Cuihua Chang

4.8k total citations
144 papers, 3.8k citations indexed

About

Cuihua Chang is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Cuihua Chang has authored 144 papers receiving a total of 3.8k indexed citations (citations by other indexed papers that have themselves been cited), including 118 papers in Food Science, 43 papers in Molecular Biology and 39 papers in Animal Science and Zoology. Recurrent topics in Cuihua Chang's work include Proteins in Food Systems (102 papers), Microencapsulation and Drying Processes (49 papers) and Protein Hydrolysis and Bioactive Peptides (39 papers). Cuihua Chang is often cited by papers focused on Proteins in Food Systems (102 papers), Microencapsulation and Drying Processes (49 papers) and Protein Hydrolysis and Bioactive Peptides (39 papers). Cuihua Chang collaborates with scholars based in China, Australia and United States. Cuihua Chang's co-authors include Yujie Su, Luping Gu, Yanjun Yang, Junhua Li, Michael T. Nickerson, Lilan Xu, Yanjun Yang, Xin Li, Fuge Niu and Chenying Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Cuihua Chang

139 papers receiving 3.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Cuihua Chang China 39 3.0k 817 768 737 554 144 3.8k
Junhua Li China 36 2.5k 0.8× 778 1.0× 768 1.0× 670 0.9× 394 0.7× 137 3.5k
Luping Gu China 34 2.4k 0.8× 657 0.8× 628 0.8× 587 0.8× 436 0.8× 135 3.1k
Yanjun Yang China 41 3.2k 1.0× 842 1.0× 1.0k 1.3× 775 1.1× 557 1.0× 139 4.6k
Simon M. Loveday New Zealand 31 2.4k 0.8× 524 0.6× 973 1.3× 834 1.1× 450 0.8× 74 3.5k
Long Sheng China 36 2.4k 0.8× 738 0.9× 844 1.1× 493 0.7× 526 0.9× 116 3.7k
Zhanmei Jiang China 40 3.1k 1.0× 584 0.7× 1.5k 2.0× 964 1.3× 436 0.8× 167 4.6k
Xiaozhi Tang China 33 1.8k 0.6× 734 0.9× 491 0.6× 1.1k 1.4× 412 0.7× 87 3.2k
Caimeng Zhang China 34 2.3k 0.8× 610 0.7× 948 1.2× 802 1.1× 283 0.5× 112 3.3k
Yujie Su China 46 3.7k 1.2× 1.0k 1.3× 1.3k 1.7× 940 1.3× 706 1.3× 183 5.5k
Aslı Can Karaça Türkiye 25 2.5k 0.8× 390 0.5× 546 0.7× 790 1.1× 238 0.4× 71 3.4k

Countries citing papers authored by Cuihua Chang

Since Specialization
Citations

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

Fields of papers citing papers by Cuihua Chang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cuihua Chang

This figure shows the co-authorship network connecting the top 25 collaborators of Cuihua Chang. A scholar is included among the top collaborators of Cuihua Chang 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 Cuihua Chang. Cuihua Chang 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.
Tang, Tingting, Ruyi Zhang, Cuihua Chang, et al.. (2025). The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study. Foods. 14(2). 295–295. 1 indexed citations
2.
Chang, Cuihua, Luping Gu, Shilong Wang, et al.. (2025). Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics. Journal of the Science of Food and Agriculture. 105(12). 6818–6826. 1 indexed citations
3.
Tang, Tingting, Junhua Li, Yujie Su, et al.. (2024). Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship study. International Journal of Biological Macromolecules. 278(Pt 1). 134635–134635. 2 indexed citations
4.
Tang, Tingting, Xuejing Gao, Junhua Li, et al.. (2024). Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder. Food Hydrocolloids. 157. 110429–110429. 8 indexed citations
5.
Tang, Tingting, Xuejing Gao, Junhua Li, et al.. (2024). Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents. Food Hydrocolloids. 151. 109851–109851. 21 indexed citations
6.
Gao, Xuejing, Mengya Zhang, Junhua Li, et al.. (2024). Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk. International Journal of Food Science & Technology. 59(8). 5363–5375. 1 indexed citations
7.
8.
Li, Junhua, Xuechun Wang, Cuihua Chang, et al.. (2024). Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery. Foods. 13(12). 1834–1834. 3 indexed citations
9.
Zhang, Zipei, Shijian Dong, Junhua Li, et al.. (2024). Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk. Foods. 13(24). 3990–3990.
10.
Chang, Cuihua, YingLiang Ma, Yanjun Yang, et al.. (2024). Strategies to Improve Hydrolysis Efficiency of Fish Skin Collagen: Study on ACE Inhibitory Activity and Fibroblast Proliferation Activity. Foods. 13(23). 3869–3869. 3 indexed citations
11.
12.
Li, Junhua, Cuihua Chang, Luping Gu, et al.. (2023). Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance. Food Hydrocolloids. 139. 108529–108529. 17 indexed citations
13.
Li, Junhua, Min Zhu, Luping Gu, et al.. (2023). Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch. LWT. 182. 114841–114841. 17 indexed citations
14.
Chang, Cuihua, Luping Gu, Yujie Su, et al.. (2022). Comparison of the functionality of egg white liquid with different desugaring treatments. International Journal of Food Science & Technology. 57(9). 5811–5819. 6 indexed citations
15.
Li, Junhua, Luping Gu, Yujie Su, et al.. (2022). Foaming properties of dried egg white at different outlet temperatures. Journal of Food Engineering. 343. 111379–111379. 12 indexed citations
16.
Li, Junhua, Cuihua Chang, Luping Gu, et al.. (2022). The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan. European Polymer Journal. 173. 111242–111242. 17 indexed citations
17.
Li, Junhua, Chenying Wang, Cuihua Chang, et al.. (2021). Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β‐carotene gels in the presence of sodium tripolyphosphate. Journal of the Science of Food and Agriculture. 101(13). 5591–5598. 9 indexed citations
18.
Li, Junhua, Jiali Zhai, Luping Gu, et al.. (2021). Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends in Food Science & Technology. 115. 12–21. 45 indexed citations
19.
Li, Junhua, Jiali Zhai, Yujie Su, et al.. (2020). Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites. Food Chemistry. 345. 128782–128782. 23 indexed citations
20.
Su, Yujie, et al.. (2018). Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles. RSC Advances. 8(11). 6192–6199. 18 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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