World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
52
Citations
7290
World Ranking
13734
National Ranking
2135

Yaqin Hu 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 Yaqin Hu 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: 109 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.

Yaqin Hu 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 Yaqin Hu 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: 52 D-Index — 26th percentile

26% of scientists in this discipline score the same or lower.

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

Overview

Yaqin Hu is a researcher affiliated with Zhejiang University in China. Their academic work primarily spans the field of Agricultural and Biological Sciences, with a notable concentration on several subfields including Animal Science and Zoology, Biomaterials, Molecular Biology, Organic Chemistry, and Food Science.

Their research topics include:

  • Meat and Animal Product Quality
  • Insect Utilization and Effects
  • Catalytic Processes in Materials Science
  • Nanocomposite Films for Food Packaging
  • Nanomaterials for Catalytic Reactions
  • Phytochemicals and Antioxidant Activities
  • Advanced Cellulose Research Studies

The scientist has published extensively in several journals, with frequent publications in venues such as:

  • Food Chemistry
  • SSRN Electronic Journal
  • Food Research International
  • Food & Function
  • Food Hydrocolloids

Some recent papers authored or co-authored by Yaqin Hu include:

  • Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber, 2020, Food Hydrocolloids
  • Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation, 2021, Trends in Food Science & Technology
  • Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW), 2020, Food Research International
  • Nitroarenes and nitroalkenes as potential amino sources for the synthesis of N-heterocycles, 2023, Organic & Biomolecular Chemistry
  • Ellagic acid solid dispersion: Characterization and bioactivity in the hydroxyl radical oxidation system, 2021, Food Research International

Yaqin Hu has collaborated frequently with several co-authors, including:

  • Jiayin Huang (11 publications)
  • Zhiheng Hu (7 publications)
  • Yuan Li (7 publications)
  • Chunhong Yuan (6 publications)
  • Gaoshang Li (5 publications)

Best Publications

  • What is new in lysozyme research and its application in food industry? A review.

    Tiantian Wu;Qingqing Jiang;Dan Wu;Yaqin Hu

  • Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity.

    Tiantian Wu;Jiaqi Huang;Yangyang Jiang;Yaqin Hu

  • Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitorings.

    Yujun Ge;Yuan Li;Yan Bai;Chunhong Yuan

  • Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring.

    Chunhua Wu;Jishuai Sun;Pingyun Zheng;Xuan Kang

  • Preparation and characterization of konjac glucomannan-based bionanocomposite film for active food packaging

    Chunhua Wu;Chunhua Wu;Yuanzhao Li;Yu Du;Lin Wang

  • Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)

    Xinyu Liao;Yuan Su;Donghong Liu;Shiguo Chen

  • Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging.

    Chunhua Wu;Jinhu Tian;Shan Li;Tiantian Wu

  • Enhanced functional properties of biopolymer film incorporated with curcurmin-loaded mesoporous silica nanoparticles for food packaging.

    Chunhua Wu;Yang Zhu;Tiantian Wu;Lin Wang

  • Green synthesis of sodium alginate-silver nanoparticles and their antibacterial activity

    Ying Shao;Chunhua Wu;Tiantian Wu;Chunhong Yuan

  • Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber

    Xinhui Zhang;Yintao Li;Mingming Guo;Tony Z. Jin

  • Sequence determination and anticoagulant and antithrombotic activities of a novel sulfated fucan isolated from the sea cucumber Isostichopus badionotus

    Shiguo Chen;Yaqin Hu;Xinqian Ye;Guoyun Li

  • Integration of lysozyme into chitosan nanoparticles for improving antibacterial activity.

    Tiantian Wu;Chunhua Wu;Shalu Fu;Liping Wang

  • Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage.

    Yumin Cao;Weigang Gu;Jinjie Zhang;Yin Chu

  • Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity.

    Ying Shao;Chunhua Wu;Tiantian Wu;Yuan Li

  • Effect of oxidized chitin nanocrystals and curcumin into chitosan films for seafood freshness monitoring

    Chunhua Wu;Jishuai Sun;Meiyu Chen;Yujun Ge

  • Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids

    Mengting Wang;Qing Shen;Lyulin Hu;Yaqin Hu

  • Bacterial spore inactivation induced by cold plasma

    Xinyu Liao;Aliyu Idris Muhammad;Aliyu Idris Muhammad;Shiguo Chen;Yaqin Hu

  • Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.

    Qingqing Jiang;Naho Nakazawa;Yaqin Hu;Kazufumi Osako

  • Ultrasound effects on the degradation kinetics, structure, and antioxidant activity of sea cucumber fucoidan.

    Xin Guo;Xingqian Ye;Yujing Sun;Dan Wu

  • Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase.

    Yaqin Hu;Wenjuan Liu;Chunhong Yuan;Katsuji Morioka

  • Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing.

    Qingqing Jiang;Ru Jia;Naho Nakazawa;Yaqin Hu

  • Preservation of squid by slightly acidic electrolyzed water ice

    Xiao-Ting Xuan;Yi-Fei Fan;Jian-Gang Ling;Ya-Qin Hu

Frequent Co-Authors

Shiguo Chen
Shiguo Chen Zhejiang University
Xingqian Ye
Xingqian Ye Zhejiang University
Donghong Liu
Donghong Liu Zhejiang University
Zhongxiang Fang
Zhongxiang Fang University of Melbourne
Robert J. Linhardt
Robert J. Linhardt Rensselaer Polytechnic Institute
Kazufumi Osako
Kazufumi Osako Tokyo University of Marine Science and Technology
Changhu Xue
Changhu Xue Ocean University of China
Wengang Chai
Wengang Chai Imperial College London
Qin Wang
Qin Wang University of Maryland, College Park
Jian-Yong Wu
Jian-Yong Wu Hong Kong Polytechnic University

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