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D-Index & Metrics

Chemistry

D-Index
41
Citations
7150
World Ranking
17714
National Ranking
2649

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

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