Liwei Yu

419 total citations
9 papers, 330 citations indexed

About

Liwei Yu is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Liwei Yu has authored 9 papers receiving a total of 330 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Nutrition and Dietetics, 6 papers in Plant Science and 4 papers in Food Science. Recurrent topics in Liwei Yu's work include Food composition and properties (8 papers), Polysaccharides Composition and Applications (4 papers) and Wheat and Barley Genetics and Pathology (3 papers). Liwei Yu is often cited by papers focused on Food composition and properties (8 papers), Polysaccharides Composition and Applications (4 papers) and Wheat and Barley Genetics and Pathology (3 papers). Liwei Yu collaborates with scholars based in China, Australia and Canada. Liwei Yu's co-authors include Xin Gao, Zhonghua Wang, Ata-ur Rehman, Jingyang Tong, Xinyou Cao, Lei Guo, Shaopeng Li, Yingchun Liu, Asgar Farahnaky and Jun Guo and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Liwei Yu

9 papers receiving 329 citations

Peers

Liwei Yu

ND

FS

PS

GASTR

PFM

Jingyang Tong China

Shogren

Xueming Xu China

Xiaojie Qian China

S. R. Chavan India

K. Wehrle Ireland

Di An China

Etiene Valéria de Aguiar Brazil

D.M. de Greef Argentina

Carla Graça Portugal

Jingyang Tong China

Liwei Yu

272 ×1.0

ND

186 ×1.0

FS

342 ×2.5

PS

28 ×1.1

GASTR

13 ×0.9

PFM

Citations per year, relative to Liwei Yu Liwei Yu (= 1×) peers Jingyang Tong

Countries citing papers authored by Liwei Yu

Since Specialization

Citations

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

Fields of papers citing papers by Liwei Yu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Liwei Yu

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

All Works

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9 of 9 papers shown

1.

Yu, Liwei, Lei Guo, Shiquan Li, et al.. (2022). Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods. 11(8). 1091–1091. 21 indexed citations

2.

Yu, Liwei, et al.. (2022). Impact of environmental literacy on farmers’ agricultural green production behavior: Evidence from rural China. Frontiers in Environmental Science. 10. 21 indexed citations

3.

Guo, Lei, Liwei Yu, Jingyang Tong, et al.. (2021). Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten. Food Chemistry. 358. 129850–129850. 18 indexed citations

4.

Yu, Liwei, Ata-ur Rehman, Lei Guo, et al.. (2021). Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure. Food Chemistry. 371. 131390–131390. 19 indexed citations

5.

Yu, Liwei, Xiaohua Yao, Youhua Yao, et al.. (2021). Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread. Frontiers in Nutrition. 8. 785847–785847. 20 indexed citations

6.

Yu, Liwei, Lei Guo, Yingchun Liu, et al.. (2021). Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat. Carbohydrate Polymers. 257. 117623–117623. 34 indexed citations

7.

Li, Hongxia, et al.. (2021). Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines. LWT. 152. 112413–112413. 17 indexed citations

8.

Gao, Xin, Jingyang Tong, Lei Guo, et al.. (2020). Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.). Food Hydrocolloids. 106. 105885–105885. 129 indexed citations

9.

Li, Shaopeng, Yingchun Liu, Jingyang Tong, et al.. (2019). The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten. Food Research International. 130. 108914–108914. 51 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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