Jie Luo

1.9k total citations
70 papers, 1.5k citations indexed

About

Jie Luo is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Jie Luo has authored 70 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Food Science, 20 papers in Nutrition and Dietetics and 11 papers in Animal Science and Zoology. Recurrent topics in Jie Luo's work include Proteins in Food Systems (27 papers), Meat and Animal Product Quality (11 papers) and Probiotics and Fermented Foods (10 papers). Jie Luo is often cited by papers focused on Proteins in Food Systems (27 papers), Meat and Animal Product Quality (11 papers) and Probiotics and Fermented Foods (10 papers). Jie Luo collaborates with scholars based in China, Saudi Arabia and United States. Jie Luo's co-authors include Fazheng Ren, Yihua Zhu, Kangfu Zhou, Shaorong Luan, Xiaoling Yang, Chunzhong Li, Qingwu Shen, Huiyuan Guo, Chenggang Cai and Jianwei Mao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Journal of Hydrology.

In The Last Decade

Jie Luo

61 papers receiving 1.5k citations

Peers

Jie Luo

EEE

ASZ

Tingting Tang China

Qiujin Zhu China

Abdul Qayum China

Tiantian Wu China

Leila Mirmoghtadaie Iran

Zhibiao Feng China

Kátia Flávia Fernandes Brazil

Dan Xu China

Kai Zhou China

Yanhong Bai China

Tingting Tang China

Jie Luo

466 ×0.7

363 ×0.8

190 ×0.6

EEE

184 ×0.8

119 ×0.5

ASZ

Citations per year, relative to Jie Luo Jie Luo (= 1×) peers Tingting Tang

Countries citing papers authored by Jie Luo

Since Specialization

Citations

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

Fields of papers citing papers by Jie Luo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jie Luo

This figure shows the co-authorship network connecting the top 25 collaborators of Jie Luo. A scholar is included among the top collaborators of Jie Luo 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 Jie Luo. Jie Luo 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

Wu, Zhijian, et al.. (2025). Tailoring the properties of casein-based composite gels via regulation of the κ/ι ratio for κ2-carrageenan. LWT. 238. 118818–118818.

Qu, Zhe, Zixin Li, Lei Zhou, et al.. (2025). Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking. Food Bioscience. 64. 105928–105928.

Wu, Keyu, Xiaoying Zhang, Ying Zhang, et al.. (2025). Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems. Food Hydrocolloids. 169. 111634–111634. 2 indexed citations

Fan, Xiankang, Peipei Wu, Mengyuan Guo, et al.. (2025). Molecular mechanisms of plasmin-induced dense aging gels in skimmed milk from different direct UHT treatments revealed based on peptidomics and molecular dynamics simulations. International Journal of Biological Macromolecules. 310(Pt 4). 143503–143503.

Shi, Zihang, Zhenhua Wu, Xiaoqun Zeng, et al.. (2025). AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts. Food Research International. 207. 116067–116067. 2 indexed citations

Wang, Yi, Jinghua Yu, Fazheng Ren, et al.. (2025). Deciphering the key interfacial molecules and core structure contributing to fat globule stability in UHT Milk: Omics analysis and computer simulation. Food Hydrocolloids. 170. 111702–111702.

Li, Xingyi, W. F. Mader, Hui Zhou, et al.. (2025). Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate. Food Chemistry. 474. 143157–143157. 2 indexed citations

Wang, Yi, Mengyuan Guo, Peipei Wu, et al.. (2024). New insights into the destabilization of fat globules in ultra-instantaneous UHT milk induced by added plasmin: Molecular mechanisms and the effect of membrane structure on plasmin action. Colloids and Surfaces B Biointerfaces. 240. 113987–113987. 6 indexed citations

Xue, Chaoyi, Jian Zhang, Chenxia Zhang, et al.. (2024). Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics. Food Chemistry. 465(Pt 2). 142053–142053. 2 indexed citations

10.

Zhou, Hui, Jianying He, Xiaoying Zhang, et al.. (2024). Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration. Food Hydrocolloids. 158. 110547–110547. 17 indexed citations

11.

Guo, Mengyuan, Yi Wang, Pengjie Wang, et al.. (2024). Multiscale structure analysis reveals changes in the structure of casein micelles treated with direct-steam-infusion UHT. Food Hydrocolloids. 153. 110033–110033. 8 indexed citations

12.

Fu, Ping, Lei Zhou, Yan Liu, et al.. (2024). Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies. Foods. 13(23). 3821–3821. 1 indexed citations

13.

Wu, Peipei, Mengyuan Guo, Pengjie Wang, et al.. (2024). Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. Foods. 13(8). 1236–1236. 6 indexed citations

14.

Li, Xiaoxia, Feng Zhang, Zhengqiang Jiang, et al.. (2024). Alleviating D-Galactose-Induced Aging in Mice by Modulating Gut-Liver Axis Using Lactiplantibacillus plantarum TY-Y10. Foods. 13(22). 3618–3618. 1 indexed citations

15.

Fang, Bing, et al.. (2024). Pea Albumin Alleviates Oleic Acid-Induced Lipid Accumulation in LO2 Cells Through Modulating Lipid Metabolism and Fatty Acid Oxidation Pathways. Foods. 13(21). 3482–3482. 2 indexed citations

16.

Wang, Yi, Mengyuan Guo, Fazheng Ren, et al.. (2023). A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level. Food Research International. 173(Pt 1). 113351–113351. 11 indexed citations

17.

Chen, Qi, et al.. (2023). Partial Purification, Characterization, and Application of Exopolysaccharides Produced by Lactobacillus plantarum NS1905E in Yogurt. Journal of Food Biochemistry. 2023. 1–9. 3 indexed citations

18.

Xu, Yang, Guangyu Li, Maiquan Li, et al.. (2023). Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties. Foods. 13(1). 114–114. 23 indexed citations

19.

Ma, Xianghui, Yang Su, Yongli Song, et al.. (2018). MiR-31 Mediates Inflammatory Signaling to Promote Re-Epithelialization during Skin Wound Healing. Journal of Investigative Dermatology. 138(10). 2253–2263. 91 indexed citations

20.

Luo, Jie, Tengfei Pan, Huiyuan Guo, & Fazheng Ren. (2012). Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining. Journal of Dairy Science. 96(2). 824–831. 21 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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