World's Best Scientists 2026 revealed!
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Ke-Xue Zhu

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 56 11861 10685 1884 1868 142 9088

Ke-Xue Zhu publications per year

The chart shows the history of publications by Ke-Xue Zhu between 2006 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Ke-Xue Zhu published across 20 years, from 2006 to 2025, averaging 10.6 papers a year. Output peaked at 29 publications in 2021. 44 of the 212 publications appeared in the last two years.

No. of publications
5 10 15 20 25
Bar chart. Horizontal axis: year, 2006 to 2025. Vertical axis: number of publications, 0 to 29. Peak 29 publications in 2021. 2006: 3 publications 2007: 4 publications 2008: 2 publications 2009: 3 publications 2010: 9 publications 2011: 11 publications 2012: 4 publications 2013: 7 publications 2014: 4 publications 2015: 10 publications 2016: 5 publications 2017: 12 publications 2018: 7 publications 2019: 10 publications 2020: 13 publications 2021: 29 publications 2022: 18 publications 2023: 17 publications 2024: 24 publications 2025: 20 publications
2006 2025

212 publications in total across all disciplines

View publications per year as a table
Ke-Xue Zhu: publications per year, 2006 to 2025
Year Publications
2006 3
2007 4
2008 2
2009 3
2010 9
2011 11
2012 4
2013 7
2014 4
2015 10
2016 5
2017 12
2018 7
2019 10
2020 13
2021 29
2022 18
2023 17
2024 24
2025 20
Total 212
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Ke-Xue Zhu 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 Ke-Xue Zhu sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 141–160 publications, is where this scientist sits. 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
61–80 publications 1,295+

This scientist: 142 publications — 11th percentile

11% of scientists in this discipline score the same or lower.

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

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218 142
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Ke-Xue Zhu 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 Ke-Xue Zhu sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 56–57 D-Index, is where this scientist sits. 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
40–41 D-Index 159+

This scientist: 56 D-Index — 36th percentile

36% of scientists in this discipline score the same or lower.

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

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051 56
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
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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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Publications: 20

Xueming Xu

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Publications: 20

Min Zhang

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Publications: 17

Charles S. Brennan

Charles S. Brennan

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Publications: 11

Qingjie Sun

Qingjie Sun

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Publications: 11

Isabel C.F.R. Ferreira

Isabel C.F.R. Ferreira

Polytechnic Institute of Bragança

Publications: 9

Lillian Barros

Lillian Barros

Polytechnic Institute of Bragança

Publications: 9

Zhengyu Jin

Zhengyu Jin

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Publications: 9

Kaisa Poutanen

Kaisa Poutanen

VTT Technical Research Centre of Finland

Publications: 8

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Carlo Giuseppe Rizzello

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Publications: 8

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Publications: 7

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Publications: 7

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