Qian Chen

6.4k total citations · 2 hit papers
128 papers, 5.0k citations indexed

About

Qian Chen is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Qian Chen has authored 128 papers receiving a total of 5.0k indexed citations (citations by other indexed papers that have themselves been cited), including 101 papers in Animal Science and Zoology, 65 papers in Food Science and 46 papers in Molecular Biology. Recurrent topics in Qian Chen's work include Meat and Animal Product Quality (97 papers), Proteins in Food Systems (32 papers) and Protein Hydrolysis and Bioactive Peptides (25 papers). Qian Chen is often cited by papers focused on Meat and Animal Product Quality (97 papers), Proteins in Food Systems (32 papers) and Protein Hydrolysis and Bioactive Peptides (25 papers). Qian Chen collaborates with scholars based in China, Pakistan and United States. Qian Chen's co-authors include Baohua Kong, Qian Liu, Haotian Liu, Yingying Hu, Rongxin Wen, Lang Zhang, Xiufang Xia, Fangda Sun, Qinxiu Sun and Baohua Kong and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Qian Chen

126 papers receiving 4.9k citations

Hit Papers

align trajectories

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.

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

2020 220 citations Yingying Hu, Rongxin Wen et al. profile →
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

2022 128 citations Jingnan Zhang, Qian Liu et al. profile →

Peers

Qian Chen

ASZ

Minyi Han China

Weizheng Sun China

Ana M. Herrero Spain

Wangang Zhang China

Mónica Flores Spain

Mohammed Gagaoua France

Samooel Jung South Korea

Xiufang Xia China

Daodong Pan China

Jirawat Yongsawatdigul Thailand

Minyi Han China

Qian Chen

3.0k ×1.0

ASZ

2.7k ×1.0

845 ×0.5

617 ×0.8

506 ×1.1

Citations per year, relative to Qian Chen Qian Chen (= 1×) peers Minyi Han

Countries citing papers authored by Qian Chen

Since Specialization

Citations

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

Fields of papers citing papers by Qian Chen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qian Chen

This figure shows the co-authorship network connecting the top 25 collaborators of Qian Chen. A scholar is included among the top collaborators of Qian Chen 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 Qian Chen. Qian Chen 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

Lu, Jiasheng, Xin Liu, Jiawang Wang, et al.. (2025). Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: Insights from the quorum sensing system. LWT. 218. 117516–117516. 4 indexed citations

Chen, Qian, et al.. (2025). High internal phase emulsions stabilized with whey protein microgels: Characterization, physical stability, and liquid smoke encapsulation efficiency. International Journal of Biological Macromolecules. 316(Pt 2). 144605–144605.

Wang, Huiping, Baohua Kong, Haotian Liu, et al.. (2025). Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods. Food Chemistry. 493(Pt 4). 146048–146048. 1 indexed citations

Hu, Xia, Ziyi Zhang, Q. Ping Dou, et al.. (2025). Effect of NaCl on the structural properties, hydrolytic properties and binding of heptanal of oxidized myofibrillar proteins. International Journal of Biological Macromolecules. 331(Pt 1). 148470–148470.

Wang, Jun, et al.. (2024). Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi. Food Chemistry. 460(Pt 1). 140424–140424. 7 indexed citations

Wang, Jun, et al.. (2024). Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein. Food Chemistry. 459. 140430–140430. 15 indexed citations

Li, Fei, et al.. (2024). Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion. Meat Science. 216. 109585–109585. 7 indexed citations

Badar, Iftikhar Hussain, Ziyi Wang, Yafei Zhou, et al.. (2024). Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels. Food Chemistry. 456. 139970–139970. 4 indexed citations

Zhu, Jiamin, Pengyuan Sun, Qian Chen, et al.. (2024). The improvement of storage quality of Harbin red sausage by coating with oregano essential oil loaded zein-pectin-chitosan nanoparticles. Food Packaging and Shelf Life. 43. 101274–101274. 12 indexed citations

10.

Chen, Qian, et al.. (2024). Role of ultrasonic freezingtreated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties. International Journal of Refrigeration. 165. 223–232. 2 indexed citations

11.

Wang, Huiping, et al.. (2024). Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages. Food Microbiology. 121. 104527–104527. 9 indexed citations

12.

Wen, Rongxin, et al.. (2024). Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages. Food Science and Human Wellness. 13(6). 3273–3283. 2 indexed citations

13.

Li, Yuexin, Qian Liu, Xiufang Xia, et al.. (2024). Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles. Food Hydrocolloids. 151. 109856–109856. 27 indexed citations

14.

Wang, Jiawang, et al.. (2024). Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes. Food Microbiology. 122. 104534–104534. 4 indexed citations

15.

Han, Ge, Qian Chen, Xiufang Xia, et al.. (2023). Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage. SHILAP Revista de lepidopterología. 1(1). 9240001–9240001. 3 indexed citations

16.

Zhang, Jingnan, et al.. (2023). High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles. Food Hydrocolloids. 141. 108715–108715. 62 indexed citations

17.

Chen, Qian, et al.. (2023). The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens. Metabolites. 13(7). 840–840. 5 indexed citations

18.

Hu, Yingying, et al.. (2022). Technological characterization and flavor-producing potential of lactic acid bacteria isolated from traditional dry fermented sausages in northeast China. Food Microbiology. 106. 104059–104059. 37 indexed citations

19.

Chen, Qian, Yingying Hu, Rongxin Wen, et al.. (2020). Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue. Meat Science. 172. 108338–108338. 131 indexed citations

20.

Hu, Yingying, Qian Chen, Rongxin Wen, et al.. (2019). Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus. LWT. 114. 108392–108392. 94 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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