Peiyan Li

1.9k total citations
70 papers, 1.5k citations indexed

About

Peiyan Li is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Peiyan Li has authored 70 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Nutrition and Dietetics, 33 papers in Food Science and 19 papers in Plant Science. Recurrent topics in Peiyan Li's work include Food composition and properties (38 papers), Microbial Metabolites in Food Biotechnology (27 papers) and Polysaccharides Composition and Applications (11 papers). Peiyan Li is often cited by papers focused on Food composition and properties (38 papers), Microbial Metabolites in Food Biotechnology (27 papers) and Polysaccharides Composition and Applications (11 papers). Peiyan Li collaborates with scholars based in China, Australia and United States. Peiyan Li's co-authors include Denglin Luo, Xiaolin Zheng, Baocheng Xu, Gangcheng Wu, Sihai Han, Xiguang Qi, Jianxue Liu, Dan Yang, Hui Zhang and Qingzhe Jin and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Peiyan Li

63 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Peiyan Li China 22 773 768 537 183 156 70 1.5k
Li‐Hua Pan China 20 341 0.4× 850 1.1× 322 0.6× 84 0.5× 141 0.9× 34 1.4k
Caihua Jia China 17 678 0.9× 684 0.9× 256 0.5× 67 0.4× 100 0.6× 54 1.1k
Touseef Ahmed Wani India 21 446 0.6× 758 1.0× 406 0.8× 229 1.3× 387 2.5× 44 1.5k
S.H.E. Verkempinck Belgium 24 470 0.6× 1.3k 1.7× 410 0.8× 86 0.5× 151 1.0× 57 1.6k
Haining Zhuang China 24 552 0.7× 749 1.0× 408 0.8× 60 0.3× 243 1.6× 66 1.6k
Jaime David Pérez‐Martínez Mexico 19 240 0.3× 712 0.9× 456 0.8× 111 0.6× 315 2.0× 53 1.3k
Aman Mohammad Ziaiifar Iran 19 232 0.3× 725 0.9× 368 0.7× 344 1.9× 213 1.4× 50 1.3k
Susana M. Nolasco Argentina 18 472 0.6× 1.1k 1.4× 593 1.1× 132 0.7× 101 0.6× 47 1.6k
İhsan Karabulut Türkiye 23 278 0.4× 754 1.0× 432 0.8× 210 1.1× 338 2.2× 52 1.4k

Countries citing papers authored by Peiyan Li

Since Specialization
Citations

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

Fields of papers citing papers by Peiyan Li

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Peiyan Li

This figure shows the co-authorship network connecting the top 25 collaborators of Peiyan Li. A scholar is included among the top collaborators of Peiyan Li 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 Peiyan Li. Peiyan Li 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.
Luo, Denglin, et al.. (2026). The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of action. Innovative Food Science & Emerging Technologies. 110. 104492–104492.
2.
Ma, Rui, Jing‐Zheng Song, Zhouya Bai, et al.. (2025). Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. Foods. 14(9). 1505–1505. 1 indexed citations
3.
Zhang, Peiying, Xiujue Zheng, Peiyan Li, et al.. (2025). UAV Communication in Space–Air–Ground Integrated Networks (SAGINs): Technologies, Applications, and Challenges. Drones. 9(2). 108–108. 5 indexed citations
4.
Wang, Tiantian, Denglin Luo, Zhouya Bai, et al.. (2025). Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties. Food Chemistry. 498(Pt 1). 147114–147114. 1 indexed citations
5.
Li, Peiyan, Weiwei Qi, Qianqian Liu, et al.. (2025). Comparative study on the improvement effect of salt and kansui on the gluten network weakening induced by ferulic acid in wheat dough. LWT. 228. 118048–118048. 1 indexed citations
6.
Hu, Shengshou, Yan Gong, Huiqi Zhang, Xiujing Guo, & Peiyan Li. (2025). The effect of topical insulin therapy on diabetic foot ulcers: A systematic review and meta-analysis. Journal of Tissue Viability. 34(3). 100932–100932. 1 indexed citations
7.
Bai, Zhouya, Yanbin Wang, Wenhui Deng, et al.. (2025). Regulatory effects of water-unextractable arabinoxylan (WUAX) on multi-grain bread quality characteristics and gut microbiota. Food Chemistry X. 30. 102970–102970.
8.
Li, Ziying, Yu Tang, Xin Wang, et al.. (2025). How does the degree of phosphorylation substitution affect the protective effect of long-chain inulin on the quality deterioration of frozen dough?. Food Research International. 219. 117034–117034.
9.
Luo, Denglin, et al.. (2024). Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten. International Journal of Food Science & Technology. 59(4). 2349–2360. 8 indexed citations
10.
Li, Xingguo, Pengfei Liu, Zhouya Bai, et al.. (2024). Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality. Journal of Cereal Science. 119. 104005–104005. 7 indexed citations
11.
Zhang, Ruijie, Denglin Luo, Chonghui Yue, et al.. (2024). Effects of phosphorylation-modified long-chain inulin on wheat starch: Physicochemical properties and retrogradation behaviors. Food Chemistry X. 24. 101860–101860. 2 indexed citations
12.
He, Wei, et al.. (2024). Purification and Biochemical Characterization of Polyphenol Oxidase Extracted from Wheat Bran (Wan grano). Molecules. 29(6). 1334–1334. 6 indexed citations
13.
Luo, Denglin, et al.. (2023). Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation. Journal of Cereal Science. 114. 103782–103782. 6 indexed citations
14.
Xie, Tao, Guan‐Cheng Xu, Yong Yao, et al.. (2023). Self-template synthesis of Fe–Nx doped porous carbon as efficient oxygen reduction reaction catalysts in zinc air batteries. Journal of Energy Storage. 64. 107239–107239. 9 indexed citations
15.
Yuan, Yuan, Jinle Xiang, Junjie Sun, et al.. (2021). Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet. LWT. 154. 112611–112611. 43 indexed citations
16.
Luo, Denglin, et al.. (2019). Effect of ultrasonic-assisted dough resting on the quality of noodles.. Shipin Kexue / Food Science. 40(1). 102–107. 2 indexed citations
17.
Li, Peiyan, et al.. (2017). Absorption Characteristic of Inulins with Different Polymerization Degrees. Food Science. 38(1). 67. 1 indexed citations
18.
Wang, Shujun, Peiyan Li, Jinglin Yu, Peng Guo, & Shuo Wang. (2017). Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. International Journal of Biological Macromolecules. 102. 136–143. 67 indexed citations
19.
Li, Peiyan, et al.. (2015). Prestorage Application of Oxalic Acid to Alleviate Chilling Injury in Mango Fruit. HortScience. 50(12). 1795–1800. 11 indexed citations
20.
Li, Peiyan, et al.. (2012). Mechanisms of Oxalic Acid Alleviating Chilling Injury in Harvested Mango Fruit Under Low Temperature Stress. Acta Horticulturae Sinica. 39(11). 2251. 7 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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