Jingyang Yu

960 total citations
45 papers, 749 citations indexed

About

Jingyang Yu is a scholar working on Food Science, Animal Science and Zoology and Materials Chemistry. According to data from OpenAlex, Jingyang Yu has authored 45 papers receiving a total of 749 indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 16 papers in Animal Science and Zoology and 8 papers in Materials Chemistry. Recurrent topics in Jingyang Yu's work include Meat and Animal Product Quality (16 papers), Proteins in Food Systems (10 papers) and Food Chemistry and Fat Analysis (7 papers). Jingyang Yu is often cited by papers focused on Meat and Animal Product Quality (16 papers), Proteins in Food Systems (10 papers) and Food Chemistry and Fat Analysis (7 papers). Jingyang Yu collaborates with scholars based in China, United States and Saudi Arabia. Jingyang Yu's co-authors include Shuqin Xia, Xiaoming Zhang, Emmanuel Duhoranimana, Heping Cui, Eric Karangwa, Bertrand Muhoza, Ildephonse Habinshuti, Tingting Feng, Xuejiao Wang and Xingwei Wang and has published in prestigious journals such as The Science of The Total Environment, Applied Catalysis B: Environmental and Journal of Agricultural and Food Chemistry.

In The Last Decade

Jingyang Yu

41 papers receiving 734 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jingyang Yu China 15 365 140 116 108 85 45 749
Zhiyong He China 17 653 1.8× 116 0.8× 232 2.0× 176 1.6× 128 1.5× 54 965
Yanhua Li China 18 439 1.2× 86 0.6× 182 1.6× 202 1.9× 95 1.1× 50 870
Xuyan Dong China 17 526 1.4× 75 0.5× 317 2.7× 250 2.3× 88 1.0× 34 1.0k
Teck‐Kim Tang Malaysia 14 319 0.9× 42 0.3× 184 1.6× 137 1.3× 31 0.4× 35 659
Yejun Deng China 13 395 1.1× 72 0.5× 220 1.9× 225 2.1× 52 0.6× 22 945
Xiaohong Lan China 14 438 1.2× 86 0.6× 164 1.4× 356 3.3× 27 0.3× 32 861
Emmanuel Duhoranimana China 21 613 1.7× 244 1.7× 285 2.5× 193 1.8× 66 0.8× 29 1.2k
Daming Gao China 16 235 0.6× 76 0.5× 174 1.5× 81 0.8× 108 1.3× 40 773
Fengchao Zha United States 19 741 2.0× 188 1.3× 252 2.2× 274 2.5× 91 1.1× 27 1.3k
Prasanna J. Patil China 11 213 0.6× 193 1.4× 163 1.4× 142 1.3× 58 0.7× 24 708

Countries citing papers authored by Jingyang Yu

Since Specialization
Citations

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

Fields of papers citing papers by Jingyang Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jingyang Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Jingyang Yu. A scholar is included among the top collaborators of Jingyang 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 Jingyang Yu. Jingyang 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.
2.
Yao, Yishun, Xiaomin Wang, Heping Cui, et al.. (2025). Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking. Trends in Food Science & Technology. 163. 105208–105208. 2 indexed citations
3.
4.
Yu, Jingyang, et al.. (2025). Source-pathway-sink analysis and health risk zoning of heavy metal groundwater pollution in karst chemical park. Environmental Pollution. 382. 126716–126716. 2 indexed citations
5.
Zhang, Min, Shuqin Xia, Khizar Hayat, et al.. (2025). Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation. Food Chemistry. 494. 146261–146261. 3 indexed citations
6.
Yu, Jingyang, et al.. (2025). Autonomous vehicle crash risk modeling by integrating data augmentation and two-layer stacking. Computers in Industry. 171. 104320–104320.
7.
Li, Xinjing, Huang Chen, Jingyang Yu, et al.. (2025). Correlation between saltiness-enhancement and fluorescence intensity of Maillard reaction intermediates from corn peptides and taste stability during subsequent thermal reaction. Food Chemistry. 493(Pt 3). 145956–145956. 1 indexed citations
8.
9.
Liu, Bingjie, et al.. (2024). Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic. International Journal of Biological Macromolecules. 281(Pt 4). 136603–136603. 2 indexed citations
10.
Wang, Xiaomin, Meigui Huang, Yishun Yao, et al.. (2024). Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking. Food Research International. 188. 114506–114506. 13 indexed citations
11.
Yan, Yuhan, Yilin Zhang, Heping Cui, et al.. (2024). Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status. Food Bioscience. 59. 103901–103901. 3 indexed citations
12.
Wang, Xiaomin, Meigui Huang, Yishun Yao, et al.. (2024). Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness. Journal of Food Science. 89(10). 6174–6188. 3 indexed citations
13.
Wang, Xingwei, Chunli Fan, Xuejiao Wang, et al.. (2023). Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. Food Bioscience. 52. 102438–102438. 21 indexed citations
14.
Feng, Tingting, et al.. (2023). Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Food Chemistry. 426. 136560–136560. 16 indexed citations
15.
Wang, Xuejiao, et al.. (2022). Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating. Food Hydrocolloids. 134. 108018–108018. 38 indexed citations
16.
Wang, Xingwei, Tingting Feng, Xuejiao Wang, et al.. (2022). Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure. Meat Science. 192. 108899–108899. 25 indexed citations
17.
Ji, Ran, Heping Cui, Emmanuel Duhoranimana, et al.. (2021). Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils. Food Research International. 145. 110411–110411. 28 indexed citations
18.
Zhang, Bingjie, Jiawen Ji, Xue Liu, et al.. (2018). Rapid adsorption and enhanced removal of emodin and physcion by nano zirconium carbide. The Science of The Total Environment. 647. 57–65. 8 indexed citations
19.
Cui, Heping, Jingyang Yu, Shuqin Xia, et al.. (2018). Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. Food Chemistry. 271. 47–53. 92 indexed citations
20.
Zhang, Chunhui, et al.. (2017). Effects of Maillard reaction intermediates on smoking quality and study on controlled formation of flavor. 33(6). 46–52.

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 Zhiyong He Breakdown of academic impact, for papers by Yanhua Li Breakdown of academic impact, for papers by Xuyan Dong Breakdown of academic impact, for papers by Teck‐Kim Tang Breakdown of academic impact, for papers by Yejun Deng Breakdown of academic impact, for papers by Xiaohong Lan Breakdown of academic impact, for papers by Emmanuel Duhoranimana Breakdown of academic impact, for papers by Daming Gao Breakdown of academic impact, for papers by Fengchao Zha Breakdown of academic impact, for papers by Prasanna J. Patil
Rankless by CCL
2026