Bengang Wu

2.1k total citations
45 papers, 1.7k citations indexed

About

Bengang Wu is a scholar working on Food Science, Biotechnology and Plant Science. According to data from OpenAlex, Bengang Wu has authored 45 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 23 papers in Biotechnology and 20 papers in Plant Science. Recurrent topics in Bengang Wu's work include Microbial Inactivation Methods (20 papers), Food Drying and Modeling (18 papers) and Postharvest Quality and Shelf Life Management (12 papers). Bengang Wu is often cited by papers focused on Microbial Inactivation Methods (20 papers), Food Drying and Modeling (18 papers) and Postharvest Quality and Shelf Life Management (12 papers). Bengang Wu collaborates with scholars based in China, United States and Egypt. Bengang Wu's co-authors include Haile Ma, Cunshan Zhou, Zhongli Pan, Yiting Guo, Bei Wang, Wenjuan Qu, Abu ElGasim A. Yagoub, Xiaojie Yu, Yabin Feng and Ragab Khir and has published in prestigious journals such as Food Chemistry, Critical Reviews in Food Science and Nutrition and Food Research International.

In The Last Decade

Bengang Wu

41 papers receiving 1.7k citations

Peers

Bengang Wu

BIOTE

BIOCH

H. Umesh Hebbar India

Shunshan Jiao China

Kai Fan China

Bo Ling China

Giovana Domeneghini Mercali Brazil

Meliza Lindsay Rojas Peru

Jinhong Zhao China

I. Pérez‐Munuera Spain

Nabil Kechaou Tunisia

Kejing An China

H. Umesh Hebbar India

Bengang Wu

1.2k ×1.1

383 ×0.7

410 ×0.8

BIOTE

265 ×1.1

BIOCH

262 ×1.3

Citations per year, relative to Bengang Wu Bengang Wu (= 1×) peers H. Umesh Hebbar

Countries citing papers authored by Bengang Wu

Since Specialization

Citations

This map shows the geographic impact of Bengang Wu'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 Bengang Wu with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Bengang Wu more than expected).

Fields of papers citing papers by Bengang Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Bengang Wu. 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 Bengang Wu. The network helps show where Bengang Wu may publish in the future.

Co-authorship network of co-authors of Bengang Wu

This figure shows the co-authorship network connecting the top 25 collaborators of Bengang Wu. A scholar is included among the top collaborators of Bengang Wu 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 Bengang Wu. Bengang Wu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Wu, Bengang, et al.. (2025). Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices. International Journal of Food Engineering. 21(4). 235–247.

Wu, Bengang, et al.. (2025). Research progress in the application of infrared blanching in fruit and vegetable drying process. Comprehensive Reviews in Food Science and Food Safety. 24(1). e70103–e70103. 3 indexed citations

Wu, Bengang, et al.. (2025). Impact of apple slice thickness and water-soaking pretreatment on catalytic infrared blanching efficiency and subsequent hot air drying performance. Drying Technology. 43(5). 802–822. 2 indexed citations

Wu, Bengang, et al.. (2025). Exploring diverse physical technologies for microbial inactivation and toxin degradation in rice: A comprehensive review. Food Control. 179. 111572–111572.

Song, Chenyu, et al.. (2024). Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features. Ultrasonics Sonochemistry. 111. 107088–107088. 23 indexed citations

Wu, Bengang, et al.. (2023). Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization. Innovative Food Science & Emerging Technologies. 88. 103444–103444. 21 indexed citations

Wu, Bengang, et al.. (2022). Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure. Food Research International. 157. 111484–111484. 36 indexed citations

Guo, Yiting, et al.. (2022). Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms. Food Chemistry. 384. 132537–132537. 19 indexed citations

Guo, Yiting, et al.. (2022). Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure. Food Chemistry. 393. 133335–133335. 49 indexed citations

10.

Xu, Baoguo, S.M. Roknul Azam, Min Feng, et al.. (2021). Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. Ultrasonics Sonochemistry. 81. 105855–105855. 78 indexed citations

11.

Wu, Bengang, et al.. (2021). Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure. Food Chemistry. 358. 129845–129845. 77 indexed citations

12.

Guo, Yiting, Bengang Wu, Dandan Liu, et al.. (2020). Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chemistry. 343. 128524–128524. 41 indexed citations

13.

Guo, Yiting, et al.. (2020). Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures. International Journal of Food Engineering. 17(4). 275–284. 14 indexed citations

14.

Guo, Yiting, Ke Wang, Bengang Wu, et al.. (2019). Production of ACE inhibitory peptides from corn germ meal by an enzymatic membrane reactor with a novel gradient diafiltration feeding working-mode and in vivo evaluation of antihypertensive effect. Journal of Functional Foods. 64. 103584–103584. 39 indexed citations

15.

Wu, Bengang, Zhongli Pan, Baoguo Xu, et al.. (2018). Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods. International Journal of Food Engineering. 14(5-6). 15 indexed citations

16.

Feng, Yabin, Xiaojie Yu, Abu ElGasim A. Yagoub, et al.. (2018). Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration. Ultrasonics Sonochemistry. 50. 363–372. 84 indexed citations

17.

Feng, Yabin, Bengang Wu, Xiaojie Yu, et al.. (2018). Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chemistry. 266. 309–316. 71 indexed citations

18.

Guo, Yiting, Wan Liu, Bengang Wu, et al.. (2018). Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding. Food Chemistry. 268. 550–557. 77 indexed citations

19.

Wang, Bei, Yanyan Zhang, Chandrasekar Venkitasamy, et al.. (2017). Effect of pulsed light on activity and structural changes of horseradish peroxidase. Food Chemistry. 234. 20–25. 63 indexed citations

20.

Wang, Bei, Ragab Khir, Zhongli Pan, et al.. (2014). Effective Disinfection of Rough Rice Using Infrared Radiation Heating. Journal of Food Protection. 77(9). 1538–1545. 39 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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