Baiyi Lu

6.4k total citations · 3 hit papers
159 papers, 4.9k citations indexed

About

Baiyi Lu is a scholar working on Molecular Biology, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Baiyi Lu has authored 159 papers receiving a total of 4.9k indexed citations (citations by other indexed papers that have themselves been cited), including 62 papers in Molecular Biology, 44 papers in Plant Science and 40 papers in Nutrition and Dietetics. Recurrent topics in Baiyi Lu's work include Food composition and properties (25 papers), Phytochemicals and Antioxidant Activities (23 papers) and Cholesterol and Lipid Metabolism (22 papers). Baiyi Lu is often cited by papers focused on Food composition and properties (25 papers), Phytochemicals and Antioxidant Activities (23 papers) and Cholesterol and Lipid Metabolism (22 papers). Baiyi Lu collaborates with scholars based in China, United States and Hungary. Baiyi Lu's co-authors include Tao Xu, Maiquan Li, Weisu Huang, Fei Zhou, Fan Xiao, Ruihai Liu, Yongheng Zhong, Yajing Zhao, Mengmeng Wang and Shengyang Ji and has published in prestigious journals such as Nucleic Acids Research, SHILAP Revista de lepidopterología and The Plant Cell.

In The Last Decade

Baiyi Lu

149 papers receiving 4.8k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Guidelines for antioxidant assays for food components

2020 404 citations Tao Xu, Baiyi Lu et al. profile →
Recent advances in improving stability of food emulsion by plant polysaccharides

2020 271 citations Baiyi Lu et al. profile →
Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

2023 87 citations Ye Li, Shengyang Ji et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Baiyi Lu China	37	1.5k	1.5k	1.4k	902	824	159	4.9k
Wuyang Huang China	39	1.2k 0.8×	1.7k 1.1×	1.3k 0.9×	1.4k 1.6×	695 0.8×	137	5.6k
Zisheng Luo China	38	1.3k 0.9×	1.0k 0.7×	1.2k 0.9×	877 1.0×	382 0.5×	77	4.0k
Tarun Belwal China	48	1.6k 1.1×	1.8k 1.2×	2.1k 1.5×	1.6k 1.8×	655 0.8×	111	6.7k
J. Basilio Heredia Mexico	31	1.5k 1.0×	1.2k 0.8×	1.6k 1.1×	1.4k 1.5×	528 0.6×	144	4.6k
Baoping Ji China	42	1.2k 0.8×	1.6k 1.1×	1.7k 1.2×	1.1k 1.2×	454 0.6×	113	5.2k
Yi Sun China	45	2.0k 1.3×	2.2k 1.5×	1.7k 1.2×	784 0.9×	1.1k 1.3×	95	5.9k
Ali Imran Pakistan	34	956 0.6×	1.6k 1.0×	999 0.7×	740 0.8×	491 0.6×	147	5.2k
Azrina Azlan Malaysia	37	1.8k 1.2×	1.3k 0.9×	1.8k 1.3×	2.1k 2.3×	864 1.0×	177	6.1k
Tuba Esatbeyoglu Germany	36	801 0.5×	1.5k 1.0×	1.6k 1.2×	1.0k 1.1×	752 0.9×	203	5.1k
Zhimin Xu United States	44	1.5k 1.0×	1.1k 0.7×	2.0k 1.4×	1.6k 1.8×	1.2k 1.4×	139	5.9k

Countries citing papers authored by Baiyi Lu

Since Specialization

Citations

This map shows the geographic impact of Baiyi Lu's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Baiyi Lu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Baiyi Lu more than expected).

Fields of papers citing papers by Baiyi Lu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Baiyi Lu. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Baiyi Lu. The network helps show where Baiyi Lu may publish in the future.

Co-authorship network of co-authors of Baiyi Lu

This figure shows the co-authorship network connecting the top 25 collaborators of Baiyi Lu. A scholar is included among the top collaborators of Baiyi Lu based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Baiyi Lu. Baiyi Lu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Zhu, Yuhang, Zhangtie Wang, Xiang Li, et al.. (2025). Identification of key anti-glycation polyphenols in Sakura through metabolic profiling and in vitro assessments. Food Chemistry X. 27. 102416–102416. 1 indexed citations

Ji, Shengyang, Feng Lin, Yinliang Wu, et al.. (2025). The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream. Food Hydrocolloids. 174. 112362–112362.

