Lingzhao Wang

663 total citations
16 papers, 558 citations indexed

About

Lingzhao Wang is a scholar working on Molecular Biology, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Lingzhao Wang has authored 16 papers receiving a total of 558 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Molecular Biology, 6 papers in Animal Science and Zoology and 5 papers in Nutrition and Dietetics. Recurrent topics in Lingzhao Wang's work include Meat and Animal Product Quality (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food composition and properties (3 papers). Lingzhao Wang is often cited by papers focused on Meat and Animal Product Quality (6 papers), Protein Hydrolysis and Bioactive Peptides (5 papers) and Food composition and properties (3 papers). Lingzhao Wang collaborates with scholars based in China, Canada and United States. Lingzhao Wang's co-authors include Bao Yang, Xiuqiao Du, Chun Yi, Bao Yang, Binlun Yan, Yao Xing-cun, Changhu Xue, Yuming Wang, Yueming Jiang and John Shi and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Polymer Degradation and Stability.

In The Last Decade

Lingzhao Wang

16 papers receiving 523 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Lingzhao Wang China 9 169 168 135 113 97 16 558
Yang-Bong Lee South Korea 12 189 1.1× 161 1.0× 57 0.4× 123 1.1× 133 1.4× 51 522
Rodrigo Melgosa Spain 20 347 2.1× 283 1.7× 122 0.9× 59 0.5× 141 1.5× 38 863
S. Mamot Malaysia 11 124 0.7× 214 1.3× 47 0.3× 45 0.4× 74 0.8× 17 542
Anastasia Wheni Indrianingsih Indonesia 14 166 1.0× 162 1.0× 125 0.9× 106 0.9× 51 0.5× 80 682
Neşe Şahin‐Yeşilçubuk Türkiye 15 162 1.0× 274 1.6× 109 0.8× 88 0.8× 49 0.5× 39 646
Nurul Aini Mohd Azman Malaysia 14 81 0.5× 197 1.2× 164 1.2× 168 1.5× 33 0.3× 43 558
Débora Pez Jaeschke Brazil 12 141 0.8× 261 1.6× 228 1.7× 33 0.3× 41 0.4× 25 802
Yuxuan Liu China 11 104 0.6× 417 2.5× 123 0.9× 85 0.8× 28 0.3× 26 795
Mahinda Senevirathne South Korea 15 309 1.8× 252 1.5× 253 1.9× 132 1.2× 63 0.6× 27 872
Xingnan Wang China 15 156 0.9× 384 2.3× 115 0.9× 126 1.1× 31 0.3× 46 786

Countries citing papers authored by Lingzhao Wang

Since Specialization
Citations

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

Fields of papers citing papers by Lingzhao Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Lingzhao Wang

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

All Works

16 of 16 papers shown
1.
Zhao, Ying‐Cai, et al.. (2025). Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming. International Journal of Gastronomy and Food Science. 40. 101167–101167. 1 indexed citations
2.
Zhou, Feifei, Zhen Zhu, Chenlong Wang, et al.. (2023). Microbial analysis of the production line for roasted seaweed snacks. LWT. 187. 115372–115372. 4 indexed citations
3.
Wang, Lingzhao, et al.. (2018). Recovery of Functional Ingredients from Antarctic Krill (Euphausia superba) Using an Improved Aqueous Enzymatic Extraction Method with Soybean Oil as Co‐Solvent. European Journal of Lipid Science and Technology. 120(8). 2 indexed citations
4.
Wang, Lingzhao, et al.. (2016). Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique. Journal of Aquatic Food Product Technology. 26(6). 695–705. 2 indexed citations
5.
Wu, Shengjun & Lingzhao Wang. (2016). Antibrowning of the Adductor Muscles of Bay Scallop by Glutathione During Hot Air Drying. Journal of Aquatic Food Product Technology. 25(8). 1278–1283. 3 indexed citations
6.
Wang, Lingzhao, Changhu Xue, Yong Xue, Yuming Wang, & Zhaojie Li. (2014). Optimization and evaluation of a novel technique for hydrolyzing Antarctic krill (Euphausia superba) proteins. Food and Bioproducts Processing. 94. 629–636. 25 indexed citations
7.
Wang, Lingzhao, Changhu Xue, Yuming Wang, & Bao Yang. (2011). Extraction of Proteins with Low Fluoride Level from Antarctic Krill (Euphausia superba) and Their Composition Analysis. Journal of Agricultural and Food Chemistry. 59(11). 6108–6112. 57 indexed citations
8.
Wang, Lingzhao, Bao Yang, Binlun Yan, & Yao Xing-cun. (2011). Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil. Innovative Food Science & Emerging Technologies. 13. 120–127. 90 indexed citations
9.
Wang, Lingzhao, Bao Yang, Rui Wang, & Xiuqiao Du. (2008). Extraction of pepsin-soluble collagen from grass carp (Ctenopharyngodon idella) skin using an artificial neural network. Food Chemistry. 111(3). 683–686. 49 indexed citations
10.
Wang, Lingzhao, Bao Yang, & Xiuqiao Du. (2008). EXTRACTION OF ACID‐SOLUBLE COLLAGEN FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN. Journal of Food Process Engineering. 32(5). 743–751. 19 indexed citations
11.
Wang, Lingzhao, Bao Yang, & Xiuqiao Du. (2008). INVESTIGATION OF SUPERCRITICAL FLUID EXTRACTION OF PUERARIN FROM PUERARIA LOBATA. Journal of Food Process Engineering. 32(5). 682–691. 8 indexed citations
12.
Wang, Lingzhao, et al.. (2008). Optimization of conditions for extraction of acid-soluble collagen from grass carp (Ctenopharyngodon idella) by response surface methodology. Innovative Food Science & Emerging Technologies. 9(4). 604–607. 63 indexed citations
13.
Wang, Lingzhao, Bao Yang, Xiuqiao Du, & Chun Yi. (2007). Optimisation of supercritical fluid extraction of flavonoids from Pueraria lobata. Food Chemistry. 108(2). 737–741. 144 indexed citations
14.
Yang, Bao, Yueming Jiang, Mouming Zhao, John Shi, & Lingzhao Wang. (2007). Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from longan fruit pericarp. Polymer Degradation and Stability. 93(1). 268–272. 89 indexed citations
15.
Wang, Lingzhao, et al.. (2005). THE CHANGES OF GLUTEN INGREDIENTS DURING MAKING NOODLE AND THEIR RELATIONSHIPS WITH NOODLE TEXTURE DIFFERENCE. 1 indexed citations
16.
Wang, Lingzhao. (2004). Study on the assessment for cooked noodle chewiness quality. 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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