World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
48
Citations
7945
World Ranking
15277
National Ranking
2366

Ruijin Yang 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 Ruijin Yang 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: 200 publications — 32nd percentile

32% of scientists in this discipline score the same or lower.

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

Ruijin Yang 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 Ruijin Yang 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: 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.

Overview

Ruijin Yang is affiliated with Jiangnan University in China and has a research focus spanning biochemistry, genetics, molecular biology, agricultural and biological sciences. Their extensive publication record includes 91 papers in biochemistry, genetics, and molecular biology as well as 56 in agricultural and biological sciences.

The subfields of Yang's research cover molecular biology, food science, biotechnology, nutrition and dietetics, and biomedical engineering. These areas reflect a multidisciplinary approach toward understanding both biological processes and their applications in food and health sciences.

Yang's work involves a variety of topics with notable emphasis on microbial inactivation methods, enzyme catalysis and immobilization, meat and animal product quality, proteins in food systems, microbial metabolic engineering and bioproduction, enzyme structure and function, and polysaccharides and plant cell walls.

Among recent publications authored or co-authored by Yang are:

  • Pulsed electric field as a promising technology for solid foods processing: A review, 2022, Food Chemistry
  • Biotechnological advances for improving natural pigment production: a state-of-the-art review, 2022, Bioresources and Bioprocessing
  • Construction of a mitochondria-targeted ratiometric fluorescent probe for monitoring hydrazine in soil samples and culture cells, 2020, Journal of Hazardous Materials
  • Imaging endogenous HClO in atherosclerosis using a novel fast-response fluorescence probe, 2020, Chemical Communications
  • Extraction of sunflower head pectin with superfine grinding pretreatment, 2020, Food Chemistry

Yang frequently publishes in several scientific venues, including:

  • Food Chemistry
  • International Journal of Biological Macromolecules
  • Journal of Agricultural and Food Chemistry
  • International Journal of Food Science & Technology
  • SSRN Electronic Journal

Collaboration is a key aspect of Yang's research, with frequent co-authors including Xiaomei Lyu, Wei Zhao, Yanjun Tong, Mingming Wang, and Xiao Hua. The patterns of co-authorship highlight ongoing partnerships in their areas of study.

Best Publications

  • Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties

    Habtamu Admassu;Mohammed Abdalbasit. A. Gasmalla;Mohammed Abdalbasit. A. Gasmalla;Ruijin Yang;Wei Zhao

  • Sustainable and practical utilization of feather keratin by an innovative physicochemical pretreatment: high density steam flash-explosion

    Wei Zhao;Ruijin Yang;Yiqi Zhang;Li Wu

  • Aqueous extraction of corncob xylan and production of xylooligosaccharides

    R. Yang;S. Xu;Z. Wang;W. Yang

  • Enzyme-assisted extraction processing from oilseeds: Principle, processing and application

    Jun-jun Liu;Mohammed Abdalbasit A. Gasmalla;Mohammed Abdalbasit A. Gasmalla;Pengfei Li;Ruijin Yang

  • Identification of Bioactive Peptides with α-Amylase Inhibitory Potential from Enzymatic Protein Hydrolysates of Red Seaweed (Porphyra spp).

    Habtamu Admassu;Mohammed A. A. Gasmalla;Ruijin Yang;Wei Zhao

  • Rheological properties of natural low-methoxyl pectin extracted from sunflower head

    Xiao Hua;Kun Wang;Ruijin Yang;Jiaqi Kang

  • Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution

    R. J. Yang;S. Q. Li;Q. H. Zhang

  • Effects of pulsed electric fields processing on stability of egg white proteins

    Li Wu;Wei Zhao;Ruijin Yang;Xiaochan Chen

  • Gelatin-templated biomimetic calcification for β-galactosidase immobilization

    Qiuyun Shen;Ruijin Yang;Xiao Hua;Fayin Ye

  • Recent advances in the action of pulsed electric fields on enzymes and food component proteins

    Wei Zhao;Ruijin Yang;Howard Q. Zhang

  • Steam Flash Explosion Assisted Dissolution of Keratin from Feathers

    Yiqi Zhang;Wei Zhao;Ruijin Yang

  • The effect of pulsed electric fields on the inactivation and structure of lysozyme

    Wei Zhao;Ruijin Yang

  • Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers.

    Xiao Hua;Shanan Xu;Mingming Wang;Ying Chen

  • Effects of pulsed electric fields on the activity and structure of pepsin.

    Ruijin Yang;Si-Quan Li;Q Howard Zhang

  • Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields

    Wei Zhao;Ruijin Yang;Xiaohan Shen;Sha Zhang

  • Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin

    Wei Zhao;Ruijin Yang

  • Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields.

    Wei Zhao;Ruijin Yang;Yali Tang;Wenbin Zhang

  • Enzymatic production of lactulose and 1-lactulose: current state and perspectives.

    He Wang;Ruijin Yang;Xiao Hua;Wei Zhao

  • Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry

    Mohammed Abdalbasit A. Gasmalla;Mohammed Abdalbasit A. Gasmalla;Ruijin Yang;Xiao Hua

  • Investigation of the mechanisms of pulsed electric fields on inactivation of enzyme: lysozyme.

    Wei Zhao;Ruijin Yang;Rongrong Lu;Yali Tang

  • Experimental study on conformational changes of lysozyme in solution induced by pulsed electric field and thermal stresses.

    Wei Zhao;Ruijin Yang

Frequent Co-Authors

Zhengyu Jin
Zhengyu Jin Jiangnan University
Bo Jiang
Bo Jiang Jiangnan University
Wanmeng Mu
Wanmeng Mu Jiangnan University
Zhouping Wang
Zhouping Wang Jiangnan University
Wei Chen
Wei Chen Jiangnan University
Hao Feng
Hao Feng University of Illinois at Urbana-Champaign

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