Changmo Li

788 total citations
32 papers, 605 citations indexed

About

Changmo Li is a scholar working on Organic Chemistry, Food Science and Biochemistry. According to data from OpenAlex, Changmo Li has authored 32 papers receiving a total of 605 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Organic Chemistry, 11 papers in Food Science and 9 papers in Biochemistry. Recurrent topics in Changmo Li's work include Edible Oils Quality and Analysis (11 papers), Food Chemistry and Fat Analysis (7 papers) and Proteins in Food Systems (6 papers). Changmo Li is often cited by papers focused on Edible Oils Quality and Analysis (11 papers), Food Chemistry and Fat Analysis (7 papers) and Proteins in Food Systems (6 papers). Changmo Li collaborates with scholars based in China, Canada and United Kingdom. Changmo Li's co-authors include Yunping Yao, Shuo Wang, Shuo Wang, Huilin Liu, Guozhen Fang, Wen Cheng, Guozhong Zhao, Huilin Liu, Yao Chen and Chunyang Liu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Materials Chemistry.

In The Last Decade

Changmo Li

31 papers receiving 591 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Changmo Li China 14 175 153 131 112 109 32 605
Fatma Nur Arslan Türkiye 18 171 1.0× 129 0.8× 216 1.6× 201 1.8× 151 1.4× 53 832
Shu‐Hua Tang China 14 171 1.0× 62 0.4× 102 0.8× 97 0.9× 112 1.0× 31 522
P. P. Oliveira Portugal 12 280 1.6× 71 0.5× 187 1.4× 158 1.4× 83 0.8× 13 696
Minlian Zhang China 11 210 1.2× 55 0.4× 174 1.3× 202 1.8× 126 1.2× 14 710
Jaeho Ha South Korea 16 142 0.8× 65 0.4× 329 2.5× 109 1.0× 182 1.7× 47 802
Daniel I. Hădărugă Romania 14 265 1.5× 113 0.7× 59 0.5× 119 1.1× 55 0.5× 43 740
Junmin Ji China 11 153 0.9× 136 0.9× 85 0.6× 41 0.4× 81 0.7× 26 516
Nicoleta G. Hădărugă Romania 16 233 1.3× 103 0.7× 53 0.4× 132 1.2× 61 0.6× 47 739
Sanghwa Yoon South Korea 11 160 0.9× 202 1.3× 40 0.3× 108 1.0× 112 1.0× 17 589
Xinan Xie China 17 317 1.8× 68 0.4× 75 0.6× 87 0.8× 299 2.7× 46 803

Countries citing papers authored by Changmo Li

Since Specialization
Citations

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

Fields of papers citing papers by Changmo Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Changmo Li

This figure shows the co-authorship network connecting the top 25 collaborators of Changmo Li. A scholar is included among the top collaborators of Changmo Li 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 Changmo Li. Changmo Li 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.
2.
Yao, Yunping, et al.. (2025). Preserving pungency and color: thermal/storage stability of bioactive compounds in chili oil and shelf-life extension strategies. Food Bioscience. 71. 107212–107212. 1 indexed citations
3.
Yao, Yunping, et al.. (2024). Thermal oxidation mechanism of palmitic aicd. Food Research International. 186. 114372–114372. 3 indexed citations
4.
Yao, Yunping, Meng Zhang, Yali Yuan, Bohao Zhang, & Changmo Li. (2024). Improved stability of sesame paste by peanut protein-flaxseed gum conjugation. Journal of Food Engineering. 382. 112196–112196. 10 indexed citations
5.
Liu, Dan, Hadiatullah Hadiatullah, Ting Guo, et al.. (2023). Evaluating the total antioxidant capacity of processed milk: utilising applicable antioxidant assays and key antioxidant components. International Journal of Food Science & Technology. 59(3). 1351–1362. 4 indexed citations
6.
Yao, Yunping, et al.. (2023). Zeaxanthin Combined with Tocopherol to Improve the Oxidative Stability of Chicken Oil. Journal of Oleo Science. 72(12). 1063–1072. 1 indexed citations
7.
Yao, Yunping, et al.. (2023). Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil. Foods. 13(1). 29–29. 7 indexed citations
8.
Yao, Yunping, et al.. (2023). Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures. Journal of Agricultural and Food Chemistry. 72(1). 704–714. 13 indexed citations
9.
Li, Jie, Keren Chen, Longjiao Zhu, et al.. (2022). Multiple Recognition-Based Sensor for Pesticide Residues. Frontiers in Chemistry. 10. 856698–856698. 5 indexed citations
10.
Ding, Cong, Lu Wang, Yunping Yao, & Changmo Li. (2022). Mechanism of the initial oxidation of monounsaturated fatty acids. Food Chemistry. 392. 133298–133298. 13 indexed citations
11.
Dong, Jun, Junping Wang, Changmo Li, et al.. (2022). Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Frontiers in Nutrition. 9. 913297–913297. 68 indexed citations
12.
Yao, Yunping, et al.. (2021). Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products. Food Chemistry. 370. 131002–131002. 5 indexed citations
13.
Hadiatullah, Hadiatullah, et al.. (2021). Dairy Processing Affects the Gut Digestion and Microecology by Changing the Structure and Composition of Milk Fat Globules. Journal of Agricultural and Food Chemistry. 69(35). 10194–10205. 11 indexed citations
14.
Li, Changmo, Yunping Yao, Wentao Liu, et al.. (2019). Mechanisms of isomerization and oxidation in heated trilinolein by DFT method. RSC Advances. 9(17). 9870–9877. 6 indexed citations
15.
Yao, Yunping, et al.. (2019). Molecular Reaction Mechanism for the Formation of 3-Chloropropanediol Esters in Oils and Fats. Journal of Agricultural and Food Chemistry. 67(9). 2700–2708. 35 indexed citations
16.
Zhu, Xuhai, Yangbing Wen, Dong Cheng, et al.. (2015). Cationic amphiphilic microfibrillated cellulose (MFC) for potential use for bile acid sorption. Carbohydrate Polymers. 132. 598–605. 23 indexed citations
17.
18.
Li, Changmo, Shuai Li, Guanhua Wang, et al.. (2013). Mechanism of Formation of Trans Fatty Acids under Heating Conditions in Triolein. Journal of Agricultural and Food Chemistry. 61(43). 10392–10397. 35 indexed citations
19.
Liu, Huilin, Guozhen Fang, Changmo Li, et al.. (2012). Molecularly imprinted polymer on ionic liquid-modified CdSe/ZnS quantum dots for the highly selective and sensitive optosensing of tocopherol. Journal of Materials Chemistry. 22(37). 19882–19882. 62 indexed citations
20.
Li, Changmo, et al.. (2011). Purification of Extracted Fatty Acids from the Microalgae Spirulina. Journal of the American Oil Chemists Society. 89(4). 561–566. 20 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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