Leaderboards/Food composition and properties

Food composition and properties

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Papers

Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications

Food Chemistry|2024

116 cit.

Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Food Chemistry|2024

72 cit.

Publication in Journal of Food Engineering (2024) [62 citations, W4394809150]

Journal of Food Engineering|2024

62 cit.

Publication in International Journal of Biological Macromolecules (2024) [48 citations, W4391213077]

International Journal of Biological Macromolecules|2024

48 cit.

Publication in International Journal of Biological Macromolecules (2025) [39 citations, W4408535457]

International Journal of Biological Macromolecules|2025

39 cit.

Publication in Food Bioscience (2025) [37 citations, W4407855612]

Food Bioscience|2025

37 cit.

Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds

Food Chemistry|2024

36 cit.

Publication in Food Hydrocolloids (2024) [34 citations, W4405492622]

Food Hydrocolloids|2024

34 cit.

Publication in Ultrasonics Sonochemistry (2024) [33 citations, W4401611900]

Ultrasonics Sonochemistry|2024

33 cit.

Publication in Food Research International (2024) [28 citations, W4400139084]

Food Research International|2024

28 cit.

Emerging Leaders

Drafting the new consensus

Papers

Biofunctional chitosan–biopolymer composites for biomedical applications

Materials Science and Engineering R Reports|2024

154 cit.

Biological factors controlling starch digestibility in human digestive system

Food Science and Human Wellness|2022

73 cit.

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms

Food Research International|2022

69 cit.

Saltiness perception mechanism and salt reduction strategies in food

Trends in Food Science & Technology|2024

68 cit.

Sustainable and cost-efficient hydrogen production using platinum clusters at minimal loading

Nature Communications|2025

55 cit.

New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy

Food Hydrocolloids|2022

51 cit.

Gut microbiota-metabolic axis insight into the hyperlipidemic effect of lotus seed resistant starch in hyperlipidemic mice

Carbohydrate Polymers|2023

50 cit.

Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function

Food Chemistry|2023

50 cit.

Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Carbohydrate Polymers|2022

48 cit.

Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids

Trends in Food Science & Technology|2023

48 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

Jan A. Delcour

KU Leuven

Elke K. Arendt

APC Microbiome Institute

Cristina M. Rosell

Instituto de Agroquímica y Tecnología de Alimentos

Bruce R. Hamaker

Purdue University West Lafayette

Narpinder Singh

Graphic Era University

Robert G. Gilbert

Yangzhou University

Luís A. Bello‐Pérez

Clean Energy Prospector (United Kingdom)

Ling Chen

Guangxi University of Chinese Medicine

Costas G. Βiliaderis

Aristotle University of Thessaloniki

Harold Corke

Technion – Israel Institute of Technology

Papers

Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer

Life Sciences|2004

2.8k cit.

Morphological, thermal and rheological properties of starches from different botanical sources

Food Chemistry|2003

1.9k cit.

Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents

Journal of Agricultural and Food Chemistry|2005

1.5k cit.

Polyaniline. Preparation of a conducting polymer(IUPAC Technical Report)

Pure and Applied Chemistry|2002

1.4k cit.

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Trends in Food Science & Technology|2005

1k cit.

Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

Journal of Food Science|2000

997 cit.

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering|2006

968 cit.

Cereal arabinoxylans: advances in structure and physicochemical properties

Carbohydrate Polymers|1995

877 cit.

Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants

Life Sciences|2005

865 cit.

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids|2001

856 cit.

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