Ru Liu

4.0k total citations
128 papers, 3.2k citations indexed

About

Ru Liu is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Ru Liu has authored 128 papers receiving a total of 3.2k indexed citations (citations by other indexed papers that have themselves been cited), including 74 papers in Animal Science and Zoology, 57 papers in Food Science and 38 papers in Molecular Biology. Recurrent topics in Ru Liu's work include Meat and Animal Product Quality (73 papers), Proteins in Food Systems (35 papers) and Protein Hydrolysis and Bioactive Peptides (35 papers). Ru Liu is often cited by papers focused on Meat and Animal Product Quality (73 papers), Proteins in Food Systems (35 papers) and Protein Hydrolysis and Bioactive Peptides (35 papers). Ru Liu collaborates with scholars based in China, United States and Thailand. Ru Liu's co-authors include Shanbai Xiong, Siming Zhao, Juan You, Bijun Xie, Yang Hu, Tao Yin, Lihong Qin, Youming Liu, Hong Yang and Jianhua Rong and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Carbon and Food Chemistry.

In The Last Decade

Ru Liu

121 papers receiving 3.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ru Liu China 33 1.8k 1.8k 759 446 371 128 3.2k
Juan You China 35 1.9k 1.0× 1.5k 0.8× 1.0k 1.4× 400 0.9× 632 1.7× 114 3.5k
Shumin Yi China 33 1.6k 0.9× 1.3k 0.7× 850 1.1× 443 1.0× 242 0.7× 91 2.8k
Tao Yin China 39 2.0k 1.1× 1.9k 1.1× 1.0k 1.4× 726 1.6× 686 1.8× 134 4.0k
Fangda Sun China 31 1.5k 0.8× 1.5k 0.8× 1.0k 1.4× 400 0.9× 190 0.5× 116 2.9k
Zhuangli Kang China 34 2.1k 1.1× 1.6k 0.9× 747 1.0× 358 0.8× 186 0.5× 100 2.9k
Ruichang Gao China 32 1.4k 0.8× 1.2k 0.7× 1.5k 2.0× 375 0.8× 586 1.6× 153 3.9k
Minyi Han China 38 3.0k 1.7× 2.7k 1.5× 845 1.1× 617 1.4× 322 0.9× 96 4.4k
Daodong Pan China 30 1.5k 0.8× 1.5k 0.9× 1.0k 1.4× 606 1.4× 214 0.6× 196 3.1k
Xinglian Xu China 34 2.0k 1.1× 932 0.5× 715 0.9× 418 0.9× 184 0.5× 69 2.6k
Longteng Zhang China 35 2.0k 1.1× 878 0.5× 1.3k 1.7× 337 0.8× 243 0.7× 79 2.9k

Countries citing papers authored by Ru Liu

Since Specialization
Citations

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

Fields of papers citing papers by Ru Liu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ru Liu

This figure shows the co-authorship network connecting the top 25 collaborators of Ru Liu. A scholar is included among the top collaborators of Ru Liu 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 Ru Liu. Ru Liu 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.
You, Juan, Ru Liu, Guili Song, et al.. (2025). Fasting influences the muscle quality of fish during transportation by regulating the balance between energy metabolism and ammonia nitrogen stress. Journal of Advanced Research. 79. 75–88. 2 indexed citations
2.
Liang, Wei, Pengkai Wang, Chuan Li, et al.. (2025). Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends. Food Research International. 208. 116245–116245. 7 indexed citations
3.
4.
Wang, Feiyang, Yi‐Tao Yu, Juan You, et al.. (2025). Natural nano-fish bone as novel Pickering stabilizers: The emulsifying property. Journal of Future Foods.
5.
Yang, Kun‐Lin, et al.. (2024). Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting. Journal of Food Engineering. 391. 112439–112439. 1 indexed citations
6.
7.
Luo, Xiaoyu, Caihua Jia, Ru Liu, et al.. (2024). Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes. Food Research International. 179. 113942–113942. 6 indexed citations
8.
Xiong, Qing, et al.. (2024). Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes. International Journal of Food Science & Technology. 59(5). 2943–2951. 5 indexed citations
9.
Yin, Tao, Ru Liu, Juan You, et al.. (2024). Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone. Journal of Food Science. 89(5). 2843–2856. 2 indexed citations
10.
11.
Yin, Tao, et al.. (2024). Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation. Food Research International. 196. 115099–115099. 3 indexed citations
12.
Yin, Tao, Qilin Huang, Juan You, et al.. (2024). Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles. Innovative Food Science & Emerging Technologies. 97. 103821–103821. 2 indexed citations
13.
Xiong, Qing, et al.. (2023). Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying. Journal of Food Composition and Analysis. 120. 105340–105340. 9 indexed citations
14.
Xiong, Qing, et al.. (2023). A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating. Food Control. 154. 109948–109948. 10 indexed citations
15.
Liang, Wei, Yuhang Wang, Yue Wei, et al.. (2023). Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum. Food Hydrocolloids. 149. 109611–109611. 43 indexed citations
16.
Zhang, Sijing, Tao Yin, Juan You, et al.. (2023). A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding. Journal of the Science of Food and Agriculture. 104(1). 14–20. 6 indexed citations
17.
Zhang, Xiaoqian, Yandong Luo, Ru Liu, et al.. (2022). Large Fragment InDels Reshape Genome Structure of Porcine Alveolar Macrophage 3D4/21 Cells. Genes. 13(9). 1515–1515. 2 indexed citations
18.
Du, Hongying, Yuan Huang, Yang Hu, et al.. (2019). The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. Food and Bioprocess Technology. 12(12). 2050–2061. 43 indexed citations
19.
Liu, Ru. (2012). Comparative Studies on Microstructure and Basic Components of Fish and Pork. Food Science. 1 indexed citations
20.
Liu, Ru, et al.. (2012). Comparative study on role of endogenous enzymes in fish and pork heat-induced gelation. 33(11). 90–93. 1 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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