scholars contributing to related areas in food science.

Best Publications

  • Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase

    Kexue Zhu;Huiming Zhou;Haifeng Qian

  • Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

    KeXue Zhu;Sheng Huang;Wei Peng;HaiFeng Qian

  • Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches

    Irakoze Pierre Claver;Haihua Zhang;Qin Li;Kexue Zhu

  • Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ

    Ke-Xue Zhu;Cai-Xia Lian;Xiao-Na Guo;Wei Peng

  • Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

    Huijing Li;Huijing Li;Kexue Zhu;Huiming Zhou;Wei Peng

  • Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties

    Ke-Xue Zhu;Hui-Ming Zhou;Hai-Feng Qian

  • Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.

    Xiang-Yu Wang;Xiao-Na Guo;Ke-Xue Zhu

  • Effect of vacuum mixing on the quality characteristics of fresh noodles

    Man Li;Li-Jun Luo;Ke-Xue Zhu;Xiao-Na Guo

  • Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

    Man Li;Ke-Xue Zhu;Bi-Wen Wang;Xiao-Na Guo

  • Heat-induced interaction between egg white protein and wheat gluten

    Yun Luo;Man Li;Ke-Xue Zhu;Xiao-Na Guo

  • Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.

    Man Li;Ke-Xue Zhu;Xiao-Na Guo;Kristof Brijs

  • Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation

    Bei Zhang;Xiaona Guo;Kexue Zhu;Wei Peng

  • Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles

    Man Li;Man Li;Meng Ma;Ke-Xue Zhu;Xiao-Na Guo

  • Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation

    Ke-Xue Zhu;Xiao-Hong Sun;Xiao-Hong Sun;Zhi-Cheng Chen;Wei Peng

  • The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles

    Ine Rombouts;Koen J.A. Jansens;Bert Lagrain;Jan A. Delcour

  • Effects of frozen storage on the quality characteristics of frozen cooked noodles

    Qian Liu;Xiao-Na Guo;Ke-Xue Zhu

  • The Effect of Ultrasound on the Functional Properties of Wheat Gluten

    Haihua Zhang;Irakoze P. Claver;Ke-Xue Zhu;Huiming Zhou

  • Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

    Man Li;Jia-Hui Zhang;Ke-Xue Zhu;Wei Peng

  • Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles

    Ke-Xue Zhu;Xiao-Hong Sun;Xiao-Hong Sun;Hui-Ming Zhou

  • Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles

    Man Li;Kexue Zhu;Xu Guo;Wei Peng

  • Staling of cake prepared from rice flour and sticky rice flour

    Ying Ji;Kexue Zhu;Haifeng Qian;Huiming Zhou

  • Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism

    Zong-Bao Cao;Chen Yu;Zhen Yang;Jun-Jie Xing

Frequent Co-Authors

Haifeng Qian
Haifeng Qian Jiangnan University
Qingjie Sun
Qingjie Sun Qingdao Agricultural University

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