Author

Kaizheng Zhang

Observed names: Kai-Zheng Zhang, Kai‐Zheng Zhang, Wenxue Zhang, Zhang, Kai-zheng, Zhang, Kaizheng

Institutions: Sichuan University of Science and Engineering, Tsinghua University

Observed institutions: University of Science and Technology of China, East China University of Science and Technology, Sichuan University, State Key Laboratory of Bioreactor Engineering, Sichuan University of Science and Engineering, Tsinghua University

ORCID: 0000-0001-5464-3691

Observed ORCID: 0000-0001-5464-3691

OpenAlex ID: A5082547869

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

2018 · Ming‐Yao Wang, Jian‐Gang Yang, et al. · Journal of Food Science · 165

Advances and Applications of Clostridium Co-culture Systems in Biotechnology

2020 · Yuanfen Du, Wei Zou, et al. · Frontiers in Microbiology · 125

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Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

2020 · Chang Su, Kai-Zheng Zhang, et al. · Food Research International · 97

Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review

2018 · Wei Zou, Guangbin Ye, et al. · Journal of Food Science · 94

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

2019 · Kaizheng Zhang, Jiangang Yang, et al. · Food Chemistry · 93

Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives

2021 · Qin Yan, Kaizheng Zhang, et al. · Journal of the Institute of Brewing · 67

Research advances on sake rice, koji, and sake yeast: A review

2020 · Kaizheng Zhang, Wenchi Wu, et al. · Food Science & Nutrition · 57

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Saccharomycopsis fibuligera in liquor production: A review

2021 · Zai-Bin Xie, Kai-Zheng Zhang, et al. · European Food Research and Technology · 54

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

2019 · Kaizheng Zhang, Qiong Li, et al. · Journal of Food Science · 54

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Lactic acid bacteria in the brewing of traditional Daqu liquor

2019 · Qing-Song Zhao, Jian-Gang Yang, et al. · Journal of the Institute of Brewing · 51

Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling

2024 · Cong Chen, Haiquan Yang, et al. · Food Research International · 33

Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives

2023 · Jiabin Zhang, Yaochuan Hou, et al. · Food Bioscience · 29

Genome-scale metabolic reconstruction and analysis for Clostridium kluyveri

2018 · Wei Zou, Guangbin Ye, et al. · Genome · 29

Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays

2014 · Qingchun Luo, Chaolan Liu, et al. · Journal of the Institute of Brewing · 27

Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives

2024 · Xin Huang, Jia Zheng, et al. · Food Bioscience · 24

Analysis of the core genome and pangenome of Clostridium butyricum

2020 · Wei Zou, Guangbin Ye, et al. · Genome · 23

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Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem

2022 · Hao Luo, Tao Li, et al. · Polish Journal of Microbiology · 20

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Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu

2024 · Yujie Lu, Qin Yan, et al. · Food Research International · 14

Manipulating the Interfacial Hydrophobic Microenvironment via Electrolyte Engineering Promotes Electrocatalytic Fatty Alcohol Oxidation Coupled with Hydrogen Production

2025 · Ruiqi Du, Zemao Chen, et al. · JACS Au · 12

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Antioxidant properties and phenolic profiles of four ChineseZawines produced from hull-less barley or maize

2013 · Kai-Zheng Zhang, Kai Deng, et al. · Journal of the Institute of Brewing · 12

Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu

2023 · Min Li, Tao Li, et al. · Journal of Microbiology and Biotechnology · 11

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Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem

2021 · Wei Zou, Guangbin Ye, et al. · G3 Genes Genomes Genetics · 11

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Hydrophobic interface engineering of nickel hydroxide for efficient electrocatalytic fatty alcohol oxidation coupled with hydrogen production

2025 · Ruiqi Du, Rui Jia, et al. · Journal of Energy Chemistry · 9

The expression, purification, and functional evaluation of the novel tumor suppressor fusion protein IL-24-CN

2021 · Jian Zhang, Kaizheng Zhang, et al. · Applied Microbiology and Biotechnology · 8

Nutritive assessment of amino acids for three ChineseZajius produced from hull-less barley

2017 · Kaizheng Zhang, Yunfeng Pan, et al. · Journal of the Institute of Brewing · 8

Works count: 50

Citation count: 1,180

H-index: 17

I10-index: 22