World's Best Scientists 2026 revealed!
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Yapeng Fang

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 41 17712 16019 2649 2626 106 7150

Yapeng Fang publications per year

The chart shows the history of publications by Yapeng Fang between 2001 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Yapeng Fang published across 25 years, from 2001 to 2025, averaging 5.2 papers a year. Output peaked at 21 publications in 2020. 27 of the 130 publications appeared in the last two years.

No. of publications
5 10 15 20
Bar chart. Horizontal axis: year, 2001 to 2025. Vertical axis: number of publications, 0 to 21. Peak 21 publications in 2020. 2001: 4 publications 2002: 1 publication 2003: 2 publications 2004: 0 publications 2005: 0 publications 2006: 1 publication 2007: 2 publications 2008: 0 publications 2009: 1 publication 2010: 0 publications 2011: 0 publications 2012: 0 publications 2013: 2 publications 2014: 3 publications 2015: 4 publications 2016: 8 publications 2017: 2 publications 2018: 1 publication 2019: 5 publications 2020: 21 publications 2021: 20 publications 2022: 14 publications 2023: 12 publications 2024: 10 publications 2025: 17 publications
2001 2025

130 publications in total across all disciplines

View publications per year as a table
Yapeng Fang: publications per year, 2001 to 2025
Year Publications
2001 4
2002 1
2003 2
2004 0
2005 0
2006 1
2007 2
2008 0
2009 1
2010 0
2011 0
2012 0
2013 2
2014 3
2015 4
2016 8
2017 2
2018 1
2019 5
2020 21
2021 20
2022 14
2023 12
2024 10
2025 17
Total 130
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Yapeng Fang 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 Yapeng Fang 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, 101–120 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: 106 publications — 3rd percentile

3% 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
101–120 623 106
121–140 918
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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Yapeng Fang 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 Yapeng Fang 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, 40–41 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: 41 D-Index — 2nd percentile

2% 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 41
42–43 612
44–45 808
46–47 776
48–49 835
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

Yapeng Fang is affiliated with Shanghai Jiao Tong University in China. The main field of research encompasses Agricultural and Biological Sciences, with a focus on Food Science, Nutrition and Dietetics, Biomaterials, Plant Science, and Materials Chemistry. The subfields highlight a diverse interest spanning food-related biochemical and material studies.

The primary topics covered in their research include:

  • Proteins in Food Systems
  • Polysaccharides Composition and Applications
  • Food Composition and Properties
  • Microencapsulation and Drying Processes
  • Hydrogels: Synthesis, Properties, Applications
  • Pickering Emulsions and Particle Stabilization
  • Polysaccharides and Plant Cell Walls

Yapeng Fang has collaborated frequently with several coauthors, notably:

  • Cuixia Sun (37 publications)
  • Wei Lü (25 publications)
  • Katsuyoshi Nishinari (24 publications)
  • Yiguo Zhao (20 publications)
  • Yin Zhang (10 publications)

The scholar has contributed extensively to leading publication venues, with a significant number of works appearing in:

  • Food Hydrocolloids (18 publications)
  • Journal of Agricultural and Food Chemistry (9 publications)
  • Carbohydrate Polymers (7 publications)
  • Food Chemistry (5 publications)
  • Comprehensive Reviews in Food Science and Food Safety (4 publications)

Recent notable research papers include:

  • Egg-box model-based gelation of alginate and pectin: A review, 2020, Carbohydrate Polymers
  • Ions-induced gelation of alginate: Mechanisms and applications, 2021, International Journal of Biological Macromolecules
  • The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives, 2020, Comprehensive Reviews in Food Science and Food Safety
  • Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans, 2020, Food Hydrocolloids
  • Cellulose and cellulose derivatives: Different colloidal states and food-related applications, 2020, Carbohydrate Polymers

The breadth of Yapeng Fang's work spans the study of proteins and polysaccharides relevant to food systems, emphasizing gelation mechanisms, protein functionality, and the properties of plant-based materials. Their research contributes to understanding the synthesis and applications of hydrogels, food composition, and food material science with a notable interdisciplinary approach.

Best Publications

  • Soy proteins: A review on composition, aggregation and emulsification

    K. Nishinari;Y. Fang;S. Guo;G.O. Phillips

  • Egg-box model-based gelation of alginate and pectin: A review

    Lianqi Cao;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Ions-induced gelation of alginate: Mechanisms and applications.

    Chuhuan Hu;Wei Lu;Analucia Mata;Katsuyoshi Nishinari

  • Multiple steps and critical behaviors of the binding of calcium to alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O Phillips;Katsuyoshi Nishinari

  • Reexamining the Egg-Box Model in Calcium−Alginate Gels with X-ray Diffraction

    Liangbin Li;Yapeng Fang;Rob Vreeker;Ingrid Appelqvist

  • Binding behavior of calcium to polyuronates : Comparison of pectin with alginate

    Yapeng Fang;Saphwan Al-Assaf;Glyn O. Phillips;Katsuyoshi Nishinari

  • Synthesis and antioxidant properties of gum arabic-stabilized selenium nanoparticles.

    Huiling Kong;Jixin Yang;Yifeng Zhang;Yapeng Fang;Yapeng Fang

  • The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives.

