Lunan Guo

971 total citations
27 papers, 782 citations indexed

About

Lunan Guo is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Lunan Guo has authored 27 papers receiving a total of 782 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Nutrition and Dietetics, 14 papers in Food Science and 10 papers in Plant Science. Recurrent topics in Lunan Guo's work include Food composition and properties (18 papers), Polysaccharides Composition and Applications (7 papers) and Microbial Inactivation Methods (6 papers). Lunan Guo is often cited by papers focused on Food composition and properties (18 papers), Polysaccharides Composition and Applications (7 papers) and Microbial Inactivation Methods (6 papers). Lunan Guo collaborates with scholars based in China, United States and Pakistan. Lunan Guo's co-authors include Xueming Xu, Dan Xu, Yao Zhang, Wenjie Yu, Fengfeng Wu, Yamei Jin, Zhengyu Jin, Na Yang, Dandan Li and Huang Zhang and has published in prestigious journals such as Bioresource Technology, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Lunan Guo

26 papers receiving 774 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Lunan Guo China 17 530 493 171 86 85 27 782
Branko Tripalo Croatia 15 406 0.8× 573 1.2× 98 0.6× 103 1.2× 178 2.1× 38 804
Meng Ma China 19 621 1.2× 526 1.1× 368 2.2× 68 0.8× 54 0.6× 35 1.1k
Xingli Liu China 22 1.2k 2.2× 926 1.9× 346 2.0× 91 1.1× 71 0.8× 53 1.5k
Newton Carlos Santos Brazil 18 333 0.6× 670 1.4× 222 1.3× 26 0.3× 143 1.7× 144 932
Marı́a Eugenia Bárcenas Mexico 12 697 1.3× 670 1.4× 175 1.0× 73 0.8× 76 0.9× 14 904
Cristina Fernández Spain 18 303 0.6× 464 0.9× 185 1.1× 73 0.8× 30 0.4× 41 706
Dubravka Novotni Croatia 19 550 1.0× 470 1.0× 164 1.0× 56 0.7× 49 0.6× 53 877
Oguz Kaan Ozturk United States 17 302 0.6× 481 1.0× 135 0.8× 113 1.3× 38 0.4× 32 715
Seeratpreet Kaur India 14 560 1.1× 438 0.9× 362 2.1× 45 0.5× 75 0.9× 19 910
Meera Kweon South Korea 16 871 1.6× 554 1.1× 355 2.1× 37 0.4× 89 1.0× 83 1.1k

Countries citing papers authored by Lunan Guo

Since Specialization
Citations

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

Fields of papers citing papers by Lunan Guo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Lunan Guo

This figure shows the co-authorship network connecting the top 25 collaborators of Lunan Guo. A scholar is included among the top collaborators of Lunan Guo 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 Lunan Guo. Lunan Guo 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
1.
2.
Guo, Lunan, Xinyang He, Yihang Wang, et al.. (2024). Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state. Food Bioscience. 61. 104866–104866. 5 indexed citations
3.
4.
Guo, Lunan, Xi-Jing Wang, Yiping Ren, et al.. (2023). Outcomes of structure, function and flavor of pea protein isolate treated by AC, DC and pulsed electric fields. Food Research International. 176. 113817–113817. 25 indexed citations
5.
Ren, Yiping, et al.. (2023). Alternating current electric field modifies structure and flavor of peanut proteins. Food Chemistry. 434. 137514–137514. 16 indexed citations
6.
Liu, Guodong, Ruizhi Wang, Man Xu, et al.. (2022). Relationship between starch fine structure and simulated oral processing of cooked japonica rice. Frontiers in Nutrition. 9. 1046061–1046061. 1 indexed citations
7.
Hong, Tingting, Yue Ma, Lunan Guo, et al.. (2021). Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. Food Chemistry. 365. 130512–130512. 46 indexed citations
8.
Guo, Lunan, Fang Fang, Yao Zhang, et al.. (2020). Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation. International Journal of Food Science & Technology. 56(7). 3157–3165. 29 indexed citations
9.
Guo, Lunan, Dan Xu, Fang Fang, Zhengyu Jin, & Xueming Xu. (2020). Effect of glutathione on wheat dough properties and bread quality. Journal of Cereal Science. 96. 103116–103116. 35 indexed citations
10.
Zhang, Yao, Lunan Guo, Dandan Li, Zhengyu Jin, & Xueming Xu. (2019). Roles of dextran, weak acidification and their combination in the quality of wheat bread. Food Chemistry. 286. 197–203. 33 indexed citations
11.
Yu, Wenjie, Dan Xu, Huang Zhang, et al.. (2019). Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network. Food Hydrocolloids. 102. 105591–105591. 107 indexed citations
12.
Yang, Zixuan, Wenjie Yu, Dan Xu, et al.. (2019). Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough. Carbohydrate Polymers. 223. 115142–115142. 57 indexed citations
13.
Yu, Wenjie, Dan Xu, Dandan Li, et al.. (2019). Effect of pigskin-originated gelatin on properties of wheat flour dough and bread. Food Hydrocolloids. 94. 183–190. 81 indexed citations
14.
Zhang, Yao, Lunan Guo, Dan Xu, et al.. (2018). Effects of dextran with different molecular weights on the quality of wheat sourdough breads. Food Chemistry. 256. 373–379. 56 indexed citations
15.
Guo, Lunan, Yao Zhang, Dandan Li, et al.. (2018). Synchronous magnetic flux-induced electrical response of orange juice. Biosystems Engineering. 167. 21–31. 2 indexed citations
16.
Zhang, Mengyue, Na Yang, Lunan Guo, et al.. (2018). Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment. Journal of Food Engineering. 234. 108–116. 18 indexed citations
17.
Wu, Fengfeng, Yamei Jin, Dandan Li, et al.. (2017). Electrofluid hydrolysis enhances the production of fermentable sugars from corncob via in/reverse-phase induced voltage. Bioresource Technology. 234. 158–166. 5 indexed citations
18.
Li, Dandan, Lunan Guo, Na Yang, et al.. (2017). Evaluation of the degree of chitosan deacetylation via induced-electrical properties. RSC Advances. 7(42). 26211–26219. 9 indexed citations
19.
Yang, Na, Yao Zhang, Lunan Guo, et al.. (2017). Structural and physicochemical changes in guar gum by alcohol–acid treatment. Carbohydrate Polymers. 179. 2–9. 39 indexed citations
20.
Li, Dandan, Na Yang, Yamei Jin, et al.. (2017). Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology. Food Chemistry. 229. 57–65. 31 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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