Shanguang Guo

750 total citations
27 papers, 601 citations indexed

About

Shanguang Guo is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Shanguang Guo has authored 27 papers receiving a total of 601 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 7 papers in Molecular Biology and 7 papers in Animal Science and Zoology. Recurrent topics in Shanguang Guo's work include Proteins in Food Systems (23 papers), Microencapsulation and Drying Processes (10 papers) and Meat and Animal Product Quality (7 papers). Shanguang Guo is often cited by papers focused on Proteins in Food Systems (23 papers), Microencapsulation and Drying Processes (10 papers) and Meat and Animal Product Quality (7 papers). Shanguang Guo collaborates with scholars based in China and Japan. Shanguang Guo's co-authors include Minmin Ai, Aimin Jiang, Quan Zhou, Ting Tang, Yuanyuan Cao, Nan Xiao, Hong Fan, Nan Xiao, Weiliang Wu and Qiu Nong-xue and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Shanguang Guo

26 papers receiving 589 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Shanguang Guo China 13 454 214 170 96 57 27 601
Minmin Ai China 15 640 1.4× 257 1.2× 223 1.3× 142 1.5× 62 1.1× 30 803
Jilu Feng Netherlands 12 399 0.9× 131 0.6× 170 1.0× 99 1.0× 69 1.2× 16 542
Yuanqi Lv China 13 394 0.9× 140 0.7× 301 1.8× 117 1.2× 30 0.5× 19 637
Kai Dong China 15 315 0.7× 169 0.8× 293 1.7× 103 1.1× 55 1.0× 27 740
Lianzhou Jiang China 10 570 1.3× 153 0.7× 101 0.6× 192 2.0× 94 1.6× 15 724
Lianzhou Jiang China 17 589 1.3× 298 1.4× 133 0.8× 187 1.9× 91 1.6× 39 873
Kunsheng Zhang China 12 309 0.7× 134 0.6× 141 0.8× 174 1.8× 88 1.5× 35 588
Fengru Liu China 15 324 0.7× 298 1.4× 99 0.6× 150 1.6× 116 2.0× 26 670
Ildephonse Habinshuti China 8 255 0.6× 192 0.9× 89 0.5× 65 0.7× 46 0.8× 11 472
LI Bian-sheng China 9 632 1.4× 156 0.7× 163 1.0× 179 1.9× 95 1.7× 26 828

Countries citing papers authored by Shanguang Guo

Since Specialization
Citations

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

Fields of papers citing papers by Shanguang Guo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shanguang Guo

This figure shows the co-authorship network connecting the top 25 collaborators of Shanguang Guo. A scholar is included among the top collaborators of Shanguang Guo 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 Shanguang Guo. Shanguang Guo 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.
Xiao, Nan, et al.. (2025). Hydration recombination and foaming properties of NaCl-mediated preheating egg white protein in ultrasonic treatment. Food Hydrocolloids. 169. 111598–111598. 1 indexed citations
2.
Li, Jiayi, Shanguang Guo, Nan Xiao, & Minmin Ai. (2025). Temperature-orientation changes in ROS-oxidized egg white protein conformation modulate the thermal aggregation behavior. Food Chemistry. 476. 143443–143443. 3 indexed citations
3.
Chen, Jingping, Ziyuan Wang, Nan Xiao, Shanguang Guo, & Minmin Ai. (2025). Lysozyme “self-sacrificing” quenching reactive oxygen species blocks egg white protein oxidation and dilution degradation. Food Chemistry. 493(Pt 3). 145919–145919.
4.
Li, Jiayi, Nan Xiao, Shanguang Guo, & Minmin Ai. (2024). Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion. Food Structure. 42. 100402–100402. 3 indexed citations
5.
Wang, Ziyuan, et al.. (2024). Storage deterioration and detection of egg multi-scale structure: A review. Food Chemistry. 464(Pt 1). 141550–141550. 2 indexed citations
6.
7.
Li, Jiayi, Ziyuan Wang, Nan Xiao, Shanguang Guo, & Minmin Ai. (2024). Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white. International Journal of Biological Macromolecules. 268(Pt 1). 131843–131843. 12 indexed citations
8.
Wang, Ziyuan, Nan Xiao, Shanguang Guo, et al.. (2024). Unlocking the Potential of Keratin: A Comprehensive Exploration from Extraction and Structural Properties to Cross-Disciplinary Applications. Journal of Agricultural and Food Chemistry. 73(2). 1014–1037. 3 indexed citations
9.
10.
Xiao, Nan, et al.. (2023). Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro. Food Research International. 169. 112812–112812. 14 indexed citations
11.
Xiao, Nan, et al.. (2023). Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins. Food Hydrocolloids. 149. 109530–109530. 16 indexed citations
12.
Xiao, Nan, et al.. (2023). Brittleness mechanism of pork meatballs revealed from molecular structure to macroscopic performance. SHILAP Revista de lepidopterología. 2(2). 151–163. 3 indexed citations
13.
Wang, Ziyuan, et al.. (2023). Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties. Food Hydrocolloids. 149. 109514–109514. 21 indexed citations
14.
Ai, Minmin, et al.. (2022). Correlation between Sensory and Texture Evaluation of Chaoshan Crisp Meatballs. SHILAP Revista de lepidopterología. 2 indexed citations
15.
Ai, Minmin, Nan Xiao, Quan Zhou, et al.. (2022). The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?. Food Research International. 160. 111668–111668. 13 indexed citations
16.
Ai, Minmin, Quan Zhou, Shanguang Guo, et al.. (2020). Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food Chemistry. 314. 126206–126206. 24 indexed citations
17.
Ai, Minmin, et al.. (2019). Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility. Food Hydrocolloids. 102. 105621–105621. 59 indexed citations
18.
Guo, Shanguang, et al.. (2018). Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar. LWT. 101. 469–475. 17 indexed citations
19.
Guo, Shanguang, Mouming Zhao, Chun Cui, & Chunhui Zhang. (2008). Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin. Food Science and Technology Research. 14(1). 39–48. 2 indexed citations
20.
Nong-xue, Qiu, Shanguang Guo, & Yuhua Chang. (2006). Study upon kinetic process of apple juice adsorption de-coloration by using adsorbent resin. Journal of Food Engineering. 81(1). 243–249. 27 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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