Denglin Luo

2.7k total citations
103 papers, 2.1k citations indexed

About

Denglin Luo is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Denglin Luo has authored 103 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 58 papers in Food Science, 49 papers in Nutrition and Dietetics and 23 papers in Plant Science. Recurrent topics in Denglin Luo's work include Food composition and properties (44 papers), Polysaccharides Composition and Applications (33 papers) and Microbial Metabolites in Food Biotechnology (27 papers). Denglin Luo is often cited by papers focused on Food composition and properties (44 papers), Polysaccharides Composition and Applications (33 papers) and Microbial Metabolites in Food Biotechnology (27 papers). Denglin Luo collaborates with scholars based in China, Czechia and Australia. Denglin Luo's co-authors include Baocheng Xu, Wei Xu, Peiyan Li, Jianxue Liu, Sihai Han, Bakht Ramin Shah, Haomin Sun, Jinle Xiang, Shuqing Zheng and Xuan Li and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Agricultural and Food Chemistry.

In The Last Decade

Denglin Luo

96 papers receiving 2.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Denglin Luo China 27 1.2k 976 433 296 161 103 2.1k
Xianfeng Du China 25 1.1k 0.9× 1.0k 1.1× 574 1.3× 144 0.5× 168 1.0× 89 2.0k
Shangyuan Sang China 27 1.1k 0.9× 524 0.5× 321 0.7× 235 0.8× 316 2.0× 74 2.1k
Ranran Chang China 27 1.1k 0.9× 1.1k 1.1× 265 0.6× 298 1.0× 129 0.8× 45 1.9k
Yong‐Ro Kim South Korea 24 972 0.8× 792 0.8× 299 0.7× 158 0.5× 250 1.6× 76 1.8k
Xingfeng Xu China 30 2.0k 1.7× 662 0.7× 382 0.9× 547 1.8× 345 2.1× 61 2.7k
Xiaoyun Xu China 16 1.7k 1.4× 437 0.4× 228 0.5× 208 0.7× 256 1.6× 26 2.1k
Benxi Wei China 29 1.2k 1.0× 676 0.7× 394 0.9× 160 0.5× 169 1.0× 56 2.1k
Liliana Alamilla‐Beltrán Mexico 22 1.3k 1.1× 411 0.4× 261 0.6× 169 0.6× 116 0.7× 86 1.8k
Lara Matia‐Merino New Zealand 32 2.3k 1.9× 840 0.9× 1.1k 2.5× 276 0.9× 221 1.4× 81 3.0k
Vânia Regina Nicoletti Brazil 34 2.3k 1.9× 373 0.4× 381 0.9× 420 1.4× 134 0.8× 103 2.8k

Countries citing papers authored by Denglin Luo

Since Specialization
Citations

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

Fields of papers citing papers by Denglin Luo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Denglin Luo

This figure shows the co-authorship network connecting the top 25 collaborators of Denglin Luo. A scholar is included among the top collaborators of Denglin Luo 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 Denglin Luo. Denglin Luo 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.
Luo, Denglin, et al.. (2026). The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of action. Innovative Food Science & Emerging Technologies. 110. 104492–104492.
2.
Ma, Rui, Jing‐Zheng Song, Zhouya Bai, et al.. (2025). Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. Foods. 14(9). 1505–1505. 1 indexed citations
3.
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
4.
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
5.
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
6.
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
7.
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
8.
Xu, Yunfeng, Yangyang Yang, Jinle Xiang, et al.. (2023). Antibiofilm Effects of Oleuropein against Staphylococcus aureus: An In Vitro Study. Foods. 12(23). 4301–4301. 6 indexed citations
9.
Xu, Wei, Jingjing Wei, Yuli Ning, et al.. (2022). Characterization and antibacterial behavior of an edible konjac glucomannan/soluble black tea powder hybrid film with ultraviolet absorption. RSC Advances. 12(49). 32061–32069. 6 indexed citations
10.
Johnson, Joel B., et al.. (2022). Enrichment and bioactivities of polyphenols of crude extract by deep eutectic solvent extraction from foxtail millet bran. International Journal of Food Science & Technology. 57(12). 7974–7983. 7 indexed citations
11.
12.
Yuan, Yuan, Jinle Xiang, Junjie Sun, et al.. (2021). Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet. LWT. 154. 112611–112611. 43 indexed citations
13.
Wang, Liping, Bingli Pan, Jiayu Gao, et al.. (2020). Tribological Behaviors of Porous 3D Graphene Lubricant Reinforced Monomer Casting Polyamide 6 Composite. Advanced Engineering Materials. 22(5). 7 indexed citations
14.
Wang, Liping, Bingli Pan, Jiayu Gao, et al.. (2020). Tribological Behaviors of Porous 3D Graphene Lubricant Reinforced Monomer Casting Polyamide 6 Composite. Advanced Engineering Materials. 22(5). 2 indexed citations
15.
Zhang, Xiaoyu, Qinqin Ma, Xiaokang Liu, et al.. (2020). Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures. Journal of Food Process Engineering. 43(8). 6 indexed citations
16.
Luo, Denglin, et al.. (2019). Effect of ultrasonic-assisted dough resting on the quality of noodles.. Shipin Kexue / Food Science. 40(1). 102–107. 2 indexed citations
17.
Li, Xuan, et al.. (2019). Changes in physicochemical properties of fermented grains of strong-aroma liquor 'Dukang' during fermentation.. Shipin yu fajiao gongye. 45(11). 52–57. 2 indexed citations
18.
Luo, Denglin, et al.. (2016). Effects of Short‐Chain Inulin on Quality of Chinese Steamed Bread. Journal of Food Quality. 39(4). 255–263. 24 indexed citations
19.
Luo, Denglin, et al.. (2014). Gelatin properties of inulin in acidic solution.. Transactions of the Chinese Society of Agricultural Machinery. 45(5). 185–190. 1 indexed citations
20.
Luo, Denglin, et al.. (2012). Solubility and gelatin textural properties of inulin.. Transactions of the Chinese Society of Agricultural Machinery. 43(3). 118–129. 5 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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