Leaderboards/Food Chemistry and Fat Analysis

Food Chemistry and Fat Analysis

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Runkang Qiu
Institute of Food Science and Technology
2
Yanhui Zhang
Chinese Academy of Sciences
3
Ruoning Zhang
China Agricultural University
4
Liuyi Chang
North Dakota State University
5
Konstantina Zampouni
Aristotle University of Thessaloniki
6
Xinye Liu
Jiangsu Academy of Agricultural Sciences
7
Shaziya Manzoor
University of Kashmir
8
Jia Hao
Tianjin University of Science and Technology
9
Jiawen Li
Yunnan University
10
Jingyi Yang
China Agricultural University

Rising Stars Papers

1
Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing
Food Hydrocolloids|2024
71 cit.
2
Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet
International Journal of Biological Macromolecules|2024
33 cit.
3
On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels
International Journal of Biological Macromolecules|2024
32 cit.
4
Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects
Food Hydrocolloids|2024
26 cit.
5
Ultrasound-assisted extraction, purification, structural characterization, and hypoglycemic activities of a polysaccharide from Momordica charantia L.
International Journal of Biological Macromolecules|2024
26 cit.
6
Recent advances in plant protein modification: spotlight on hemp protein
Sustainable Food Technology|2024
23 cit.
7
The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release
Food Research International|2024
20 cit.
8
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
International Journal of Biological Macromolecules|2024
16 cit.
9
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
International Journal of Biological Macromolecules|2025
16 cit.
10
Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives
Food Chemistry|2024
13 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Liqiang Zou
Nanchang University
2
Maya Davidovich‐Pinhas
Technion – Israel Institute of Technology
3
Anwesha Sarkar
Iowa State University
4
Jiajia Rao
North Dakota State University
5
Bao Zhang
Hefei University of Technology
6
Chao Qiu
State Key Laboratory of Food Science and Technology
7
Roxana Hadavi
Gorgan University of Agricultural Sciences and Natural Resources
8
Wenting Tang
Qingdao Agricultural University
9
Yaqi Lan
South China Agricultural University
10
Mahnaz Tabibiazar
Tabriz University of Medical Sciences

Emerging Leaders Papers

1
Bioplastics for food packaging
Trends in Food Science & Technology|2022
221 cit.
2
Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
Food Hydrocolloids|2022
183 cit.
3
Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance
Food Hydrocolloids|2022
116 cit.
4
Structural, functional properties, and volatile profile of hemp protein isolate as affected by extraction method: Alkaline extraction–isoelectric precipitation vs salt extraction
Food Chemistry|2022
103 cit.
5
Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides
Food Chemistry|2023
93 cit.
6
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Trends in Food Science & Technology|2023
90 cit.
7
Recent advances in design and stability of double emulsions: Trends in Pickering stabilization
Food Hydrocolloids|2022
84 cit.
8
Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation
Food Chemistry|2022
77 cit.
9
Interaction between soybean oleosome-associated proteins and phospholipid bilayer and its influence on environmental stability of luteolin-loaded liposomes
Food Hydrocolloids|2022
71 cit.
10
Transforming sustainable plant proteins into high performance lubricating microgels
Nature Communications|2023
70 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
David Julian McClements
University of Massachusetts Amherst
2
Alejandro G. Marangoni
University of Guelph
3
Koen Dewettinck
Vlerick Business School
4
Kiyotaka Sato
Yokohama National University
5
Yanxiang Gao
China Agricultural University
6
Richard W. Hartel
University of Wisconsin–Madison
7
Dérick Rousseau
Toronto Metropolitan University
8
Eric A. Decker
University of Massachusetts Boston
9
Xiao‐Quan Yang
South China University of Technology
10
Seid Mahdi Jafari
Ministry of Health and Medical Education

Current Senior Leaders Papers

1
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Soft Matter|2011
1.7k cit.
2
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
Journal of AOAC International|1994
1.5k cit.
3
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Journal of Food Science|2000
1.3k cit.
4
Role of ferritin as a lipid oxidation catalyst in muscle food
Journal of Agricultural and Food Chemistry|1990
1.2k cit.
5
Functional Materials in Food Nanotechnology
Journal of Food Science|2006
1.1k cit.
6
Protein-stabilized emulsions
Current Opinion in Colloid & Interface Science|2004
1.1k cit.
7
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Drying Technology|2008
1k cit.
8
Edible nanoemulsions: fabrication, properties, and functional performance
Soft Matter|2010
1k cit.
9
In vitro human digestion models for food applications
Food Chemistry|2010
933 cit.
10
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
Food Hydrocolloids|2010
895 cit.

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