Leaderboards/Polysaccharides Composition and Applications

Polysaccharides Composition and Applications

Last updated July 7, 2026

Rising Stars

New and hot

Rising Stars Researchers

1
Jintana Sangsopha
Phetchaburi Rajabhat University
2
Jiefen Cui
Qingdao Agricultural University
3
Nitamani Choudhury
Tezpur University
4
Xinli Ran
National University of Singapore
5
Leila Yavari Maroufi
Tabriz University of Medical Sciences
6
Ruihong Dong
Nanchang University
7
M.C. Cortez-Trejo
Autonomous University of Queretaro
8
Dila Donmez
Universidade de São Paulo
9
Jiawei Lin
Ministry of Agriculture
10
Wenmeng Liu
Nanchang University

Rising Stars Papers

1
Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation
Food Chemistry|2024
15 cit.
2
Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit
International Journal of Biological Macromolecules|2025
15 cit.
3
Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine
International Journal of Biological Macromolecules|2024
8 cit.
4
Efficient removal of trace diazepam via enhanced peroxymonosulfate activation by 1T-phase and sulfur vacancy-rich MoS2-C-Fe
Journal of Cleaner Production|2025
6 cit.
5
Anthocyanin-sulfated polysaccharide–ovalbumin nanocomplex: Intestinal absorption mechanism and intracellular antioxidant activity in Caco-2 cells
Food Chemistry|2025
5 cit.
6
Full composition-wide association study identifies the chemical markers to distinguish different processed camellia oils: Integrating multi-targets with chemometrics
Food Chemistry|2024
4 cit.
7
Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix
Journal of Agriculture and Food Research|2024
3 cit.
8
Thermomechanically micronized sugar beet pulp: Elucidating the interaction of soluble elements and insoluble fibrous particles for enhancing emulsification
Food Hydrocolloids|2024
2 cit.
9
Novel petal-shaped nano α-MnO2-doped Fe(bpydc) as a highly effective heterogeneous electro-Fenton catalyst for persistent organic pollutant removal
Electrochimica Acta|2025
2 cit.
10
Guiding Microbial Distribution by Regulating Oxygen Supply for the Fabrication of Integrated Artificial Auricles
Advanced Functional Materials|2025
0 cit.

Emerging Leaders

Gaining momentum

Emerging Leaders Researchers

1
Ding‐Tao Wu
Chengdu University
2
Binjia Zhang
Southwest University
3
Junyi Yin
Nanchang University
4
Anwesha Sarkar
Iowa State University
5
Lijun Sun
North West Agriculture and Forestry University
6
Jiajia Rao
North Dakota State University
7
Hongliang Zeng
Ganzhou People's Hospital
8
Jinkai Zheng
Qingdao Agricultural University
9
Fengxia Liu
China Agricultural University
10
Muhammad Bilal Shahid
Incheon National University

Emerging Leaders Papers

1
Biofunctional chitosan–biopolymer composites for biomedical applications
Materials Science and Engineering R Reports|2024
154 cit.
2
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota
Food Research International|2022
144 cit.
3
Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition
Food Hydrocolloids|2022
114 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
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties
Trends in Food Science & Technology|2023
90 cit.
6
Recent advances in design and stability of double emulsions: Trends in Pickering stabilization
Food Hydrocolloids|2022
84 cit.
7
Curcumin loading and colon release of pectin gel beads: Effect of different de-esterification method
Food Chemistry|2022
81 cit.
8
Transforming sustainable plant proteins into high performance lubricating microgels
Nature Communications|2023
70 cit.
9
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.
10
Physicochemical characteristics and biological activities of soluble dietary fibers isolated from the leaves of different quinoa cultivars
Food Research International|2022
68 cit.

Current Senior Leaders

Established & currently active

Current Senior Leaders Researchers

1
David Julian McClements
University of Massachusetts Amherst
2
Katsuyoshi Nishinari
Hubei University of Technology
3
Costas G. Βiliaderis
Aristotle University of Thessaloniki
4
Jan A. Delcour
KU Leuven
5
Narpinder Singh
Graphic Era University
6
Jianhua Xie
Shenzhen Metro (China)
7
Steve W. Cui
Agriculture and Agri-Food Canada
8
Peter A. Williams
Manaaki Whenua – Landcare Research
9
Mingyong Xie
Nanchang University
10
Rekha S. Singhal
Institute of Chemical Technology

Current Senior Leaders Papers

1
Morphological, thermal and rheological properties of starches from different botanical sources
Food Chemistry|2003
1.9k cit.
2
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Soft Matter|2011
1.7k 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
Functional Materials in Food Nanotechnology
Journal of Food Science|2006
1.1k cit.
5
Protein-stabilized emulsions
Current Opinion in Colloid & Interface Science|2004
1.1k cit.
6
Edible nanoemulsions: fabrication, properties, and functional performance
Soft Matter|2010
1k cit.
7
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Trends in Food Science & Technology|2005
1k cit.
8
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Journal of Food Engineering|2006
968 cit.
9
In vitro human digestion models for food applications
Food Chemistry|2010
933 cit.
10
Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions
Food Chemistry|2005
896 cit.

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