Bon‐Jae Gu

998 total citations
46 papers, 731 citations indexed

About

Bon‐Jae Gu is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Bon‐Jae Gu has authored 46 papers receiving a total of 731 indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Nutrition and Dietetics, 25 papers in Food Science and 11 papers in Animal Science and Zoology. Recurrent topics in Bon‐Jae Gu's work include Food composition and properties (33 papers), Meat and Animal Product Quality (11 papers) and Polysaccharides Composition and Applications (9 papers). Bon‐Jae Gu is often cited by papers focused on Food composition and properties (33 papers), Meat and Animal Product Quality (11 papers) and Polysaccharides Composition and Applications (9 papers). Bon‐Jae Gu collaborates with scholars based in United States, South Korea and Cambodia. Bon‐Jae Gu's co-authors include Girish M. Ganjyal, Gi-Hyung Ryu, Michael P. Wolcott, Krittika Norajit, Steven R. Saunders, Gi‐Hyung Ryu, Jinwu Wang, Jana K. Richter, Siyuan Wang and Fan Xie and has published in prestigious journals such as Bioresource Technology, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Bon‐Jae Gu

42 papers receiving 702 citations

Peers

Bon‐Jae Gu

BIOMA

Kwang Yeon Lee South Korea

Dubravka Novotni Croatia

Guangzhong Luan China

M. S. Sajeev India

Duška Ćurić Croatia

Brian P. Ioerger United States

Yijun Sang United States

S. N. Moorthy India

Erick Heredia‐Olea Mexico

Daniso Beswa South Africa

Kwang Yeon Lee South Korea

Bon‐Jae Gu

424 ×1.0

400 ×1.0

150 ×0.8

64 ×0.5

211 ×1.6

BIOMA

Citations per year, relative to Bon‐Jae Gu Bon‐Jae Gu (= 1×) peers Kwang Yeon Lee

Countries citing papers authored by Bon‐Jae Gu

Since Specialization

Citations

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

Fields of papers citing papers by Bon‐Jae Gu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Bon‐Jae Gu. 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 Bon‐Jae Gu. The network helps show where Bon‐Jae Gu may publish in the future.

Co-authorship network of co-authors of Bon‐Jae Gu

This figure shows the co-authorship network connecting the top 25 collaborators of Bon‐Jae Gu. A scholar is included among the top collaborators of Bon‐Jae Gu 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 Bon‐Jae Gu. Bon‐Jae Gu 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

Gu, Bon‐Jae, et al.. (2024). Sugar inclusion influences the expansion characteristics of corn starch extrudates. Journal of Food Science. 89(11). 7760–7775.

Gu, Bon‐Jae, et al.. (2023). Comparison of the Quality Characteristics of Plant-Based Burger Patties Prepared Using Low- and High-Moisture Meat Analogs. Journal of the Korean Society of Food Science and Nutrition. 52(11). 1153–1159. 2 indexed citations

Gu, Bon‐Jae, et al.. (2023). Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion. Journal of Food Science. 88(2). 784–794. 3 indexed citations

Gu, Bon‐Jae, et al.. (2023). High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch‐cellulose extrudates. Journal of Food Science. 88(10). 4156–4168. 1 indexed citations

Gu, Bon‐Jae, et al.. (2023). Physicochemical Properties of Low-Moisture Extruded Meat Analog by Replacing Isolated Soy with Mung Bean Protein. Journal of the Korean Society of Food Science and Nutrition. 52(8). 836–843. 6 indexed citations

Richter, Jana K., et al.. (2022). Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Journal of Food Science. 87(8). 3513–3527. 10 indexed citations

Richter, Jana K., et al.. (2022). Extrusion characteristics of ten novel quinoa breeding lines. Journal of Food Science. 87(12). 5349–5362. 10 indexed citations

Gu, Bon‐Jae, et al.. (2021). Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Journal of Food Science. 86(3). 942–951. 18 indexed citations

Gu, Bon‐Jae, et al.. (2021). Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion. Carbohydrate Polymer Technologies and Applications. 2. 100089–100089. 10 indexed citations

10.

Gu, Bon‐Jae, et al.. (2021). Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing. Current Research in Food Science. 4. 588–597. 37 indexed citations

11.

Kowalski, Ryan J., et al.. (2021). Twin-screw extrusion characterization of two varieties of soft white waxy wheat flours. Journal of Agriculture and Food Research. 5. 100178–100178. 1 indexed citations

12.

Richter, Jana K., et al.. (2021). Utilization of Food Processing By-products in Extrusion Processing: A Review. Frontiers in Sustainable Food Systems. 4. 72 indexed citations

13.

Gu, Bon‐Jae, et al.. (2020). Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of Food Science. 85(10). 3333–3344. 11 indexed citations

14.

Fu, Yu, et al.. (2018). Novel micronized woody biomass process for production of cost-effective clean fermentable sugars. Bioresource Technology. 260. 311–320. 26 indexed citations

15.

Lee, Hyun Jung, Bon‐Jae Gu, Girish M. Ganjyal, & Dojin Ryu. (2018). Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda. Food Control. 96. 441–444. 16 indexed citations

16.

Gu, Bon‐Jae, Jinwu Wang, Michael P. Wolcott, & Girish M. Ganjyal. (2017). Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling. Bioresource Technology. 251. 93–98. 57 indexed citations

17.

Gu, Bon‐Jae & Gi‐Hyung Ryu. (2012). Effect of Die Geometry and Carbon Dioxide Injection on Physical Properties of Extruded Corn Flour. Food Engineering Progress. 16(2). 83–91. 5 indexed citations

18.

Gu, Bon‐Jae & Gi-Hyung Ryu. (2011). Effect of Die Geometry on Expansion of Corn Flour Extrudate. Food Engineering Progress. 15(2). 148–154. 6 indexed citations

19.

Gu, Bon‐Jae, Krittika Norajit, & Gi‐Hyung Ryu. (2010). Physicochemical Properties of Extruded Defatted Hemp Seed and Its Energy Bar Manufacturing. Food Engineering Progress. 14(2). 127–134. 6 indexed citations

20.

Gu, Bon‐Jae, et al.. (2010). Manufacturing of Hemp Seed Flake by Using Extrusion Process. Food Engineering Progress. 14(2). 99–105. 3 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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