Changrong Ou

1.3k total citations
43 papers, 1.0k citations indexed

About

Changrong Ou is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Changrong Ou has authored 43 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Animal Science and Zoology, 15 papers in Molecular Biology and 15 papers in Food Science. Recurrent topics in Changrong Ou's work include Meat and Animal Product Quality (21 papers), Collagen: Extraction and Characterization (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Changrong Ou is often cited by papers focused on Meat and Animal Product Quality (21 papers), Collagen: Extraction and Characterization (7 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Changrong Ou collaborates with scholars based in China, Japan and United States. Changrong Ou's co-authors include Jinxuan Cao, Yangying Sun, Daodong Pan, Daodong Pan, Yinji Chen, Xingfeng Shao, Shangyuan Sang, Ying Wang, Junjie Lin and Xiaojing Du and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

Changrong Ou

37 papers receiving 1.0k citations

Peers

Changrong Ou
Shulai Liu China
Anthony Pius Bassey China
Haizhou Wu China
Shuai Zhuang China
Geun-Pyo Hong South Korea
Naoko Hamada‐Sato Japan
Dapeng Li China
Deyang Li China
Xianqing Yang China
Shulai Liu China
Changrong Ou
Citations per year, relative to Changrong Ou Changrong Ou (= 1×) peers Shulai Liu

Countries citing papers authored by Changrong Ou

Since Specialization
Citations

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

Fields of papers citing papers by Changrong Ou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Changrong Ou

This figure shows the co-authorship network connecting the top 25 collaborators of Changrong Ou. A scholar is included among the top collaborators of Changrong Ou 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 Changrong Ou. Changrong Ou 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.
Jiang, Xuhao, Chunhong Yuan, Rui Yang, et al.. (2025). Mechanisms of metal ion-mediated quality regulation in rehydrated Salmon: Influence on texture, protein properties, and microstructure. Food Research International. 221(Pt 1). 117295–117295.
2.
Yuan, Chunhong, Zhaohui Qiao, Wenge Yang, et al.. (2025). Investigating the mechanisms behind magnetic field effects on shrimp myofibrillar protein conformation and functionality. Food Chemistry. 493(Pt 4). 146000–146000.
3.
Li, Yijia, Shengnan Zhan, Chunhong Yuan, et al.. (2025). Comparison of ferulic acid-crosslinked anthocyanins-fish gelatin-based intelligent hydrogels and films: Characterization and application. International Journal of Biological Macromolecules. 328(Pt 2). 147459–147459.
4.
5.
Yang, Yingying, Chunhong Yuan, Tong Zhang, et al.. (2025). Synergistic enhancement of gelation and protein interactions in low-salt shrimp gels by static magnetic field and microcrystalline cellulose. Food Hydrocolloids. 170. 111696–111696.
6.
Yang, Rui, Chunhong Yuan, Zhaohui Qiao, et al.. (2025). Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure. Innovative Food Science & Emerging Technologies. 102. 103998–103998. 5 indexed citations
7.
Li, Yijia, et al.. (2025). Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin. Food Hydrocolloids. 166. 111364–111364. 4 indexed citations
8.
9.
Yang, Jingjing, Wenge Yang, Changrong Ou, et al.. (2023). Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles. Food Research International. 175. 113758–113758. 15 indexed citations
10.
Jia, Ru, et al.. (2023). Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods. 12(19). 3682–3682. 5 indexed citations
11.
Chen, Xiaoyun, Huixin Yang, Hongtao Lei, et al.. (2023). Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough. Food Bioscience. 55. 103070–103070. 8 indexed citations
12.
Chen, Jingyi, et al.. (2023). Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry. Food Chemistry. 439. 138083–138083. 11 indexed citations
13.
14.
Zhou, Changyu, Qiang Xia, Jun He, et al.. (2021). Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham. Food Bioscience. 43. 101310–101310. 19 indexed citations
15.
Du, Xiaojing, et al.. (2018). The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing. Poultry Science. 97(12). 4450–4457. 51 indexed citations
16.
Zhou, Changyu, Ying Wang, Daodong Pan, et al.. (2017). The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing. Food Science and Biotechnology. 26(3). 679–687. 33 indexed citations
17.
Lin, Junjie, Ying Wang, Daodong Pan, et al.. (2017). Physico-mechanical properties of gelatin films modified with Lysine, Arginine and Histidine. International Journal of Biological Macromolecules. 108. 947–952. 41 indexed citations
18.
19.
Cao, Jinxuan, G.H. Zhou, Yuan Liu, et al.. (2013). Activation of caspase-9 and its influencing factors in beef during conditioning. animal. 8(3). 504–509. 14 indexed citations
20.
Ou, Changrong, Xiaofen Du, Krista C. Shellie, Carolyn F. Ross, & Michael C. Qian. (2010). Volatile Compounds and Sensory Attributes of Wine from Cv. Merlot (Vitis vinifera L.) Grown under Differential Levels of Water Deficit with or without a Kaolin-Based, Foliar Reflectant Particle Film. Journal of Agricultural and Food Chemistry. 58(24). 12890–12898. 55 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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