Junfeng Fan

528 total citations
25 papers, 413 citations indexed

About

Junfeng Fan is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Junfeng Fan has authored 25 papers receiving a total of 413 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 9 papers in Molecular Biology and 5 papers in Nutrition and Dietetics. Recurrent topics in Junfeng Fan's work include Proteins in Food Systems (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Food composition and properties (5 papers). Junfeng Fan is often cited by papers focused on Proteins in Food Systems (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Food composition and properties (5 papers). Junfeng Fan collaborates with scholars based in China, Japan and Denmark. Junfeng Fan's co-authors include Xianzhong Wu, LI Li-te, Mengze Wang, Eizo Tatsumi, Jianhua Zhang, Yanyan Zhang, Bolin Zhang, Linlin Xu, Rui Ge and Bo Zhang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Junfeng Fan

22 papers receiving 401 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Junfeng Fan China 11 203 143 111 95 59 25 413
Junjian Ran China 13 196 1.0× 146 1.0× 118 1.1× 103 1.1× 97 1.6× 31 424
Margarida Faustino Portugal 7 172 0.8× 111 0.8× 78 0.7× 93 1.0× 79 1.3× 17 396
Xiangning Chen China 11 140 0.7× 121 0.8× 202 1.8× 80 0.8× 44 0.7× 40 423
Michele Utpott Brazil 7 171 0.8× 118 0.8× 50 0.5× 48 0.5× 53 0.9× 9 315
Zhaosheng Wang China 10 156 0.8× 132 0.9× 155 1.4× 62 0.7× 39 0.7× 20 390
Jianrui Sun China 11 176 0.9× 95 0.7× 77 0.7× 61 0.6× 37 0.6× 29 330
Youjin Yi China 13 126 0.6× 129 0.9× 178 1.6× 54 0.6× 42 0.7× 26 464
Yanwen Kong China 11 186 0.9× 124 0.9× 128 1.2× 156 1.6× 67 1.1× 16 448
Chutha Takahashi Yupanqui Thailand 15 238 1.2× 279 2.0× 141 1.3× 53 0.6× 152 2.6× 33 572

Countries citing papers authored by Junfeng Fan

Since Specialization
Citations

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

Fields of papers citing papers by Junfeng Fan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Junfeng Fan

This figure shows the co-authorship network connecting the top 25 collaborators of Junfeng Fan. A scholar is included among the top collaborators of Junfeng Fan 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 Junfeng Fan. Junfeng Fan 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
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Yan, Bing, et al.. (2025). Efficacy, physicochemical and processing properties of oat peptides prepared via ultrasonication-assisted organic acid hydrolysis. International Journal of Biological Macromolecules. 305(Pt 2). 141181–141181.
4.
Yan, Bing, Zhengyuan Zhai, Junfeng Fan, et al.. (2025). Lycium barbarum leaf polysaccharide Pickering emulsion for curcumin delivery: Interactions between curcumin and polysaccharides at the oil-water interface. International Journal of Biological Macromolecules. 337(Pt 2). 149553–149553.
5.
Shi, Weili, Shou‐Zen Fan, Xiaofei Guan, et al.. (2024). Enrichment of antioxidant peptides by interfacial modification of oat polypeptides induced by zinc ions. International Journal of Biological Macromolecules. 288. 138573–138573. 2 indexed citations
6.
Yan, Bing, Xiaoyu Yin, Jingyu Huang, et al.. (2024). Microwave-assisted Lewis acid catalysis for one-step preparation of high-performance buckwheat peptide-based films: Efficacy, mechanism, and applications. Food Chemistry. 470. 142663–142663. 2 indexed citations
7.
Zhang, Junping, Chunyu Xiong, Na Zhang, et al.. (2023). Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins. Food Hydrocolloids. 150. 109685–109685. 8 indexed citations
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Wang, Yueqing, Bo Zhang, Bolin Zhang, et al.. (2023). Metal coordinating-induced self-assembly of cyclic lipopeptides into high-performance antimicrobial supramolecules. Food Chemistry. 422. 136203–136203. 10 indexed citations
10.
Wang, Mengze, Yiwei Gao, Jitao Wang, et al.. (2023). Freeze-thaw pretreatment improves the vacuum freeze-drying efficiency and storage stability of goji berry (Lycium barbarum. L.). LWT. 189. 115439–115439. 20 indexed citations
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Zhou, Fa, Lijing Su, Mengze Wang, et al.. (2022). Sulphated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinisation, retrogradation and digestibility of potato starch. International Journal of Food Science & Technology. 58(1). 94–106. 9 indexed citations
13.
Zhang, Bo, et al.. (2022). Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review. Trends in Food Science & Technology. 127. 26–37. 72 indexed citations
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Zhang, Yaqiong, Xiaomin Tang, Feiyang Li, et al.. (2022). Inhibitory effects of oat peptides on lipolysis: A physicochemical perspective. Food Chemistry. 396. 133621–133621. 18 indexed citations
15.
Chen, Liye, et al.. (2020). Radical Scavenging and Low - Density Lipoprotein Cholesterol Oxidation Inhibitory Effects of Polysaccharides Extracted from Chinese Yam, Pumpkin, and Shiitake. Journal of Food and Nutrition Research. 8(11). 658–669. 3 indexed citations
16.
Zhu, Wanqi, Baoqing Zhu, Yao Li, et al.. (2015). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food Chemistry. 197(Pt A). 141–149. 28 indexed citations
17.
Li, Fengjuan, Lijun Yin, Yongqiang Cheng, et al.. (2009). Comparison of Angiotensin I-Converting Enzyme Inhibitor Activities of Pre-Fermented Douchi (a Chinese Traditional Fermented Soybean Food) Started with Various Cultures. International Journal of Food Engineering. 5(2). 14 indexed citations
18.
Lou, Fei, Linfeng Li, Wentong Xue, et al.. (2008). IDENTIFICATION AND QUANTIFICATION OF MAJOR PEANUT ALLERGENS (IN CHINA) WITH IGE-BINDING PROPERTY. Journal of Food Biochemistry. 32(3). 353–367. 5 indexed citations
19.
Fan, Junfeng, et al.. (2007). Radical Scavenging Activity and Phenolic Compounds in Persimmon ( Diospyros kaki L. cv. Mopan). Journal of Food Science. 73(1). C24–8. 106 indexed citations
20.
Wang, Lijun, LI Li-te, Junfeng Fan, Masayoshi Saito, & Eizo Tatsumi. (2004). Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China. Food Science and Technology Research. 10(3). 324–327. 8 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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