Pei Gao

3.0k total citations · 1 hit paper
88 papers, 2.4k citations indexed

About

Pei Gao is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Pei Gao has authored 88 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 60 papers in Animal Science and Zoology, 44 papers in Molecular Biology and 35 papers in Food Science. Recurrent topics in Pei Gao's work include Meat and Animal Product Quality (60 papers), Protein Hydrolysis and Bioactive Peptides (28 papers) and Aquaculture Nutrition and Growth (13 papers). Pei Gao is often cited by papers focused on Meat and Animal Product Quality (60 papers), Protein Hydrolysis and Bioactive Peptides (28 papers) and Aquaculture Nutrition and Growth (13 papers). Pei Gao collaborates with scholars based in China, Singapore and United States. Pei Gao's co-authors include Qixing Jiang, Yanshun Xu, Wenshui Xia, Fang Yang, Dawei Yu, Wenshui Xia, Shao‐Quan Liu, Peipei Yu, Jinhong Zang and Weixin Wang and has published in prestigious journals such as Journal of Biological Chemistry, Food Chemistry and Frontiers in Microbiology.

In The Last Decade

Pei Gao

86 papers receiving 2.4k citations

Hit Papers

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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.

Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application

2023 109 citations Pei Gao, Qixing Jiang et al. Food Hydrocolloids profile →

Peers

Countries citing papers authored by Pei Gao

Since Specialization

Citations

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

Fields of papers citing papers by Pei Gao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pei Gao

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Application Effectiveness of a Pre-Analytical Quality Management Pathway Based on the Structure–Process–Outcome Model 2025 ·Journal of Multidisciplinary Healthcare ·Liping Cui, Wanling Li, (unknown), Xiaofang Feng, (unknown), Pei Gao	1
2	Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization 2024 ·Food Bioscience ·Wenmin Wu, Pei Gao, (unknown), Fang Yang, (unknown), Peipei Yu, Wenshui Xia, Dongxing Yu	1
3	The correlation between signalling 2-phenylethanol and flavour substances of sour fish and its effect on Saccharomyces cerevisiae 31 2024 ·International Journal of Food Science & Technology ·Qixing Jiang, (unknown), Pei Gao, Xiaojing Zhang, Zhiqing Zhang, Fang Yang, (unknown), Shao‐Quan Liu, (unknown), Dongxing Yu	2
4	Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate 2024 ·LWT ·Pei Gao, Qixing Jiang, Zhiqing Zhang, Xiaojing Zhang, Fang Yang, Peipei Yu, Shao‐Quan Liu, Wenshui Xia	2
5	The impact of pH and acid-activated proteases on the decrease of immunological properties of parvalbumin from freshwater fish 2023 ·Food Bioscience ·Fang Yang, Lihua Chen, (unknown), Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, (unknown), Wenshui Xia	3
6	Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer 2023 ·Food Hydrocolloids ·Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao‐Quan Liu	19
7	Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern 2022 ·International Journal of Food Science & Technology ·Qixing Jiang, Wenmin Wu, Jingwen Han, Hau Yin Chung, Pei Gao, Dawei Yu, Peipei Yu, Yanshun Xu, Wenshui Xia	15
8	Effects of acidification and sterilisation on the quality of channel catfish ( Ietalurus punctatus ) fillets 2022 ·International Journal of Food Science & Technology ·Peipei Yu, Zhiyun Zhang, (unknown), Dawei Yu, Qixing Jiang, Pei Gao, Fang Yang	2
9	Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents 2022 ·International Journal of Food Science & Technology ·Qixing Jiang, (unknown), Pei Gao, Dawei Yu, Wenshui Xia	1
10	Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp ( Ctenopharyngodon idellus ) during frozen storage 2022 ·International Journal of Food Science & Technology ·(unknown), Pei Gao, Qixing Jiang, Wenshui Xia, Fang Yang	11
11	Analysis of volatile compounds contributing to distinctive odour of silver carp ( Hypophthalmichthys molitrix ) surimi 2022 ·International Journal of Food Science & Technology ·(unknown), Lihua Chen, Shufen Wang, Yi Wu, Pei Gao, Qixing Jiang, Fang Yang, Wenshui Xia	14
12	Gel properties, physicochemical properties, and sensory attributes of white leg shrimp ( Litopenaeus vannamei ) surimi gel treated with sodium chloride (NaCl) substitutes 2022 ·International Journal of Food Science & Technology ·(unknown), Qixing Jiang, Pei Gao, Dawei Yu, Fang Yang, Yanshun Xu, Wenshui Xia	13
13	Endogenous proteases in giant freshwater prawn ( Macrobrachium rosenbergii ): changes and its impacts on texture deterioration during frozen storage 2021 ·International Journal of Food Science & Technology ·Qixing Jiang, Pei Gao, Jiatong Liu, Dawei Yu, Yanshun Xu, Fang Yang, Bin Wang, Peipei Yu, Wenshui Xia	11
14	Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures 2021 ·International Journal of Food Science & Technology ·(unknown), (unknown), Yanshun Xu, Pei Gao, Wenshui Xia	6
15	The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp ( Ctenopharyngodon idella ) fillets 2021 ·International Journal of Food Science & Technology ·Jixuan Liu, Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu, Wenshui Xia	11
16	Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages 2020 ·International Journal of Food Science & Technology ·(unknown), Ling Gao, (unknown), Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu, Wenshui Xia	6
17	Improvement of the quality stability of vacuum‐packaged fermented fish ( Suanyu ) stored at room temperature by irradiation and thermal treatments 2020 ·International Journal of Food Science & Technology ·(unknown), Yanshun Xu, Pei Gao, Wenshui Xia, (unknown), Qixing Jiang	15
18	Relevance of collagen solubility and gelatinolytic proteinase activity for texture softening in chilled grass carp ( Ctenopharyngodon idellus ) fillets 2020 ·International Journal of Food Science & Technology ·Jiandong Shen, Dawei Yu, Pei Gao, Yanshun Xu, Qixing Jiang, Wenshui Xia	13
19	Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking 2019 ·International Journal of Food Science & Technology ·Lulu Zhu, Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu, Wenshui Xia	15
20	Effect of heating temperature and duration on the texture and protein composition of Bighead Carp ( Aristichthys nobilis ) muscle 2018 ·International Journal of Food Properties ·Qixing Jiang, Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu, Wenshui Xia	43

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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