Pengqi Bao

402 total citations
11 papers, 309 citations indexed

About

Pengqi Bao is a scholar working on Animal Science and Zoology, Physiology and Nutrition and Dietetics. According to data from OpenAlex, Pengqi Bao has authored 11 papers receiving a total of 309 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Animal Science and Zoology, 3 papers in Physiology and 3 papers in Nutrition and Dietetics. Recurrent topics in Pengqi Bao's work include Meat and Animal Product Quality (9 papers), Biochemical effects in animals (3 papers) and Proteins in Food Systems (3 papers). Pengqi Bao is often cited by papers focused on Meat and Animal Product Quality (9 papers), Biochemical effects in animals (3 papers) and Proteins in Food Systems (3 papers). Pengqi Bao collaborates with scholars based in China and India. Pengqi Bao's co-authors include Cunliu Zhou, Hongmei Fang, Li Chen, Daojing Zhang, Li Chen, Yue Hu, Cheng Ning, Yajun Huang, Linxian Li and Yan Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Pengqi Bao

11 papers receiving 303 citations

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author Last Decade Papers Cites
Pengqi Bao 243 131 98 57 44 11 309
Aurélie Promeyrat 258 1.1× 89 0.7× 133 1.4× 83 1.5× 51 1.2× 14 325
Kung‐Ming Lai 245 1.0× 210 1.6× 94 1.0× 29 0.5× 20 0.5× 13 357
Nadia Niaz 259 1.1× 162 1.2× 133 1.4× 27 0.5× 43 1.0× 8 350
W. Przybylski 334 1.4× 77 0.6× 107 1.1× 54 0.9× 52 1.2× 12 378
Jiaming Cai 100 0.4× 214 1.6× 104 1.1× 50 0.9× 44 1.0× 19 351
Claude Ferreira 231 1.0× 92 0.7× 188 1.9× 79 1.4× 47 1.1× 9 346
Philippe Gatellier 259 1.1× 85 0.6× 179 1.8× 72 1.3× 58 1.3× 8 391
J.W. Park 358 1.5× 203 1.5× 149 1.5× 22 0.4× 52 1.2× 16 458
P. T. TYBOR 114 0.5× 254 1.9× 83 0.8× 45 0.8× 43 1.0× 9 346
Aarti B. Tobin 151 0.6× 130 1.0× 47 0.5× 14 0.2× 10 0.2× 7 298

Countries citing papers authored by Pengqi Bao

Since Specialization
Citations

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

Fields of papers citing papers by Pengqi Bao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pengqi Bao

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

All Works

11 of 11 papers shown
1.
2.
Bao, Pengqi, Li Chen, Yu Wang, et al.. (2021). Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution. Meat Science. 179. 108530–108530. 33 indexed citations
3.
Chen, Li, Pengqi Bao, Yue Hu, et al.. (2021). Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution. LWT. 153. 112423–112423. 19 indexed citations
4.
5.
Huang, Yajun, Daojing Zhang, Li Chen, et al.. (2021). Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage. Journal of Food Measurement & Characterization. 15(2). 2088–2097. 14 indexed citations
6.
Zhang, Daojing, Yajun Huang, Li Chen, et al.. (2021). l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties. Journal of Agricultural and Food Chemistry. 69(10). 3189–3198. 29 indexed citations
7.
Zhang, Daojing, Yajun Huang, Li Chen, et al.. (2020). L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food Chemistry. 318. 126516–126516. 45 indexed citations
8.
Zhang, Daojing, Yajun Huang, Li Chen, et al.. (2020). Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast. LWT. 129. 109524–109524. 39 indexed citations
9.
Ning, Cheng, Pengqi Bao, Daojing Zhang, et al.. (2019). Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage. Food Chemistry. 312. 126122–126122. 22 indexed citations
10.
Li, Linxian, Li Chen, Cheng Ning, et al.. (2019). l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin. Food Hydrocolloids. 98. 105265–105265. 55 indexed citations
11.
Giri, K. V., Pengqi Bao, & R. Rajagopalan. (1953). SOME STUDIES ON THE DESTRUCTION OF AMINO ACIDS IN PROTEINS CAUSED BY AUTOCLAVING IN PRESENCE OF GLUCOSE. Journal of Food Science. 18(1-6). 217–222. 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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2026