Changling Wu

1.3k total citations
28 papers, 1.0k citations indexed

About

Changling Wu is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Changling Wu has authored 28 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 8 papers in Nutrition and Dietetics and 6 papers in Animal Science and Zoology. Recurrent topics in Changling Wu's work include Proteins in Food Systems (20 papers), Microencapsulation and Drying Processes (11 papers) and Food composition and properties (8 papers). Changling Wu is often cited by papers focused on Proteins in Food Systems (20 papers), Microencapsulation and Drying Processes (11 papers) and Food composition and properties (8 papers). Changling Wu collaborates with scholars based in China, United States and Malaysia. Changling Wu's co-authors include Fei Teng, Yang Li, Zheng Li, Zhongjiang Wang, Ying Zhu, Baokun Qi, Yuyang Huang, Guanghong Zhou, Mingyu He and Yang Li and has published in prestigious journals such as Langmuir, Scientific Reports and Food Chemistry.

In The Last Decade

Changling Wu

27 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Changling Wu China 18 808 232 224 212 131 28 1.0k
Abdul Qayum China 20 732 0.9× 323 1.4× 202 0.9× 166 0.8× 140 1.1× 39 1.0k
Shicheng Dai China 17 898 1.1× 233 1.0× 307 1.4× 132 0.6× 119 0.9× 23 1.1k
Ziteng Lian China 16 881 1.1× 247 1.1× 294 1.3× 125 0.6× 123 0.9× 22 1.1k
Xin-Sheng Qin China 13 749 0.9× 152 0.7× 254 1.1× 91 0.4× 116 0.9× 22 970
Junzhen Zhong China 18 649 0.8× 227 1.0× 235 1.0× 102 0.5× 160 1.2× 38 987
Jianfeng Wu China 16 637 0.8× 214 0.9× 141 0.6× 106 0.5× 94 0.7× 33 930
Fengxian Guo China 16 387 0.5× 132 0.6× 151 0.7× 81 0.4× 67 0.5× 32 619
Clitor J.F. Souza Brazil 14 608 0.8× 133 0.6× 161 0.7× 41 0.2× 95 0.7× 23 820

Countries citing papers authored by Changling Wu

Since Specialization
Citations

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

Fields of papers citing papers by Changling Wu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Changling Wu

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

All Works

20 of 20 papers shown
1.
Jin, Cheng‐Hao, Fenghua Wu, Changling Wu, et al.. (2025). Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties. Food Research International. 222(Pt 1). 117702–117702. 2 indexed citations
2.
Fang, Guan-Yu, Yiling Zhong, Chunhui Zhu, et al.. (2025). Microbial interactions and biocontrol for reducing mycotoxin accumulation in stored rice grains under temperature and humidity variations. Food Research International. 217. 116775–116775. 1 indexed citations
3.
Wong, Tuck‐Whye, Xingquan Liu, Changling Wu, et al.. (2025). Advances in emerging two-dimensional nanomaterials: Design strategies, structural engineering, and applications in food. Trends in Food Science & Technology. 164. 105273–105273.
4.
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
5.
Fang, Guan-Yu, Changling Wu, Peng Wang, et al.. (2024). The Addition of Glutamine Enhances the Quality of Huangjiu by Modifying the Assembly and Metabolic Activities of Microorganisms during the Fermentation Process. Foods. 13(17). 2833–2833. 1 indexed citations
6.
Wu, Fenghua, Hao Hu, Jian Guo, et al.. (2024). Deciphering the Microbiological Mechanisms Underlying the Impact of Different Storage Conditions on Rice Grain Quality. Foods. 13(2). 266–266. 8 indexed citations
7.
Wu, Changling, et al.. (2022). Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion. Food Chemistry. 382. 132331–132331. 24 indexed citations
8.
Wu, Changling, et al.. (2021). Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein. Food Chemistry. 352. 129395–129395. 19 indexed citations
9.
He, Mingyu, Lijia Li, Changling Wu, et al.. (2021). Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate. Journal of Food Science. 86(5). 1737–1750. 49 indexed citations
10.
Li, Lijia, Mingyu He, Na Wang, et al.. (2021). Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure. Journal of Molecular Liquids. 325. 115148–115148. 17 indexed citations
11.
Wu, Changling, Mingyu He, Zheng Li, et al.. (2021). Effect of cavitation jets on the physicochemical properties and structural characteristics of the okara protein. Journal of Food Science. 86(10). 4566–4576. 8 indexed citations
12.
Zhou, Yan, Fei Teng, Tian Tian, et al.. (2020). The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions. Food Hydrocolloids. 108. 105818–105818. 62 indexed citations
13.
Li, Zheng, Zhongjiang Wang, Yang Kong, et al.. (2020). Different commercial soy protein isolates and the characteristics of Chiba tofu. Food Hydrocolloids. 110. 106115–106115. 95 indexed citations
14.
Zhang, Li, Peng Wang, Zongyun Yang, et al.. (2019). Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques. Food Hydrocolloids. 101. 105455–105455. 158 indexed citations
15.
Zhu, Ying, Yang Li, Changling Wu, et al.. (2019). Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis. Scientific Reports. 9(1). 6985–6985. 20 indexed citations
16.
Tian, Tian, Fei Teng, Shuang Zhang, et al.. (2019). A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates. Foods. 8(12). 594–594. 37 indexed citations
17.
Li, Yang, Changling Wu, Jun Liu, et al.. (2018). Soy Protein Isolate-Phosphatidylcholine Nanoemulsions Prepared Using High-Pressure Homogenization. Nanomaterials. 8(5). 307–307. 51 indexed citations
18.
Li, Lingyun, Yun Bai, Changling Wu, et al.. (2018). Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates. CyTA - Journal of Food. 16(1). 765–775. 22 indexed citations
19.
Wang, Peng, Changling Wu, Qian Huang, et al.. (2018). Hydrophobic‐assembled curcumin–porcine plasma protein complex affected by pH. International Journal of Food Science & Technology. 54(3). 891–897. 6 indexed citations
20.

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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