Minmin Ai

976 total citations
30 papers, 803 citations indexed

About

Minmin Ai is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Minmin Ai has authored 30 papers receiving a total of 803 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 8 papers in Molecular Biology and 8 papers in Animal Science and Zoology. Recurrent topics in Minmin Ai's work include Proteins in Food Systems (28 papers), Microencapsulation and Drying Processes (14 papers) and Meat and Animal Product Quality (8 papers). Minmin Ai is often cited by papers focused on Proteins in Food Systems (28 papers), Microencapsulation and Drying Processes (14 papers) and Meat and Animal Product Quality (8 papers). Minmin Ai collaborates with scholars based in China and Japan. Minmin Ai's co-authors include Aimin Jiang, Shanguang Guo, Nan Xiao, Yuanyuan Cao, Hong Fan, Quan Zhou, Ting Tang, Nan Xiao, Zheng Zhang and Weiliang Wu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Minmin Ai

29 papers receiving 792 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Minmin Ai China 15 640 257 223 142 86 30 803
Lianzhou Jiang China 17 589 0.9× 298 1.2× 133 0.6× 187 1.3× 79 0.9× 39 873
Shanguang Guo China 13 454 0.7× 214 0.8× 170 0.8× 96 0.7× 54 0.6× 27 601
Wenjun Ma China 11 592 0.9× 153 0.6× 242 1.1× 184 1.3× 97 1.1× 13 826
Yanqiu Ma China 19 642 1.0× 166 0.6× 258 1.2× 112 0.8× 102 1.2× 40 823
Duanquan Lin Ireland 12 810 1.3× 145 0.6× 158 0.7× 172 1.2× 175 2.0× 15 1.0k
Shima Momen Iran 14 870 1.4× 227 0.9× 112 0.5× 171 1.2× 102 1.2× 20 1.1k
LI Bian-sheng China 9 632 1.0× 156 0.6× 163 0.7× 179 1.3× 45 0.5× 26 828
Lianzhou Jiang China 10 570 0.9× 153 0.6× 101 0.5× 192 1.4× 86 1.0× 15 724
Carolina Arzeni Argentina 7 790 1.2× 166 0.6× 332 1.5× 149 1.0× 88 1.0× 8 935
Yuanqi Lv China 13 394 0.6× 140 0.5× 301 1.3× 117 0.8× 74 0.9× 19 637

Countries citing papers authored by Minmin Ai

Since Specialization
Citations

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

Fields of papers citing papers by Minmin Ai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Minmin Ai

This figure shows the co-authorship network connecting the top 25 collaborators of Minmin Ai. A scholar is included among the top collaborators of Minmin Ai 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 Minmin Ai. Minmin Ai 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.
Xiao, Nan, et al.. (2025). Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment. Food Hydrocolloids. 169. 111598–111598. 1 indexed citations
2.
Chen, Jingping, Ziyuan Wang, Nan Xiao, Shanguang Guo, & Minmin Ai. (2025). Lysozyme “self-sacrificing” quenching reactive oxygen species blocks egg white protein oxidation and dilution degradation. Food Chemistry. 493(Pt 3). 145919–145919.
3.
Li, Jiayi, Shanguang Guo, Nan Xiao, & Minmin Ai. (2025). Temperature-orientation changes in ROS-oxidized egg white protein conformation modulate the thermal aggregation behavior. Food Chemistry. 476. 143443–143443. 3 indexed citations
4.
Li, Jiayi, Nan Xiao, Shanguang Guo, & Minmin Ai. (2024). Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion. Food Structure. 42. 100402–100402. 3 indexed citations
5.
Chen, Weiling, et al.. (2024). Moderation-excess interactions of epigallocatechin gallate and CaCl2 modulate the gelation performance of egg white transparent gels. Food Chemistry X. 22. 101512–101512. 3 indexed citations
6.
Wang, Ziyuan, et al.. (2024). Storage deterioration and detection of egg multi-scale structure: A review. Food Chemistry. 464(Pt 1). 141550–141550. 2 indexed citations
7.
8.
Li, Jiayi, Ziyuan Wang, Nan Xiao, Shanguang Guo, & Minmin Ai. (2024). Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white. International Journal of Biological Macromolecules. 268(Pt 1). 131843–131843. 12 indexed citations
9.
10.
Wang, Ziyuan, et al.. (2024). Structural and functional assessment of keratin extracted from chicken feathers using microwave-assisted l-cysteine method. Food Bioscience. 61. 104712–104712. 4 indexed citations
11.
Xiao, Nan, et al.. (2023). Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro. Food Research International. 169. 112812–112812. 14 indexed citations
12.
Xiao, Nan, et al.. (2023). Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins. Food Hydrocolloids. 149. 109530–109530. 16 indexed citations
13.
Xiao, Nan, et al.. (2023). Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance. SHILAP Revista de lepidopterología. 2(2). 151–163. 3 indexed citations
14.
Xiao, Nan, et al.. (2023). Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins. Food Hydrocolloids. 150. 109643–109643. 24 indexed citations
15.
Ai, Minmin, et al.. (2022). Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs. SHILAP Revista de lepidopterología. 2 indexed citations
16.
Ai, Minmin, Nan Xiao, Quan Zhou, et al.. (2022). The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?. Food Research International. 160. 111668–111668. 13 indexed citations
17.
Ai, Minmin, Quan Zhou, Shanguang Guo, et al.. (2020). Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food Chemistry. 314. 126206–126206. 24 indexed citations
18.
Ai, Minmin & Aimin Jiang. (2020). Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Food Chemistry. 340. 128185–128185. 48 indexed citations
19.
Ai, Minmin, Nan Xiao, & Aimin Jiang. (2020). Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity. Food Hydrocolloids. 111. 106271–106271. 97 indexed citations
20.
Ai, Minmin, et al.. (2019). Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. Food Hydrocolloids. 102. 105621–105621. 59 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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