Chonghui Yue

707 total citations
38 papers, 493 citations indexed

About

Chonghui Yue is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Chonghui Yue has authored 38 papers receiving a total of 493 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Nutrition and Dietetics, 17 papers in Food Science and 13 papers in Plant Science. Recurrent topics in Chonghui Yue's work include Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (18 papers) and Proteins in Food Systems (8 papers). Chonghui Yue is often cited by papers focused on Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (18 papers) and Proteins in Food Systems (8 papers). Chonghui Yue collaborates with scholars based in China. Chonghui Yue's co-authors include Guoping Yu, Yuxin Wang, Meili Shao, Denglin Luo, Peiyan Li, Zhouya Bai, Libo Wang, Xiufang Xia, Xu Han and Jianjun Cheng and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Chonghui Yue

34 papers receiving 484 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Chonghui Yue China 12 299 231 134 93 50 38 493
Muhammad Sohail Pakistan 9 184 0.6× 209 0.9× 129 1.0× 156 1.7× 49 1.0× 22 528
Bo-Ru Chen China 10 254 0.8× 140 0.6× 99 0.7× 81 0.9× 42 0.8× 14 407
Gonzalo Clemente Spain 14 218 0.7× 195 0.8× 121 0.9× 75 0.8× 63 1.3× 20 587
Congcong Xu China 11 247 0.8× 89 0.4× 66 0.5× 200 2.2× 72 1.4× 23 517
Robi Andoyo Indonesia 10 288 1.0× 97 0.4× 86 0.6× 42 0.5× 34 0.7× 45 467
A. Olano Spain 16 359 1.2× 199 0.9× 166 1.2× 51 0.5× 68 1.4× 24 596
Kuijie Gong China 10 279 0.9× 145 0.6× 103 0.8× 116 1.2× 72 1.4× 22 456
Yaşar Kemal Erdem Türkiye 10 507 1.7× 115 0.5× 179 1.3× 70 0.8× 118 2.4× 13 679
Junfeng Fan China 11 203 0.7× 59 0.3× 143 1.1× 111 1.2× 40 0.8× 25 413

Countries citing papers authored by Chonghui Yue

Since Specialization
Citations

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

Fields of papers citing papers by Chonghui Yue

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chonghui Yue

This figure shows the co-authorship network connecting the top 25 collaborators of Chonghui Yue. A scholar is included among the top collaborators of Chonghui Yue 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 Chonghui Yue. Chonghui Yue 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.
Wang, Tiantian, Denglin Luo, Zhouya Bai, et al.. (2025). Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties. Food Chemistry. 498(Pt 1). 147114–147114. 1 indexed citations
3.
Li, Peiyan, Weiwei Qi, Qianqian Liu, et al.. (2025). Comparative study on the improvement effect of salt and kansui on the gluten network weakening induced by ferulic acid in wheat dough. LWT. 228. 118048–118048. 1 indexed citations
4.
Wang, Libo, Mingming Yan, Qingwu Jiang, et al.. (2025). Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough. Food Chemistry X. 27. 102501–102501. 1 indexed citations
5.
Bai, Zhouya, Yanbin Wang, Wenhui Deng, et al.. (2025). Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut microbiota. Food Chemistry X. 30. 102970–102970.
6.
Luo, Denglin, et al.. (2025). Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough. Journal of Cereal Science. 126. 104281–104281. 1 indexed citations
7.
Bai, Zhouya, Li X, Shou‐Hsia Cheng, et al.. (2025). From wheat gluten wastewater to functional biscuits: Extraction, characterization, and application of water-unextractable arabinoxylan in low-GI fermented biscuits. International Journal of Biological Macromolecules. 321(Pt 3). 146438–146438.
8.
Han, Sihai, Huan Mei, Zhouya Bai, et al.. (2025). Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits. Food Chemistry X. 29. 102715–102715.
9.
Yue, Chonghui, Yu Tang, Ziying Li, et al.. (2025). Ultrasound-assisted fermentation effectively alleviates the weakening of wheat gluten network caused by long-chain inulin and the underlying mechanism. Food Research International. 204. 115934–115934. 4 indexed citations
10.
Luo, Denglin, et al.. (2024). Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten. International Journal of Food Science & Technology. 59(4). 2349–2360. 8 indexed citations
11.
Li, Xingguo, Pengfei Liu, Zhouya Bai, et al.. (2024). Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality. Journal of Cereal Science. 119. 104005–104005. 7 indexed citations
12.
Zhang, Ruijie, Denglin Luo, Chonghui Yue, et al.. (2024). Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors. Food Chemistry X. 24. 101860–101860. 2 indexed citations
13.
Guo, Jinying, et al.. (2024). Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread. Food Hydrocolloids. 157. 110420–110420. 16 indexed citations
14.
15.
Bai, Zhouya, et al.. (2024). Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles. SHILAP Revista de lepidopterología. 5(5). 4 indexed citations
16.
Luo, Denglin, et al.. (2023). Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation. Journal of Cereal Science. 114. 103782–103782. 6 indexed citations
17.
Yue, Chonghui, Yu Tang, Ziyu Wang, et al.. (2023). Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality. Journal of Cereal Science. 114. 103783–103783. 13 indexed citations
18.
Yu, Guoping, et al.. (2019). Effect of transglutaminase on freeze-thaw stability of soybean protein isolate emulsion.. Shipin Kexue / Food Science. 40(6). 22–27. 1 indexed citations
19.
20.
Yue, Chonghui, et al.. (2018). Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. LWT. 102. 122–130. 40 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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