Dongwen Fu

622 total citations
15 papers, 508 citations indexed

About

Dongwen Fu is a scholar working on Food Science, Materials Chemistry and Organic Chemistry. According to data from OpenAlex, Dongwen Fu has authored 15 papers receiving a total of 508 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 3 papers in Materials Chemistry and 2 papers in Organic Chemistry. Recurrent topics in Dongwen Fu's work include Proteins in Food Systems (12 papers), Food Chemistry and Fat Analysis (8 papers) and Microencapsulation and Drying Processes (5 papers). Dongwen Fu is often cited by papers focused on Proteins in Food Systems (12 papers), Food Chemistry and Fat Analysis (8 papers) and Microencapsulation and Drying Processes (5 papers). Dongwen Fu collaborates with scholars based in China and United States. Dongwen Fu's co-authors include Liqiang Zou, Wei Liu, David Julian McClements, Chengmei Liu, Jiang Yi, Lei Zhou, Ce Cheng, Liang Song, Yuqing Zhu and Dayong Zhou and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Dongwen Fu

15 papers receiving 504 citations

Peers

Dongwen Fu

Luyu Gao China

Myeongsu Jo South Korea

Raphaela Araújo Mantovani Brazil

Xiangyi Tang China

Boon‐Seang Chu United Kingdom

Jinyu Miao China

Suping Ji China

Amir Malaki Nik Canada

Shin‐Joung Rho South Korea

Robi Andoyo Indonesia

Luyu Gao China

Dongwen Fu

447 ×1.1

134 ×0.8

76 ×0.9

131 ×2.2

59 ×1.1

Citations per year, relative to Dongwen Fu Dongwen Fu (= 1×) peers Luyu Gao

Countries citing papers authored by Dongwen Fu

Since Specialization

Citations

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

Fields of papers citing papers by Dongwen Fu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Dongwen Fu

This figure shows the co-authorship network connecting the top 25 collaborators of Dongwen Fu. A scholar is included among the top collaborators of Dongwen Fu 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 Dongwen Fu. Dongwen Fu 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

Li, Xue, Dongwen Fu, Shuai Hu, et al.. (2025). Non-contact preservation of chilled chicken: extending shelf life and modulating microbial dynamics using solid spice essential oils and modified atmosphere packaging. Food Control. 179. 111537–111537. 2 indexed citations

Huang, Jinqing, Li Wang, Xue Li, et al.. (2025). Unveiling the mechanism of fermentation induced antioxidant activity enhancement in asparagus juice: Metabolomic and transcriptomic insights into the functional role of Lactiplantibacillus plantarum JGS 49. Food Bioscience. 69. 106907–106907. 3 indexed citations

Xu, Hang, Dongwen Fu, Y.L. Zhang, et al.. (2025). Curcumin-loaded proliposomes via glycerol-infused: Mechanism, stability and antioxidant activities. Food Chemistry. 478. 143763–143763. 4 indexed citations

Fu, Dongwen, Hang Xu, Xueli Liu, et al.. (2024). Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome production. Food Chemistry. 448. 139030–139030. 9 indexed citations

Fu, Dongwen, Ye Tian, Zihan Wang, et al.. (2023). Development of an Antarctic krill oil based self-microemulsion drug delivery system and its enhancement of bioaccessibility for curcumin. Food Bioscience. 53. 102762–102762. 13 indexed citations

Fu, Dongwen, Jing‐jing Fu, Hang Xu, et al.. (2023). Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions. International Journal of Biological Macromolecules. 257(Pt 1). 128652–128652. 18 indexed citations

Fu, Dongwen, Jingjing Li, Dongmei Dai, et al.. (2023). Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chemistry. 428. 136765–136765. 21 indexed citations

Fu, Jing‐jing, Dongwen Fu, Zhenhua Ma, et al.. (2022). Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition. International Journal of Food Science & Technology. 57(12). 7634–7643. 9 indexed citations

Fu, Jing‐jing, Dongwen Fu, Cong Sun, et al.. (2022). Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation. International Journal of Food Science & Technology. 57(9). 5993–6003. 3 indexed citations

10.

Fu, Dongwen, Jing‐jing Fu, Jingjing Li, et al.. (2022). Efficient encapsulation of curcumin into spent brewer’s yeast using a pH-driven method. Food Chemistry. 394. 133537–133537. 19 indexed citations

11.

Fu, Jing‐jing, et al.. (2022). Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility. Journal of the Science of Food and Agriculture. 103(5). 2544–2553. 10 indexed citations

12.

Liu, Yunhang, Dongwen Fu, Siqi Wang, et al.. (2021). Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods. 10(5). 917–917. 21 indexed citations

13.

Yan, Chi, Dongwen Fu, David Julian McClements, et al.. (2019). Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Research International. 119. 315–324. 38 indexed citations

14.

Chen, Xing, David Julian McClements, Yuqing Zhu, et al.. (2018). Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Research International. 114. 30–37. 121 indexed citations

15.

Fu, Dongwen, David Julian McClements, Lei Zhou, et al.. (2018). Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility. Food Hydrocolloids. 89. 80–89. 217 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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