Keyang Lu

690 total citations
11 papers, 554 citations indexed

About

Keyang Lu is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Keyang Lu has authored 11 papers receiving a total of 554 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 5 papers in Materials Chemistry and 4 papers in Nutrition and Dietetics. Recurrent topics in Keyang Lu's work include Proteins in Food Systems (10 papers), Food Chemistry and Fat Analysis (5 papers) and Pickering emulsions and particle stabilization (5 papers). Keyang Lu is often cited by papers focused on Proteins in Food Systems (10 papers), Food Chemistry and Fat Analysis (5 papers) and Pickering emulsions and particle stabilization (5 papers). Keyang Lu collaborates with scholars based in China and India. Keyang Lu's co-authors include Baokun Qi, Shijiao Zhou, Yang Li, Lu Han, Fengying Xie, Xiaoqian Du, Guannan Liu, Miao Hu, Shuang Zhang and Yang Li and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Keyang Lu

11 papers receiving 541 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Keyang Lu China	10	456	139	129	81	68	11	554
Shijiao Zhou China	8	375 0.8×	125 0.9×	94 0.7×	64 0.8×	48 0.7×	9	462
Arima Diah Setiowati Belgium	11	522 1.1×	121 0.9×	110 0.9×	77 1.0×	71 1.0×	13	597
Qingguan Liu China	12	469 1.0×	85 0.6×	127 1.0×	134 1.7×	96 1.4×	20	668
Darío M. Cabezas Argentina	15	426 0.9×	82 0.6×	182 1.4×	92 1.1×	94 1.4×	35	569
Baozhong Guo China	12	403 0.9×	94 0.7×	289 2.2×	53 0.7×	85 1.3×	22	540
Mehrdad Niakosari Iran	11	390 0.9×	74 0.5×	130 1.0×	70 0.9×	48 0.7×	14	548
U.S. van der Schaaf Germany	15	371 0.8×	118 0.8×	78 0.6×	87 1.1×	126 1.9×	33	509
Raphaela Araújo Mantovani Brazil	12	570 1.3×	118 0.8×	138 1.1×	116 1.4×	64 0.9×	15	655
Mengjie Geng China	16	513 1.1×	101 0.7×	158 1.2×	88 1.1×	71 1.0×	27	639
Alison Matalanis United States	8	603 1.3×	113 0.8×	173 1.3×	63 0.8×	64 0.9×	9	757

Countries citing papers authored by Keyang Lu

Since Specialization

Citations

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

Fields of papers citing papers by Keyang Lu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Keyang Lu

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

All Works

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11 of 11 papers shown

Han, Lu, Jinlong Li, Yitong Jiang, et al.. (2023). Changes in the structure and functional properties of soybean isolate protein: Effects of different modification methods. Food Chemistry. 432. 137214–137214. 54 indexed citations

Han, Lu, Keyang Lu, Bolin Xu, et al.. (2023). Changes in the Structure and Functional Properties of Soybean Isolate Protein: Effects of Different Modification Methods. SSRN Electronic Journal. 3 indexed citations

Yang, Jinjie, Keyang Lu, Huan Wang, et al.. (2023). Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion. Food Research International. 169. 112844–112844. 32 indexed citations

Zhou, Shijiao, Lu Han, Keyang Lu, et al.. (2022). Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chemistry. 384. 132486–132486. 65 indexed citations

Han, Lu, et al.. (2022). Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels. Food Chemistry. 379. 132166–132166. 32 indexed citations

Han, Lu, Shijiao Zhou, Xiaoying Zhang, et al.. (2021). Effect of carbohydrate type on the structural and functional properties of Maillard‐reacted black bean protein. Journal of Food Science. 87(1). 165–177. 25 indexed citations

Han, Lu, Keyang Lu, Shijiao Zhou, Baokun Qi, & Yang Li. (2021). Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers. Food Chemistry. 369. 130918–130918. 78 indexed citations

Du, Xiaoqian, Miao Hu, Guannan Liu, et al.. (2021). Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel. Journal of Food Engineering. 314. 110784–110784. 98 indexed citations

Koko, Marwa Yagoub Farag, Hinawi A.M. Hassanin, Baokun Qi, et al.. (2021). Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. Food Reviews International. 39(3). 1433–1439. 19 indexed citations

10.

Liu, Guannan, Miao Hu, Xiaoqian Du, et al.. (2021). Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions. Food Hydrocolloids. 124. 107309–107309. 83 indexed citations

11.

Han, Lu, Keyang Lu, Shijiao Zhou, et al.. (2020). Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil. LWT. 138. 110644–110644. 65 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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