World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
88
Citations
28204
World Ranking
2282
National Ranking
421

Zhengyu Jin 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 Zhengyu Jin 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: 544 publications — 91st percentile

91% of scientists in this discipline score the same or lower.

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

Zhengyu Jin 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 Zhengyu Jin 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: 88 D-Index — 88th percentile

88% of scientists in this discipline score the same or lower.

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

Overview

Zhengyu Jin is affiliated with Jiangnan University in China and has contributed extensively to the fields of Agricultural and Biological Sciences, Nursing, and Biochemistry, Genetics and Molecular Biology. Their research spans multiple subfields, including Nutrition and Dietetics, Food Science, Biotechnology, Biomaterials, and Plant Science.

The core topics of Zhengyu Jin's work focus on areas such as Food composition and properties, Enzyme Production and Characterization, Microbial Metabolites in Food Biotechnology, Proteins in Food Systems, Polysaccharides Composition and Applications, Phytase and its Applications, and Enzyme Catalysis and Immobilization.

Frequent publication venues for their research include:

  • Journal of Agricultural and Food Chemistry
  • International Journal of Biological Macromolecules
  • Food Hydrocolloids
  • Carbohydrate Polymers
  • Food Bioscience

Zhengyu Jin has collaborated regularly with notable coauthors such as Chao Qiu, Yuxiang Bai, Jie Long, David Julian McClements, and Birte Svensson.

Selected recent papers demonstrate the diversity and focus of their research:

  • Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application, 2022, Foods
  • Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes, 2021, LWT
  • Stimulus-responsive hydrogels in food science: A review, 2021, Food Hydrocolloids
  • Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility, 2020, Food Hydrocolloids
  • Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch, 2021, Food Hydrocolloids

Best Publications

  • Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate.

    Zhengjun Xie;Junrong Huang;Xueming Xu;Zhengyu Jin

  • Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

    Hao Cheng;Long Chen;David Julian McClements;Tianyi Yang

  • Recent Advances in Intelligent Food Packaging Materials: Principles, Preparation and Applications

    Hao Cheng;Hao Xu;David Julian McClements;Long Chen

  • Slowly Digestible Starch—A Review

    Ming Miao;Bo Jiang;Steve W Cui;Tao Zhang

  • Simple, Rapid, Sensitive, and Versatile SWNT−Paper Sensor for Environmental Toxin Detection Competitive with ELISA

    Libing Wang;Wei Chen;Dinghua Xu;Bong Sup Shim

  • Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

    Ting-Ting Huang;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu

  • Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb.

    Jie Gao;Ting Zhang;Zheng-Yu Jin;Xue-Ming Xu

  • Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

    Pei Wang;Haiying Chen;Bashari Mohanad;Lei Xu

  • Physicochemical properties and amylopectin chain profiles of cowpea, chickpea and yellow pea starches

    Junrong Huang;Junrong Huang;Henk A. Schols;Jeroen J.G. van Soest;Zhengyu Jin

  • Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

    Pei Wang;Lei Xu;Mehdi Nikoo;Denis Ocen

  • Evaluation of antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil and its components.

    Hyun-Jin Kim;Feng Chen;Changqing Wu;Xi Wang

  • Germinated brown rice and its role in human health.

    Fengfeng Wu;Na Yang;Alhassane Touré;Zhengyu Jin

  • Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    Ji-Qiang Mei;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu

  • Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch.

    Ming Miao;Rong Li;Bo Jiang;Steve W. Cui

  • Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

    Long Chen;Yaoqi Tian;Qunyi Tong;Zipei Zhang

  • Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

    Pei Wang;Zhengyu Jin;Xueming Xu

  • Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies

    Chao Yuan;Zhengyu Jin;Xueming Xu

  • Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin.

    Chao Yuan;Zhengyu Jin;Xueming Xu;Haining Zhuang

  • Effect of oxidative modification on structural and foaming properties of egg white protein

    Xiang Duan;Mei Li;Jing Shao;Haiying Chen

  • Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties

    Xiao-Min Li;Qiu-Tao Xie;Jie Zhu;Yi Pan

  • Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

    Fengfeng Wu;Haiying Chen;Na Yang;Jinpeng Wang

  • Effects of a dried Bacillus subtilis culture on egg quality.

    C.-L. Xu;C. Ji;Q. Ma;K. Hao

Frequent Co-Authors

Xueming Xu
Xueming Xu Jiangnan University
Yaoqi Tian
Yaoqi Tian Jiangnan University
Bo Jiang
Bo Jiang Jiangnan University
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Chuanlai Xu
Chuanlai Xu Jiangnan University
Zipei Zhang
Zipei Zhang University of Missouri
Wei Chen
Wei Chen Jiangnan University
Henk A. Schols
Henk A. Schols Wageningen University & Research
Libing Wang
Libing Wang Jiangnan University

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