Laping He

1.2k total citations
78 papers, 854 citations indexed

About

Laping He is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Laping He has authored 78 papers receiving a total of 854 indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 39 papers in Molecular Biology and 18 papers in Animal Science and Zoology. Recurrent topics in Laping He's work include Meat and Animal Product Quality (18 papers), Enzyme Catalysis and Immobilization (16 papers) and Protein Hydrolysis and Bioactive Peptides (16 papers). Laping He is often cited by papers focused on Meat and Animal Product Quality (18 papers), Enzyme Catalysis and Immobilization (16 papers) and Protein Hydrolysis and Bioactive Peptides (16 papers). Laping He collaborates with scholars based in China, United States and Indonesia. Laping He's co-authors include Cuiqin Li, Xuefeng Zeng, Chan Wang, Qiujin Zhu, Li Deng, Qing Zhang, Xiao Wang, Ran Miao, Han Tao and Jingui Liu and has published in prestigious journals such as Scientific Reports, Food Chemistry and Applied Microbiology and Biotechnology.

In The Last Decade

Laping He

73 papers receiving 843 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Laping He China 17 434 387 200 158 148 78 854
Fenglin Gu China 16 583 1.3× 362 0.9× 132 0.7× 177 1.1× 149 1.0× 41 1.1k
Jelena R. Jovanović Serbia 14 273 0.6× 234 0.6× 142 0.7× 82 0.5× 104 0.7× 29 612
Jian Lu China 19 500 1.2× 367 0.9× 108 0.5× 206 1.3× 248 1.7× 73 999
Zhongwei Ji China 16 343 0.8× 246 0.6× 70 0.3× 112 0.7× 118 0.8× 42 652
Sittiwat Lertsiri Thailand 17 505 1.2× 504 1.3× 167 0.8× 168 1.1× 130 0.9× 35 1.1k
Jianfeng Wu China 16 637 1.5× 214 0.6× 106 0.5× 141 0.9× 108 0.7× 33 930
Alan Connolly Ireland 16 438 1.0× 496 1.3× 292 1.5× 220 1.4× 71 0.5× 24 939
Man‐Jin In South Korea 16 406 0.9× 486 1.3× 83 0.4× 160 1.0× 104 0.7× 104 938
Zhilei Zhou China 18 690 1.6× 298 0.8× 115 0.6× 171 1.1× 262 1.8× 64 1.1k
Yongqiang Cheng China 17 451 1.0× 298 0.8× 101 0.5× 212 1.3× 109 0.7× 30 797

Countries citing papers authored by Laping He

Since Specialization
Citations

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

Fields of papers citing papers by Laping He

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Laping He

This figure shows the co-authorship network connecting the top 25 collaborators of Laping He. A scholar is included among the top collaborators of Laping He 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 Laping He. Laping He 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, Yan, et al.. (2024). The insights into sour flavor and organic acids in alcoholic beverages. Food Chemistry. 460(Pt 3). 140676–140676. 27 indexed citations
3.
Xie, Wei, et al.. (2024). Characterization of a recombinant Aspergillus niger GZUF36 lipase immobilized by ionic liquid modification strategy. Applied Microbiology and Biotechnology. 108(1). 233–233. 3 indexed citations
4.
Zhang, Zuo‐Feng, et al.. (2024). Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto. Food Research International. 196. 115074–115074. 5 indexed citations
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Wang, Lingyuan, Lingyi Liu, Xingyi Chen, et al.. (2024). Alkali-assisted extraction, characterization and encapsulation functionality of enzymatic hydrolysis-resistant prolamin from distilled spirit spent grain. International Journal of Biological Macromolecules. 271(Pt 2). 132664–132664. 5 indexed citations
7.
Liu, Fangrui, et al.. (2024). Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba. Meat Science. 217. 109594–109594. 2 indexed citations
8.
Li, Cen, et al.. (2024). Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids. Food Chemistry. 448. 139118–139118. 6 indexed citations
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Yang, Yun, et al.. (2023). Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking. Food Science & Nutrition. 12(3). 2081–2092. 1 indexed citations
12.
Dai, Yan, Lei Wang, Xingyi Chen, et al.. (2023). Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications. Foods. 12(17). 3289–3289. 10 indexed citations
13.
He, Laping, et al.. (2023). Purification of fibrinolytic enzyme from Bacillus amyloliquefaciens GUTU06 and properties of the enzyme. Food Chemistry X. 20. 100896–100896. 11 indexed citations
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Liu, Lu, et al.. (2022). Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice‐okara slurry. International Journal of Food Science & Technology. 57(8). 5216–5227. 3 indexed citations
16.
Zhang, Qing, Chan Wang, Cuiqin Li, et al.. (2020). Evaluation and Application of Different Cholesterol-Lowering Lactic Acid Bacteria as Potential Meat Starters. Journal of Food Protection. 84(1). 63–72. 11 indexed citations
17.
He, Laping, et al.. (2018). Screening of a high-yield nattokinase-producing strain and changes of biogenic amines during natto fermentation.. Shipin Kexue / Food Science. 39(14). 185–191. 3 indexed citations
18.
He, Laping, et al.. (2015). Research progress of methanol, formaldehyde, cyanide and metal ions in Chinese liquor.. Shipin anquan zhiliang jiance xuebao. 6(9). 3563–3568. 1 indexed citations
19.
Li, Deng, et al.. (2014). Determination of maturity value of fully cooked pork loin in cuisine.. Nongye gongcheng xuebao. 30(12). 284–292. 4 indexed citations
20.
He, Laping, Cuiqin Li, & Bing Gao. (2009). Novozyme 435-Catalyzed Asymmetric Acylation of (R, S)-3-n-Butylphthalide in Hexane. Preparative Biochemistry & Biotechnology. 39(3). 266–276. 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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