Peipei Yu

1.3k total citations
62 papers, 1.0k citations indexed

About

Peipei Yu is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Peipei Yu has authored 62 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Animal Science and Zoology, 26 papers in Molecular Biology and 17 papers in Food Science. Recurrent topics in Peipei Yu's work include Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Aquaculture Nutrition and Growth (12 papers). Peipei Yu is often cited by papers focused on Meat and Animal Product Quality (31 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Aquaculture Nutrition and Growth (12 papers). Peipei Yu collaborates with scholars based in China, Singapore and Indonesia. Peipei Yu's co-authors include Qixing Jiang, Wenshui Xia, Yanshun Xu, Fang Yang, Pei Gao, Dawei Yu, Xiaoli Liu, Lin Yue, Jixuan Liu and Yunli Zhao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Peipei Yu

58 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Peipei Yu China 17 445 340 286 157 129 62 1.0k
Shulai Liu China 21 430 1.0× 434 1.3× 394 1.4× 74 0.5× 160 1.2× 75 1.2k
Lichao He China 21 531 1.2× 375 1.1× 344 1.2× 79 0.5× 64 0.5× 47 1.2k
Haizhou Wu China 21 649 1.5× 380 1.1× 305 1.1× 49 0.3× 142 1.1× 53 1.1k
Nan Pan China 20 880 2.0× 402 1.2× 494 1.7× 118 0.8× 140 1.1× 65 1.5k
Xiufang Xia China 24 671 1.5× 382 1.1× 581 2.0× 176 1.1× 52 0.4× 54 1.3k
Deyang Li China 25 851 1.9× 580 1.7× 430 1.5× 102 0.6× 302 2.3× 94 1.6k
Xianqing Yang China 19 202 0.5× 536 1.6× 264 0.9× 74 0.5× 209 1.6× 43 1.1k
Yiqun Huang China 21 417 0.9× 451 1.3× 340 1.2× 106 0.7× 58 0.4× 74 1.3k
Shiliang Jia China 22 835 1.9× 666 2.0× 396 1.4× 197 1.3× 237 1.8× 36 1.6k
Hai‐Tao Wu China 24 190 0.4× 394 1.2× 658 2.3× 193 1.2× 201 1.6× 70 1.3k

Countries citing papers authored by Peipei Yu

Since Specialization
Citations

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

Fields of papers citing papers by Peipei Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Peipei Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Peipei Yu. A scholar is included among the top collaborators of Peipei Yu 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 Peipei Yu. Peipei Yu 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.
Chen, Lihua, Fang Yang, Peipei Yu, et al.. (2024). Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics. Food Research International. 188. 114505–114505. 10 indexed citations
2.
3.
Gao, Pei, Qixing Jiang, Zhiqing Zhang, et al.. (2024). Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate. LWT. 213. 117032–117032. 2 indexed citations
4.
Chen, Jiawen, Pei Gao, Qixing Jiang, et al.. (2024). Effect of κ‐carrageenan on the physicochemical and structural characteristics of ready‐to‐eat Antarctic Krill surimi gel. International Journal of Food Science & Technology. 59(6). 3711–3722. 6 indexed citations
5.
Yang, Fang, Lihua Chen, Pei Gao, et al.. (2023). The impact of pH and acid-activated proteases on the decrease of immunological properties of parvalbumin from freshwater fish. Food Bioscience. 53. 102719–102719. 3 indexed citations
6.
Song, Zijian, Lang Liu, Peipei Yu, et al.. (2023). Preparation and Performance of Chitosan/Citric Acid Modified Magnesium Oxychloride Cement. Journal of Wuhan University of Technology-Mater Sci Ed. 38(6). 1326–1334. 5 indexed citations
7.
Wu, Wenmin, Qixing Jiang, Pei Gao, et al.. (2023). L-histidine-assisted ultrasound improved physicochemical properties of myofibrillar proteins under reduced-salt condition - Investigation of underlying mechanisms. International Journal of Biological Macromolecules. 253(Pt 2). 126820–126820. 19 indexed citations
8.
Yang, Fang, Jixuan Liu, Dawei Yu, et al.. (2023). Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue. Food Chemistry. 432. 137256–137256. 6 indexed citations
9.
Jiang, Qixing, Wenmin Wu, Jingwen Han, et al.. (2022). Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern. International Journal of Food Science & Technology. 57(7). 4613–4627. 15 indexed citations
10.
Yu, Peipei, Zhiyun Zhang, Dawei Yu, et al.. (2022). Effects of acidification and sterilisation on the quality of channel catfish ( Ietalurus punctatus ) fillets. International Journal of Food Science & Technology. 57(11). 7296–7306. 2 indexed citations
11.
Jiang, Qixing, Pei Gao, Jiatong Liu, et al.. (2021). Endogenous proteases in giant freshwater prawn ( Macrobrachium rosenbergii ): changes and its impacts on texture deterioration during frozen storage. International Journal of Food Science & Technology. 56(11). 5824–5832. 11 indexed citations
12.
Liu, Jixuan, Fang Yang, Pei Gao, et al.. (2021). The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp ( Ctenopharyngodon idella ) fillets. International Journal of Food Science & Technology. 56(7). 3527–3535. 11 indexed citations
13.
Gao, Ling, Fang Yang, Pei Gao, et al.. (2020). Effect of fermentation on immunological properties of allergens from black carp ( Mylopharyngodon piceus ) sausages. International Journal of Food Science & Technology. 55(9). 3162–3172. 6 indexed citations
14.
Gao, Pei, Fang Yang, Peipei Yu, et al.. (2020). Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish. Journal of Food Processing and Preservation. 44(4). 7 indexed citations
15.
Zhu, Lulu, Fang Yang, Pei Gao, et al.. (2019). Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science & Technology. 54(8). 2553–2562. 15 indexed citations
16.
Li, Shuang, Peipei Yu, Ling Tong, et al.. (2019). Analysis of pesticide residues in commercially available chenpi using a modified QuEChERS method and GC-MS/MS determination. Journal of Pharmaceutical Analysis. 10(1). 60–69. 59 indexed citations
17.
Liu, Xiaoli, Wenshui Xia, Qixing Jiang, Peipei Yu, & Lin Yue. (2017). Chitosan oligosaccharide-N-chlorokojic acid mannich base polymer as a potential antibacterial material. Carbohydrate Polymers. 182. 225–234. 72 indexed citations
18.
Liu, Xiaoli, Wenshui Xia, Qixing Jiang, Yanshun Xu, & Peipei Yu. (2015). Effect of kojic acid-grafted-chitosan oligosaccharides as a novel antibacterial agent on cell membrane of gram-positive and gram-negative bacteria. Journal of Bioscience and Bioengineering. 120(3). 335–339. 44 indexed citations
19.
Xu, Yanshun, et al.. (2014). Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality. Food Science and Technology Research. 20(6). 1191–1197. 1 indexed citations
20.
Jiang, Qixing, et al.. (2014). Effect of Temperature on Protein Compositional Changes of Big Head Carp (Aristichthys nobilis) Muscle and Exudates. Food Science and Technology Research. 20(3). 655–661. 22 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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