Jun‐Hua Shao

1.4k total citations
36 papers, 1.1k citations indexed

About

Jun‐Hua Shao is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Jun‐Hua Shao has authored 36 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Animal Science and Zoology, 20 papers in Food Science and 9 papers in Molecular Biology. Recurrent topics in Jun‐Hua Shao's work include Meat and Animal Product Quality (21 papers), Proteins in Food Systems (17 papers) and Food Chemistry and Fat Analysis (8 papers). Jun‐Hua Shao is often cited by papers focused on Meat and Animal Product Quality (21 papers), Proteins in Food Systems (17 papers) and Food Chemistry and Fat Analysis (8 papers). Jun‐Hua Shao collaborates with scholars based in China, United Kingdom and Russia. Jun‐Hua Shao's co-authors include Zongyuan Han, Dengyong Liu, Guanghong Zhou, Li‐xin Xiang, Xiqing Yue, Yufeng Zou, Juqing Wu, Xinglian Xu, Jia Na and Chunqiang Li and has published in prestigious journals such as Food Chemistry, Environment International and Food Hydrocolloids.

In The Last Decade

Jun‐Hua Shao

33 papers receiving 1.1k citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author						Papers	Cites
Jun‐Hua Shao	597	538	194	105	105	36	1.1k
Changrong Ou	350 0.6×	422 0.8×	319 1.6×	74 0.7×	67 0.6×	43	1.0k
Víctor Manuel Ocaño‐Higuera	345 0.6×	670 1.2×	332 1.7×	67 0.6×	61 0.6×	62	1.2k
Weiqing Sun	912 1.5×	907 1.7×	319 1.6×	176 1.7×	40 0.4×	57	1.7k
Saiqi Gu	492 0.8×	939 1.7×	415 2.1×	278 2.6×	81 0.8×	33	1.6k
Zhifei He	524 0.9×	1.1k 2.1×	456 2.4×	179 1.7×	72 0.7×	77	1.6k
Haizhou Wu	305 0.5×	649 1.2×	380 2.0×	108 1.0×	20 0.2×	53	1.1k
Yingying Zhao	621 1.0×	586 1.1×	329 1.7×	109 1.0×	38 0.4×	25	1.4k
Dapeng Li	180 0.3×	562 1.0×	374 1.9×	71 0.7×	87 0.8×	43	1.0k
Naoko Hamada‐Sato	246 0.4×	259 0.5×	413 2.1×	103 1.0×	45 0.4×	62	976

Countries citing papers authored by Jun‐Hua Shao

Since Specialization

Citations

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

Fields of papers citing papers by Jun‐Hua Shao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Jun‐Hua Shao. 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 Jun‐Hua Shao. The network helps show where Jun‐Hua Shao may publish in the future.

Co-authorship network of co-authors of Jun‐Hua Shao

This figure shows the co-authorship network connecting the top 25 collaborators of Jun‐Hua Shao. A scholar is included among the top collaborators of Jun‐Hua Shao 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 Jun‐Hua Shao. Jun‐Hua Shao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Chen, Siyu, Di Yu, Xinyu Fu, et al.. (2025). The β-sheet to α-helix transition of modified soy glycinin particles at the oil-water interface promoted the stability of Pickering emulsion and the quality of pork sausages. Food Hydrocolloids. 166. 111290–111290. 2 indexed citations

Li, Hu, et al.. (2025). Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes. Food Research International. 207. 116094–116094. 7 indexed citations

Li, Hu, Yanwei Zhang, Zhichao Xiao, et al.. (2025). Heat-induced evolution of myosin aggregation patterns: The role in regulating interfacial layer lateral-longitudinal interactions. Food Chemistry. 496(Pt 3). 146903–146903.

Cheng, K.-J., et al.. (2025). Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network. Food Chemistry. 479. 143721–143721. 1 indexed citations

Pan, Yanmo, Shucheng Liu, Zongyuan Han, et al.. (2025). Interfacial assembly adjusting digestion and releasing mechanism of structured fish oil emulsions. Food Chemistry. 501. 147500–147500.

Pan, Yanmo, Shucheng Liu, Zongyuan Han, et al.. (2024). The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interaction. Food Hydrocolloids. 158. 110561–110561. 5 indexed citations

Shao, Jun‐Hua, et al.. (2024). Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel. International Journal of Food Science & Technology. 59(8). 5733–5741.

Zhao, Lingling, et al.. (2024). Based on proteomics probing into the deterioration mechanism of pork batter gel caused by different cooking temperatures. Heliyon. 10(12). e33149–e33149. 2 indexed citations

Han, Zongyuan, K.-J. Cheng, Yanmo Pan, et al.. (2024). Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition. Food Chemistry. 458. 140188–140188. 12 indexed citations

10.

Ding, Yuxin, et al.. (2023). Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder. International Journal of Biological Macromolecules. 253(Pt 1). 126679–126679. 16 indexed citations

11.

Cheng, K.-J., Yanmo Pan, Zongyuan Han, et al.. (2023). A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction. Food Chemistry. 433. 137323–137323. 21 indexed citations

12.

Li, Chunqiang, et al.. (2022). Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages. Meat Science. 197. 109086–109086. 61 indexed citations

13.

Sun, Di, et al.. (2021). Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat. International Journal of Food Science & Technology. 57(1). 235–241. 11 indexed citations

14.

Han, Zongyuan, Xingxia Li, Yubo Liu, et al.. (2021). The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocolloids. 119. 106825–106825. 37 indexed citations

15.

Liu, Dengyong, et al.. (2018). Effect of lipid types on protein membrane formation in emulsified meat.. Shipin yu fajiao gongye. 44(10). 96–102. 1 indexed citations

16.

Han, Zongyuan, et al.. (2018). The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. Food Chemistry. 280. 263–269. 100 indexed citations

17.

Liu, Dengyong, et al.. (2016). Effect of Starch Content on Emulsifying Properties of Chicken Breast Salt-Soluble Proteins. Food Science. 37(15). 7. 1 indexed citations

18.

Xiang, Li‐xin, et al.. (2008). Characterization, expression and evolution analysis of Toll‐like receptor 1 gene in pufferfish (Tetraodon nigroviridis). International Journal of Immunogenetics. 35(3). 215–225. 42 indexed citations

19.

Wang, Liang, Yongbing Cai, B. He, et al.. (2006). Determination of estrogens in water by HPLC–UV using cloud point extraction. Talanta. 70(1). 47–51. 129 indexed citations

20.

Shao, Jun‐Hua, G. Shi, Maoyong Song, & Guo Jiang. (2005). Development and validation of an enzyme-linked immunosorbent assay for vitellogenin in Chinese loach (). Environment International. 31(5). 763–770. 27 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.

Explore authors with similar magnitude of impact