World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
52
Citations
8896
World Ranking
13587
National Ranking
2111

Ming Du 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 Ming Du 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: 230 publications — 43rd percentile

43% of scientists in this discipline score the same or lower.

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

Ming Du 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 Ming Du 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: 52 D-Index — 26th percentile

26% of scientists in this discipline score the same or lower.

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

Overview

Ming Du is affiliated with Dalian Polytechnic University in China and has a research focus within the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their scholarly output encompasses specialized subfields such as Food Science, Molecular Biology, Nutrition and Dietetics, Animal Science and Zoology, and Biomaterials.

The main topics addressed in Ming Du's research include:

  • Proteins in Food Systems
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes
  • Biochemical effects in animals
  • Pickering emulsions and particle stabilization
  • Food Chemistry and Fat Analysis

Ming Du frequently publishes in journals that cover various aspects of food science and biochemistry. The most common publication venues are:

  • Food Chemistry
  • Food Bioscience
  • Journal of Agricultural and Food Chemistry
  • International Journal of Biological Macromolecules
  • Food Research International

Their recent papers highlight a range of topics related to food science and biotechnological applications:

  • "Bee Pollen: Current Status and Therapeutic Potential," 2021, Nutrients
  • "High Internal Phase Emulsion for Food-Grade 3D Printing Materials," 2020, ACS Applied Materials & Interfaces
  • "Cyanobacteria-From the Oceans to the Potential Biotechnological and Biomedical Applications," 2021, Marine Drugs
  • "Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation," 2020, Food Chemistry
  • "Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound," 2020, Ultrasonics Sonochemistry

Collaborations are an important part of Ming Du's work, with frequent co-authors including:

  • Chao Wu
  • Xianbing Xu
  • Zhenyu Wang
  • Beiwei Zhu
  • Bowen Zou

Best Publications

  • Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: Sequence, structure, and functions

    Maolin Tu;Maolin Tu;Shuzhen Cheng;Shuzhen Cheng;Weihong Lu;Ming Du;Ming Du

  • Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms.

    Maolin Tu;Cong Wang;Cheng Chen;Ruyi Zhang

  • Characterization of natural hydroxyapatite originated from fish bone and its biocompatibility with osteoblasts.

    Pujie Shi;Meng Liu;Fengjiao Fan;Cuiping Yu

  • Food protein-derived calcium chelating peptides: A review

    Na Sun;Haitao Wu;Ming Du;Yue Tang

  • Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.

    Wuchao Ma;Jiamei Wang;Xianbing Xu;Lei Qin

  • From petal effect to lotus effect: a facile solution immersion process for the fabrication of super-hydrophobic surfaces with controlled adhesion

    Zhongjun Cheng;Ming Du;Hua Lai;Naiqing Zhang

  • High Internal Phase Emulsion for Food-Grade 3D Printing Materials.

    Xiang Li;Xianbing Xu;Liang Song;Anqi Bi

  • Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

    Yingchun Zhang;Lanwei Zhang;Ming Du;Huaxi Yi

  • Purification and characterization of nattokinase from Bacillus subtilis natto B-12.

    Cong Wang;Ming Du;Dongmei Zheng;Fandong Kong

  • Purification and identification of an ACE inhibitory peptide from walnut protein.

    Meng Liu;Ming Du;Yingchun Zhang;Weili Xu

  • Cyanobacteria-From the Oceans to the Potential Biotechnological and Biomedical Applications

    Shaden A. M. Khalifa;Eslam S. Shedid;Essa M. Saied;Essa M. Saied;Amir Reza Jassbi

  • Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation.

    Xu-Hui Huang;Xu Zheng;Zeng-Hui Chen;Yu-Ying Zhang

  • Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

    Zehan Wang;Zhe Xu;Liming Sun;Liang Dong

  • Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins.

    Cuiping Yu;Fan Wu;Yue Cha;Henan Zou

  • Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity

    Di Wu;Maolin Tu;Zhenyu Wang;Chao Wu

  • Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound.

    Sijie Hu;Jianhai Wu;Beiwei Zhu;Ming Du

  • Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems

    Chao Wu;Jiamei Wang;Xinyu Yan;Wuchao Ma

  • Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin.

    Yuying Wang;Ruitong Sun;Xianbing Xu;Ming Du

  • Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.

    Xu-Hui Huang;Li-Bo Qi;Bao-Shang Fu;Zeng-Hui Chen

  • Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan

    Unknown

  • Sequence analysis and molecular docking of antithrombotic peptides from casein hydrolysate by trypsin digestion

    Maolin Tu;Liting Feng;Zhenyu Wang;Meiling Qiao

  • Lactoferrin promotes MC3T3-E1 osteoblast cells proliferation via MAPK signaling pathways.

    Meng Liu;Fengjiao Fan;Pujie Shi;Maolin Tu

  • pH-controllable water permeation through a nanostructured copper mesh film.

    Zhongjun Cheng;Ming Du;Kewei Fu;Naiqing Zhang

  • Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma

    Lei Zhao;Guanghua Zhao;Ming Du;Zhengdong Zhao

Frequent Co-Authors

Beiwei Zhu
Beiwei Zhu Dalian Polytechnic University
Guanghua Zhao
Guanghua Zhao China Agricultural University
Jianbo Xiao
Jianbo Xiao Jinan University
Mingqian Tan
Mingqian Tan Dalian Polytechnic University
Xiaosong Hu
Xiaosong Hu China Agricultural University
Mohamed M. Abdel-Daim
Mohamed M. Abdel-Daim Suez Canal University
Hongkui Zeng
Hongkui Zeng Allen Institute for Brain Science
Naiqing Zhang
Naiqing Zhang Harbin Institute of Technology
Zhongjun Cheng
Zhongjun Cheng Harbin Institute of Technology
Kening Sun
Kening Sun Beijing Institute of Technology

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