Erqi Guan

1.3k total citations
58 papers, 979 citations indexed

About

Erqi Guan is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Erqi Guan has authored 58 papers receiving a total of 979 indexed citations (citations by other indexed papers that have themselves been cited), including 42 papers in Nutrition and Dietetics, 39 papers in Food Science and 21 papers in Plant Science. Recurrent topics in Erqi Guan's work include Food composition and properties (41 papers), Polysaccharides Composition and Applications (21 papers) and Proteins in Food Systems (14 papers). Erqi Guan is often cited by papers focused on Food composition and properties (41 papers), Polysaccharides Composition and Applications (21 papers) and Proteins in Food Systems (14 papers). Erqi Guan collaborates with scholars based in China, Egypt and United Kingdom. Erqi Guan's co-authors include Ke Bian, Mengmeng Li, Tingjing Zhang, Yuling Yang, Ke Bian, Yuling Yang, Jing Hong, Xueling Zheng, Lili Zhang and Chong Liu and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Erqi Guan

56 papers receiving 968 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Erqi Guan China 20 635 574 329 105 59 58 979
Seeratpreet Kaur India 14 560 0.9× 438 0.8× 362 1.1× 75 0.7× 45 0.8× 19 910
Meng Ma China 19 621 1.0× 526 0.9× 368 1.1× 54 0.5× 68 1.2× 35 1.1k
Lomme J. Deleu Belgium 19 545 0.9× 760 1.3× 215 0.7× 78 0.7× 93 1.6× 28 1.0k
Masaharu Seguchi Japan 18 617 1.0× 510 0.9× 201 0.6× 80 0.8× 61 1.0× 75 880
Jianhui Xiao China 15 405 0.6× 413 0.7× 151 0.5× 43 0.4× 78 1.3× 41 806
Harmeet S. Guraya United States 17 1.1k 1.7× 857 1.5× 397 1.2× 83 0.8× 37 0.6× 27 1.3k
G.E. Vandeputte Belgium 10 1.2k 1.8× 745 1.3× 513 1.6× 101 1.0× 20 0.3× 12 1.3k
María Eugenia Steffolani Argentina 14 498 0.8× 416 0.7× 155 0.5× 40 0.4× 42 0.7× 32 770
Cristina Yoshie Takeiti Brazil 16 427 0.7× 508 0.9× 231 0.7× 16 0.2× 32 0.5× 31 805
Atul Dhiman India 15 165 0.3× 463 0.8× 177 0.5× 52 0.5× 70 1.2× 35 726

Countries citing papers authored by Erqi Guan

Since Specialization
Citations

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

Fields of papers citing papers by Erqi Guan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Erqi Guan

This figure shows the co-authorship network connecting the top 25 collaborators of Erqi Guan. A scholar is included among the top collaborators of Erqi Guan 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 Erqi Guan. Erqi Guan 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.
Yang, Yuling, Long Yang, Erqi Guan, & Ke Bian. (2025). Mechanism of mechanical force direction and intensity during sheeting on the rheological behavior of dough and gluten protein structure. Food Chemistry. 474. 143202–143202. 4 indexed citations
2.
Zhang, Yaolei, Lingling Zhang, Xiaoxia Zhang, et al.. (2025). Degradation of aflatoxin B1 in corn by water-assisted microwave irradiation and its kinetic. Toxicon. 255. 108239–108239. 2 indexed citations
3.
Wang, Jia-Sheng, Chong Liu, Zhicheng Wang, et al.. (2025). Relation between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles: Insights from noodle structure. International Journal of Biological Macromolecules. 313. 144337–144337. 2 indexed citations
4.
Yang, Yuling, Long Yang, Erqi Guan, & Ke Bian. (2025). Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions. Food Chemistry X. 27. 102366–102366. 3 indexed citations
5.
Hong, Jing, et al.. (2024). Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan. International Journal of Biological Macromolecules. 276(Pt 2). 133950–133950. 3 indexed citations
6.
Wang, Jia-Sheng, Chong Liu, Zhicheng Wang, et al.. (2024). Impact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles. International Journal of Biological Macromolecules. 287. 138438–138438. 2 indexed citations
7.
Wang, Jia-Sheng, Chong Liu, Xuedong Li, et al.. (2024). Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles. Food & Function. 15(6). 3108–3121. 8 indexed citations
8.
Li, Mengmeng, et al.. (2023). Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods. 12(16). 2992–2992. 5 indexed citations
9.
Li, Mengmeng, et al.. (2023). Interactions among the composition changes in fungal communities and the main mycotoxins in simulated stored wheat grains. Journal of the Science of Food and Agriculture. 104(1). 373–382. 12 indexed citations
10.
Li, Mengmeng, et al.. (2023). Superheated steam processing of cereals and cereal products: A review. Comprehensive Reviews in Food Science and Food Safety. 22(2). 1360–1386. 21 indexed citations
11.
Li, Mengmeng, et al.. (2022). Effect of microwave—Chemical modification on properties of soybean meal‐based wood adhesive. Journal of Applied Polymer Science. 139(45). 1 indexed citations
12.
Zhang, Tingjing, et al.. (2022). Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Food Chemistry. 397. 133567–133567. 10 indexed citations
13.
Yang, Yuling, Erqi Guan, Tingjing Zhang, et al.. (2022). Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins. Food Chemistry. 404(Pt A). 134188–134188. 23 indexed citations
14.
Yang, Yuling, Erqi Guan, Lili Zhang, Mengmeng Li, & Ke Bian. (2022). Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Research International. 158. 111495–111495. 23 indexed citations
15.
Zhang, Lili, et al.. (2021). Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles. Food Chemistry. 362. 130170–130170. 54 indexed citations
16.
Zhang, Tingjing, Erqi Guan, Yuling Yang, et al.. (2020). Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. International Journal of Food Science & Technology. 56(5). 2407–2414. 21 indexed citations
17.
Zhang, Yanyan, Chong Liu, Jing Hong, et al.. (2020). Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles. International Journal of Food Science & Technology. 55(7). 2783–2793. 18 indexed citations
18.
Liu, Chong, Jing Hong, Limin Li, et al.. (2020). Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Food Chemistry. 342. 128365–128365. 33 indexed citations
19.
Liu, Chong, et al.. (2020). Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources. International Journal of Biological Macromolecules. 156. 403–410. 46 indexed citations
20.
Guan, Erqi, et al.. (2014). Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat. Food Additives & Contaminants Part A. 32(4). 544–553. 73 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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