Shaoling Yang
Impact in
- Animal Science and Zoology top 2%
- Meat and Animal Product Quality
- Food Science top 5%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
Papers in
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- Meat and Animal Product Quality 10
-
- Aquaculture Nutrition and Growth 5
Shaoling Yang
24 papers receiving 613 citations
Peers
Comparison fields: 5 of 84
- Animal Science and Zoology 271
- Food Science 226
- Aquatic Science 64
- Nutrition and Dietetics 131
- Biotechnology 40
Countries citing papers authored by Shaoling Yang
This map shows the geographic impact of Shaoling Yang'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 Shaoling Yang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Shaoling Yang more than expected).
Fields of papers citing papers by Shaoling Yang
This network shows the impact of papers produced by Shaoling Yang. 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 Shaoling Yang. The network helps show where Shaoling Yang may publish in the future.
Co-authors
The 25 scholars most cited alongside Shaoling Yang, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2025 | 0 | |
| 3 | 2025 | 8 | |
| 4 | 2025 | 1 | |
| 5 | 2024 | 2 | |
| 6 | 2024 | 13 | |
| 7 | 2023 | 39 | |
| 8 | 2022 | 26 | |
| 9 | 2022 | 13 | |
| 10 | 2021 | 33 | |
| 11 | 2021 | 128 | |
| 12 | Mechanism underlying protein changes during processing and gelation of sea bass surimi. | 2020 | 4 |
| 13 | 2020 | 167 | |
| 14 | 2019 | 2 | |
| 15 | 2019 | 20 | |
| 16 | 2019 | 2 | |
| 17 | 2018 | 11 | |
| 18 | 2016 | 2 | |
| 19 | 2016 | 9 | |
| 20 | Functional effect of dietary f iber from Eucheuma on reducing serum lipids | 2008 | 1 |
About Shaoling Yang
Shaoling Yang is a scholar working on Animal Science and Zoology, Aquatic Science, Food Science, Biotechnology and Nutrition and Dietetics, having authored 26 papers that have together received 624 indexed citations. Recurring topics across this work include Meat and Animal Product Quality (10 papers), Aquaculture Nutrition and Growth (5 papers), Protein Hydrolysis and Bioactive Peptides (4 papers), Food Quality and Safety Studies (3 papers), Advanced Nanomaterials in Catalysis (3 papers), Fermentation and Sensory Analysis (3 papers), Microbial Metabolites in Food Biotechnology (2 papers) and Nanoplatforms for cancer theranostics (2 papers). The work is most often cited by research in Animal Science and Zoology (271 citations), Food Science (226 citations), Aquatic Science (64 citations), Nutrition and Dietetics (131 citations) and Biotechnology (40 citations). Shaoling Yang has collaborated with scholars based in China, Canada and France. Frequent co-authors include Laihao Li, Chunsheng Li, Yongqiang Zhao, Yueqi Wang, Yanyan Wu, Shengjun Chen, Xianqing Yang, Jianwei Cen, Daqiao Yang and Yingying Shen. Their work appears in journals such as Food Chemistry, Gels, Journal of Food Processing and Preservation, Scientific Reports and Food Research International.
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.