Lu, Baiyi, Fan Xiao, Qinjun Zhang, et al.. (2025). Stigmasterol attenuates atherosclerosis by inhibiting inflammatory signaling and foam cell formation. PubMed. 2(4). e70056–e70056.

Zhang, Yongzhu, Mingxin Liu, Fenghua Wu, et al.. (2024). Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran. Journal of Cereal Science. 120. 104055–104055. 2 indexed citations

Ji, Shengyang, Zhenjiang Zhou, Yuanping Wang, et al.. (2024). Enhancing 3D printing accuracy of cassava starch gel through temperature-controlled freezing. Food Bioscience. 62. 105526–105526. 5 indexed citations

Huang, Weisu, Yan Liu, Qinjun Zhang, et al.. (2024). 7-Ketocholesterol promotes cholesterol uptake and inflammation in macrophage: Potential mechanisms of dietary COP in atherosclerosis promotion. Food Bioscience. 61. 104773–104773. 3 indexed citations

Ji, Shengyang, Ye Li, Zhenjiang Zhou, et al.. (2024). Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream. Food Hydrocolloids. 154. 110038–110038. 14 indexed citations

Wang, Fan, Jianfu Shen, & Baiyi Lu. (2024). Intervention mechanism of amphiphilic natural sweeteners on starch chain dynamic behavior: Computational and experimental insights. Carbohydrate Polymers. 349(Pt B). 122978–122978.

Ji, Shengyang, et al.. (2024). Investigating the evolution of the fine structure in cassava starch during growth and its correlation with gelatinization performance. International Journal of Biological Macromolecules. 265(Pt 1). 130422–130422. 15 indexed citations

10.

Chen, Cheng, Jingyang Luo, Weisu Huang, et al.. (2024). The stability and bioavailability of xanthohumol loaded by sophorolipid‐based microemulsions in functional beer. eFood. 6(1). 1 indexed citations

11.

Zhou, Zhenjiang, Ye Li, Shengyang Ji, et al.. (2024). Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour. Food Chemistry. 460(Pt 2). 140467–140467.

12.

Wang, Zhangtie, Shengyang Ji, Yuhang Zhu, et al.. (2024). Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality. Trends in Food Science & Technology. 156. 104842–104842. 5 indexed citations

13.

Li, Ye, Shengyang Ji, Tao Xu, et al.. (2023). Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications. Trends in Food Science & Technology. 134. 29–40. 87 indexed citations breakdown →

14.

Wang, Zhangtie, Mengmeng Wang, Yongli Ji, et al.. (2023). Single‐Cell Transcriptomics Reveals the Difference of Aortic Atherosclerosis Response to Phytosterols and Oxidation Products of Sterols. Molecular Nutrition & Food Research. 67(12). e2200811–e2200811. 8 indexed citations

15.

Zhang, Yongzhu, Esra Çapanoğlu, Liqing Yin, et al.. (2022). Coarse cereals modulating chronic low-grade inflammation: review. Critical Reviews in Food Science and Nutrition. 63(29). 9694–9715. 12 indexed citations

16.

Xu, Tao, Xiaoxi Li, Shengyang Ji, et al.. (2021). Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control. Trends in Food Science & Technology. 111. 12–26. 77 indexed citations

17.

Fakhri, Sajad, Merve Tomaş, Esra Çapanoğlu, et al.. (2021). Antioxidant and anticancer potentials of edible flowers: where do we stand?. Critical Reviews in Food Science and Nutrition. 62(31). 8589–8645. 27 indexed citations

18.

Chen, Qi, Baojun Xu, Weisu Huang, et al.. (2020). Edible flowers as functional raw materials: A review on anti-aging properties. Trends in Food Science & Technology. 106. 30–47. 60 indexed citations

19.

Wu, Lipeng, Milen I. Georgiev, Hui Cao, et al.. (2020). Therapeutic potential of phenylethanoid glycosides: A systematic review. Medicinal Research Reviews. 40(6). 2605–2649. 124 indexed citations

20.

Zhang, Jianyou, et al.. (2010). Antibacterial activity of water-phase extracts from bamboo shavings against food spoilage microorganisms. AFRICAN JOURNAL OF BIOTECHNOLOGY. 9(45). 7710–7717. 28 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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