    Jiao Ge;Cui-Xia Sun;Harold Corke;Khalid Gul

  • Schizophyllan: A review on its structure, properties, bioactivities and recent developments

    Yifeng Zhang;Huiling Kong;Yapeng Fang;Yapeng Fang;Katsuyoshi Nishinari;Katsuyoshi Nishinari

  • Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

    Hojjat Karazhiyan;Seyed Mohammad Ali Razavi;Glyn O. Phillips;Yapeng Fang

  • Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans

    Jiao Ge;Cui Xia Sun;Analucia Mata;Harold Corke

  • Cellulose and cellulose derivatives: Different colloidal states and food-related applications

    Unknown

  • In Situ FTIR Spectroscopic Study of the Conformational Change of Isotactic Polypropylene during the Crystallization Process

    Xinyuan Zhu;Deyue Yan;Yapeng Fang

  • Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca2+ binding.

    Takahiro Funami;Yapeng Fang;Sakie Noda;Sayaka Ishihara

  • Thermosensitive injectable in-situ forming carboxymethyl chitin hydrogel for three-dimensional cell culture.

    Hui Liu;Jia Liu;Chao Qi;Yapeng Fang

  • Perception and measurement of food texture: Solid foods.

    Katsuyoshi Nishinari;Yapeng Fang;Yapeng Fang

  • New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies

    Hoda Khalesi;Wei Lu;Katsuyoshi Nishinari;Yapeng Fang

  • Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration

    Zhiming Gao;Junjun Zhao;Ying Huang;Xiaolin Yao

  • Role of fluid cohesiveness in safe swallowing.

    Katsuyoshi Nishinari;Mihaela Turcanu;Makoto Nakauma;Yapeng Fang

  • Processing, Quality, Safety, and Acceptance of Meat Analogue Products

    Cuixia Sun;Jiao Ge;Jun He;Renyou Gan

  • Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate

    Meng Zhao;Xue Huang;Hui Zhang;Yanzhen Zhang

  • Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films.

    Le Wang;Man Xiao;Shuhong Dai;Jia Song

  • Complexation of Bovine Serum Albumin and Sugar Beet Pectin: Structural Transitions and Phase Diagram

    Xiangyang Li;Yapeng Fang;Yapeng Fang;Saphwan Al-Assaf;Saphwan Al-Assaf;Glyn O Phillips;Glyn O Phillips

  • Rheological study of gum arabic solutions: interpretation based on molecular self-association.

    Xiaobei Li;Yapeng Fang;Saphwan Al-Assaf;Glyn O. Phillips

  • Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

    Xing Li;Fatang Jiang;Xuewen Ni;Wenli Yan

  • Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels.

    Khalid Gul;Ren-You Gan;Cui-Xia Sun;Ge Jiao

  • Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese

    Unknown

  • Shear-Induced Conformational Ordering in the Melt of Isotactic Polypropylene

    Haining An;Baijin Zhao;Zhe Ma;Chunguang Shao

  • Associative and segregative phase separations of gelatin/kappa-carrageenan aqueous mixtures.

    Yapeng Fang;Liangbin Li;Chiharu Inoue;Leif Lundin

  • Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol

    Zheng Fang;Xixi Cai;Jiulin Wu;Lingtuo Zhang

  • Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources

    Sha Cai;Meng Zhao;Yapeng Fang;Katsuyoshi Nishinari

  • Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability

    Lingtuo Zhang;Fang Zhang;Yapeng Fang;Shaoyun Wang

  • Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids

    Unknown

  • The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures.

    Hoda Khalesi;Cuixia Sun;Jun He;Wei Lu

Frequent Co-Authors

Katsuyoshi Nishinari
Katsuyoshi Nishinari Hubei University of Technology
Glyn O. Phillips
Glyn O. Phillips Hubei University of Technology
Harold Corke
Harold Corke Technion – Israel Institute of Technology
Xinyuan Zhu
Xinyuan Zhu Shanghai Jiao Tong University
Deyue Yan
Deyue Yan Shanghai Jiao Tong University
Hao Yang
Hao Yang Wuhan Institute of Technology
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Lei Su
Lei Su Shenzhen University
Ren-You Gan
Ren-You Gan Hong Kong Polytechnic University
Liangbin Li
Liangbin Li University of Science and Technology of China

External Links

Personal website of Yapeng Fang

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Exploring these connected fields through online degree programs can broaden your career options while leveraging your foundation in chemistry.

Best Scientists Citing Yapeng Fang

David Julian McClements

David Julian McClements

University of Massachusetts Amherst

Publications: 54

Seyed Mohammad Ali Razavi

Seyed Mohammad Ali Razavi

Ferdowsi University of Mashhad

Publications: 44

Katsuyoshi Nishinari

Katsuyoshi Nishinari

Hubei University of Technology

Publications: 17

Liangbin Li

Liangbin Li

University of Science and Technology of China

Publications: 16

Yan Li

Yan Li

Huazhong Agricultural University

Publications: 15

Steve W. Cui

Steve W. Cui

Agriculture and Agriculture-Food Canada

Publications: 14

Qingrong Huang

Qingrong Huang

Rutgers, The State University of New Jersey

Publications: 14

Glyn O. Phillips

Glyn O. Phillips

Hubei University of Technology

Publications: 14

Changyu Shen

Changyu Shen

Chinese Academy of Sciences

Publications: 13

Taco Nicolai

Taco Nicolai

Centre national de la recherche scientifique, CNRS

Publications: 11

Yanxiang Gao

Yanxiang Gao

China Agricultural University

Publications: 11

Alejandro J. Müller

Alejandro J. Müller

University of the Basque Country

Publications: 10

Seid Mahdi Jafari

Seid Mahdi Jafari

Gorgan University of Agricultural Sciences and Natural Resources

Publications: 10

Chuan-He Tang

Chuan-He Tang

South China University of Technology

Publications: 10

Zhong-Ming Li

Zhong-Ming Li

Sichuan University

Publications: 9

Mingyue Shen

Mingyue Shen

Nanchang University

Publications: 9

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