World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
51
Citations
6875
World Ranking
14197
National Ranking
3661

Yujie Su 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 Yujie Su 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: 166 publications — 20th percentile

20% of scientists in this discipline score the same or lower.

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

Yujie Su 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 Yujie Su 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: 51 D-Index — 23rd percentile

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

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

Overview

Yujie Su is affiliated with Washington State University in the United States and has contributed extensively to research in agricultural and biological sciences and biochemistry, genetics, and molecular biology. Their work spans key subfields such as food science, molecular biology, animal science and zoology, nutrition and dietetics, and plant science.

The scientist's research topics predominantly focus on proteins in food systems, protein hydrolysis and bioactive peptides, meat and animal product quality, microencapsulation and drying processes, polysaccharides composition and applications, food composition and properties, and Pickering emulsions and particle stabilization.

Yujie Su has published numerous papers in various scientific journals. Selected recent publications include:

  • Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY (2020) in Food Hydrocolloids
  • Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility (2022) in Food Hydrocolloids
  • Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions (2021) in LWT
  • Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions (2020) in Carbohydrate Polymers
  • Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties (2021) in Food Hydrocolloids

Their frequent co-authors include Cuihua Chang, Luping Gu, Junhua Li, Yanjun Yang, and Tingting Tang.

Yujie Su has published in multiple scientific venues with a notable number of contributions in:

  • Food Chemistry
  • Food Hydrocolloids
  • Journal of the Science of Food and Agriculture
  • International Journal of Biological Macromolecules
  • Food Bioscience

Best Publications

  • Chemical composition of five wild edible mushrooms collected from Southwest China and their antihyperglycemic and antioxidant activity

    Yun-Tao Liu;Jun Sun;Ze-Yu Luo;Sheng-Qi Rao

  • Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study

    Fuge Niu;Fuge Niu;Debao Niu;Huijun Zhang;Cuihua Chang

  • ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme.

    Shengqi Rao;Jun Sun;Yuntao Liu;Huawei Zeng

  • Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration.

    Fuge Niu;Yujie Su;Yuntao Liu;Guanchao Wang

  • Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

    Unknown

  • Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition.

    Junhua Li;Xin Li;Chenying Wang;Mengqi Zhang

  • Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

    Cuihua Chang;Fuge Niu;Yujie Su;Yan Qiu

  • Antihyperglycemic, antihyperlipidemic and antioxidant activities of polysaccharides from Catathelasma ventricosum in streptozotocin-induced diabetic mice

    Yuntao Liu;Jun Sun;Shengqi Rao;Yujie Su

  • Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.

    Cuihua Chang;Thomas G. Meikle;Yujie Su;Xuting Wang

  • Antidiabetic activity of mycelia selenium-polysaccharide from Catathelasma ventricosum in STZ-induced diabetic mice.

    Yuntao Liu;Jun Sun;Shengqi Rao;Yujie Su

  • Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation

    Fuge Niu;Yiting Dong;Fei Shen;Jiaqi Wang

  • Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

    Yujie Su;Yiting Dong;Fuge Niu;Chenying Wang

  • Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.

    Luping Gu;Yujie Su;Mengqi Zhang;Cuihua Chang

  • Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

    Junhua Li;Yufan Zhang;Qiao Fan;Changhao Teng

  • Separation of lysozyme using superparamagnetic carboxymethyl chitosan nanoparticles.

    Jun Sun;Yujie Su;Shengqi Rao;Yanjun Yang

  • Interactions between tea polyphenol and two kinds of typical egg white proteins—ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro

    Fei Shen;Fuge Niu;Junhua Li;Yujie Su

  • Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

    Cuihua Chang;Fuge Niu;Luping Gu;Xin Li

  • Synthesis, characterization, and application of Fe3O4@SiO2–NH2 nanoparticles

    Feng Liu;Fuge Niu;Ning Peng;Yujie Su

  • Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

    Junhua Li;Mengqi Zhang;Cuihua Chang;Luping Gu

  • Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates.

    Fuge Niu;Mengxuan Kou;Jiamei Fan;Weichun Pan

  • Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activities.

    Yuntao Liu;Di Chen;Yuxian You;Siqi Zeng

  • Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

    Fuge Niu;Jianzhong Zhou;Jianzhong Zhou;Debao Niu;Chenying Wang

  • Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

    Lilan Xu;Luping Gu;Yujie Su;Cuihua Chang

Frequent Co-Authors

Jun Sun
Jun Sun Jiangnan University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Hao Yang
Hao Yang Wuhan Institute of Technology
Calum J. Drummond
Calum J. Drummond RMIT University
Hang Xiao
Hang Xiao University of Massachusetts Amherst

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