Jiajia Rao
About
Jiajia Rao is a scholar working on Food Science, Plant Science and Nutrition and Dietetics.
According to data from OpenAlex, Jiajia Rao has authored 137 papers receiving a total of 7.9k indexed citations (citations by other indexed papers that have themselves been cited), including 108 papers in Food Science, 35 papers in Plant Science and 22 papers in Nutrition and Dietetics. Recurrent topics in Jiajia Rao's work include Proteins in Food Systems (74 papers), Microencapsulation and Drying Processes (30 papers) and Food Chemistry and Fat Analysis (27 papers). Jiajia Rao is often cited by papers focused on Proteins in Food Systems (74 papers), Microencapsulation and Drying Processes (30 papers) and Food Chemistry and Fat Analysis (27 papers). Jiajia Rao collaborates with scholars based in United States, China and Australia. Jiajia Rao's co-authors include Bingcan Chen, David Julian McClements, Lan Yang, Jae‐Bom Ohm, Fengchao Zha, Minwei Xu, Zhao Jin, Leqi Cui, Paul Schwarz and Kun Gao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and ACS Applied Materials & Interfaces.
In The Last Decade
Jiajia Rao
132 papers receiving 7.7k 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 | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Jiajia Rao United States | 47 | 6.0k | 1.7k | 1.6k | 1.2k | 823 | 137 | 7.9k | ||
| Bingcan Chen United States | 53 | 5.1k 0.9× | 1.7k 1.0× | 1.8k 1.1× | 1.4k 1.2× | 768 0.9× | 167 | 7.7k | ||
| Baokun Qi China | 50 | 6.4k 1.1× | 987 0.6× | 1.8k 1.1× | 1.7k 1.5× | 1.1k 1.3× | 202 | 8.3k | ||
| Xiaonan Sui China | 44 | 4.5k 0.8× | 944 0.5× | 1.6k 1.0× | 1.5k 1.3× | 686 0.8× | 163 | 6.7k | ||
| Stefan Kasapis Australia | 50 | 5.9k 1.0× | 1.7k 1.0× | 2.3k 1.4× | 842 0.7× | 493 0.6× | 294 | 8.5k | ||
| Cuixia Sun China | 52 | 5.0k 0.8× | 881 0.5× | 1.3k 0.8× | 1.0k 0.9× | 1.6k 1.9× | 98 | 7.3k | ||
| Qixin Zhong United States | 58 | 6.9k 1.2× | 1.2k 0.7× | 1.1k 0.7× | 1.7k 1.4× | 1.4k 1.7× | 237 | 9.8k | ||
| Shuqin Xia China | 50 | 4.1k 0.7× | 892 0.5× | 1.1k 0.7× | 1.8k 1.5× | 578 0.7× | 149 | 7.3k | ||
| Liuping Fan China | 41 | 3.1k 0.5× | 1.5k 0.9× | 895 0.5× | 1.0k 0.9× | 648 0.8× | 176 | 5.6k | ||
| Xiao‐Quan Yang China | 55 | 6.4k 1.1× | 1.1k 0.6× | 1.5k 0.9× | 1.2k 1.1× | 2.7k 3.3× | 166 | 8.3k | ||
| Zhengyu Jin China | 45 | 3.8k 0.6× | 1.2k 0.7× | 3.1k 1.9× | 852 0.7× | 552 0.7× | 227 | 6.9k |
Countries citing papers authored by Jiajia Rao
Since
Specialization
Citations
This map shows the geographic impact of Jiajia Rao'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 Jiajia Rao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Jiajia Rao more than expected).
Fields of papers citing papers by Jiajia Rao
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Jiajia Rao. 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 Jiajia Rao. The network helps show where Jiajia Rao may publish in the future.
Co-authorship network of co-authors of Jiajia Rao
This figure shows the co-authorship network connecting the top 25 collaborators of Jiajia Rao. A scholar is included among the top collaborators of Jiajia Rao 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 Jiajia Rao. Jiajia Rao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Zhu, Qianqian, Qiong Chen, Haiming Chen, et al.. (2025). Upcycling Soybean Meal into Edible 3D Printing Inks: The Role of Particle Size and Trace Xanthan. ACS Food Science & Technology. 5(11). 4384–4395.
2.
Charles, Anto Pradeep Raja, Baochen Fang, Jae‐Bom Ohm, Bingcan Chen, & Jiajia Rao. (2024). Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility. International Journal of Biological Macromolecules. 279(Pt 3). 135395–135395.
