Duanquan Lin

1.3k total citations · 1 hit paper
15 papers, 1.0k citations indexed

About

Duanquan Lin is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Duanquan Lin has authored 15 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 3 papers in Molecular Biology and 3 papers in Animal Science and Zoology. Recurrent topics in Duanquan Lin's work include Proteins in Food Systems (11 papers), Microencapsulation and Drying Processes (9 papers) and Food Chemistry and Fat Analysis (5 papers). Duanquan Lin is often cited by papers focused on Proteins in Food Systems (11 papers), Microencapsulation and Drying Processes (9 papers) and Food Chemistry and Fat Analysis (5 papers). Duanquan Lin collaborates with scholars based in Ireland, China and United States. Duanquan Lin's co-authors include Song Miao, Alan L. Kelly, Valentyn Maidannyk, Baodong Zheng, Longtao Zhang, Runjing Li, Wei Lü, Mary C. Rea, Yrjö H. Roos and Juanjuan Guo and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Duanquan Lin

14 papers receiving 999 citations

Hit Papers

Preparation, structure-property relationships and applica... 2020 2026 2022 2024 2020 50 100 150 200 250
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
    2020 283 citations Duanquan Lin, Alan L. Kelly et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Duanquan Lin Ireland 12 810 175 172 158 145 15 1.0k
Jes C. Knudsen Denmark 19 786 1.0× 103 0.6× 189 1.1× 259 1.6× 136 0.9× 29 1.2k
Minmin Ai China 15 640 0.8× 86 0.5× 142 0.8× 223 1.4× 257 1.8× 30 803
Shah Faisal China 14 583 0.7× 150 0.9× 282 1.6× 225 1.4× 117 0.8× 33 884
Stanisław Mleko Poland 18 686 0.8× 90 0.5× 211 1.2× 140 0.9× 122 0.8× 90 995
Shizhang Yan China 22 1.3k 1.5× 205 1.2× 312 1.8× 219 1.4× 274 1.9× 47 1.5k
Mingyuan Huang China 17 581 0.7× 135 0.8× 92 0.5× 340 2.2× 171 1.2× 49 995
Yingqun Nian China 21 693 0.9× 163 0.9× 184 1.1× 525 3.3× 374 2.6× 36 1.2k
Yeon‐Ji Jo South Korea 21 747 0.9× 109 0.6× 156 0.9× 283 1.8× 345 2.4× 63 1.2k
Qi Zeng China 14 424 0.5× 102 0.6× 68 0.4× 181 1.1× 219 1.5× 47 774

Countries citing papers authored by Duanquan Lin

Since Specialization
Citations

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

Fields of papers citing papers by Duanquan Lin

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Duanquan Lin

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

All Works

15 of 15 papers shown
1.
Lin, Duanquan, Yu‐Lei Chen, Jingyi Wang, et al.. (2025). Formation of different flavor characteristics of raw- and boiled-dried oysters. Food Chemistry X. 29. 102854–102854. 1 indexed citations
2.
Hong, Seung-Ug, et al.. (2025). Molecular Characterization, Activation Mechanism, and Antimelanosis Implications of Polyphenol Oxidase in Litopenaeus vannamei. Journal of Agricultural and Food Chemistry. 73(36). 22895–22907.
3.
Lin, Duanquan, et al.. (2022). Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions. Trends in Food Science & Technology. 129. 11–24. 41 indexed citations
4.
5.
6.
Lin, Duanquan, Alan L. Kelly, & Song Miao. (2021). Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate. Food Hydrocolloids. 121. 107040–107040. 29 indexed citations
7.
8.
Lin, Duanquan, Alan L. Kelly, Valentyn Maidannyk, & Song Miao. (2020). Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocolloids. 110. 106165–106165. 118 indexed citations
9.
Lin, Duanquan, Alan L. Kelly, Valentyn Maidannyk, & Song Miao. (2020). Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads during gelation. Food Hydrocolloids. 108. 105998–105998. 80 indexed citations
10.
Wu, Shaozong, Duanquan Lin, John J. Fitzpatrick, Kevin Cronin, & Song Miao. (2020). Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI. Food Hydrocolloids. 113. 106422–106422. 4 indexed citations
11.
Lin, Duanquan, Alan L. Kelly, & Song Miao. (2020). Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels. Trends in Food Science & Technology. 102. 123–137. 283 indexed citations breakdown →
12.
Lin, Duanquan, Longtao Zhang, Runjing Li, et al.. (2019). Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major). Food Hydrocolloids. 96. 537–545. 106 indexed citations
13.
Li, Runjing, Duanquan Lin, Yrjö H. Roos, & Song Miao. (2018). Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review. Drying Technology. 37(3). 287–300. 43 indexed citations
14.
Guo, Zebin, Duanquan Lin, Juanjuan Guo, Yi Zhang, & Baodong Zheng. (2017). In Vitro Antioxidant Activity and In Vivo Anti-Fatigue Effect of Sea Horse (Hippocampus) Peptides. Molecules. 22(3). 482–482. 53 indexed citations
15.
Lin, Duanquan, Wei Lü, Alan L. Kelly, et al.. (2017). Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends in Food Science & Technology. 68. 130–144. 125 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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