Qingdan Bao

641 total citations
13 papers, 516 citations indexed

About

Qingdan Bao is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Qingdan Bao has authored 13 papers receiving a total of 516 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Nutrition and Dietetics, 10 papers in Food Science and 4 papers in Plant Science. Recurrent topics in Qingdan Bao's work include Food composition and properties (11 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Polysaccharides Composition and Applications (5 papers). Qingdan Bao is often cited by papers focused on Food composition and properties (11 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Polysaccharides Composition and Applications (5 papers). Qingdan Bao collaborates with scholars based in China. Qingdan Bao's co-authors include Sen Ma, Xiaoxi Wang, Zhen Wang, Xueling Zheng, Jihong Huang, Li Li, Binghua Sun, Ke Bian, Shujuan Yu and Xiaoming Guo and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Qingdan Bao

13 papers receiving 511 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Qingdan Bao China 10 354 307 195 61 37 13 516
Yongshuai Ma China 12 504 1.4× 415 1.4× 160 0.8× 35 0.6× 55 1.5× 21 627
Duqin Zhang China 12 343 1.0× 349 1.1× 116 0.6× 40 0.7× 24 0.6× 18 491
Jonathan A. Gray United States 7 708 2.0× 521 1.7× 183 0.9× 62 1.0× 62 1.7× 8 811
Dimitra Lebesi Greece 7 526 1.5× 468 1.5× 131 0.7× 27 0.4× 18 0.5× 7 753
Jasmien Waterschoot Belgium 6 482 1.4× 373 1.2× 153 0.8× 122 2.0× 37 1.0× 10 637
William A. Atwell Italy 8 482 1.4× 357 1.2× 183 0.9× 81 1.3× 29 0.8× 10 638
Lilia S. Collado Hong Kong 12 500 1.4× 397 1.3× 153 0.8× 36 0.6× 20 0.5× 18 579
L. A. Grant United States 13 659 1.9× 468 1.5× 261 1.3× 31 0.5× 30 0.8× 16 758
Sylvie Davidou France 11 307 0.9× 313 1.0× 114 0.6× 38 0.6× 16 0.4× 15 520

Countries citing papers authored by Qingdan Bao

Since Specialization
Citations

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

Fields of papers citing papers by Qingdan Bao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Qingdan Bao

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

All Works

13 of 13 papers shown
1.
Bao, Qingdan, et al.. (2024). Effect of highland barley treated with heat–moisture on interactions between gluten and starch granules in dough. International Journal of Biological Macromolecules. 275(Pt 2). 133254–133254. 14 indexed citations
2.
3.
Bao, Qingdan, et al.. (2023). Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein. International Journal of Biological Macromolecules. 253(Pt 7). 127164–127164. 35 indexed citations
4.
Ma, Sen, et al.. (2022). Recent advances in the technology of quick‐frozen baozi: a review. International Journal of Food Science & Technology. 57(3). 1493–1507. 5 indexed citations
5.
Ma, Sen, Zhen Wang, Xiaoling Tian, et al.. (2021). Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system. Food Chemistry. 373(Pt A). 131417–131417. 45 indexed citations
6.
Wang, Zhen, Sen Ma, Binghua Sun, et al.. (2021). Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. International Journal of Biological Macromolecules. 177. 474–484. 96 indexed citations
7.
Wang, Zhen, Sen Ma, Xiaoling Tian, et al.. (2021). Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae. International Journal of Biological Macromolecules. 190. 86–92. 40 indexed citations
8.
Wang, Zhen, Jihong Huang, Sen Ma, et al.. (2021). Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review. 4(2). 81–87. 5 indexed citations
9.
Ma, Sen, Zhen Wang, Ning Liu, et al.. (2020). Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. International Journal of Food Science & Technology. 56(4). 1623–1630. 36 indexed citations
10.
Ma, Sen, Li Li, Xiaoxi Wang, et al.. (2016). Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread. Food Chemistry. 202. 120–124. 108 indexed citations
11.
Yang, Shaoqing, Qiaojuan Yan, Qingdan Bao, Jingjing Liu, & Zhengqiang Jiang. (2016). Expression and biochemical characterization of a novel type I pullulanase from Bacillus megaterium. Biotechnology Letters. 39(3). 397–405. 13 indexed citations
12.
Ma, Sen, et al.. (2014). Effect of A- and B-type granules on the physical properties of starch from six wheat varieties. Quality Assurance and Safety of Crops & Foods. 7(4). 531–536. 5 indexed citations
13.
Ma, Sen, Shujuan Yu, Xueling Zheng, et al.. (2013). Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp. Carbohydrate Polymers. 98(1). 750–753. 90 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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Breakdown of academic impact, for papers by Yongshuai Ma Breakdown of academic impact, for papers by Duqin Zhang Breakdown of academic impact, for papers by Jonathan A. Gray Breakdown of academic impact, for papers by Dimitra Lebesi Breakdown of academic impact, for papers by Jasmien Waterschoot Breakdown of academic impact, for papers by William A. Atwell Breakdown of academic impact, for papers by Lilia S. Collado Breakdown of academic impact, for papers by L. A. Grant Breakdown of academic impact, for papers by Sylvie Davidou
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