Heping Cui
About
Heping Cui is a scholar working on Clinical Biochemistry, Food Science and Molecular Biology.
According to data from OpenAlex, Heping Cui has authored 115 papers receiving a total of 2.2k indexed citations (citations by other indexed papers that have themselves been cited), including 51 papers in Clinical Biochemistry, 37 papers in Food Science and 34 papers in Molecular Biology. Recurrent topics in Heping Cui's work include Advanced Glycation End Products research (51 papers), Meat and Animal Product Quality (25 papers) and Biochemical effects in animals (24 papers). Heping Cui is often cited by papers focused on Advanced Glycation End Products research (51 papers), Meat and Animal Product Quality (25 papers) and Biochemical effects in animals (24 papers). Heping Cui collaborates with scholars based in China, United States and Saudi Arabia. Heping Cui's co-authors include Xiaoming Zhang, Khizar Hayat, Chi‐Tang Ho, Shahzad Hussain, Jingyang Yu, Muhammad Usman Tahir, Shuqin Xia, Emmanuel Duhoranimana, Yun Zhai and Chengsheng Jia and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.
In The Last Decade
Heping Cui
106 papers receiving 2.2k citations
Hit Papers
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late) cites · hero ref
| Name | h | Career | Trend | Papers | Cites | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Heping Cui China | 29 | 766 | 746 | 656 | 497 | 427 | 115 | 2.2k | ||
| Sara I.F.S. Martins Netherlands | 14 | 362 0.5× | 806 1.1× | 524 0.8× | 284 0.6× | 352 0.8× | 23 | 1.9k | ||
| Jianchun Xie China | 33 | 632 0.8× | 1.1k 1.4× | 251 0.4× | 1.1k 2.2× | 435 1.0× | 66 | 2.7k | ||
| Zongshuai Zhu China | 23 | 356 0.5× | 482 0.6× | 243 0.4× | 494 1.0× | 131 0.3× | 51 | 1.2k | ||
| Emmanuel Duhoranimana China | 21 | 285 0.4× | 613 0.8× | 184 0.3× | 244 0.5× | 193 0.5× | 29 | 1.2k | ||
| Arda Serpen Türkiye | 27 | 410 0.5× | 1.4k 1.9× | 170 0.3× | 283 0.6× | 776 1.8× | 39 | 3.0k | ||
| Fenglin Gu China | 16 | 362 0.5× | 583 0.8× | 207 0.3× | 132 0.3× | 177 0.4× | 41 | 1.1k | ||
| Hans Lingnert Sweden | 25 | 315 0.4× | 910 1.2× | 146 0.2× | 460 0.9× | 343 0.8× | 43 | 1.9k | ||
| Huanlu Song China | 40 | 1.2k 1.6× | 2.2k 2.9× | 189 0.3× | 1.5k 3.0× | 1.3k 2.9× | 162 | 4.5k | ||
| Sylwia Mildner–Szkudlarz Poland | 25 | 288 0.4× | 771 1.0× | 109 0.2× | 182 0.4× | 491 1.1× | 53 | 1.8k | ||
| Caihuan Huang China | 25 | 281 0.4× | 704 0.9× | 225 0.3× | 71 0.1× | 241 0.6× | 59 | 1.9k |
Countries citing papers authored by Heping Cui
Since
Specialization
Citations
This map shows the geographic impact of Heping Cui'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 Heping Cui with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Heping Cui more than expected).
Fields of papers citing papers by Heping Cui
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Heping Cui. 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 Heping Cui. The network helps show where Heping Cui may publish in the future.
Co-authorship network of co-authors of Heping Cui
This figure shows the co-authorship network connecting the top 25 collaborators of Heping Cui. A scholar is included among the top collaborators of Heping Cui 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 Heping Cui. Heping Cui is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Xia, Shuqin, et al.. (2025). Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch. Food Hydrocolloids. 164. 111162–111162.
2.
Zhang, Min, et al.. (2025). Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic. Food Hydrocolloids. 165. 111229–111229.
3.
Zhang, Han, Heping Cui, Xue Xia, et al.. (2025). Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of N,N-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control. Food Chemistry. 479. 143828–143828.
4.
Wang, Xingwei, Shirong Wang, Xuejiao Wang, et al.. (2025). Mechanisms Underlying Tenderness Evolution in Pan-Fried Pork: Protein Conformational Shifts, Water Redistribution and Microstructural Reorganization. Journal of Future Foods.
5.
Chen, Huang, Heping Cui, Xinjing Li, et al.. (2025). Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologies. Critical Reviews in Food Science and Nutrition. 66(1). 228–247.
6.
Yao, Yishun, Xiaomin Wang, Heping Cui, et al.. (2025). Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking. Trends in Food Science & Technology. 163. 105208–105208.
7.
Zhang, Min, et al.. (2024). Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel. Food Chemistry. 460. 140503–140503.
8.
Yao, Yishun, Meigui Huang, Xiaomin Wang, et al.. (2024). Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism. Food Research International. 194. 114881–114881.
9.
Yao, Yishun, Meigui Huang, Xiaomin Wang, et al.. (2024). Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology. Food Bioscience. 61. 104860–104860.
10.
Yuan, Yuxia, Khizar Hayat, Jibao Cai, et al.. (2024). Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system. Journal of the Science of Food and Agriculture. 105(6). 3296–3305.
11.
Liu, Bingjie, et al.. (2024). Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic. International Journal of Biological Macromolecules. 281(Pt 4). 136603–136603.
12.
Wang, Xiaomin, Meigui Huang, Yishun Yao, et al.. (2024). Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. Food Research International. 188. 114506–114506.
13.
Cui, Heping, et al.. (2024). Directed preparation of N-(1-deoxy-d-ribulos-1-yl)-glutathione during short-term high temperature dehydration: Suppressing the side reactions of glutathione. Food Bioscience. 60. 104468–104468.
14.
Yan, Yuhan, Yilin Zhang, Heping Cui, et al.. (2024). Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status. Food Bioscience. 59. 103901–103901.
15.
Xia, Xue, Yishun Yao, Heping Cui, et al.. (2023). l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic. Food Bioscience. 56. 103298–103298.
16.
Huang, Cheng, Yishun Yao, Heping Cui, et al.. (2023). Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates. Food Bioscience. 56. 103316–103316.
17.
Huang, Xiaotian, Tingting Feng, Heping Cui, Shuqin Xia, & Hanjiang Zhu. (2023). Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating. Food Research International. 177. 113870–113870.
18.
Zhu, Jingwen, Xue Xia, Shiqing Song, et al.. (2023). Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. Food Bioscience. 52. 102394–102394.
19.
Zhang, Chunhui, et al.. (2017). Effects of Maillard reaction intermediates on smoking quality and study on controlled formation of flavor. 33(6). 46–52.
20.
Cui, Heping. (2013). Application of gray correlative degree on hazardous material transportation route optimization. Journal of Safety Science and Technology.
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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