Minyi Han

5.2k total citations · 1 hit paper
96 papers, 4.4k citations indexed

About

Minyi Han is a scholar working on Animal Science and Zoology, Food Science and Biotechnology. According to data from OpenAlex, Minyi Han has authored 96 papers receiving a total of 4.4k indexed citations (citations by other indexed papers that have themselves been cited), including 83 papers in Animal Science and Zoology, 59 papers in Food Science and 17 papers in Biotechnology. Recurrent topics in Minyi Han's work include Meat and Animal Product Quality (83 papers), Proteins in Food Systems (39 papers) and Microbial Inactivation Methods (16 papers). Minyi Han is often cited by papers focused on Meat and Animal Product Quality (83 papers), Proteins in Food Systems (39 papers) and Microbial Inactivation Methods (16 papers). Minyi Han collaborates with scholars based in China, Pakistan and United States. Minyi Han's co-authors include Guanghong Zhou, Xinglian Xu, Peng Wang, Guanghong Zhou, Yujuan Xu, Yun Bai, Xinbo Zhuang, Ying Fei, Xing Chen and Xinglian Xu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Minyi Han

93 papers receiving 4.4k citations

Hit Papers

Low-field NMR study of heat-induced gelation of pork myof... 2014 2026 2018 2022 2014 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
    2014 356 citations Minyi Han, Peng Wang et al. profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Minyi Han China 38 3.0k 2.7k 845 617 544 96 4.4k
Qian Chen China 42 3.1k 1.0× 2.8k 1.0× 1.7k 2.1× 764 1.2× 380 0.7× 128 5.0k
Zhuangli Kang China 34 2.1k 0.7× 1.6k 0.6× 747 0.9× 358 0.6× 268 0.5× 100 2.9k
Wangang Zhang China 42 4.2k 1.4× 1.9k 0.7× 1.9k 2.3× 586 0.9× 683 1.3× 126 6.1k
Ru Liu China 33 1.8k 0.6× 1.8k 0.7× 759 0.9× 446 0.7× 353 0.6× 128 3.2k
Xiufang Xia China 48 4.9k 1.6× 3.4k 1.3× 1.9k 2.3× 671 1.1× 686 1.3× 125 7.3k
Daodong Pan China 30 1.5k 0.5× 1.5k 0.6× 1.0k 1.2× 606 1.0× 203 0.4× 196 3.1k
Ana M. Herrero Spain 43 2.9k 1.0× 3.1k 1.2× 1.5k 1.7× 921 1.5× 172 0.3× 99 5.5k
Samooel Jung South Korea 38 2.7k 0.9× 1.5k 0.6× 1.0k 1.2× 532 0.9× 181 0.3× 201 4.7k
Eva Tornberg Sweden 38 2.8k 0.9× 1.9k 0.7× 725 0.9× 521 0.8× 266 0.5× 83 4.8k
Changyu Zhou China 30 1.6k 0.5× 1.1k 0.4× 1.0k 1.2× 422 0.7× 270 0.5× 156 2.9k

Countries citing papers authored by Minyi Han

Since Specialization
Citations

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

Fields of papers citing papers by Minyi Han

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Minyi Han

This figure shows the co-authorship network connecting the top 25 collaborators of Minyi Han. A scholar is included among the top collaborators of Minyi Han 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 Minyi Han. Minyi Han 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.
Cheng, Siyu, Jiahua Gao, Lixin Yu, et al.. (2025). Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction. Food Bioscience. 68. 106456–106456. 3 indexed citations
2.
Guo, Yuchen, et al.. (2025). Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef. Innovative Food Science & Emerging Technologies. 102. 104020–104020.
3.
4.
Wang, Boyuan, Wei Rao, Minyi Han, et al.. (2024). Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler. LWT. 210. 116801–116801. 4 indexed citations
5.
Xu, Na, Peng Wang, Xuefei Shao, Minyi Han, & Xinglian Xu. (2024). Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties. Food and Bioproducts Processing. 147. 346–358. 2 indexed citations
6.
Guo, Chaofan, Ziyao Liu, Lin Chen, et al.. (2024). Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. International Journal of Biological Macromolecules. 277(Pt 2). 134006–134006. 5 indexed citations
7.
Xu, Na, Mingyue Wang, Peng Wang, et al.. (2024). Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin. Food Bioscience. 63. 105608–105608. 3 indexed citations
8.
Guo, Yuchen, Minyi Han, Li Chen, et al.. (2024). Pulsed electric field: A novel processing technology for meat quality enhancing. Food Bioscience. 58. 103645–103645. 15 indexed citations
9.
Gao, Jiahua, Siyu Cheng, Xiaomei Sun, et al.. (2024). Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying. Ultrasonics Sonochemistry. 110. 107047–107047. 12 indexed citations
10.
Xu, Na, Xuefei Shao, Xianming Zeng, et al.. (2023). Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA. Food Bioscience. 56. 103243–103243. 29 indexed citations
11.
Zhang, Jie, Meiqin Feng, Yiwen Zhang, Minyi Han, & Jian Sun. (2023). Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken. International Journal of Gastronomy and Food Science. 32. 100740–100740. 8 indexed citations
12.
Tian, Fang, Yue Wang, Xiaomei Xiang, et al.. (2023). Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin. Journal of the Science of Food and Agriculture. 103(5). 2473–2482. 9 indexed citations
13.
Li, Min, Jianhao Zhang, Xianming Zeng, et al.. (2023). Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation. Food Science and Human Wellness. 13(5). 2993–3005. 5 indexed citations
14.
Han, Minyi, et al.. (2022). Enzymatic Preparation and Sequence Analysis of Antioxidant Peptides from Chicken Lung. SHILAP Revista de lepidopterología. 1 indexed citations
15.
16.
Dong, Ming, Hongqiang Chen, Yumei Zhang, et al.. (2020). Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food and Bioprocess Technology. 13(8). 1280–1291. 24 indexed citations
17.
18.
Xue, Siwen, Chong Wang, Yuan H. Brad Kim, et al.. (2019). Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. Food Chemistry. 306. 125602–125602. 52 indexed citations
19.
Xia, Tianlan, Xue Zhao, Xiaoling Yu, et al.. (2018). Negative impacts o f in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration. International Journal of Food Properties. 21(1). 2205–2217. 10 indexed citations
20.
Zhao, Xue, Tong Xing, Xing Chen, et al.. (2017). Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies. Food and Bioprocess Technology. 10(7). 1240–1247. 20 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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