Jun‐Ru Qi

538 total citations
15 papers, 454 citations indexed

About

Jun‐Ru Qi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Jun‐Ru Qi has authored 15 papers receiving a total of 454 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Plant Science. Recurrent topics in Jun‐Ru Qi's work include Proteins in Food Systems (11 papers), Food composition and properties (4 papers) and Polysaccharides Composition and Applications (4 papers). Jun‐Ru Qi is often cited by papers focused on Proteins in Food Systems (11 papers), Food composition and properties (4 papers) and Polysaccharides Composition and Applications (4 papers). Jun‐Ru Qi collaborates with scholars based in China and United States. Jun‐Ru Qi's co-authors include Shou‐Wei Yin, Xiao‐Quan Yang, Xiaoquan Yang, Zhu Jian-hua, Jian Guo, Jinmei Wang, Na‐Na Wu, Lixin Huang, Jonathan J. H. Zhu and Xiaowei Chen and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Jun‐Ru Qi

15 papers receiving 447 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jun‐Ru Qi China 10 368 113 88 76 57 15 454
Arima Diah Setiowati Belgium 11 522 1.4× 110 1.0× 77 0.9× 71 0.9× 121 2.1× 13 597
Xiangyi Tang China 12 304 0.8× 80 0.7× 39 0.4× 116 1.5× 88 1.5× 25 458
Mehrdad Niakosari Iran 11 390 1.1× 130 1.2× 70 0.8× 48 0.6× 74 1.3× 14 548
Liming Miao China 8 423 1.1× 162 1.4× 163 1.9× 52 0.7× 43 0.8× 9 533
Larissa Consoli Brazil 12 438 1.2× 57 0.5× 53 0.6× 30 0.4× 46 0.8× 15 507
Yaoyao Mu China 9 309 0.8× 82 0.7× 109 1.2× 28 0.4× 40 0.7× 10 421
Jilu Feng Netherlands 12 399 1.1× 99 0.9× 131 1.5× 69 0.9× 41 0.7× 16 542
Weijie Qi China 7 394 1.1× 149 1.3× 114 1.3× 60 0.8× 40 0.7× 9 528
Junjun Guan China 6 213 0.6× 79 0.7× 107 1.2× 59 0.8× 13 0.2× 16 347

Countries citing papers authored by Jun‐Ru Qi

Since Specialization
Citations

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

Fields of papers citing papers by Jun‐Ru Qi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jun‐Ru Qi

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

All Works

15 of 15 papers shown
1.
2.
Qi, Jun‐Ru, et al.. (2023). Effect of enzyme‐assisted acid extraction on citrus high‐methoxyl pectin riched in RG‐I: preparation, structure characterisation and physico‐chemical properties. International Journal of Food Science & Technology. 58(12). 6386–6398. 4 indexed citations
3.
Jiang, Wenxin, et al.. (2023). Ethanol/salt aqueous two‐phase systems (ATPS) for enrichment and identification of bioactive constituents escaping during pectin extraction. International Journal of Food Science & Technology. 58(9). 4726–4737. 5 indexed citations
4.
Qi, Jun‐Ru, et al.. (2020). Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide. International Journal of Food Science & Technology. 56(6). 3034–3043. 9 indexed citations
5.
6.
Lü, Wei, et al.. (2015). Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. Journal of Food Engineering. 169. 250–258. 58 indexed citations
7.
Gao, Zhiming, Xiao‐Quan Yang, Xiuting He, et al.. (2014). Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid. Food & Function. 5(6). 1286–1286. 35 indexed citations
8.
Qi, Jun‐Ru, et al.. (2012). Formation of soy protein isolate–dextran conjugates by moderate Maillard reaction in macromolecular crowding conditions. Journal of the Science of Food and Agriculture. 93(2). 316–323. 75 indexed citations
9.
10.
Wu, Na‐Na, Xiao‐Quan Yang, Jian Guo, et al.. (2012). In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan. Journal of Agricultural and Food Chemistry. 60(6). 1567–1575. 50 indexed citations
11.
Wu, Na‐Na, Xiaoquan Yang, Zi Teng, et al.. (2011). Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values. Food Research International. 44(4). 1059–1068. 50 indexed citations
12.
Yuan, Debao, Min Wei, Xiaoquan Yang, et al.. (2010). An Improved Isolation Method of Soy β‐Conglycinin Subunits and Their Characterization. Journal of the American Oil Chemists Society. 87(9). 997–1004. 18 indexed citations
13.
Qi, Jun‐Ru, Jin‐song Liao, Shou‐Wei Yin, Zhu Jian-hua, & Xiaoquan Yang. (2010). Formation of acid‐precipitated soy protein–dextran conjugates by Maillard reaction in liquid systems. International Journal of Food Science & Technology. 45(12). 2573–2580. 32 indexed citations
14.
Yang, Xiao‐Quan, et al.. (2010). Emulsifying properties and structural characteristics of β‐conglycinin and dextran conjugates synthesised in a pressurised liquid system. International Journal of Food Science & Technology. 45(5). 995–1001. 30 indexed citations
15.
Liu, Chong, Zi Teng, Xiao‐Quan Yang, et al.. (2009). Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl2 instead of CaCl2. International Journal of Food Science & Technology. 45(1). 155–162. 3 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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2026