World's Best Scientists 2026 revealed!
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Qiangzhong Zhao

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 48 15429 13911 2389 2370 126 6342

Qiangzhong Zhao publications per year

The chart shows the history of publications by Qiangzhong Zhao between 2005 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Qiangzhong Zhao published across 21 years, from 2005 to 2025, averaging 7.8 papers a year. Output peaked at 17 publications in 2024. 28 of the 164 publications appeared in the last two years.

No. of publications
5 10 15
Bar chart. Horizontal axis: year, 2005 to 2025. Vertical axis: number of publications, 0 to 17. Peak 17 publications in 2024. 2005: 2 publications 2006: 3 publications 2007: 8 publications 2008: 3 publications 2009: 10 publications 2010: 6 publications 2011: 8 publications 2012: 12 publications 2013: 7 publications 2014: 3 publications 2015: 6 publications 2016: 5 publications 2017: 6 publications 2018: 2 publications 2019: 6 publications 2020: 8 publications 2021: 15 publications 2022: 11 publications 2023: 15 publications 2024: 17 publications 2025: 11 publications
2005 2025

164 publications in total across all disciplines

View publications per year as a table
Qiangzhong Zhao: publications per year, 2005 to 2025
Year Publications
2005 2
2006 3
2007 8
2008 3
2009 10
2010 6
2011 8
2012 12
2013 7
2014 3
2015 6
2016 5
2017 6
2018 2
2019 6
2020 8
2021 15
2022 11
2023 15
2024 17
2025 11
Total 164
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Qiangzhong Zhao 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 Qiangzhong Zhao 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, 121–140 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: 126 publications — 7th percentile

7% 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
121–140 918 126
141–160 1,218
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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Qiangzhong Zhao 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 Qiangzhong Zhao 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, 48–49 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: 48 D-Index — 16th percentile

16% 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 48
50–51 861
52–53 872
54–55 933
56–57 1,051
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
Download as CSV

Overview

Qiangzhong Zhao is affiliated with the South China University of Technology in China. Their research primarily focuses on the Agricultural and Biological Sciences, with a significant contribution to subfields including Food Science, Nutrition and Dietetics, Materials Chemistry, Plant Science, and Molecular Biology.

The scientist's main topics of research encompass:

  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Polysaccharides Composition and Applications
  • Food composition and properties
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Protein Hydrolysis and Bioactive Peptides

Qiangzhong Zhao has contributed extensively to scientific literature, publishing numerous papers in established journals. Among the recent publications are:

  • Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis, 2020, Food Hydrocolloids
  • pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application for hydrophobic active cargo delivery, 2021, Food Chemistry
  • Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties, 2021, Food Chemistry
  • Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification, 2022, Food Chemistry
  • Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics, 2021, LWT

Frequent collaborators in Zhao's research include Mouming Zhao, Yongjian Cai, Tongxun Liu, Lihua Huang, and Xiujie Zhao.

The scientist's work appears regularly in a set of specific venues, highlighting the focus and continuity of their research efforts. The leading publication venues include:

  • Food Hydrocolloids
  • Food Chemistry
  • Food Bioscience
  • SSRN Electronic Journal
  • Journal of the Science of Food and Agriculture

Best Publications

  • Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems

    Jin-shui Wang;Mou-ming Zhao;Qiang-zhong Zhao;Yue-ming Jiang

  • Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

    Lixia Mu;Mouming Zhao;Bao Yang;Haifeng Zhao

  • Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time.

    Lin Zheng;Mouming Zhao;Chuqiao Xiao;Qiangzhong Zhao

  • Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

    Xuebo Song;Si Jing;Lin Zhu;Chenfei Ma

  • Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities

    Limei Yu;Mouming Zhao;Bao Yang;Qiangzhong Zhao

  • Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

    Qiangzhong Zhao;Zhao Long;Jing Kong;Tongxun Liu

  • Effects of pretreatments on the structure and functional properties of okara protein

    Xia Tao;Yongjian Cai;Tongxun Liu;Zhao Long

  • Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

    Yongjian Cai;Xinlun Deng;Tongxun Liu;Mouming Zhao

  • Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

    Weizheng Sun;Chun Cui;Mouming Zhao;Qiangzhong Zhao

  • Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis

    Penghui Shen;Feibai Zhou;Yuanhong Zhang;Dan Yuan

  • Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

    Weizheng Sun;Mouming Zhao;Chun Cui;Qiangzhong Zhao

  • Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Mouming Zhao

  • Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Jing Kong

  • Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

    Zhao Long;Qiangzhong Zhao;Tongxun Liu;Wanmei Kuang

  • Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

    Liya Liu;Qiangzhong Zhao;Tongxun Liu;Zhao Long

  • Volatile compounds of Cantonese sausage released at different stages of processing and storage

    Weizheng Sun;Qiangzhong Zhao;Haifeng Zhao;Mouming Zhao

  • Effect of homogenisation and storage time on surface and rheology properties of whipping cream

    Zhao Long;Mouming Zhao;Qiangzhong Zhao;Bao Yang

  • Application of targeted drug delivery system in Chinese medicine.

    Di-Cai Li;Xian-Ke Zhong;Zhi-Ping Zeng;Jian-Guo Jiang

  • Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

    Qiangzhong Zhao;Mouming Zhao;Bao Yang;Chun Cui

  • Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

    Weizheng Sun;Qiangzhong Zhao;Mouming Zhao;Bao Yang

  • Antioxidant, immunomodulatory and anti-breast cancer activities of phenolic extract from pine (Pinus massoniana Lamb) bark

    Limei Yu;Mouming Zhao;Jin shui Wang;Chun Cui

Frequent Co-Authors

Mouming Zhao
Mouming Zhao South China University of Technology
Bao Yang
Bao Yang Chinese Academy of Sciences
Dongxiao Sun-Waterhouse
Dongxiao Sun-Waterhouse University of Auckland
Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Baoguo Sun
Baoguo Sun Beijing Technology and Business University
Jiaoyan Ren
Jiaoyan Ren South China University of Technology
Jian Ji
Jian Ji Zhejiang University
Jianrong Li
Jianrong Li Bohai University
Qinlu Lin
Qinlu Lin Central South University of Forestry and Technology

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Best Scientists Citing Qiangzhong Zhao

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Publications: 27

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Nanjing Agricultural University

Publications: 19

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Publications: 19

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Xinglian Xu

Xinglian Xu

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Publications: 14

Jiaoyan Ren

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Publications: 14

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Publications: 14

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Publications: 10

Rotimi E. Aluko

Rotimi E. Aluko

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Publications: 10

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Publications: 9

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Dalian Polytechnic University

Publications: 9

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