Juncai Tu

836 total citations
32 papers, 646 citations indexed

About

Juncai Tu is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Juncai Tu has authored 32 papers receiving a total of 646 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 13 papers in Nutrition and Dietetics and 7 papers in Molecular Biology. Recurrent topics in Juncai Tu's work include Meat and Animal Product Quality (6 papers), Food composition and properties (6 papers) and Proteins in Food Systems (5 papers). Juncai Tu is often cited by papers focused on Meat and Animal Product Quality (6 papers), Food composition and properties (6 papers) and Proteins in Food Systems (5 papers). Juncai Tu collaborates with scholars based in China, Australia and New Zealand. Juncai Tu's co-authors include Charles S. Brennan, Zhaoming Wang, Margaret A. Brennan, Weidong Bai, Baocai Xu, Hui Zhou, Ping Cheng, Wenbiao Wu, Benu Adhikari and Dahu Li and has published in prestigious journals such as ACS Nano, Journal of Hazardous Materials and Journal of Agricultural and Food Chemistry.

In The Last Decade

Juncai Tu

28 papers receiving 634 citations

Peers

Countries citing papers authored by Juncai Tu

Since Specialization

Citations

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

Fields of papers citing papers by Juncai Tu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Juncai Tu

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

#	Title	Journal	Authors	Indexed citations
1	Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface	ACS Nano	Kaiyu Jiang, Yuxuan Liang et al.	0
2	Efficient separation and quantitative sleep evaluation of phospholipids and glycerides of Antarctic krill	Food Chemistry	Yuxuan Liang, Juncai Tu et al.	1
3	Exploring the impact of processing temperatures on cod protein modifications by α, β-unsaturated aldehydes using a clickable probe	Food Chemistry	Yuxuan Liang, Juncai Tu et al.	1
4	The role of molecular weight on chitosan and chitosan oligosaccharides in sleep regulation: Integrating network pharmacology and multi-omics analysis in Drosophila	International Journal of Biological Macromolecules	Yuxuan Liang, Zhengqi Liu et al.	0
5	A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods	Food Chemistry	Juncai Tu, Yuxuan Liang et al.	5
6	Acrolein scavengers and detoxification: From high-throughput screening of flavonoids to mechanistic study of epigallocatechin gallate	Journal of Hazardous Materials	Kaiyu Jiang, Zhao Yin et al.	1
7	High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels	Food Chemistry	Jinjin Li, Xiaoming Guo et al.	0
8	Peanut de-oiling at room temperature by micro-aqueous hydration: Co-destabilization driven by oleosome coalescence and protein aggregation	International Journal of Biological Macromolecules	Juncai Tu, Weidong Bai et al.	0
9	Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion	Food Hydrocolloids	Juncai Tu, Benu Adhikari et al.	62
10	Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer	Food Research International	Juncai Tu, Benu Adhikari et al.	17
11	Muscle food and human health: A systematic review from the perspective of external and internal oxidation	Trends in Food Science & Technology	Zhiyuan Wu, Juncai Tu et al.	20
12	Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum	International Journal of Food Science & Technology	Weidong Bai, Xiaofang Zeng et al.	16
13	Inhibition of phenolics on the in vitro digestion of noodles from the view of phenolics release	International Journal of Food Science & Technology	Ruibin Wang, Ming Li et al.	14
14	Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics	International Journal of Food Science & Technology	Juncai Tu, Margaret A. Brennan et al.	17
15	An underlying softening mechanism in pale, soft and exudative – Like rabbit meat: The role of reactive oxygen species – Generating systems	Food Research International	Zhaoming Wang, Hui Zhou et al.	24
16	Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking	Food Chemistry	Yi Jiang, Dahu Li et al.	105
17	Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon	Food Microbiology	Xiao Gan, Ling Zhao et al.	42
18	A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display	Meat Science	Zhaoming Wang, Juncai Tu et al.	78
19	Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods	Journal of Food Science and Technology	Juncai Tu, Wenbiao Wu	3
20	MicroRNA‐34a‐5p inhibits liver fibrosis by regulating TGF‐β1/Smad3 pathway in hepatic stellate cells	Cell Biology International	Shuang Wu, Weiwei Ye et al.	51

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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