Meng‐I Kuo

1.2k total citations
35 papers, 974 citations indexed

About

Meng‐I Kuo is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Meng‐I Kuo has authored 35 papers receiving a total of 974 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 20 papers in Nutrition and Dietetics and 5 papers in Molecular Biology. Recurrent topics in Meng‐I Kuo's work include Food composition and properties (19 papers), Proteins in Food Systems (19 papers) and Polysaccharides Composition and Applications (8 papers). Meng‐I Kuo is often cited by papers focused on Food composition and properties (19 papers), Proteins in Food Systems (19 papers) and Polysaccharides Composition and Applications (8 papers). Meng‐I Kuo collaborates with scholars based in Taiwan, United States and China. Meng‐I Kuo's co-authors include Sundaram Gunasekaran, Chun‐Ping Lu, Jung‐Feng Hsieh, Ya‐Jane Wang, M.E. Johnson, Wei‐Chih Cheng, Chao‐Kai Hsu, Wei‐An Chen, James Patindol and M. E. Anderson and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

Meng‐I Kuo

34 papers receiving 947 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Meng‐I Kuo Taiwan 18 719 331 196 149 139 35 974
Xiaopei Hu China 19 332 0.5× 378 1.1× 169 0.9× 180 1.2× 86 0.6× 37 861
L.N. Fernando United States 13 532 0.7× 284 0.9× 266 1.4× 171 1.1× 101 0.7× 17 921
Changmou Xu United States 12 425 0.6× 258 0.8× 95 0.5× 103 0.7× 178 1.3× 21 778
Ioannis G. Roussis Greece 19 894 1.2× 198 0.6× 343 1.8× 314 2.1× 306 2.2× 57 1.2k
Renata M.S. Celeghini Brazil 11 508 0.7× 290 0.9× 271 1.4× 184 1.2× 114 0.8× 14 858
Magdalena Wirkowska‐Wojdyła Poland 19 505 0.7× 181 0.5× 141 0.7× 72 0.5× 90 0.6× 72 774
İssa Javidipour Türkiye 17 444 0.6× 233 0.7× 261 1.3× 112 0.8× 118 0.8× 28 760
Cecilia E. Martínez‐Sánchez Mexico 18 535 0.7× 266 0.8× 72 0.4× 101 0.7× 169 1.2× 48 841
Pedro A. Vázquez‐Landaverde Mexico 15 429 0.6× 189 0.6× 175 0.9× 124 0.8× 128 0.9× 37 762
Seher Kumcuoğlu Türkiye 16 492 0.7× 363 1.1× 99 0.5× 73 0.5× 121 0.9× 54 825

Countries citing papers authored by Meng‐I Kuo

Since Specialization
Citations

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

Fields of papers citing papers by Meng‐I Kuo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Meng‐I Kuo. 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 Meng‐I Kuo. The network helps show where Meng‐I Kuo may publish in the future.

Co-authorship network of co-authors of Meng‐I Kuo

This figure shows the co-authorship network connecting the top 25 collaborators of Meng‐I Kuo. A scholar is included among the top collaborators of Meng‐I Kuo 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 Meng‐I Kuo. Meng‐I Kuo 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.
Huang, Cheng, Meng‐I Kuo, Chun‐Ping Lu, et al.. (2025). Effects of Fluidized Bed Coating with Carboxymethyl Cellulose and Pectin on the Physicochemical Properties of Fermented Black Bean Dregs. Processes. 13(4). 1066–1066. 1 indexed citations
2.
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4.
Huang, Cheng, et al.. (2024). Effect of Radio-Frequency Drying on the Physicochemical Properties and Isoflavone Contents of Fermented Black Bean Dregs. Processes. 12(7). 1294–1294. 4 indexed citations
5.
Hsieh, Jung‐Feng, et al.. (2023). Insight into the Processing, Gelation and Functional Components of Tofu: A Review. Processes. 11(1). 202–202. 12 indexed citations
6.
Chen, Liang-Yü, et al.. (2021). Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins. Nanomaterials. 11(10). 2594–2594. 11 indexed citations
7.
Kuo, Meng‐I, et al.. (2021). Effect of whole chia seed flour on gelling properties, microstructure and texture modification of tofu. LWT. 154. 112676–112676. 14 indexed citations
8.
Yu, Yi‐Ping, et al.. (2018). Effect of germination on composition profiling and antioxidant activity of the polysaccharide-protein conjugate in black soybean [Glycine max (L.) Merr.]. International Journal of Biological Macromolecules. 113. 601–606. 28 indexed citations
9.
Lu, Chun‐Ping, et al.. (2016). Effect of ultrasonic treatment on the rheological property and microstructure of tofu made from different soybean cultivars. Innovative Food Science & Emerging Technologies. 37. 98–105. 41 indexed citations
10.
Chen, Szu‐Yu & Meng‐I Kuo. (2016). Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg. Food Research International. 85. 36–43. 4 indexed citations
11.
Kuo, Meng‐I, et al.. (2016). Effects of different carrageenan types on the rheological and water-holding properties of tofu. LWT. 78. 122–128. 69 indexed citations
12.
Lu, Chun‐Ping, et al.. (2016). Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk. Food Chemistry. 200. 55–61. 13 indexed citations
13.
Chen, Wei‐An, et al.. (2013). Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods. Journal of Food and Drug Analysis. 21(1). 3. 84 indexed citations
14.
Kuo, Meng‐I, et al.. (2010). Effect of γ-polyglutamate on the rheological properties and microstructure of tofu. Food Hydrocolloids. 25(5). 1034–1040. 49 indexed citations
15.
Yang, Kui, et al.. (2004). . Biotechnology Progress. 20(4). 1053–1061. 22 indexed citations
16.
Kuo, Meng‐I & Sundaram Gunasekaran. (2003). Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses. Journal of Dairy Science. 86(4). 1108–1117. 48 indexed citations
17.
Kuo, Meng‐I, M. E. Anderson, & Sundaram Gunasekaran. (2003). Determining Effects of Freezing on Pasta Filata and Non-Pasta Filata Mozzarella Cheeses by Nuclear Magnetic Resonance Imaging. Journal of Dairy Science. 86(8). 2525–2536. 36 indexed citations
18.
Kuo, Meng‐I, et al.. (2001). Effect of Heat Treatments on the Meltability of Cheeses. Journal of Dairy Science. 84(9). 1937–1943. 34 indexed citations
19.
Kuo, Meng‐I, et al.. (2000). A Viscoelasticity Index for Cheese Meltability Evaluation. Journal of Dairy Science. 83(3). 412–417. 33 indexed citations
20.
Gunasekaran, Sundaram, et al.. (1998). Evaluating melt characteristics of mozzarella cheese by a linear viscoelastic test.. Australian Journal of Dairy Technology. 53(2). 111–111. 4 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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