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D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 52 13669 12308 2126 2108 221 8215

Zong-cai Tu publications per year

The chart shows the history of publications by Zong-cai Tu between 2005 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Zong-cai Tu published across 21 years, from 2005 to 2025, averaging 19.7 papers a year. Output peaked at 75 publications in 2025. 135 of the 414 publications appeared in the last two years.

No. of publications
25 50 75
Bar chart. Horizontal axis: year, 2005 to 2025. Vertical axis: number of publications, 0 to 75. Peak 75 publications in 2025. 2005: 1 publication 2006: 1 publication 2007: 3 publications 2008: 3 publications 2009: 3 publications 2010: 6 publications 2011: 5 publications 2012: 7 publications 2013: 12 publications 2014: 11 publications 2015: 14 publications 2016: 24 publications 2017: 26 publications 2018: 23 publications 2019: 11 publications 2020: 27 publications 2021: 28 publications 2022: 31 publications 2023: 43 publications 2024: 60 publications 2025: 75 publications
2005 2025

414 publications in total across all disciplines

View publications per year as a table
Zong-cai Tu: publications per year, 2005 to 2025
Year Publications
2005 1
2006 1
2007 3
2008 3
2009 3
2010 6
2011 5
2012 7
2013 12
2014 11
2015 14
2016 24
2017 26
2018 23
2019 11
2020 27
2021 28
2022 31
2023 43
2024 60
2025 75
Total 414
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Zong-cai Tu 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 Zong-cai Tu sits on this spectrum.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 221–240 publications, is where this scientist sits. 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
61–80 publications 1,295+

This scientist: 221 publications — 40th percentile

40% of scientists in this discipline score the same or lower.

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

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216 221
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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Zong-cai Tu 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 Zong-cai Tu sits on this spectrum.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 52–53 D-Index, is where this scientist sits. 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
40–41 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.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872 52
54–55 933
56–57 1,051
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
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Overview

Zong-cai Tu is affiliated with Nanchang University in China and has a research focus primarily in Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans various subfields including Food Science, Molecular Biology, Animal Science and Zoology, Biomaterials, and Nutrition and Dietetics.

Their scholarship addresses multiple main topics, with a strong emphasis on Protein Hydrolysis and Bioactive Peptides, Meat and Animal Product Quality, and Proteins in Food Systems. Additional research areas include Collagen: Extraction and Characterization, Food Allergy and Anaphylaxis Research, Advanced Glycation End Products research, and Aquaculture Nutrition and Growth.

Among the recent publications associated with Zong-cai Tu are:

  • Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber (2020), published in LWT
  • Preparation and characterization of TiO2-Ag loaded fish gelatin-chitosan antibacterial composite film for food packaging (2020), published in International Journal of Biological Macromolecules
  • Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells (2021), published in Food Chemistry
  • Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review (2020), published in Critical Reviews in Food Science and Nutrition
  • Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology (2020), published in Food Chemistry

Zong-cai Tu has frequently collaborated with several researchers, including Hui Wang, Yueming Hu, Xiao-Mei Sha, Jinlin Li, and Zi-Zi Hu. These collaborations have contributed to their extensive portfolio of work across different domains.

Their research outputs are often published in journals such as SSRN Electronic Journal, Food Chemistry, LWT, Journal of Agricultural and Food Chemistry, and Food Research International.

Best Publications

  • Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

    Unknown

  • Fish gelatin modifications: A comprehensive review

    Tao Huang;Tao Huang;Zong-cai Tu;Zong-cai Tu;Xinchen Shangguan;Xinchen Shangguan;Xiaomei Sha

  • Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism

    Jun Chen;Rui-Hong Liang;Wei Liu;Cheng-Mei Liu

  • Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships.

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Tao Yuan;Hui Wang

  • Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin

    Tao Huang;Zong-cai Tu;Zong-cai Tu;Xinchen Shangguan;Hui Wang

  • Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

    Zong-cai Tu;Tao Huang;Hui Wang;Xiao-mei Sha

  • Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber

    Derong Lin;Xiaomei Long;Yichen Huang;Yuanmeng Yang

  • Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure.

    Tao Huang;Zong-cai Tu;Zong-cai Tu;Hui Wang;Xinchen Shangguan

  • Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities

    Zhi-feng Fu;Zong-cai Tu;Zong-cai Tu;Lu Zhang;Hui Wang

  • The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

    Wei Liu;Zhao-Qin Zhang;Cheng-Mei Liu;Ming-Yong Xie

  • Preparation and characterization of TiO2-Ag loaded fish gelatin-chitosan antibacterial composite film for food packaging.

    Derong Lin;Yuanmeng Yang;Jie Wang;Wenjing Yan

  • Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

    Shujie Wang;Yan Shi;Zongcai Tu;Zongcai Tu;Lu Zhang

  • Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers

    Tao Huang;Tao Huang;Tao Huang;Zongcai Tu;Zongcai Tu;Zhengzheng Zou;Xinchen Shangguan

  • Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Xing Xie;Hui Wang

  • Characteristics and antioxidant activities of ovalbumin glycated with different saccharides under heat moisture treatment

    Unknown

  • Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

    Xiao-Mei Sha;Zong-Cai Tu;Zong-Cai Tu;Wei Liu;Hui Wang

  • Relationship between Functional Properties and Aggregation Changes of Whey Protein Induced by High Pressure Microfluidization

    Cheng-Mei Liu;Jun-Zhen Zhong;Wei Liu;Zong-Cai Tu

  • Antihyperglycemic, antioxidant activities of two Acer palmatum cultivars, and identification of phenolics profile by UPLC-QTOF-MS/MS: New natural sources of functional constituents

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Xing Xie;Yu Lu

  • Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

    Yan Shi;Cui Li;Lu Zhang;Tao Huang

  • Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells

    Yue-ming Hu;Su-zhen Lu;Ya-si Li;Hui Wang

  • Response surface optimization and physicochemical properties of polysaccharides from Nelumbo nucifera leaves

    Lu Zhang;Zong-cai Tu;Zong-cai Tu;Hui Wang;Yu Kou

  • Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

    Qiuting Zhang;Zongcai Tu;Zongcai Tu;Hui Wang;Xiaoqin Huang

  • Investigation into allergenicity reduction and glycation sites of glycated β-lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry.

    Guang-xian Liu;Zong-cai Tu;Zong-cai Tu;Wenhua Yang;Hui Wang

  • Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.

    Xiaoqin Huang;Zongcai Tu;Zongcai Tu;Hui Wang;Qiuting Zhang

Frequent Co-Authors

Chengmei Liu
Chengmei Liu Nanchang University
Wei Liu
Wei Liu Nanchang University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Igor A. Kaltashov
Igor A. Kaltashov University of Massachusetts Amherst
Zipei Zhang
Zipei Zhang University of Missouri
Weiping Liu
Weiping Liu Zhejiang University
Navindra P. Seeram
Navindra P. Seeram University of Rhode Island
Mingyong Xie
Mingyong Xie Nanchang University

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