Gan Hu

757 total citations
46 papers, 536 citations indexed

About

Gan Hu is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Gan Hu has authored 46 papers receiving a total of 536 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 15 papers in Animal Science and Zoology and 14 papers in Molecular Biology. Recurrent topics in Gan Hu's work include Proteins in Food Systems (28 papers), Meat and Animal Product Quality (13 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). Gan Hu is often cited by papers focused on Proteins in Food Systems (28 papers), Meat and Animal Product Quality (13 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). Gan Hu collaborates with scholars based in China, South Korea and Indonesia. Gan Hu's co-authors include Yongguo Jin, Meihu Ma, Zahra Batool, Long Sheng, Yuanyuan Liu, Zhaoxia Cai, Jinqiu Wang, Xing Fu, Shugang Li and Fang Geng and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Gan Hu

43 papers receiving 533 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Gan Hu China 13 356 147 117 72 63 46 536
Dingkui Qin China 12 318 0.9× 85 0.6× 66 0.6× 91 1.3× 83 1.3× 21 551
Qi Zeng China 14 424 1.2× 219 1.5× 181 1.5× 68 0.9× 119 1.9× 47 774
Naaman Francisco Nogueira Silva Brazil 15 422 1.2× 143 1.0× 50 0.4× 51 0.7× 42 0.7× 22 569
Yi‐Nan Du China 19 505 1.4× 238 1.6× 149 1.3× 91 1.3× 118 1.9× 61 820
Qiwei Du China 15 455 1.3× 141 1.0× 87 0.7× 123 1.7× 42 0.7× 32 616
Yabo Dong China 13 334 0.9× 101 0.7× 40 0.3× 101 1.4× 110 1.7× 20 492
Ildephonse Habinshuti China 8 255 0.7× 192 1.3× 89 0.8× 65 0.9× 53 0.8× 11 472
Ruren Li China 12 378 1.1× 110 0.7× 207 1.8× 71 1.0× 37 0.6× 22 555
Jiao Ge China 9 557 1.6× 159 1.1× 152 1.3× 227 3.2× 76 1.2× 10 773

Countries citing papers authored by Gan Hu

Since Specialization
Citations

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

Fields of papers citing papers by Gan Hu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Gan Hu

This figure shows the co-authorship network connecting the top 25 collaborators of Gan Hu. A scholar is included among the top collaborators of Gan Hu 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 Gan Hu. Gan Hu 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.
He, Hong S., Gan Hu, Beibei Wang, et al.. (2025). Inhibitory Effect and Mechanism of Hexanal on the Maturation of Peach-Shaped Phallus impudicus. Journal of Fungi. 11(2). 127–127. 1 indexed citations
2.
Zhang, Yuqi, Yunxiao Xie, Mohan Qiu, et al.. (2025). Insight into the difference in nutritional yolk granules of different poultry eggs from the perspective of quantitative lipidomics combined with nutrient analysis. Food Science and Human Wellness. 15(1). 9250532–9250532. 8 indexed citations
3.
Wang, Shiwen, Gan Hu, Yunxiao Xie, et al.. (2025). Molecular mechanism of protein-lipid interactions in steamed egg gelation and deterioration: A quantitative proteomic study. International Journal of Biological Macromolecules. 301. 140132–140132. 4 indexed citations
4.
5.
Zhang, Xinyue, et al.. (2024). Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food. Food Hydrocolloids. 158. 110584–110584. 2 indexed citations
6.
Xiang, Xiaole, Le Chen, Yongle Liu, et al.. (2024). The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound. Food Research International. 197(Pt 1). 115152–115152. 4 indexed citations
7.
Hu, Gan, et al.. (2024). Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility. Food Chemistry. 468. 142533–142533. 22 indexed citations
8.
Hu, Gan, et al.. (2024). Research Note: Comprehensive proteomic, phosphoproteomic, and N-glycoproteomic analysis of chicken egg yolk plasma. Poultry Science. 103(12). 104253–104253. 1 indexed citations
9.
Wu, Jiao, Chan Li, Jing Yuan, et al.. (2024). Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel. Food Chemistry. 466. 142238–142238. 4 indexed citations
10.
Hu, Gan, et al.. (2024). Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food Chemistry. 454. 139609–139609. 13 indexed citations
11.
Yao, Xuan, et al.. (2024). Structural and functional optimization of egg white protein hydrogels by succinylation: Gel properties and mineral enrichment. International Journal of Biological Macromolecules. 282(Pt 6). 137585–137585. 8 indexed citations
12.
Zhu, Di, et al.. (2024). Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect. Food Research International. 195. 114980–114980. 12 indexed citations
13.
Jing, Pu, Gan Hu, Xin Liu, et al.. (2023). Chicken egg white precipitates induced by water dilution. International Journal of Biological Macromolecules. 254(Pt 3). 128084–128084. 4 indexed citations
14.
Hu, Gan, et al.. (2023). Translucency mechanism of heat-induced pigeon egg white gel. International Journal of Biological Macromolecules. 253. 126909–126909. 11 indexed citations
15.
Hu, Gan, et al.. (2023). Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing. Food Research International. 174(Pt 2). 113678–113678. 5 indexed citations
16.
17.
Ma, Bin, Gan Hu, Qi Zeng, et al.. (2022). Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications. Food Research International. 161. 111638–111638. 8 indexed citations
18.
Li, Qiqi, Haobo Jin, Xinyue Zhang, et al.. (2022). Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. Food Chemistry. 404(Pt A). 134510–134510. 29 indexed citations
19.
Hu, Gan, Meihu Ma, Zahra Batool, et al.. (2021). Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chemistry. 369. 130912–130912. 75 indexed citations
20.

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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