World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
55
Citations
8714
World Ranking
12364
National Ranking
1947

Yaoqi Tian 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 Yaoqi Tian 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: 176 publications — 23rd percentile

23% of scientists in this discipline score the same or lower.

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

Yaoqi Tian 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 Yaoqi Tian 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: 55 D-Index — 33rd percentile

33% of scientists in this discipline score the same or lower.

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

Overview

Yaoqi Tian is affiliated with Jiangnan University in China and focuses research efforts within the broad disciplines of Agricultural and Biological Sciences and Nursing. Their work spans several subfields, notably Nutrition and Dietetics, Food Science, Biomaterials, Plant Science, and Molecular Biology.

The research topics addressed by Yaoqi Tian revolve around food composition and properties, proteins in food systems, polysaccharides composition and applications, microbial metabolites in food biotechnology, nanocomposite films for food packaging, GABA and rice research, as well as surface modification and superhydrophobicity.

Frequent collaborators in their research include Rongrong Ma, Jinling Zhan, Xiaoxue Lu, Xiaohua Pan, and Tianyi Yang.

Yaoqi Tian has contributed to multiple scholarly journals with a consistent publication record. Major publication venues where their work appears include:

  • Food Chemistry
  • Food Hydrocolloids
  • Carbohydrate Polymers
  • International Journal of Biological Macromolecules
  • Critical Reviews in Food Science and Nutrition

The following are notable recent papers authored by Yaoqi Tian or co-authored with collaborators, including their publication year and venue:

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry, 2021, Trends in Food Science & Technology
  • Recent advances in intelligent food packaging materials: Principles, preparation and applications, 2021, Food Chemistry
  • Evaluation of starch retrogradation by infrared spectroscopy, 2021, Food Hydrocolloids
  • A review of structural transformations and properties changes in starch during thermal processing of foods, 2020, Food Hydrocolloids
  • Stimulus-responsive hydrogels in food science: A review, 2021, Food Hydrocolloids

Best Publications

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

    Hao Cheng;Long Chen;David Julian McClements;Tianyi Yang

  • Recent Advances in Intelligent Food Packaging Materials: Principles, Preparation and Applications

    Hao Cheng;Hao Xu;David Julian McClements;Long Chen

  • Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

    Long Chen;Yaoqi Tian;Qunyi Tong;Zipei Zhang

  • Evaluation of starch retrogradation by infrared spectroscopy

    Hao Lu;Rongrong Ma;Ranran Chang;Yaoqi Tian

  • Starch retrogradation studied by thermogravimetric analysis (TGA)

    Yaoqi Tian;Yin Li;Xueming Xu;Zhengyu Jin

  • Effect of frying on the pasting and rheological properties of normal maize starch

    Long Chen;Yaoqi Tian;Yuxiang Bai;Jinpeng Wang

  • Stimulus-responsive hydrogels in food science: A review

    Zhongyu Yang;Long Chen;David Julian McClements;Chao Qiu

  • A review of structural transformations and properties changes in starch during thermal processing of foods

    Yi Wang;Long Chen;Tianyi Yang;Yun Ma

  • Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)

    Xiuting Hu;Xueming Xu;Zhengyu Jin;Yaoqi Tian

  • Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

    Long Chen;Yaoqi Tian;Binghua Sun;Canxin Cai

  • Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.

    Long Chen;Yaoqi Tian;Binghua Sun;Jinpeng Wang

  • Influence of β-cyclodextrin on the short-term retrogradation of rice starch.

    Yaoqi Tian;Yin Li;Frank A. Manthey;Xueming Xu

  • Inhibition of wheat starch retrogradation by tea derivatives.

    Haihua Zhang;Binghua Sun;Shikang Zhang;Yuejin Zhu

  • Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.

    Long Chen;Long Chen;Haihua Zhang;David Julian McClements;Zipei Zhang

  • Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

    Ranran Chang;Hao Lu;Xiliang Bian;Yaoqi Tian

  • Surface chemical compositions and dispersity of starch nanocrystals formed by sulfuric and hydrochloric acid hydrolysis.

    Benxi Wei;Xueming Xu;Zhengyu Jin;Yaoqi Tian

  • Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

    Long Chen;Yaoqi Tian;Zipei Zhang;Qunyi Tong

  • Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

    Yaoqi Tian;Jianwei Zhao;Zhengjun Xie;Jinpeng Wang

  • Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase

    Mohanad Bashari;Ahmed Eibaid;Jinpeng Wang;Yaoqi Tian

  • Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

    Binghua Sun;Yaoqi Tian;Long Chen;Zhengyu Jin

  • Polyphenols from blueberries modulate inflammation cytokines in LPS-induced RAW264.7 macrophages.

    Anwei Cheng;Haiqing Yan;Caijing Han;Wenliang Wang

  • Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium

    Benxi Wei;Xiuting Hu;Hongyan Li;Chunsen Wu

  • Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation

    Lulu Zhang;Xiuting Hu;Xueming Xu;Zhengyu Jin

Frequent Co-Authors

Zhengyu Jin
Zhengyu Jin Jiangnan University
Xueming Xu
Xueming Xu Jiangnan University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Chengmei Liu
Chengmei Liu Nanchang University
Bo Jiang
Bo Jiang Jiangnan University
Jie Chen
Jie Chen Jiangnan University

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