Shijian Dong

498 total citations
16 papers, 402 citations indexed

About

Shijian Dong is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Shijian Dong has authored 16 papers receiving a total of 402 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 9 papers in Molecular Biology and 6 papers in Animal Science and Zoology. Recurrent topics in Shijian Dong's work include Proteins in Food Systems (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (5 papers). Shijian Dong is often cited by papers focused on Proteins in Food Systems (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers) and Meat and Animal Product Quality (5 papers). Shijian Dong collaborates with scholars based in China, United States and Sweden. Shijian Dong's co-authors include Bin Xu, Jun Sun, Yujie Su, Luping Gu, Cuihua Chang, Yaoyao Mu, Lilan Xu, Yanjun Yang, Junhua Li and David Julian McClements and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

Shijian Dong

15 papers receiving 397 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Shijian Dong China	9	265	107	88	65	45	16	402
Zhengxun Wei China	7	184 0.7×	108 1.0×	33 0.4×	58 0.9×	51 1.1×	11	435
Pintu Choudhary India	12	263 1.0×	64 0.6×	59 0.7×	101 1.6×	67 1.5×	25	462
Viktorija Eisinaitė Lithuania	13	278 1.0×	42 0.4×	77 0.9×	73 1.1×	44 1.0×	22	402
Zongyuan Han China	13	381 1.4×	108 1.0×	334 3.8×	64 1.0×	35 0.8×	37	611
Fei Lei China	12	257 1.0×	116 1.1×	18 0.2×	52 0.8×	32 0.7×	17	483
Farnaz Maleky United States	13	436 1.6×	79 0.7×	98 1.1×	144 2.2×	51 1.1×	33	537
Sitong Ma China	13	145 0.5×	152 1.4×	22 0.3×	35 0.5×	22 0.5×	29	399
Lishan Yao China	10	164 0.6×	43 0.4×	29 0.3×	58 0.9×	26 0.6×	16	342
Yuanda Sun China	15	402 1.5×	59 0.6×	39 0.4×	88 1.4×	26 0.6×	26	527
Jinxin Yan China	13	278 1.0×	119 1.1×	27 0.3×	102 1.6×	93 2.1×	16	529

Countries citing papers authored by Shijian Dong

Since Specialization

Citations

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

Fields of papers citing papers by Shijian Dong

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shijian Dong

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

All Works

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16 of 16 papers shown

Huo, Jiaying, et al.. (2024). Egg yolk peptide-iron chelate: preparation, conformational structure, chelating mechanism and stability in vitro. International Journal of Food Science & Technology. 59(7). 4646–4659. 3 indexed citations

Zhang, Zipei, Shijian Dong, Junhua Li, et al.. (2024). Developing a Simple and Feasible Process for the Crude Extraction of Livetins and Phosvitin from Egg Yolk. Foods. 13(24). 3990–3990.

Gu, Luping, David Julian McClements, Shijian Dong, et al.. (2022). Preparation and characterization of folate-enriched eggs and egg yolk powders. Journal of Agriculture and Food Research. 8. 100309–100309. 3 indexed citations

Li, Junhua, Luping Gu, Cuihua Chang, et al.. (2021). Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization. Journal of Food Science and Technology. 58(9). 3473–3481. 7 indexed citations

Gu, Luping, David Julian McClements, Junhua Li, et al.. (2021). Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction. LWT. 150. 112075–112075. 38 indexed citations

Sun, Jun, Yaoyao Mu, Mohammed Obadi, Shijian Dong, & Bin Xu. (2020). Effects of single-mode microwave heating and dextran conjugation on the structure and functionality of ovalbumin–dextran conjugates. Food Research International. 137. 109468–109468. 58 indexed citations

Sun, Jun, Yaoyao Mu, Hui Jing, et al.. (2020). Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometry. Food Chemistry. 341(Pt 1). 128066–128066. 4 indexed citations

Xu, Lilan, Luping Gu, Yujie Su, et al.. (2020). Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. Carbohydrate Polymers. 247. 116726–116726. 67 indexed citations

Sun, Jun, et al.. (2020). Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates. RSC Advances. 10(18). 10666–10672. 21 indexed citations

10.

Sun, Jun, Hui Jing, Yaoyao Mu, et al.. (2020). Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid. Food Hydrocolloids. 108. 106019–106019. 71 indexed citations

11.

Zhang, Qinjun, Wen Siang Tan, Lu Yang, et al.. (2020). Multi‐Omics Analysis of the Effects of Egg Ovotransferrin on the Gut Environment in Mice: Mucosal Gene Expression, Microbiota Composition, and Intestinal Structural Homeostasis. Molecular Nutrition & Food Research. 64(7). e1901024–e1901024. 12 indexed citations

12.

Su, Yujie, Junhua Li, Cuihua Chang, et al.. (2019). Subcritical fluid extraction treatment on egg yolk: Product characterization. Journal of Food Engineering. 274. 109805–109805. 20 indexed citations

13.

Xu, Lilan, Luping Gu, Yujie Su, et al.. (2019). Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk. Food Hydrocolloids. 100. 105399–105399. 79 indexed citations

14.

Tang, Xin, Haiqin Chen, Shijian Dong, et al.. (2018). Application of high EPA-producingMortierella alpinain laying hen feed for egg DHA accumulation. RSC Advances. 8(68). 39005–39012. 3 indexed citations

15.

Dong, Shijian, Guanjun Tao, Rongrong Xu, et al.. (2009). Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties. LWT. 43(1). 45–51. 8 indexed citations

16.

Xiao, Pei‐Gen, et al.. (1997). Effect of saponins of Panax notoginseng on synaptosomal 45Ca uptake.. PubMed. 18(3). 213–5. 8 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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