World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
61
Citations
13438
World Ranking
9231
National Ranking
1564

Overview

Qingzhe Jin is affiliated with Jiangnan University in China and has an extensive research background primarily focused on fields related to Agricultural and Biological Sciences, Medicine, and Chemistry. Their work spans several subfields including Food Science, Nutrition and Dietetics, Organic Chemistry, Biochemistry, and Molecular Biology.

The main topics covered by Qingzhe Jin in their research include:

  • Edible Oils Quality and Analysis
  • Fatty Acid Research and Health
  • Phytochemicals and Antioxidant Activities
  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Cholesterol and Lipid Metabolism
  • Antioxidant Activity and Oxidative Stress

The scientist frequently publishes in several venues that emphasize food chemistry and food science, with the most prominent being:

  • Food Chemistry (22 publications)
  • LWT (18 publications)
  • Food Research International (14 publications)
  • Food Bioscience (14 publications)
  • Journal of the American Oil Chemists Society (8 publications)

Qingzhe Jin collaborates regularly with multiple coauthors, who contribute substantially to various projects. The most frequent coauthors include:

  • Xingguo Wang (128 joint publications)
  • Gangcheng Wu (63 joint publications)
  • Jun Jin (59 joint publications)
  • Hui Zhang (41 joint publications)
  • Wei Wei (38 joint publications)

Some notable papers by Qingzhe Jin include:

  • "Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review" (2020, Trends in Food Science & Technology)
  • "Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels" (2021, Food Chemistry)
  • "Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil" (2020, Food Chemistry)
  • "Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment" (2021, Comprehensive Reviews in Food Science and Food Safety)
  • "Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC-MS fingerprints" (2021, Food Chemistry)

Best Publications

  • Adsorption studies of a water soluble dye, Reactive Red MF-3B, using sonication-surfactant-modified attapulgite clay.

    Jianhua Huang;Yuanfa Liu;Qingzhe Jin;Xingguo Wang

  • Lipid composition analysis of milk fats from different mammalian species: potential for use as human milk fat substitutes.

    Xiaoqiang Zou;Jianhua Huang;Qingzhe Jin;Zheng Guo

  • Removal of phenol from aqueous solution by adsorption onto OTMAC-modified attapulgite.

    Jianhua Huang;Xingguo Wang;Qingzhe Jin;Yuanfa Liu

  • Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.

    Chang Chang;Gangcheng Wu;Hui Zhang;Qingzhe Jin

  • Human milk fat substitutes: past achievements and current trends.

    Wei Wei;Qingzhe Jin;Xingguo Wang

  • Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications.

    Dan Xie;Mengyue Gong;Wei Wei;Jun Jin

  • Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

    Xiaojun Liu;Qingzhe Jin;Yuanfa Liu;Jianhua Huang

  • The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system.

    Yaxuan Liu;Qingzhe Jin;Liang Shan;Yuanfa Liu

  • Human Milk Fat Globules from Different Stages of Lactation: A Lipid Composition Analysis and Microstructure Characterization

    Xiao-Qiang Zou;Zheng Guo;Jian-Hua Huang;Qing-Zhe Jin

  • Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

    Ting Shi;Gangcheng Wu;Qingzhe Jin;Xingguo Wang

  • Comparative study of chemical compositions and antioxidant capacities of oils obtained from two species of walnut: Juglans regia and Juglans sigillata.

    Pan Gao;Ruijie Liu;Qingzhe Jin;Xingguo Wang

  • A strategy for the highly efficient production of docosahexaenoic acid by Aurantiochytrium limacinum SR21 using glucose and glycerol as the mixed carbon sources.

    Jing Li;Ruijie Liu;Guifang Chang;Xiangyu Li

  • Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components.

    Dan Xie;Jun Jin;Jiang Sun;Li Liang

  • Enhanced arachidonic acid production from Mortierella alpina combining atmospheric and room temperature plasma (ARTP) and diethyl sulfate treatments

    Xiangyu Li;Ruijie Liu;Jing Li;Ming Chang

  • H3PW12O40 immobilized on silylated palygorskite and catalytic activity in esterification reactions

    Lixia Zhang;Qingzhe Jin;Liang Shan;Yuanfa Liu

  • Fatty Acid Profile and the sn-2 Position Distribution in Triacylglycerols of Breast Milk during Different Lactation Stages

    Ce Qi;Jin Sun;Yuan Xia;Renqiang Yu

  • Lipid composition and structural characteristics of bovine, caprine and human milk fat globules

    Yunping Yao;Guozhong Zhao;Jingying Xiang;Xiaoqiang Zou

  • Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil.

    Ruru Liu;Ying Xu;Ming Chang;Lin Tang

  • Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels.

    Shiyi Li;Gangcheng Wu;Xiaojing Li;Qingzhe Jin

  • Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

    Gangcheng Wu;Chang Chang;Chenchen Hong;Hui Zhang

  • Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

    Abdelmoneim H. Ali;Xiaoqiang Zou;Jian Lu;Sherif M. Abed

  • Model for human milk fat substitute evaluation based on triacylglycerol composition profile.

    Xiao-Qiang Zou;Jian-Hua Huang;Qing-Zhe Jin;Zheng Guo

  • Photodegradation of Aflatoxin B1 in peanut oil

    Ruijie Liu;Qingzhe Jin;Jianhua Huang;Yuanfa Liu

  • Photodegradation kinetics and byproducts identification of the Aflatoxin B1 in aqueous medium by ultra‐performance liquid chromatography–quadrupole time‐of‐flight mass spectrometry

    Ruijie Liu;Qingzhe Jin;Guanjun Tao;Liang Shan

Frequent Co-Authors

Xingguo Wang
Xingguo Wang Jiangnan University
Casimir C. Akoh
Casimir C. Akoh University of Georgia
Xuebing Xu
Xuebing Xu Aarhus University
Zheng Guo
Zheng Guo Aarhus University
Tong Wang
Tong Wang University of Tennessee at Knoxville
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Jie Song
Jie Song Emory University
Eric A. Decker
Eric A. Decker University of Massachusetts Amherst
Mingdong Dong
Mingdong Dong Aarhus University

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