Fanghui Fan

514 total citations
21 papers, 385 citations indexed

About

Fanghui Fan is a scholar working on Food Science, Nutrition and Dietetics and Insect Science. According to data from OpenAlex, Fanghui Fan has authored 21 papers receiving a total of 385 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 6 papers in Nutrition and Dietetics and 4 papers in Insect Science. Recurrent topics in Fanghui Fan's work include Microencapsulation and Drying Processes (16 papers), Proteins in Food Systems (7 papers) and Food composition and properties (5 papers). Fanghui Fan is often cited by papers focused on Microencapsulation and Drying Processes (16 papers), Proteins in Food Systems (7 papers) and Food composition and properties (5 papers). Fanghui Fan collaborates with scholars based in China, Ireland and Saint Kitts and Nevis. Fanghui Fan's co-authors include Yrjö H. Roos, Shichang Wang, Zhi Wang, Xinyu Wei, Jixiao Wang, Pengyu Xiang, Liqing Zhao, Wanling Huang, Wenli Liu and Bambang Nurhadi and has published in prestigious journals such as Analytical Chemistry, Food Chemistry and Desalination.

In The Last Decade

Fanghui Fan

21 papers receiving 377 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Fanghui Fan China 12 215 76 74 69 41 21 385
Claudia Muro Mexico 10 140 0.7× 42 0.6× 101 1.4× 62 0.9× 40 1.0× 33 431
Evangelina García‐Armenta Mexico 11 250 1.2× 89 1.2× 30 0.4× 39 0.6× 16 0.4× 26 474
Hefei Zhao China 13 219 1.0× 141 1.9× 89 1.2× 130 1.9× 8 0.2× 26 578
Juliana Villasante Spain 10 86 0.4× 56 0.7× 85 1.1× 93 1.3× 16 0.4× 17 350
Pavel Kadlec Czechia 14 140 0.7× 129 1.7× 86 1.2× 103 1.5× 10 0.2× 44 540
Jaspin Stephen India 14 202 0.9× 49 0.6× 15 0.2× 53 0.8× 17 0.4× 24 576
Philippe E. Ramos Portugal 8 279 1.3× 106 1.4× 19 0.3× 52 0.8× 9 0.2× 9 528
Yaidelin A. Manrique Portugal 13 171 0.8× 40 0.5× 24 0.3× 100 1.4× 17 0.4× 39 476
Fengliang Chen China 9 275 1.3× 178 2.3× 24 0.3× 82 1.2× 9 0.2× 14 546
Líbia de S Conrado Brazil 12 167 0.8× 137 1.8× 21 0.3× 113 1.6× 14 0.3× 33 438

Countries citing papers authored by Fanghui Fan

Since Specialization
Citations

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

Fields of papers citing papers by Fanghui Fan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Fanghui Fan

This figure shows the co-authorship network connecting the top 25 collaborators of Fanghui Fan. A scholar is included among the top collaborators of Fanghui Fan 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 Fanghui Fan. Fanghui Fan 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.
Fan, Fanghui, et al.. (2025). Advanced Spectroscopic Techniques for Lactose Crystallization Analysis: Investigating Water Participation in Crystal Morphology. Analytical Chemistry. 97(38). 20688–20697. 1 indexed citations
2.
3.
Fan, Fanghui, et al.. (2024). Quantitative detection and sorting of broken kernels and chalky grains in milled rice using computer vision algorithms. Journal of Food Engineering. 383. 112225–112225. 2 indexed citations
4.
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Fan, Fanghui, et al.. (2023). Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids. npj Science of Food. 7(1). 30–30. 3 indexed citations
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7.
Fan, Fanghui, et al.. (2021). Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene. Food Research International. 151. 110877–110877. 7 indexed citations
8.
Fan, Fanghui, et al.. (2021). Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models. Food Research International. 144. 110367–110367. 5 indexed citations
9.
Fan, Fanghui, et al.. (2021). Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing. Food Research International. 152. 110908–110908. 14 indexed citations
10.
Ailes, Elizabeth C., John Zimmerman, Jennifer N. Lind, et al.. (2020). Using Supervised Learning Methods to Develop a List of Prescription Medications of Greatest Concern during Pregnancy. Maternal and Child Health Journal. 24(7). 901–910. 6 indexed citations
11.
Fan, Fanghui, Pengyu Xiang, & Liqing Zhao. (2020). Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility. Food Chemistry. 341(Pt 1). 128215–128215. 25 indexed citations
12.
Huang, Wanling, et al.. (2020). Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures. Journal of the Science of Food and Agriculture. 101(6). 2542–2551. 8 indexed citations
13.
Fan, Fanghui & Yrjö H. Roos. (2019). Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Research International. 122. 137–148. 11 indexed citations
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15.
Fan, Fanghui & Yrjö H. Roos. (2017). Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review. Food Engineering Reviews. 9(4). 257–270. 42 indexed citations
16.
Fan, Fanghui & Yrjö H. Roos. (2016). Structural strength and crystallization of amorphous lactose in food model solids at various water activities. Innovative Food Science & Emerging Technologies. 40. 27–34. 22 indexed citations
17.
Fan, Fanghui, et al.. (2016). Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems. Journal of Food Engineering. 196. 150–158. 15 indexed citations
18.
Fan, Fanghui & Yrjö H. Roos. (2015). Structural relaxations of amorphous lactose and lactose-whey protein mixtures. Journal of Food Engineering. 173. 106–115. 37 indexed citations
19.
Fan, Fanghui & Yrjö H. Roos. (2014). X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems. Food Research International. 67. 1–11. 45 indexed citations
20.
Wei, Xinyu, Zhi Wang, Fanghui Fan, Jixiao Wang, & Shichang Wang. (2009). Advanced treatment of a complex pharmaceutical wastewater by nanofiltration: Membrane foulant identification and cleaning. Desalination. 251(1-3). 167–175. 87 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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