Di An

426 total citations
15 papers, 327 citations indexed

About

Di An is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Di An has authored 15 papers receiving a total of 327 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Nutrition and Dietetics, 11 papers in Food Science and 3 papers in Plant Science. Recurrent topics in Di An's work include Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (7 papers). Di An is often cited by papers focused on Food composition and properties (15 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (7 papers). Di An collaborates with scholars based in China, Australia and Pakistan. Di An's co-authors include Bin Xu, Mohammed Obadi, Haiteng Li, Jing Hong, Xueling Zheng, Ke Bian, Dongsheng Zhang, Yajing Qi, Xiaoling Zhou and Zhong Han and has published in prestigious journals such as Food Chemistry, Food Research International and International Journal of Biological Macromolecules.

In The Last Decade

Di An

14 papers receiving 324 citations

Peers

Di An

BIOMA

BIOTE

Xueming Xu China

Mengzi Nie China

Dingting Zhou China

Antonio J. Vela Spain

Aldrin P. Bonto Philippines

Shumaila Jan India

Pablo Martín Palavecino Argentina

Rangarajan Jagan Mohan India

Daysi Perez‐Rea Sweden

Zhaohua Huang China

Xueming Xu China

Di An

284 ×1.0

221 ×1.1

93 ×1.4

15 ×0.6

BIOMA

28 ×1.4

BIOTE

Citations per year, relative to Di An Di An (= 1×) peers Xueming Xu

Countries citing papers authored by Di An

Since Specialization

Citations

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

Fields of papers citing papers by Di An

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Di An

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

All Works

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15 of 15 papers shown

An, Di, Ming Jin, Xiaoxia Zhou, & Bin Xu. (2025). Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking. Journal of Texture Studies. 56(3). e70031–e70031.

An, Di, et al.. (2024). Changes in overall digital structure, starch properties and moisture distribution reveal how the hardness of wheat noodles evolves under different cooking status. Food Research International. 192. 114781–114781. 9 indexed citations

Chen, Jin, et al.. (2024). Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective. Journal of Texture Studies. 55(3). e12836–e12836. 2 indexed citations

Jin, Ming, et al.. (2023). Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars. Food Research International. 174(Pt 1). 113501–113501. 16 indexed citations

Qi, Yajing, Alkassoumi Hassane Hamadou, Jinlong Xu, et al.. (2022). Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles. Food Chemistry. 403. 134430–134430. 21 indexed citations

An, Di, Haiteng Li, Dongsheng Zhang, et al.. (2022). Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure. Food Research International. 155. 111111–111111. 19 indexed citations

An, Di, Haiteng Li, Dongsheng Li, et al.. (2022). The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network. Food Chemistry. 393. 133396–133396. 59 indexed citations

Li, Haiteng, et al.. (2022). Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates. Journal of Cereal Science. 107. 103506–103506. 9 indexed citations

Hong, Jing, Di An, Man‐Sheng Wang, et al.. (2021). Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. International Journal of Food Science & Technology. 56(6). 3111–3122. 22 indexed citations

10.

Li, Qingqing, Mohammed Obadi, Yajing Qi, et al.. (2021). Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review. Food Reviews International. 39(7). 3830–3857. 30 indexed citations

11.

Hong, Jing, Di An, Xin‐An Zeng, et al.. (2020). Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods. International Journal of Biological Macromolecules. 155. 516–523. 29 indexed citations

12.

An, Di, Qingqing Li, Enpeng Li, et al.. (2020). Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch. Food Chemistry. 341(Pt 1). 128222–128222. 49 indexed citations

13.

Hong, Jing, Di An, Chong Liu, et al.. (2020). Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content. Journal of Food Processing and Preservation. 44(8). 17 indexed citations

14.

Hong, Jing, Di An, Chong Liu, et al.. (2019). Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles. Journal of Food Processing and Preservation. 44(3). 18 indexed citations

15.

Hong, Jing, Di An, Limin Li, et al.. (2019). Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process. Journal of Cereal Science. 91. 102897–102897. 27 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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