Haining Guan

713 total citations
25 papers, 561 citations indexed

About

Haining Guan is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Haining Guan has authored 25 papers receiving a total of 561 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 13 papers in Animal Science and Zoology and 9 papers in Molecular Biology. Recurrent topics in Haining Guan's work include Meat and Animal Product Quality (13 papers), Proteins in Food Systems (11 papers) and Biochemical effects in animals (7 papers). Haining Guan is often cited by papers focused on Meat and Animal Product Quality (13 papers), Proteins in Food Systems (11 papers) and Biochemical effects in animals (7 papers). Haining Guan collaborates with scholars based in China. Haining Guan's co-authors include Xiaoqin Diao, Baohua Kong, Jianchun Han, Xinxin Zhao, Dengyong Liu, Qian Chen, Xi Wu, Xinping Diao, Hongwei Zhang and Qian Chen and has published in prestigious journals such as Food Chemistry, Meat Science and Journal of the Science of Food and Agriculture.

In The Last Decade

Haining Guan

24 papers receiving 553 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Haining Guan China 12 334 237 192 100 55 25 561
Shiling Lu China 14 268 0.8× 254 1.1× 219 1.1× 91 0.9× 59 1.1× 36 586
Aimei Zhou China 16 239 0.7× 177 0.7× 227 1.2× 66 0.7× 38 0.7× 32 644
Xixi Wang China 14 222 0.7× 281 1.2× 122 0.6× 84 0.8× 79 1.4× 32 524
Juncai Tu China 15 272 0.8× 214 0.9× 168 0.9× 214 2.1× 51 0.9× 32 646
Fang Geng China 18 462 1.4× 305 1.3× 216 1.1× 140 1.4× 40 0.7× 31 777
Zhifeng Tan China 14 373 1.1× 342 1.4× 184 1.0× 106 1.1× 57 1.0× 34 709
Fengxian Guo China 16 387 1.2× 81 0.3× 132 0.7× 151 1.5× 19 0.3× 32 619
Zhisheng Pei China 13 323 1.0× 261 1.1× 178 0.9× 120 1.2× 27 0.5× 30 663
Libo Qi China 12 157 0.5× 221 0.9× 187 1.0× 63 0.6× 32 0.6× 32 457
Hongmei Fang China 13 307 0.9× 381 1.6× 139 0.7× 89 0.9× 78 1.4× 19 581

Countries citing papers authored by Haining Guan

Since Specialization
Citations

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

Fields of papers citing papers by Haining Guan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Haining Guan

This figure shows the co-authorship network connecting the top 25 collaborators of Haining Guan. A scholar is included among the top collaborators of Haining 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 Haining Guan. Haining 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.
2.
Guan, Haining, et al.. (2025). Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue. Food Chemistry X. 26. 102335–102335. 4 indexed citations
3.
Diao, Xiaoqin, Shurui Wang, Guanhua Liu, et al.. (2024). The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides. LWT. 196. 115879–115879. 16 indexed citations
4.
5.
Guan, Haining, et al.. (2024). Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup. Polish Journal of Food and Nutrition Sciences. 26–40. 4 indexed citations
6.
Diao, Xiaoqin, Shurui Wang, Xiao Dong Chen, et al.. (2024). Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate. Ultrasonics Sonochemistry. 108. 106981–106981. 14 indexed citations
7.
Guan, Haining, et al.. (2024). Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton. Food Chemistry X. 21. 101163–101163. 6 indexed citations
8.
Guan, Haining, et al.. (2023). Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure. Food Science and Human Wellness. 13(3). 1271–1278. 5 indexed citations
9.
Diao, Xiaoqin, et al.. (2023). Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage. Czech Journal of Food Sciences. 41(3). 196–203. 7 indexed citations
10.
Diao, Xiaoqin, et al.. (2023). Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate. Ultrasonics Sonochemistry. 95. 106354–106354. 13 indexed citations
11.
12.
Guan, Haining, et al.. (2022). Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein. Journal of the Science of Food and Agriculture. 103(6). 2752–2761. 2 indexed citations
13.
Guan, Haining, Xiaoqin Diao, Jianchun Han, et al.. (2020). Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions. Journal of the Science of Food and Agriculture. 100(10). 3910–3919. 35 indexed citations
14.
Diao, Xiaoqin, et al.. (2019). Effect of ultrasound on physicochemical and emulsifying properties of pork myofibrillar protein. 35(4). 26–30. 1 indexed citations
15.
Diao, Xiaoqin, et al.. (2017). Thermal properties and structure characteristics of purified glycerolized lard.. Shipin yu fajiao gongye. 43(4). 98–103. 1 indexed citations
16.
17.
Diao, Xiaoqin, Haining Guan, Baohua Kong, & Xinxin Zhao. (2017). Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.. PubMed. 37(6). 813–822. 26 indexed citations
18.
Diao, Xiaoqin, Haining Guan, Xinxin Zhao, Qian Chen, & Baohua Kong. (2016). Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols. Meat Science. 115. 16–23. 72 indexed citations
19.
Diao, Xiaoqin, Haining Guan, Xinxin Zhao, Xinping Diao, & Baohua Kong. (2016). Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols. Meat Science. 121. 333–341. 62 indexed citations
20.
Guan, Haining. (2012). Study on Isolation and Identification of Disease and Green Precautionary Methods in Storage of Oil Beans. Northern Horticulture. 1 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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