Jianquan Kan

4.6k total citations · 1 hit paper
140 papers, 3.7k citations indexed

About

Jianquan Kan is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Jianquan Kan has authored 140 papers receiving a total of 3.7k indexed citations (citations by other indexed papers that have themselves been cited), including 66 papers in Food Science, 54 papers in Plant Science and 46 papers in Nutrition and Dietetics. Recurrent topics in Jianquan Kan's work include Food composition and properties (24 papers), Polysaccharides Composition and Applications (19 papers) and Proteins in Food Systems (15 papers). Jianquan Kan is often cited by papers focused on Food composition and properties (24 papers), Polysaccharides Composition and Applications (19 papers) and Proteins in Food Systems (15 papers). Jianquan Kan collaborates with scholars based in China, Hungary and United States. Jianquan Kan's co-authors include Guangjing Chen, Zhirong Wang, Xuhui Chen, Kewei Chen, Xiya Feng, Bing Yang, Jiong Zheng, Pimiao Huang, Muying Du and Hongwei Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Jianquan Kan

136 papers receiving 3.6k citations

Hit Papers

1 papers align trajectories

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.

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

2021 169 citations Xiya Feng, Hongwei Wang et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Jianquan Kan China	33	1.7k	1.5k	969	797	404	140	3.7k
Yuanying Ni China	36	1.5k 0.9×	1.1k 0.8×	653 0.7×	577 0.7×	600 1.5×	112	3.2k
Edoardo Capuano Netherlands	35	2.2k 1.3×	1.1k 0.8×	1.4k 1.4×	797 1.0×	575 1.4×	91	4.1k
Zhongkai Zhou China	35	1.3k 0.8×	1.1k 0.8×	1.6k 1.6×	948 1.2×	362 0.9×	121	3.6k
Xiguang Qi China	41	1.8k 1.0×	995 0.7×	1.7k 1.7×	757 0.9×	374 0.9×	111	3.8k
Song Zhu China	32	1.5k 0.9×	919 0.6×	1.2k 1.2×	883 1.1×	521 1.3×	94	3.5k
Marco Arlorio Italy	35	1.8k 1.0×	1.2k 0.8×	820 0.8×	977 1.2×	981 2.4×	117	3.6k
Pangzhen Zhang Australia	38	2.1k 1.2×	1.4k 0.9×	882 0.9×	1.1k 1.4×	936 2.3×	109	4.1k
Jinshui Wang China	33	1.8k 1.1×	1.1k 0.8×	1.4k 1.5×	1.2k 1.5×	498 1.2×	135	4.5k
Huaide Xu China	29	1.8k 1.1×	943 0.6×	714 0.7×	652 0.8×	489 1.2×	123	3.3k
Jean Daniel Coïsson Italy	33	1.7k 1.0×	1.1k 0.7×	842 0.9×	826 1.0×	900 2.2×	108	3.2k

Countries citing papers authored by Jianquan Kan

Since Specialization

Citations

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

Fields of papers citing papers by Jianquan Kan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jianquan Kan

This figure shows the co-authorship network connecting the top 25 collaborators of Jianquan Kan. A scholar is included among the top collaborators of Jianquan Kan 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 Jianquan Kan. Jianquan Kan is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Wang, Yuankai, Xiaoling He, Jianquan Kan, et al.. (2025). Comparative Study of Human Milk and Infant Formulas at Different Stages Based on Dynamic In Vitro Infant Gastrointestinal Digestion: The Effect of Polar Lipids on Lutein Digestion. Journal of Agricultural and Food Chemistry. 73(8). 4877–4886. 1 indexed citations

Huang, Peng, et al.. (2025). Treatment of cold pressed Zanthoxylum schinifolium oil wastewater: Process, sludge characteristics, and microbial diversity analysis using biochemical methods. Journal of Environmental Management. 377. 124565–124565.

Zhang, Yi, et al.. (2025). Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles. Food Chemistry. 476. 143424–143424. 10 indexed citations

Zhao, Qi, et al.. (2025). Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis. Food Chemistry. 484. 144472–144472. 2 indexed citations

Chen, Lijun, Jianquan Kan, Zsolt Zalán, et al.. (2025). Application of nanomaterials in the detection of pesticide residues in spices. Food Chemistry. 473. 143101–143101. 6 indexed citations

Li, Aijun, Xiya Feng, Gang Yang, et al.. (2024). Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation. Food Research International. 182. 114181–114181. 23 indexed citations

Li, Huiying, Zhiqiang Yi, Shuxin Zhou, et al.. (2024). Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic. Food Chemistry. 463(Pt 3). 141276–141276. 7 indexed citations

Chen, Kewei, et al.. (2024). Decoding the bitter taste of Idesia polycarpa var. vestita Diels fruit: Bitterness contribution and mechanisms. Food Chemistry. 460(Pt 2). 140609–140609. 3 indexed citations

Feng, Xiya, et al.. (2024). Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis. Journal of Food Composition and Analysis. 129. 106074–106074. 14 indexed citations

10.

Wang, Yuankai, et al.. (2024). Characterization of the Metabolites of Neonicotinoid Insecticide Imidaclothiz in Mice. Journal of Agricultural and Food Chemistry. 72(32). 17903–17911. 3 indexed citations

11.

Chen, Kewei, et al.. (2023). Flagella-mediated adhesion of Escherichia coli O157:H7 to surface of stainless steel, glass and fresh produces during sublethal injury and recovery. Food Microbiology. 117. 104383–104383. 8 indexed citations

12.

Ma, Chenyang, et al.. (2023). Effect of temperature during acetylation and heat moisture treatment on the structural and physicochemical properties and application of wheat starch. Food Hydrocolloids. 144. 109036–109036. 15 indexed citations

13.

Zheng, Jiong, Nan Wang, Jinlai Yang, et al.. (2023). New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch. International Journal of Biological Macromolecules. 254. 127877–127877. 29 indexed citations

14.

Li, Aijun, et al.. (2023). Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein. Ultrasonics Sonochemistry. 94. 106317–106317. 24 indexed citations

15.

Yang, Gang, et al.. (2022). Chemical composition of Zanthoxylum schinifolium Siebold & Zucc. essential oil and evaluation of its antifungal activity and potential modes of action on Malassezia restricta. Industrial Crops and Products. 180. 114698–114698. 26 indexed citations

16.

Yang, Jinlai, et al.. (2022). Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. International Journal of Food Science & Technology. 57(8). 4998–5010. 10 indexed citations

17.

Huang, Pimiao, Zhirong Wang, Xiya Feng, & Jianquan Kan. (2022). Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. Food Chemistry. 387. 132852–132852. 52 indexed citations

18.

Liu, Min, Guangjing Chen, Hongxin Zhang, et al.. (2020). Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics. Food Hydrocolloids. 111. 106397–106397. 61 indexed citations

19.

Yao, Li & Jianquan Kan. (2019). Separation and determination of alkylamides from prickly ash powder using molecularly imprinting technique. Journal of Food Composition and Analysis. 86. 103387–103387. 19 indexed citations

20.

Zheng, Jiong, et al.. (2014). Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry. Food Science and Technology Research. 20(1). 129–138. 24 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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