Cunliu Zhou

1.8k total citations
53 papers, 1.4k citations indexed

About

Cunliu Zhou is a scholar working on Animal Science and Zoology, Food Science and Physiology. According to data from OpenAlex, Cunliu Zhou has authored 53 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Animal Science and Zoology, 18 papers in Food Science and 13 papers in Physiology. Recurrent topics in Cunliu Zhou's work include Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (18 papers) and Biochemical effects in animals (13 papers). Cunliu Zhou is often cited by papers focused on Meat and Animal Product Quality (44 papers), Animal Nutrition and Physiology (18 papers) and Biochemical effects in animals (13 papers). Cunliu Zhou collaborates with scholars based in China, Japan and United States. Cunliu Zhou's co-authors include Peng Xu, Xiaoxu Zhu, Cheng Ning, Yadong Zheng, Hongmei Fang, Linxian Li, Pengqi Bao, Shiyi Li, Shiyi Li and Kezhou Cai and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Cunliu Zhou

52 papers receiving 1.4k citations

Peers

Countries citing papers authored by Cunliu Zhou

Since Specialization

Citations

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

Fields of papers citing papers by Cunliu Zhou

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Cunliu Zhou

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations 2024 ·Food Chemistry ·Xun Gao, (unknown), Cunliu Zhou	4
2	Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl? 2024 ·Food Chemistry ·(unknown), Xun Gao, Rui Li, Dongmei Pan, Cunliu Zhou	26
3	Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles 2024 ·Journal of Food Measurement & Characterization ·Huihui Liang, (unknown), Xu Gao, (unknown), Cunliu Zhou	2
4	Effects of l -arginine/ l -lysine on physicochemical properties of sodium-reduced Cantonese sausage without exogenous phosphate addition 2024 ·International Journal of Food Science & Technology ·(unknown), Huihui Liang, Xun Gao, (unknown), Hongmei Fang, Cunliu Zhou	1
5	Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation 2023 ·Food Chemistry ·Dongmei Pan, (unknown), (unknown), Rui Li, (unknown), (unknown), Hongmei Fang, (unknown), Cunliu Zhou	13
6	Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle 2023 ·Food Chemistry ·Rui Li, (unknown), Xun Gao, Cunliu Zhou	7
7	Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil–myosin emulsion with l-arginine or l-lysine 2022 ·Food Chemistry ·Yue Hu, Yan Wang, Dongmei Pan, (unknown), Rui Li, Baocai Xu, Cunliu Zhou	14
8	Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage 2022 ·Food Chemistry ·Dongmei Pan, Rui Li, (unknown), (unknown), (unknown), (unknown), Cunliu Zhou	8
9	l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum 2022 ·Food Chemistry ·Pengqi Bao, Li Chen, Yue Hu, Yan Wang, Cunliu Zhou	40
10	Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage 2019 ·Food Chemistry ·Cheng Ning, Pengqi Bao, Daojing Zhang, Lin Li, Li Chen, Hongmei Fang, Yuxiang Tang, Cunliu Zhou	22
11	L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical 2017 ·Asian-Australasian Journal of Animal Sciences ·Peng Xu, Yadong Zheng, Xiaoxu Zhu, Shiyi Li, Cunliu Zhou	73
12	l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility 2017 ·Food Chemistry ·Shiyi Li, Yadong Zheng, Peng Xu, Xiaoxu Zhu, Cunliu Zhou	103
13	Effects of l-lysine on thermal gelation properties of chicken breast actomyosin 2017 ·Food Science and Biotechnology ·Zhen Lei, Yuan Fu, Yadong Zheng, Peng Xu, Cunliu Zhou	9
14	The role of monoxide hemoglobin in color improvement of chicken sausage 2016 ·Food Science and Biotechnology ·Peng Xu, Xuefeng Zhu, (unknown), Hao Qin, Cunliu Zhou	13
15	Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages 2015 ·Food Chemistry ·Fei Ma, Hao Qin, (unknown), Cunliu Zhou, Conggui Chen, Xiaohua Hu, Lei Zheng	35
16	Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage 2014 ·Advance Journal of Food Science and Technology ·Cunliu Zhou, (unknown), (unknown), Gaojun Sun	41
17	Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage 2014 ·Advance Journal of Food Science and Technology ·(unknown), Cunliu Zhou, Zhuo Han, Jun Li, Hao Qin	2
18	Evaluation of Strawberry Pigments as Pork Sausage Colorant 2013 ·Food Science and Technology Research ·Cunliu Zhou, Lin Zhang, Hui Wang, Conggui Chen	2
19	Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan 2013 ·Meat Science ·Fei Ma, Conggui Chen, Lei Zheng, Cunliu Zhou, Kezhou Cai, Zhuo Han	61
20	A novel method to stabilize meat colour: ligand coordinating with hemin 2012 ·Journal of Food Science and Technology ·Cunliu Zhou, (unknown), Jun Li, Xiaoyan Chu, Kezhou Cai	14

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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