Chunqing Bai

1.0k total citations
23 papers, 858 citations indexed

About

Chunqing Bai is a scholar working on Food Science, Molecular Biology and Organic Chemistry. According to data from OpenAlex, Chunqing Bai has authored 23 papers receiving a total of 858 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 8 papers in Molecular Biology and 5 papers in Organic Chemistry. Recurrent topics in Chunqing Bai's work include Proteins in Food Systems (9 papers), Nanoparticle-Based Drug Delivery (5 papers) and Microencapsulation and Drying Processes (4 papers). Chunqing Bai is often cited by papers focused on Proteins in Food Systems (9 papers), Nanoparticle-Based Drug Delivery (5 papers) and Microencapsulation and Drying Processes (4 papers). Chunqing Bai collaborates with scholars based in China, Australia and United States. Chunqing Bai's co-authors include Hua Xiong, Hailong Peng, Lingxin Chen, Jinhua Li, Yuzhen Liu, Qiang Zhao, Mingyong Xie, Shenqi Wang, Liping Zhao and Jingxia Zheng and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and International Journal of Pharmaceutics.

In The Last Decade

Chunqing Bai

20 papers receiving 849 citations

Peers

Chunqing Bai
Wenyan Liao China
Mahesh Kharat United States
Muhammad Aslam Khan China
Priscilla Vanessa Finotelli Brazil
Marı́a Florencia Mazzobre Argentina
Hamed Hamishekar Iran
Bojana Balanč Serbia
Kedong Tai China
Xiaoye He China
Wusigale China
Wenyan Liao China
Chunqing Bai
Citations per year, relative to Chunqing Bai Chunqing Bai (= 1×) peers Wenyan Liao

Countries citing papers authored by Chunqing Bai

Since Specialization
Citations

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

Fields of papers citing papers by Chunqing Bai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chunqing Bai

This figure shows the co-authorship network connecting the top 25 collaborators of Chunqing Bai. A scholar is included among the top collaborators of Chunqing Bai 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 Chunqing Bai. Chunqing Bai 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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Lü, Zhihao, et al.. (2024). Changes of taste and characteristic flavor of vinasse fish during different distiller's grains time. Journal of Food Composition and Analysis. 139. 107162–107162.
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Wang, Renjie, Yü Liu, Yongcheng Wang, et al.. (2024). Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose. Food Chemistry. 463(Pt 2). 141264–141264. 10 indexed citations
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Wang, Yin, et al.. (2023). Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects. Frontiers in Nutrition. 9. 1043095–1043095. 17 indexed citations
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Wang, Yin, Jingxia Zheng, Hua Xiong, et al.. (2023). Fabricating pectin and chitosan double layer coated liposomes to improve physicochemical stability of beta-carotene and alter its gastrointestinal fate. International Journal of Biological Macromolecules. 247. 125780–125780. 31 indexed citations
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Zheng, Jingxia, Chunqing Bai, Hailong Peng, Zhao Li, & Hua Xiong. (2019). Thermosensitive magnetoliposome – Novel carrier for targeted delivery and triggered release of coix seed oil. Journal of Magnetism and Magnetic Materials. 497. 166012–166012. 5 indexed citations
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Bai, Chunqing, Jingxia Zheng, Zhao Li, et al.. (2018). Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and β-Carotene Coloaded Liposomes. Journal of Agricultural and Food Chemistry. 67(1). 406–414. 56 indexed citations
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Zhao, Xiaoli, et al.. (2016). Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation. International Journal of Food Engineering. 12(5). 429–438. 6 indexed citations
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Bai, Chunqing, Yuzhen Liu, Shiqiang Zhao, et al.. (2014). A Comparison Investigation of Coix Seed Oil Liposomes Prepared by Five Different Methods. Journal of Dispersion Science and Technology. 36(1). 136–145. 14 indexed citations
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Zhao, Shiqiang, Jiangning Hu, Xuemei Zhu, et al.. (2014). Characteristics and Feasibility of Trans-Free Plastic Fats through Lipozyme TL IM-Catalyzed Interesterification of Palm Stearin and Akebia trifoliata Variety Australis Seed Oil. Journal of Agricultural and Food Chemistry. 62(14). 3293–3300. 34 indexed citations
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Ruan, Xia, Xuemei Zhu, Hua Xiong, et al.. (2013). Characterisation of zero‐trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. International Journal of Food Science & Technology. 49(1). 91–97. 24 indexed citations
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Peng, Hailong, Shenqi Wang, Zhong Zhang, et al.. (2013). A pH-responsive nano-carrier with mesoporous silica nanoparticles cores and poly(acrylic acid) shell-layers: Fabrication, characterization and properties for controlled release of salidroside. International Journal of Pharmaceutics. 446(1-2). 153–159. 110 indexed citations
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Zhao, Qiang, Xiang Cheng, Cordelia Selomulya, et al.. (2013). Antioxidant activities of Se-SPI produced from soybean as accumulation and biotransformation reactor of natural selenium. Food Chemistry. 146. 531–537. 34 indexed citations
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Jiang, Yan, Hua Xiong, Meng Wai Woo, et al.. (2012). Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ‐carrageenan through Maillard reaction. Journal of the Science of Food and Agriculture. 93(1). 125–133. 72 indexed citations
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Zhao, Liping, Hua Xiong, Hailong Peng, et al.. (2011). PEG-coated lyophilized proliposomes: preparation, characterizations and in vitro release evaluation of vitamin E. European Food Research and Technology. 232(4). 647–654. 54 indexed citations
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Bai, Chunqing, Hailong Peng, Hua Xiong, et al.. (2011). Carboxymethylchitosan-coated proliposomes containing coix seed oil: Characterisation, stability and in vitro release evaluation. Food Chemistry. 129(4). 1695–1702. 64 indexed citations
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Peng, Hailong, Hua Xiong, Jinhua Li, et al.. (2009). Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chemistry. 121(1). 23–28. 236 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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