Jiangping Ye

2.1k total citations · 1 hit paper
38 papers, 1.6k citations indexed

About

Jiangping Ye is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Jiangping Ye has authored 38 papers receiving a total of 1.6k indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 26 papers in Nutrition and Dietetics and 9 papers in Plant Science. Recurrent topics in Jiangping Ye's work include Food composition and properties (26 papers), Proteins in Food Systems (20 papers) and Microbial Metabolites in Food Biotechnology (9 papers). Jiangping Ye is often cited by papers focused on Food composition and properties (26 papers), Proteins in Food Systems (20 papers) and Microbial Metabolites in Food Biotechnology (9 papers). Jiangping Ye collaborates with scholars based in China, United States and Australia. Jiangping Ye's co-authors include Chengmei Liu, Shunjing Luo, David Julian McClements, Xiuting Hu, Jun Chen, Liang Lü, Jianyong Wu, Yunfei Liu, Cheng Li and Robert G. Gilbert and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Jiangping Ye

36 papers receiving 1.6k citations

Hit Papers

Effect of endogenous proteins and lipids on starch digest... 2018 2026 2020 2023 2018 50 100 150 200 250
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Effect of endogenous proteins and lipids on starch digestibility in rice flour
    2018 255 citations Jiangping Ye, Xiuting Hu et al. Food Research International profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jiangping Ye China 18 1.2k 1.1k 382 156 84 38 1.6k
Jianyong Wu China 22 956 0.8× 862 0.8× 380 1.0× 103 0.7× 59 0.7× 44 1.3k
Hyun-Jung Chung South Korea 21 1.1k 0.9× 858 0.8× 536 1.4× 137 0.9× 64 0.8× 27 1.5k
Chengdeng Chi China 27 2.0k 1.7× 1.5k 1.4× 518 1.4× 295 1.9× 132 1.6× 60 2.5k
Caili Li China 11 1.6k 1.4× 1.2k 1.1× 442 1.2× 251 1.6× 108 1.3× 16 1.9k
Marcela P. Tolaba Argentina 21 804 0.7× 1.0k 0.9× 425 1.1× 118 0.8× 70 0.8× 56 1.6k
Juan de Dios Figueroa‐Cárdenas Mexico 24 812 0.7× 874 0.8× 412 1.1× 156 1.0× 127 1.5× 97 1.5k
Chureerat Puttanlek Thailand 22 1.4k 1.2× 1.2k 1.1× 347 0.9× 269 1.7× 100 1.2× 49 1.8k
Yung‐Ho Chang Taiwan 28 1.3k 1.1× 1.2k 1.1× 488 1.3× 246 1.6× 107 1.3× 55 1.9k
Yongqiang Cheng China 20 488 0.4× 740 0.7× 350 0.9× 104 0.7× 77 0.9× 45 1.1k
Huishan Shen China 26 1.3k 1.1× 991 0.9× 312 0.8× 376 2.4× 176 2.1× 78 1.8k

Countries citing papers authored by Jiangping Ye

Since Specialization
Citations

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

Fields of papers citing papers by Jiangping Ye

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jiangping Ye

This figure shows the co-authorship network connecting the top 25 collaborators of Jiangping Ye. A scholar is included among the top collaborators of Jiangping Ye 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 Jiangping Ye. Jiangping Ye 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.
Liu, Chengmei, et al.. (2025). Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles. Food Chemistry. 490. 145133–145133. 1 indexed citations
3.
Yan, Xudong, H. Xiao, Jiangping Ye, Shunjing Luo, & Chengmei Liu. (2025). Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment. Foods. 14(7). 1079–1079. 2 indexed citations
4.
Ye, Jiangping, et al.. (2025). Bioactivity and structural characterization of black sesame protein hydrolysate: Impact of enzymatic hydrolysis strategies. Food Bioscience. 76. 108215–108215. 1 indexed citations
5.
Yan, Xudong, Wanqing Wen, Meng Li, et al.. (2025). Effect of chemically modified starch on retrogradation and quality characteristics of semi-dry rice noodles. 8(1). 13–20. 3 indexed citations
6.
Yan, Xudong, Shunjing Luo, Jiangping Ye, & Chengmei Liu. (2025). Improvement of rice noodle quality by saturated-steam heat moisture treatment. Carbohydrate Polymers. 353. 123303–123303. 7 indexed citations
7.
Ning, Fangjian, et al.. (2025). Co-gelatinization with rutin nanoparticles for regulating rice starch digestibility. Food Hydrocolloids. 169. 111586–111586.
8.
9.
Liu, Xinhua, et al.. (2024). Formation of protein-dextran conjugates to prepare nanoemulsions: Storage stability and interfacial behavior. Food Bioscience. 59. 103906–103906. 8 indexed citations
10.
11.
Yan, Xudong, David Julian McClements, Shunjing Luo, Chengmei Liu, & Jiangping Ye. (2024). Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydrate Polymers. 340. 122273–122273. 43 indexed citations
12.
McClements, David Julian, et al.. (2023). Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocolloids. 139. 108499–108499. 34 indexed citations
13.
Wang, Yueru, et al.. (2023). The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein. Innovative Food Science & Emerging Technologies. 91. 103520–103520. 17 indexed citations
14.
Chen, Yan, Xing Chen, Shunjing Luo, et al.. (2023). Complex bio‐nanoparticles assembled by a pH‐driven method: environmental stress stability and oil–water interfacial behavior. Journal of the Science of Food and Agriculture. 104(4). 1971–1983. 4 indexed citations
15.
Luo, Shunjing, et al.. (2023). Shape and size-controlled starch nanoparticles prepared by self-assembly in natural deep eutectic solvents: Effect and mechanism. Food Hydrocolloids. 139. 108525–108525. 23 indexed citations
16.
Luo, Shunjing, et al.. (2023). Encapsulation of rutin in protein nanoparticles by pH‐driven method: impact of rutin solubility and mechanisms. Journal of the Science of Food and Agriculture. 104(3). 1804–1812. 10 indexed citations
17.
McClements, David Julian, et al.. (2021). Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment. Food Hydrocolloids. 122. 107056–107056. 42 indexed citations
18.
Zhong, Yejun, Tingting Chen, Yunfei Liu, et al.. (2020). Accelerated aging of rice by controlled microwave treatment. Food Chemistry. 323. 126853–126853. 36 indexed citations
19.
Ye, Jiangping, Xiuting Hu, Shunjing Luo, et al.. (2018). Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Research International. 106. 404–409. 255 indexed citations breakdown →
20.
Ye, Jiangping, Xiuting Hu, Fang Zhang, et al.. (2016). Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology. Carbohydrate Polymers. 151. 113–118. 105 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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