Chuanwu Han

589 total citations
12 papers, 456 citations indexed

About

Chuanwu Han is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Chuanwu Han has authored 12 papers receiving a total of 456 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Nutrition and Dietetics and 2 papers in Animal Science and Zoology. Recurrent topics in Chuanwu Han's work include Food composition and properties (8 papers), Proteins in Food Systems (8 papers) and Food Chemistry and Fat Analysis (3 papers). Chuanwu Han is often cited by papers focused on Food composition and properties (8 papers), Proteins in Food Systems (8 papers) and Food Chemistry and Fat Analysis (3 papers). Chuanwu Han collaborates with scholars based in China, United States and South Korea. Chuanwu Han's co-authors include Man Li, Qingjie Sun, Meng Ma, Wenting Tang, Hai‐Hua Chen, Haihua Zhang, Tianbao Yang, Ke‐Xue Zhu, Jian Guo and Guangxin Feng and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Chuanwu Han

11 papers receiving 453 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Chuanwu Han China	7	357	304	94	41	38	12	456
Nand Ooms Belgium	13	483 1.4×	435 1.4×	145 1.5×	36 0.9×	22 0.6×	21	647
Thu H. McCann Australia	9	353 1.0×	372 1.2×	101 1.1×	56 1.4×	12 0.3×	10	525
Yongshuai Ma China	12	504 1.4×	415 1.4×	160 1.7×	25 0.6×	25 0.7×	21	627
Ángela Bravo‐Núñez Spain	11	322 0.9×	270 0.9×	127 1.4×	19 0.5×	15 0.4×	21	433
H. D. Sánchez Argentina	11	461 1.3×	325 1.1×	115 1.2×	18 0.4×	25 0.7×	19	528
J. Rouillé France	8	334 0.9×	315 1.0×	66 0.7×	67 1.6×	16 0.4×	11	462
Qiyu Lu China	11	189 0.5×	153 0.5×	99 1.1×	15 0.4×	17 0.4×	27	362
Ingrid Van Haesendonck Belgium	11	212 0.6×	210 0.7×	68 0.7×	50 1.2×	10 0.3×	11	332
Marta Sahagún Spain	12	301 0.8×	264 0.9×	95 1.0×	17 0.4×	10 0.3×	14	368
Jing-Wang Chen China	6	279 0.8×	355 1.2×	153 1.6×	27 0.7×	12 0.3×	7	493

Countries citing papers authored by Chuanwu Han

Since Specialization

Citations

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

Fields of papers citing papers by Chuanwu Han

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chuanwu Han

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

All Works

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12 of 12 papers shown

Feng, Kun, Yanfei Wang, Chuanwu Han, et al.. (2025). Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility. Food Chemistry. 497. 146962–146962.

Han, Chuanwu, et al.. (2024). Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method. Food Chemistry. 463(Pt 1). 141118–141118. 5 indexed citations

Liu, Feng, Chuanwu Han, Gaoshang Wang, et al.. (2024). Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange. Food Hydrocolloids. 159. 110640–110640. 1 indexed citations

Feng, Guangxin, Chuanwu Han, Lijuan Wang, et al.. (2024). Structure-rheological relationship of capillary protein oleogels: The role of particle wettability. Food Hydrocolloids. 159. 110657–110657. 3 indexed citations

Li, Biao, Chuanwu Han, Guangxin Feng, et al.. (2024). Enhanced creaminess of plant-based milk via enrichment of papain hydrolyzed oleosomes. Food Research International. 198. 115322–115322. 6 indexed citations

Han, Chuanwu, Guangxin Feng, Shou‐Wei Yin, et al.. (2024). Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction. Food Hydrocolloids. 156. 110330–110330. 5 indexed citations

Li, Qing, Guangxin Feng, Chuanwu Han, et al.. (2024). Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions. Food Hydrocolloids. 151. 109824–109824. 22 indexed citations

Han, Chuanwu, Meng Ma, Tianbao Yang, Man Li, & Qingjie Sun. (2021). Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali. Food Hydrocolloids. 120. 106971–106971. 38 indexed citations

Han, Chuanwu, Meng Ma, Man Li, & Qingjie Sun. (2020). Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin. Food Hydrocolloids. 103. 105661–105661. 97 indexed citations

10.

Ma, Meng, et al.. (2019). Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Food Chemistry. 287. 11–19. 37 indexed citations

11.

Han, Chuanwu, Meng Ma, Haihua Zhang, Man Li, & Qingjie Sun. (2019). Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system. Food Chemistry. 308. 125676–125676. 99 indexed citations

12.

Li, Man, Qingjie Sun, Chuanwu Han, Hai‐Hua Chen, & Wenting Tang. (2017). Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food Chemistry. 246. 335–342. 143 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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