Shuang Bi

1.7k total citations · 1 hit paper
40 papers, 1.3k citations indexed

About

Shuang Bi is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Shuang Bi has authored 40 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 20 papers in Nutrition and Dietetics and 11 papers in Biochemistry. Recurrent topics in Shuang Bi's work include Fermentation and Sensory Analysis (16 papers), Biochemical Analysis and Sensing Techniques (15 papers) and Phytochemicals and Antioxidant Activities (11 papers). Shuang Bi is often cited by papers focused on Fermentation and Sensory Analysis (16 papers), Biochemical Analysis and Sensing Techniques (15 papers) and Phytochemicals and Antioxidant Activities (11 papers). Shuang Bi collaborates with scholars based in China, Australia and Saudi Arabia. Shuang Bi's co-authors include Jihong Wu, Fei Lao, Xinxing Xu, Ye Liu, Xin Pan, Qun Shen, Dongsheng Luo, Xiaonan Sui, Baokun Qi and Yang Li and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Critical Reviews in Food Science and Nutrition.

In The Last Decade

Shuang Bi

38 papers receiving 1.3k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

2016 282 citations Xiaonan Sui, Shuang Bi et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Shuang Bi China	19	870	438	288	265	241	40	1.3k
Zhao Jin United States	22	869 1.0×	391 0.9×	291 1.0×	549 2.1×	334 1.4×	54	1.5k
Suzanne D. Johanningsmeier United States	23	704 0.8×	548 1.3×	132 0.5×	443 1.7×	431 1.8×	55	1.5k
Daobang Tang China	23	704 0.8×	200 0.5×	377 1.3×	227 0.9×	333 1.4×	62	1.3k
Małgorzata Starowicz Poland	20	611 0.7×	312 0.7×	203 0.7×	237 0.9×	152 0.6×	51	1.2k
Osman Gül Türkiye	21	992 1.1×	342 0.8×	233 0.8×	245 0.9×	256 1.1×	70	1.4k
Tingting Zou China	18	352 0.4×	278 0.6×	308 1.1×	125 0.5×	296 1.2×	33	914
Minwei Xu United States	16	735 0.8×	390 0.9×	187 0.6×	405 1.5×	176 0.7×	42	1.1k
Dandan Pu China	20	630 0.7×	587 1.3×	410 1.4×	175 0.7×	284 1.2×	42	1.4k
Zongjun Li China	20	726 0.8×	212 0.5×	179 0.6×	221 0.8×	442 1.8×	64	1.5k
Ioannis G. Roussis Greece	19	894 1.0×	198 0.5×	343 1.2×	306 1.2×	314 1.3×	57	1.2k

Countries citing papers authored by Shuang Bi

Since Specialization

Citations

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

Fields of papers citing papers by Shuang Bi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shuang Bi

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

All Works

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20 of 20 papers shown

Meng, H. C., et al.. (2025). Characterization of key aroma compounds in Maillard reaction products of Agrocybe aegerita enzymatic hydrolysates by GC×GC-O-MS. Food Bioscience. 71. 107250–107250.

Bi, Shuang, et al.. (2025). A Review of Nutritional Regulation of Intestinal Butyrate Synthesis: Interactions Between Dietary Polysaccharides and Proteins. Foods. 14(21). 3649–3649. 2 indexed citations

Yang, Fan, et al.. (2025). Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates. Food Chemistry. 482. 144190–144190. 2 indexed citations

Yang, Fan, et al.. (2024). Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes. Food Bioscience. 58. 103772–103772. 18 indexed citations

Yang, Fan, et al.. (2024). Characterization of key aroma-active compounds in fresh and vacuum freeze-drying mulberry by molecular sensory science methods. Journal of Food Composition and Analysis. 133. 106387–106387. 6 indexed citations

Fu, Anzhen, et al.. (2024). Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques. Food & Function. 15(13). 7081–7092. 12 indexed citations

Pan, Xin, Shuang Bi, Fei Lao, et al.. (2024). Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics. Food Chemistry. 469. 142489–142489. 1 indexed citations

Yang, Fan, et al.. (2024). Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship. Food Chemistry. 455. 139919–139919. 17 indexed citations

Yang, Fan, et al.. (2024). Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference. Food Chemistry. 445. 138696–138696. 11 indexed citations

10.

Yang, Fan, et al.. (2024). Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors. Food Chemistry. 465(Pt 1). 141975–141975. 8 indexed citations

11.

Liu, Ye, et al.. (2023). Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology. Frontiers in Nutrition. 10. 1135048–1135048. 13 indexed citations

12.

Yang, Fan, et al.. (2022). Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate. Food Chemistry. 387. 132890–132890. 73 indexed citations

13.

Bi, Shuang, et al.. (2022). Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry. Food Chemistry. 402. 134303–134303. 37 indexed citations

14.

Bi, Shuang, et al.. (2022). Roasting pretreatment of walnut (Juglans regiaL.) kernels: improvement of the oil flavor profile and correlation with the chemical composition. Food & Function. 13(21). 10956–10969. 14 indexed citations

15.

Yang, Fan, et al.. (2022). Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance. Food Research International. 159. 111613–111613. 18 indexed citations

16.

Luo, Dongsheng, Xin Pan, Wentao Zhang, Shuang Bi, & Jihong Wu. (2021). Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice. Food Chemistry. 371. 131166–131166. 27 indexed citations

17.

Bi, Shuang, Fei Lao, Qun Shen, et al.. (2020). Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chemistry. 339. 127878–127878. 60 indexed citations

18.

Bi, Shuang, et al.. (2019). Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers. Food Chemistry. 311. 125913–125913. 51 indexed citations

19.

Luo, Dongsheng, Xueli Pang, Xinxing Xu, et al.. (2018). Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing. Journal of Agricultural and Food Chemistry. 66(22). 5612–5620. 63 indexed citations

20.

Sui, Xiaonan, Shuang Bi, Baokun Qi, et al.. (2016). Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability. Food Hydrocolloids. 63. 727–734. 282 indexed citations breakdown →

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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