3.
Charles, Anto Pradeep Raja, Bingcan Chen, & Jiajia Rao. (2024). Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality. Critical Reviews in Food Science and Nutrition. 65(28). 6030–6052.
4.
Gu, Zixuan, Zhao Jin, Paul Schwarz, Jiajia Rao, & Bingcan Chen. (2024). Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study. Food Chemistry. 468. 142477–142477.
5.
Gao, Kun, Yixiang Xu, Jiajia Rao, & Bingcan Chen. (2023). Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chemistry. 434. 137486–137486.
6.
Gao, Kun, Liuyi Chang, Yixiang Xu, Jiajia Rao, & Bingcan Chen. (2023). Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Research International. 174(Pt 1). 113503–113503.
7.
Fang, Baochen, Bingcan Chen, & Jiajia Rao. (2023). Effect of protein concentration on the structural, functional properties, linear and nonlinear rheological behaviors of thermally induced hemp protein gels. Journal of Food Engineering. 359. 111694–111694.
8.
Gu, Zixuan, Zhao Jin, Paul Schwarz, Jiajia Rao, & Bingcan Chen. (2023). Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics. Food Chemistry. 426. 136563–136563.
9.
Zha, Fengchao, Min Shi, Hui Li, Jiajia Rao, & Bingcan Chen. (2023). Biomimetic mineralization of lipase@MOF biocatalyst for ease of biodiesel synthesis: Structural insights into the catalytic behavior. Fuel. 357. 129854–129854.
10.
Li, Hui, Jiajia Rao, & Bingcan Chen. (2023). Tyramine modification of high and low methoxyl pectin: Physicochemical properties, antioxidant activity, and gelation behavior. Food Hydrocolloids. 144. 108949–108949.
11.
Choe, Uyory, Liuyi Chang, Jae‐Bom Ohm, Bingcan Chen, & Jiajia Rao. (2022). Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments. Food Hydrocolloids. 133. 108000–108000.
12.
Zheng, Huijuan, Bingcan Chen, & Jiajia Rao. (2022). Nutraceutical potential of industrial hemp (Cannabis sativa L.) extracts: physicochemical stability and bioaccessibility of cannabidiol (CBD) nanoemulsions. Food & Function. 13(8). 4502–4512.
13.
Fang, Baochen, et al.. (2022). Structural, Functional Properties, and Aromatic Profile of Hemp Protein Isolate as Affected by Extraction Method: Alkaline Extraction–Isoelectric Precipitation vs Salt Extraction. SSRN Electronic Journal.
14.
Li, Hui, Yanxiong Pan, Chun Li, et al.. (2021). Design, synthesis and characterization of lysozyme–gentisic acid dual-functional conjugates with antibacterial/antioxidant activities. Food Chemistry. 370. 131032–131032.
15.
Zha, Fengchao, Jiajia Rao, & Bingcan Chen. (2021). Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 20(3). 3036–3060.
16.
Shen, Peiyi, Zili Gao, Baochen Fang, Jiajia Rao, & Bingcan Chen. (2021). Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends in Food Science & Technology. 112. 1–15.
17.
Xu, Minwei, et al.. (2020). Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food & Function. 11(12). 10329–10340.
18.
Wan, Jing, Bingcan Chen, & Jiajia Rao. (2020). Occurrence and preventive strategies to control mycotoxins in cereal‐based food. Comprehensive Reviews in Food Science and Food Safety. 19(3). 928–953.
19.
Xu, Minwei, Zhao Jin, Jae‐Bom Ohm, et al.. (2019). Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & Function. 10(10). 6840–6850.
20.
Wan, Jing, Shaobin Zhong, Paul Schwarz, Bingcan Chen, & Jiajia Rao. (2018). Influence of oil phase composition on the antifungal and mycotoxin inhibitory activity of clove oil nanoemulsions. Food & Function. 9(5). 2872–2882.
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.
Explore authors with similar magnitude of impact
Breakdown of academic impact, for papers by Bingcan Chen Breakdown of academic impact, for papers by Baokun Qi Breakdown of academic impact, for papers by Xiaonan Sui Breakdown of academic impact, for papers by Stefan Kasapis Breakdown of academic impact, for papers by Cuixia Sun Breakdown of academic impact, for papers by Qixin Zhong Breakdown of academic impact, for papers by Shuqin Xia Breakdown of academic impact, for papers by Liuping Fan Breakdown of academic impact, for papers by Xiao‐Quan Yang Breakdown of academic impact, for papers by Zhengyu Jin