Abstract:

To gain in-depth insights into the research progress and cutting-edge trends of high-gluten wheat in the fields of agriculture and food science, a visual analysis was conducted using CiteSpace 6.3.R1, based on the 2014-2024 literature data retrieved from the CNKI database (1496 papers) and Web of Science (WOS) database (3661 papers). The results showed that from 2014 to 2024, the number of publications on high-gluten wheat in the CNKI and WOS databases exhibited a trend of first increasing and then decreasing. The two databases reached their peak publication outputs in 2020 (218 papers for CNKI) and 2021 (514 papers for WOS), respectively, and the global research enthusiasm shifted from a phase of rapid growth to an adjustment period. China ranked first in terms of publication quantity with 1012 papers (accounting for 27.6% of the total publications in WOS) and established close collaborative networks with countries such as the United States, India, and Italy (collaborating with more than 30 countries), which demonstrated robust scientific research vitality. Within China, a tight-knit academic community was formed, represented by scholars including Zhao Guangcai and Chang Xuhong, who made outstanding contributions to the research on high-gluten wheat. Institutions such as the Chinese Academy of Agricultural Sciences and Henan Academy of Agricultural Sciences achieved high academic standards in this field. In the WOS database, scholars such as Gao Xin, Zhu Kexue, Ma Sen, and Arendt Elke K focused their research on quality molecular breeding, wheat stress-resistant genes, wheat adaptability, flour processing, and nutritional health. Meanwhile, collaborative alliances were formed among institutions including Northwest A&F University, the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Murdoch University, and the Chinese Academy of Agricultural Sciences. Keyword analysis revealed that variety breeding, quality improvement, high-yield and high-efficiency cultivation, and flour processing remained consistent research hotspots. The research content shifted from early cultivation techniques to processing quality and comprehensive evaluation, and the research focus extended to food processing and nutritional health. In conclusion, the research on high-gluten wheat boasted broad prospects and great application potential. It was suggested that in the future, efforts should be directed toward strengthening interdisciplinary research, advancing genetic improvement and molecular breeding technologies, expanding its application in food processing, and developing food products with health benefits to meet market demands.

Key words: high-gluten wheat, flour milling, CiteSpace, quality, nutrition and health, collaboration, number of publications, hotspot