Penghui Shen

904 total citations
27 papers, 666 citations indexed

About

Penghui Shen is a scholar working on Food Science, Materials Chemistry and Molecular Biology. According to data from OpenAlex, Penghui Shen has authored 27 papers receiving a total of 666 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 12 papers in Materials Chemistry and 6 papers in Molecular Biology. Recurrent topics in Penghui Shen's work include Proteins in Food Systems (26 papers), Pickering emulsions and particle stabilization (12 papers) and Food Chemistry and Fat Analysis (6 papers). Penghui Shen is often cited by papers focused on Proteins in Food Systems (26 papers), Pickering emulsions and particle stabilization (12 papers) and Food Chemistry and Fat Analysis (6 papers). Penghui Shen collaborates with scholars based in Netherlands, China and United Kingdom. Penghui Shen's co-authors include Mouming Zhao, Feibai Zhou, Dan Yuan, Yuanhong Zhang, Qiangzhong Zhao, Leonard M.C. Sagis, Jasper Landman, Lianzhu Lin, Jack Yang and Constantinos V. Nikiforidis and has published in prestigious journals such as Food Chemistry, Journal of Colloid and Interface Science and Advances in Colloid and Interface Science.

In The Last Decade

Penghui Shen

24 papers receiving 656 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Penghui Shen Netherlands 14 569 198 173 99 94 27 666
U.S. van der Schaaf Germany 15 371 0.7× 87 0.4× 118 0.7× 78 0.8× 126 1.3× 33 509
Debao Yuan China 12 608 1.1× 140 0.7× 244 1.4× 151 1.5× 168 1.8× 15 786
Arima Diah Setiowati Belgium 11 522 0.9× 77 0.4× 121 0.7× 110 1.1× 71 0.8× 13 597
Yabo Dong China 13 334 0.6× 101 0.5× 71 0.4× 101 1.0× 42 0.4× 20 492
Osvaldo E. Sponton Argentina 11 378 0.7× 126 0.6× 47 0.3× 85 0.9× 57 0.6× 17 455
Jun‐Ru Qi China 10 368 0.6× 88 0.4× 57 0.3× 113 1.1× 76 0.8× 15 454
Amir Malaki Nik Canada 12 607 1.1× 112 0.6× 79 0.5× 196 2.0× 53 0.6× 12 694
Pablo Busti Argentina 14 393 0.7× 136 0.7× 79 0.5× 99 1.0× 56 0.6× 21 488
Lianzhou Jiang China 10 570 1.0× 153 0.8× 86 0.5× 192 1.9× 94 1.0× 15 724
Ziteng Lian China 16 881 1.5× 247 1.2× 128 0.7× 294 3.0× 123 1.3× 22 1.1k

Countries citing papers authored by Penghui Shen

Since Specialization
Citations

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

Fields of papers citing papers by Penghui Shen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Penghui Shen

This figure shows the co-authorship network connecting the top 25 collaborators of Penghui Shen. A scholar is included among the top collaborators of Penghui Shen 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 Penghui Shen. Penghui Shen 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.
Shen, Penghui, et al.. (2025). Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea. Food Hydrocolloids. 164. 111245–111245. 10 indexed citations
2.
Shen, Penghui, et al.. (2025). Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins. Food Hydrocolloids. 167. 111463–111463. 1 indexed citations
3.
Yang, Jack, et al.. (2025). Advances in large amplitude oscillatory dilatational surface rheology – A review. Advances in Colloid and Interface Science. 345. 103625–103625. 2 indexed citations
4.
5.
Shen, Penghui, et al.. (2025). Augmentation of faba bean globulin gelation with pre-aggregation. Food Hydrocolloids. 168. 111546–111546.
6.
Shen, Penghui, et al.. (2025). Oil-water interface and emulsion stabilization by pulse proteins. Food Hydrocolloids. 163. 111093–111093. 7 indexed citations
7.
Holderer, Olaf, Jasper Landman, Joachim Kohlbrecher, et al.. (2025). Dynamic Interfacial Architectures: Cruciferin‐Stabilized Oil/Water Interfaces for Sustainable Emulsions. Advanced Materials Interfaces. 12(17). 1 indexed citations
8.
Habibi, Mehdi, et al.. (2024). Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization. Food Hydrocolloids. 160. 110783–110783. 7 indexed citations
9.
Habibi, Mehdi, et al.. (2024). Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization. Food Hydrocolloids. 160. 110820–110820. 10 indexed citations
10.
Shen, Penghui, Jinjin Wu, Mouming Zhao, & Feibai Zhou. (2024). Does particle size matter for soy protein nanoparticles in the fabrication and lipolysis of pickering-like emulsions?. Food Hydrocolloids. 153. 110005–110005. 11 indexed citations
11.
Shen, Penghui, et al.. (2024). Role of pulse globulins and albumins in air-water interface and foam stabilization. Food Hydrocolloids. 160. 110792–110792. 11 indexed citations
12.
Yang, Jack, et al.. (2024). Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology. Journal of Colloid and Interface Science. 662. 192–207. 23 indexed citations
13.
Shen, Penghui, et al.. (2023). Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk. Food Hydrocolloids. 145. 109070–109070. 14 indexed citations
14.
Shen, Penghui, et al.. (2023). Air-water interface properties and foam stabilization by mildly extracted lentil protein. Food Hydrocolloids. 147. 109342–109342. 26 indexed citations
15.
Zhang, Yuanhong, Feibai Zhou, Xiaofang Zeng, et al.. (2022). pH-driven-assembled soy peptide nanoparticles as particulate emulsifier for oil-in-water Pickering emulsion and their potential for encapsulation of vitamin D3. Food Chemistry. 383. 132489–132489. 38 indexed citations
16.
17.
Shen, Penghui, et al.. (2022). Cruciferin versus napin – Air-water interface and foam stabilizing properties of rapeseed storage proteins. Food Hydrocolloids. 136. 108300–108300. 42 indexed citations
18.
19.
Shen, Penghui, Feibai Zhou, Yuanhong Zhang, et al.. (2020). Formation and characterization of soy protein nanoparticles by controlled partial enzymatic hydrolysis. Food Hydrocolloids. 105. 105844–105844. 119 indexed citations
20.

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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