World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
49
Citations
6736
World Ranking
15007
National Ranking
2329

Lijun Wang 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 Lijun Wang 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: 117 publications — 5th percentile

5% of scientists in this discipline score the same or lower.

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

Lijun Wang 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 Lijun Wang 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: 49 D-Index — 19th percentile

19% of scientists in this discipline score the same or lower.

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

Overview

Lijun Wang is affiliated with Huazhong Agricultural University in China and has focused their research primarily in the field of Agricultural and Biological Sciences. Their scholarly output encompasses 62 publications within this domain, with significant emphasis on Food Science, Biomaterials, Plant Science, Nutrition and Dietetics, and Organic Chemistry as key subfields.

The researcher's work covers several main topics, including:

  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Food Drying and Modeling
  • Proteins in Food Systems
  • Advanced Cellulose Research Studies
  • Freezing and Crystallization Processes
  • Microencapsulation and Drying Processes

Lijun Wang has published extensively in a number of peer-reviewed journals, with frequent contributions to:

  • Food Hydrocolloids
  • Food Chemistry
  • Carbohydrate Polymers
  • Critical Reviews in Food Science and Nutrition
  • Foods

Recent research papers by Lijun Wang include the following:

  • Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation (2022), Food Hydrocolloids
  • Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl (2021), Food Hydrocolloids
  • Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame (2021), Food Chemistry
  • Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan (2020), Food Hydrocolloids
  • Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing (2022), Trends in Food Science & Technology

Their collaborative network includes frequent coauthors such as Yong Wang, Dong Li, Nan-nan An, Jie An, and Weiqiao Lv, indicating ongoing partnerships in research endeavors.

Best Publications

  • Silicon Improves Water Use Efficiency in Maize Plants

    Xiaopeng Gao;Chunqin Zou;Lijun Wang;Fusuo Zhang

  • Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability

    Ai-min Shi;Dong Li;Li-jun Wang;Bing-zheng Li

  • In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

    Dong Wang;Li-jun Wang;Feng-xue Zhu;Ji-ye Zhu

  • Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

    Unknown

  • Effect of steam explosion on biodegradation of lignin in wheat straw.

    Lian-hui Zhang;Dong Li;Li-jun Wang;Ti-peng Wang

  • Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

    Jie Yu;Yong Wang;Dong Li;Li-jun Wang

  • The cytotoxicity of polycationic iron oxide nanoparticles: Common endpoint assays and alternative approaches for improved understanding of cellular response mechanism

    Clare Hoskins;Alfred Cuschieri;Lijun Wang

  • Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

    Bao Wang;Li-Jun Wang;Dong Li;Necati Özkan

  • Hybrid gold-iron oxide nanoparticles as a multifunctional platform for biomedical application

    Clare Hoskins;Yue Min;Mariana Gueorguieva;Craig McDougall

  • Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

    Bo Wang;Li-jun Wang;Dong Li;Benu Adhikari

  • The effect of partial gelatinization of corn starch on its retrogradation

    Zong-qiang Fu;Li-jun Wang;Dong Li;Yu-guang Zhou

  • Pathways to biomineralization and biodemineralization of calcium phosphates: the thermodynamic and kinetic controls.

    Lijun Wang;George H. Nancollas

  • Characterization of starch films containing starch nanoparticles: Part 1: Physical and mechanical properties

    Ai-min Shi;Li-jun Wang;Dong Li;Benu Adhikari

  • Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films

    Zong-qiang Fu;Li-jun Wang;Dong Li;Qing Wei

  • Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying

    Zong-qiang Fu;Li-jun Wang;Dong Li;Benu Adhikari

  • Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame.

    Nan-nan An;Wei-hong Sun;Bing-zheng Li;Yong Wang

  • Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

    Bao Wang;Dong Li;Li-Jun Wang;Necati Ozkan

  • Preparation of crosslinked starch microspheres and their drug loading and releasing properties

    Yuan-yuan Fang;Li-jun Wang;Dong Li;Bing-zheng Li

  • Preparation of highly charged cellulose nanofibrils using high-pressure homogenization coupled with strong acid hydrolysis pretreatments.

    Cuihua Tian;Jianan Yi;Yiqiang Wu;Qinglin Wu

  • Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan

    Meng-xue Tang;Yu-chen Lei;Yong Wang;Dong Li

  • Hydrolysis of soybean isoflavone glycosides by a thermostable β-glucosidase from Paecilomyces thermophila

    Shaoqing Yang;Lijun Wang;Qiaojuan Yan;Zhengqiang Jiang

  • Modulation of calcium oxalate crystallization by linear aspartic acid-rich peptides.

    Lijun Wang;S. Roger Qiu;William Zachowicz;Xiangying Guan

  • Effect of flaxseed gum addition on rheological properties of native maize starch

    Yong Wang;Li-Jun Wang;Dong Li;Necati Özkan

  • Engineered Biocompatible Nanoparticles for in Vivo Imaging Applications

    Shu Chen;Lijun Wang;Suzanne L. Duce;Stuart Brown

Frequent Co-Authors

Benu Adhikari
Benu Adhikari RMIT University
Xiao Dong Chen
Xiao Dong Chen Soochow University
Da-Wen Sun
Da-Wen Sun University College Dublin
Milford A. Hanna
Milford A. Hanna University of Nebraska–Lincoln
Christopher G. Proud
Christopher G. Proud University of Adelaide
Christine V. Putnis
Christine V. Putnis University of Münster
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Fusuo Zhang
Fusuo Zhang China Agricultural University
John Shi
John Shi Agriculture and Agriculture-Food Canada
Encarnación Ruiz-Agudo
Encarnación Ruiz-Agudo University of Granada

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