Chaofan Guo

2.7k total citations
76 papers, 2.1k citations indexed

About

Chaofan Guo is a scholar working on Food Science, Automotive Engineering and Animal Science and Zoology. According to data from OpenAlex, Chaofan Guo has authored 76 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 13 papers in Automotive Engineering and 13 papers in Animal Science and Zoology. Recurrent topics in Chaofan Guo's work include Meat and Animal Product Quality (13 papers), Additive Manufacturing and 3D Printing Technologies (13 papers) and 3D Printing in Biomedical Research (9 papers). Chaofan Guo is often cited by papers focused on Meat and Animal Product Quality (13 papers), Additive Manufacturing and 3D Printing Technologies (13 papers) and 3D Printing in Biomedical Research (9 papers). Chaofan Guo collaborates with scholars based in China, Thailand and Australia. Chaofan Guo's co-authors include Min Zhang, Sakamon Devahastin, Bhesh Bhandari, Huizhi Chen, Yunyang Wang, Yaping Liu, Junjie Yi, Arun S. Mujumdar, Chen Chen and Xianchao Feng and has published in prestigious journals such as Scientific Reports, Food Chemistry and Journal of Materials Chemistry A.

In The Last Decade

Chaofan Guo

66 papers receiving 2.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Chaofan Guo China 25 799 737 572 491 294 76 2.1k
Chaohui Yang China 22 837 1.0× 899 1.2× 946 1.7× 871 1.8× 298 1.0× 52 3.1k
Antonio Derossi Italy 29 921 1.2× 1.1k 1.5× 696 1.2× 326 0.7× 641 2.2× 102 3.1k
C. Severini Italy 29 905 1.1× 1.2k 1.6× 681 1.2× 319 0.6× 730 2.5× 116 3.2k
Zhenbin Liu China 24 1.8k 2.2× 899 1.2× 1.2k 2.1× 828 1.7× 371 1.3× 55 3.4k
Yuchuan Wang China 25 410 0.5× 1.4k 1.8× 442 0.8× 197 0.4× 227 0.8× 72 2.5k
Huizhi Chen China 23 232 0.3× 841 1.1× 600 1.0× 705 1.4× 204 0.7× 52 2.3k
T. Anukiruthika India 14 491 0.6× 423 0.6× 350 0.6× 307 0.6× 158 0.5× 23 1.4k
Montserrat Pujolà Cunill Spain 25 362 0.5× 786 1.1× 352 0.6× 391 0.8× 390 1.3× 61 2.1k
Henry Jäger Austria 30 366 0.5× 1.3k 1.7× 428 0.7× 281 0.6× 239 0.8× 66 3.1k
Martina Lille Finland 27 420 0.5× 1.1k 1.4× 599 1.0× 600 1.2× 289 1.0× 50 2.7k

Countries citing papers authored by Chaofan Guo

Since Specialization
Citations

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

Fields of papers citing papers by Chaofan Guo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chaofan Guo

This figure shows the co-authorship network connecting the top 25 collaborators of Chaofan Guo. A scholar is included among the top collaborators of Chaofan Guo 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 Chaofan Guo. Chaofan Guo 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
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Sun, Shanshan, Zhenna Zhang, Zibo Song, et al.. (2025). Exploring radio frequency heating of viscous foods via folded flow. Journal of Food Engineering. 403. 112711–112711.
3.
Kuang, Xia, Shao-ying Zhang, Chaofan Guo, et al.. (2025). Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling. Foods. 14(10). 1802–1802. 1 indexed citations
4.
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Guo, Chaofan, et al.. (2025). Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review. Food Research International. 203. 115872–115872. 9 indexed citations
7.
Guo, Chaofan, Ziyao Liu, Lin Chen, et al.. (2024). Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. International Journal of Biological Macromolecules. 277(Pt 2). 134006–134006. 5 indexed citations
8.
Guo, Chaofan, Weijie Lin, Sungho Jin, Dongliang Zhao, & Min Feng. (2024). Regional coupling coordination and driving mechanisms of high-quality economic development and carbon emission intensity in Chinese provinces. Ecological Frontiers. 45(2). 463–471. 6 indexed citations
9.
Wang, Xuejiao, Na Luo, Chaofan Guo, Xingwei Wang, & Shuqin Xia. (2024). Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating. Food Bioscience. 61. 104827–104827. 14 indexed citations
10.
Shi, Rong, Zhenbin Liu, Junjie Yi, Xiao Hu, & Chaofan Guo. (2023). The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process. International Journal of Biological Macromolecules. 254(Pt 3). 127920–127920. 9 indexed citations
11.
Li, Jian, Chaofan Guo, Shengbao Cai, Junjie Yi, & Linyan Zhou. (2023). Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance. Food Research International. 168. 112782–112782. 25 indexed citations
12.
Li, Hong, Yuanyue Zhang, Zhijia Liu, et al.. (2023). Exploring antioxidant activities and inhibitory effects against α‐amylase and α‐glucosidase of Elaeocarpus braceanus fruits: insights into mechanisms by molecular docking and molecular dynamics. International Journal of Food Science & Technology. 59(1). 343–355. 7 indexed citations
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Liu, Zhenbin, Chaofan Guo, Dan Xu, et al.. (2023). 3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes. Food Hydrocolloids. 146. 109170–109170. 47 indexed citations
15.
Wang, Xuejiao, et al.. (2022). Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocolloids. 134. 108018–108018. 38 indexed citations
16.
Guo, Chaofan, Min Zhang, & Huizhi Chen. (2020). Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing. International Journal of Food Science & Technology. 56(5). 2264–2272. 29 indexed citations
17.
Zhang, Min, et al.. (2020). 3D printability of brown rice gel modified by some food hydrocolloids. Journal of Food Processing and Preservation. 44(7). 31 indexed citations
18.
Guo, Chaofan, Min Zhang, & Bhesh Bhandari. (2019). Model Building and Slicing in Food 3D Printing Processes: A Review. Comprehensive Reviews in Food Science and Food Safety. 18(4). 1052–1069. 131 indexed citations
19.
Guo, Chaofan, Xuejiao Wang, & Yunyang Wang. (2018). Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating. Journal of Food Processing and Preservation. 42(7). e13659–e13659. 14 indexed citations
20.
Wang, Xuejiao, Chaofan Guo, Wenhui Hao, et al.. (2018). Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. International Journal of Biological Macromolecules. 118(Pt A). 722–730. 137 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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