Jinghua Yu

829 total citations
56 papers, 619 citations indexed

About

Jinghua Yu is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Jinghua Yu has authored 56 papers receiving a total of 619 indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 15 papers in Molecular Biology and 13 papers in Nutrition and Dietetics. Recurrent topics in Jinghua Yu's work include Proteins in Food Systems (38 papers), Protein Hydrolysis and Bioactive Peptides (13 papers) and Microencapsulation and Drying Processes (11 papers). Jinghua Yu is often cited by papers focused on Proteins in Food Systems (38 papers), Protein Hydrolysis and Bioactive Peptides (13 papers) and Microencapsulation and Drying Processes (11 papers). Jinghua Yu collaborates with scholars based in China, Poland and Saudi Arabia. Jinghua Yu's co-authors include Hongjuan Li, Hongbo Li, Hongbo Li, Yi Wang, Wenming Cui, Tingting Zhao, Yan Liu, Tianqi Zhang, Mengqi Wang and Chen Yang and has published in prestigious journals such as Food Chemistry, Biochemical and Biophysical Research Communications and Journal of Dairy Science.

In The Last Decade

Jinghua Yu

53 papers receiving 613 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jinghua Yu China 14 483 211 164 99 34 56 619
G. H. Meletharayil United States 12 296 0.6× 115 0.5× 117 0.7× 55 0.6× 30 0.9× 19 441
Yann Le Gouar France 14 422 0.9× 279 1.3× 226 1.4× 116 1.2× 70 2.1× 29 720
Hongjuan Li China 16 816 1.7× 270 1.3× 303 1.8× 212 2.1× 33 1.0× 61 1.0k
Heni Wijayanti Australia 7 368 0.8× 68 0.3× 140 0.9× 86 0.9× 11 0.3× 14 471
John S. Mounsey Ireland 16 703 1.5× 228 1.1× 108 0.7× 122 1.2× 12 0.4× 25 755
A. Lagaude France 15 528 1.1× 86 0.4× 121 0.7× 149 1.5× 21 0.6× 22 613
M. Miriani Italy 11 270 0.6× 106 0.5× 117 0.7× 56 0.6× 12 0.4× 14 386
Moting Li China 8 341 0.7× 103 0.5× 106 0.6× 24 0.2× 17 0.5× 8 474
Ingrid Clawin‐Rädecker Germany 13 215 0.4× 183 0.9× 234 1.4× 59 0.6× 74 2.2× 30 586
Chantal Brossard France 16 323 0.7× 235 1.1× 93 0.6× 80 0.8× 20 0.6× 33 752

Countries citing papers authored by Jinghua Yu

Since Specialization
Citations

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

Fields of papers citing papers by Jinghua Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jinghua Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Jinghua Yu. A scholar is included among the top collaborators of Jinghua Yu 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 Jinghua Yu. Jinghua Yu 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.
Wang, Mengqi, Yi Wang, Xin Wang, et al.. (2025). Lactoferrin ameliorates cognitive impairment in D-galactose-induced aging mice by regulating the PI3K/Akt/mTOR signaling pathway and the microbiome-gut-brain axis. International Journal of Biological Macromolecules. 309(Pt 4). 143033–143033. 2 indexed citations
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Li, Hongbo, Yuchen Zhang, Shiwei Tian, et al.. (2025). Research of carrying mechanism between β-lactoglobulin and linoleic acid: Effects on protein structure and oxidative stability of linoleic acid. Biochemical and Biophysical Research Communications. 747. 151298–151298. 2 indexed citations
5.
Li, Hongjuan, Xueling Liu, Leilei Zhang, et al.. (2025). Constructing clean Labelled oleogels with whey protein: An emulsion template approach to enhance physicochemical properties, rheology, and stability. Food Hydrocolloids. 163. 111116–111116. 4 indexed citations
6.
Li, Hongjuan, Juan Zhang, Xiaohong Chen, et al.. (2024). Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein. Food and Bioproducts Processing. 148. 108–117. 1 indexed citations
7.
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
8.
Li, Hongjuan, Ke Li, Leilei Zhang, et al.. (2024). The use of heat‐treated whey protein isolate as a natural emulsifier in fat‐filled whey powder with a pre‐emulsification process. Journal of the Science of Food and Agriculture. 105(5). 3146–3150.
9.
Wang, Mengqi, et al.. (2024). Isolation and purification of bovine N‐glycans from whey protein concentrate (WPC 70). International Journal of Dairy Technology. 77(4). 1225–1234. 1 indexed citations
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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
12.
Wang, Shurui, Feifei Yang, Justyna Żulewska, et al.. (2023). Relationship between antigenicity and allergenic epitopes of extensive hydrolyzed whey protein: LC-MS/MS-based analysis. Food Bioscience. 54. 102870–102870. 10 indexed citations
13.
Li, Hongbo, et al.. (2023). Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula. International Journal of Dairy Technology. 77(2). 497–509. 7 indexed citations
14.
Żulewska, Justyna, et al.. (2023). Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products. Journal of Dairy Science. 106(10). 6731–6740. 11 indexed citations
15.
Bian, Meng, et al.. (2023). Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols. International Dairy Journal. 145. 105721–105721. 5 indexed citations
16.
Zhang, Shu‐Hua, Xiaohui Liu, Zhi-Gang Luo, et al.. (2023). Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates. International Journal of Dairy Technology. 77(1). 132–145. 3 indexed citations
17.
Guo, Yinping, Hongjuan Li, Xiaoxuan Zhao, et al.. (2023). The Changes of Maillard Reaction Products, Volatile Substances and Active Proteins of Goat Milk Under Different Heat Treatments. SSRN Electronic Journal. 1 indexed citations
18.
Yang, Feifei, et al.. (2023). Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control. International Dairy Journal. 151. 105867–105867. 10 indexed citations
19.
Wang, Sihui, Mengqi Wang, Ying Wang, et al.. (2022). Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use. Journal of Food Science. 88(2). 681–695. 4 indexed citations
20.
Wang, Mengqi, Yi Wang, Hongbo Li, et al.. (2021). Comparison of bovine milk fat globule membrane protein retention by different ultrafiltration membranes using a label-free proteomic approach. LWT. 144. 111219–111219. 15 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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