World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
34
Citations
3074
World Ranking
1936
National Ranking
52

Yun Bai publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where Yun Bai sits on this spectrum.

29–33 publications: 1 scientists 34–38 publications: 6 scientists 39–43 publications: 17 scientists 44–48 publications: 23 scientists 49–53 publications: 28 scientists 54–58 publications: 44 scientists 59–63 publications: 66 scientists 64–68 publications: 75 scientists 69–73 publications: 71 scientists 74–78 publications: 85 scientists 79–83 publications: 108 scientists 84–88 publications: 105 scientists 89–93 publications: 84 scientists 94–98 publications: 103 scientists 99–103 publications: 97 scientists 104–108 publications: 95 scientists 109–113 publications: 89 scientists 114–118 publications: 88 scientists 119–123 publications: 109 scientists 124–128 publications: 93 scientists 129–133 publications: 89 scientists 134–138 publications: 95 scientists 139–143 publications: 92 scientists 144–148 publications: 80 scientists 149–153 publications: 75 scientists 154–158 publications: 74 scientists 159–163 publications: 67 scientists 164–168 publications: 53 scientists 169–173 publications: 62 scientists 174–178 publications: 63 scientists 179–183 publications: 50 scientists 184–188 publications: 55 scientists 189–193 publications: 50 scientists 194–198 publications: 27 scientists 199–203 publications: 44 scientists 204–208 publications: 31 scientists 209–213 publications: 28 scientists 214–218 publications: 38 scientists 219–223 publications: 33 scientists 224–228 publications: 36 scientists 229–233 publications: 29 scientists 234–238 publications: 35 scientists 239–243 publications: 23 scientists 244–248 publications: 24 scientists 249–253 publications: 29 scientists 254–258 publications: 28 scientists 259–263 publications: 21 scientists 264–268 publications: 25 scientists 269–273 publications: 11 scientists 274–278 publications: 18 scientists 279–283 publications: 13 scientists 284–288 publications: 18 scientists 289–293 publications: 10 scientists 294–298 publications: 12 scientists 299–303 publications: 11 scientists 304–308 publications: 15 scientists 309–313 publications: 14 scientists 314–318 publications: 14 scientists 319–323 publications: 8 scientists 324–328 publications: 8 scientists 329–333 publications: 13 scientists 334–338 publications: 14 scientists 339–343 publications: 13 scientists 344–348 publications: 10 scientists 349–353 publications: 11 scientists 354–358 publications: 5 scientists 359–363 publications: 8 scientists 364–368 publications: 8 scientists 369–373 publications: 6 scientists 374–378 publications: 7 scientists 379–383 publications: 8 scientists 384–388 publications: 3 scientists 389–393 publications: 4 scientists 394–398 publications: 5 scientists 399–403 publications: 8 scientists 404–408 publications: 5 scientists 409–413 publications: 4 scientists 414–418 publications: 3 scientists 419–423 publications: 8 scientists 424–428 publications: 5 scientists 429–433 publications: 3 scientists 434–438 publications: 5 scientists 439–441 publications: 5 scientists 442+ publications: 99 scientists
29 publications 442+

This scientist: 62 publications — 5th percentile

5% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 442 publications or more.

Yun Bai D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where Yun Bai sits on this spectrum.

20 D-Index: 5 scientists 21 D-Index: 22 scientists 22 D-Index: 31 scientists 23 D-Index: 44 scientists 24 D-Index: 53 scientists 25 D-Index: 66 scientists 26 D-Index: 80 scientists 27 D-Index: 101 scientists 28 D-Index: 106 scientists 29 D-Index: 116 scientists 30 D-Index: 154 scientists 31 D-Index: 158 scientists 32 D-Index: 143 scientists 33 D-Index: 137 scientists 34 D-Index: 126 scientists 35 D-Index: 134 scientists 36 D-Index: 112 scientists 37 D-Index: 115 scientists 38 D-Index: 105 scientists 39 D-Index: 111 scientists 40 D-Index: 107 scientists 41 D-Index: 87 scientists 42 D-Index: 74 scientists 43 D-Index: 62 scientists 44 D-Index: 61 scientists 45 D-Index: 41 scientists 46 D-Index: 51 scientists 47 D-Index: 43 scientists 48 D-Index: 28 scientists 49 D-Index: 47 scientists 50 D-Index: 40 scientists 51 D-Index: 34 scientists 52 D-Index: 33 scientists 53 D-Index: 43 scientists 54 D-Index: 16 scientists 55 D-Index: 32 scientists 56 D-Index: 21 scientists 57 D-Index: 18 scientists 58 D-Index: 28 scientists 59 D-Index: 33 scientists 60 D-Index: 17 scientists 61 D-Index: 21 scientists 62 D-Index: 18 scientists 63 D-Index: 21 scientists 64 D-Index: 9 scientists 65 D-Index: 20 scientists 66 D-Index: 11 scientists 67 D-Index: 16 scientists 68 D-Index: 12 scientists 69 D-Index: 17 scientists 70 D-Index: 13 scientists 71 D-Index: 15 scientists 72 D-Index: 11 scientists 73 D-Index: 11 scientists 74 D-Index: 14 scientists 75 D-Index: 5 scientists 76 D-Index: 6 scientists 77+ D-Index: 100 scientists
20 D-Index 77+

This scientist: 34 D-Index — 43rd percentile

43% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 77 D-Index or more.

Best Publications

  • Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

    Xinbo Zhuang;Minyi Han;Yun Bai;Yafu Liu

  • Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.

    Xinbo Zhuang;Minyi Han;Zhuang-li Kang;Kai Wang

  • Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

    Siying Wen;Guanghong Zhou;Shangxin Song;Xinglian Xu

  • The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

    Xinbo Zhuang;Minyi Han;Xiping Jiang;Yun Bai

  • Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective.

    Siying Wen;Guanghong Zhou;Li Li;Xinglian Xu

  • Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

    Unknown

  • Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China

    Guangyu Wang;Wenjuan Qian;Xinxiao Zhang;Huhu Wang

  • Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

    Tingxuan Gao;Xue Zhao;Ran Li;Anthony Bassey

  • High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

    Huijuan Yang;Minyi Han;Yun Bai;Yanqing Han

  • Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

    Chong Wang;Yunting Xie;Jun Qi;Ying Yu

  • Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

    Jun Qi;Hu-hu Wang;Guang-hong Zhou;Xing-lian Xu

  • Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.

    Chang-Yu Zhou;Chong Wang;Chang-Bo Tang;Chen Dai

  • Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

    Unknown

  • Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

    Chang-Yu Zhou;Yi Le;Yan-Yan Zheng;Juan-Juan Wang

  • Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

    Unknown

  • Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

    Unknown

  • The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

    Unknown

  • Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.

    Chong Wang;Yunting Xie;Huiyuan Wang;Yun Bai

  • Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

    Unknown

  • The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

    Xinbo Zhuang;Xiping Jiang;Hengyue Zhou;Minyi Han

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