Juqing Wu

773 total citations
20 papers, 639 citations indexed

About

Juqing Wu is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Juqing Wu has authored 20 papers receiving a total of 639 indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Animal Science and Zoology, 10 papers in Food Science and 5 papers in Molecular Biology. Recurrent topics in Juqing Wu's work include Meat and Animal Product Quality (17 papers), Proteins in Food Systems (6 papers) and Muscle metabolism and nutrition (4 papers). Juqing Wu is often cited by papers focused on Meat and Animal Product Quality (17 papers), Proteins in Food Systems (6 papers) and Muscle metabolism and nutrition (4 papers). Juqing Wu collaborates with scholars based in China, Tunisia and United States. Juqing Wu's co-authors include Guanghong Zhou, Chunbao Li, Xinglian Xu, Jun‐Hua Shao, Yufeng Zou, Yingqun Nian, Di Zhao, Tao Wu, Kai Shan and Miao Zhang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Juqing Wu

20 papers receiving 634 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Juqing Wu China	12	461	356	178	88	77	20	639
Xinglian Xu China	15	566 1.2×	394 1.1×	194 1.1×	76 0.9×	92 1.2×	28	773
Hongmei Fang China	13	381 0.8×	307 0.9×	139 0.8×	64 0.7×	89 1.2×	19	581
Xiaoling Qiao China	13	397 0.9×	268 0.8×	181 1.0×	82 0.9×	80 1.0×	24	558
Katarzyna Kajak‐Siemaszko Poland	10	486 1.1×	177 0.5×	186 1.0×	98 1.1×	44 0.6×	26	611
Anna C.V.C.S. Canto Brazil	10	363 0.8×	179 0.5×	123 0.7×	70 0.8×	74 1.0×	15	474
Siwen Xue China	16	619 1.3×	660 1.9×	176 1.0×	102 1.2×	85 1.1×	23	972
Nives Marušić Radovčić Croatia	12	475 1.0×	230 0.6×	152 0.9×	108 1.2×	70 0.9×	46	636
Aurora Cittadini Spain	10	351 0.8×	198 0.6×	112 0.6×	53 0.6×	97 1.3×	15	442
Ida Krestine Straadt Denmark	11	379 0.8×	116 0.3×	164 0.9×	51 0.6×	48 0.6×	15	545

Countries citing papers authored by Juqing Wu

Since Specialization

Citations

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

Fields of papers citing papers by Juqing Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Juqing Wu

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

Sheng, Bulei, et al.. (2023). Effect of fat concentration on protein digestibility of Chinese sausage. Food Research International. 177. 113922–113922. 7 indexed citations

Liu, Hui, Xinyue Diao, Qing Zhao, et al.. (2023). Molecular interaction between myofibrillar protein and beta-carotene during heating. Food Chemistry. 435. 137588–137588. 12 indexed citations

Wu, Juqing, et al.. (2023). Effect of natural plant extracts on the quality of meat products: a meta-analysis. SHILAP Revista de lepidopterología. 3(1). 0–0. 9 indexed citations

Xia, Fan, Song Jin, Juqing Wu, et al.. (2022). Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging. Meat Science. 188. 108767–108767. 23 indexed citations

Zhao, Di, Yuxuan Wang, Xianming Zeng, et al.. (2022). Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins. LWT. 161. 113378–113378. 11 indexed citations

Wu, Juqing, et al.. (2021). Microbiota changes on the surface of pig carcasses during refrigerated transportation and marketing. SHILAP Revista de lepidopterología. 1(1). 1–9. 8 indexed citations

Ding, Mengzhen, Zixin Huang, Juqing Wu, et al.. (2021). The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocolloids. 126. 107464–107464. 64 indexed citations

Wang, Yuxuan, Xianming Zeng, Hao Li, et al.. (2021). Interplay between transglutaminase treatment and changes in digestibility of dietary proteins. Food Chemistry. 373(Pt A). 131446–131446. 16 indexed citations

Jiang, Shuai, Di Zhao, Yingqun Nian, et al.. (2021). Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage. Food Chemistry. 352. 129398–129398. 94 indexed citations

10.

Shan, Kai, Miao Zhang, Weixin Ke, et al.. (2021). Application of ultrasound treatment for improving the quality of infant meat puree. Ultrasonics Sonochemistry. 80. 105831–105831. 24 indexed citations

11.

Nian, Yingqun, et al.. (2021). Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers. Meat Science. 184. 108699–108699. 11 indexed citations

12.

Nian, Yingqun, et al.. (2021). Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller’s Temperature and Air Humidity. Foods. 10(9). 2195–2195. 4 indexed citations

13.

Zhou, Changyu, Juqing Wu, Changbo Tang, et al.. (2019). Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control. 106. 106694–106694. 50 indexed citations

14.

Li, Min, Juqing Wu, Zhigang Chen, & Tao Wu. (2019). Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs. Food Biophysics. 15(1). 113–121. 21 indexed citations

15.

Wu, Lijun, et al.. (2016). Effects of cations on the “salt in” of myofibrillar proteins. Food Hydrocolloids. 58. 179–183. 72 indexed citations

16.

Yang, Huijuan, Minyi Han, Xia Wang, et al.. (2015). Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions. Innovative Food Science & Emerging Technologies. 29. 125–133. 46 indexed citations

17.

Wu, Juqing, et al.. (2011). Effect of Fat/Protein Ratio on Meat Batter Properties. Food Science. 32(3). 68. 3 indexed citations

18.

Shao, Jun‐Hua, Yufeng Zou, Xinglian Xu, Juqing Wu, & Guanghong Zhou. (2011). Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International. 44(9). 2955–2961. 149 indexed citations

19.

Li, Chunbao, Juqing Wu, Nan Zhang, et al.. (2009). Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Animal Science Journal. 80(5). 591–596. 14 indexed citations

20.

Wu, Juqing. (2007). Investigation of iridescence on meat and meat products. Food Science and Technology International. 1 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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