Shuang‐kui Du

3.0k total citations
86 papers, 2.4k citations indexed

About

Shuang‐kui Du is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Shuang‐kui Du has authored 86 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Nutrition and Dietetics, 45 papers in Food Science and 17 papers in Plant Science. Recurrent topics in Shuang‐kui Du's work include Food composition and properties (39 papers), Proteins in Food Systems (21 papers) and Microbial Metabolites in Food Biotechnology (12 papers). Shuang‐kui Du is often cited by papers focused on Food composition and properties (39 papers), Proteins in Food Systems (21 papers) and Microbial Metabolites in Food Biotechnology (12 papers). Shuang‐kui Du collaborates with scholars based in China, United States and Kazakhstan. Shuang‐kui Du's co-authors include Xiuzhu Yu, Jay‐lin Jane, Hongxin Jiang, Fan Jiang, Mengting Ma, Chunwei Du, Wenqian Jiang, Dayun Zhou, Liying Wang and Zhipeng Yu and has published in prestigious journals such as Bioresource Technology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Shuang‐kui Du

83 papers receiving 2.3k citations

Peers

Shuang‐kui Du

Moo‐Yeol Baik South Korea

Xiaomin Li China

Arashdeep Singh India

Dong‐Ho Seo South Korea

Salwa Karboune Canada

Humberto Hernández‐Sánchez Mexico

Mohammad Naushad Emmambux South Africa

Husnain Raza China

Mohammed Obadi China

Inmaculada Mateos‐Aparicio Spain

Moo‐Yeol Baik South Korea

Shuang‐kui Du

1.7k ×1.4

1.9k ×1.6

645 ×1.0

459 ×1.2

196 ×0.6

Citations per year, relative to Shuang‐kui Du Shuang‐kui Du (= 1×) peers Moo‐Yeol Baik

Countries citing papers authored by Shuang‐kui Du

Since Specialization

Citations

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

Fields of papers citing papers by Shuang‐kui Du

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shuang‐kui Du

This figure shows the co-authorship network connecting the top 25 collaborators of Shuang‐kui Du. A scholar is included among the top collaborators of Shuang‐kui Du 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‐kui Du. Shuang‐kui Du 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

Fu, Jun, Lei Liao, Ping Wang, et al.. (2025). High-efficient and reversible capture of protein by oxidized and carboxymethylated starch nanocrystals: Understanding interaction mechanism and regulating complexation. Food Chemistry. 482. 144215–144215. 1 indexed citations

Fan, Yuting, Jing Ren, Xinyi Li, et al.. (2025). Enhanced stabilization and curcumin delivery by covalent NaCas-EGCG modified proso millet protein nanoparticles in Pickering emulsions. Food and Bioproducts Processing. 152. 88–97.

Wang, Kexin, et al.. (2024). Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein. Food Research International. 191. 114706–114706. 7 indexed citations

Su, Ting, et al.. (2024). The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis. Czech Journal of Food Sciences. 42(5). 353–363.

Wang, Jing, et al.. (2024). Corn Peptides Alleviate Nonalcoholic Fatty Liver Fibrosis in Mice by Inhibiting NLRP3 Inflammasome Activation and Regulating Gut Microbiota. Journal of Agricultural and Food Chemistry. 72(35). 19378–19394. 6 indexed citations

Jiang, Fan, Mengqing Li, Jingjing Feng, et al.. (2023). Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion. Food Chemistry. 427. 136697–136697. 50 indexed citations

Du, Chunwei, et al.. (2023). Comparison of properties and application of starch nanoparticles optimized prepared from different crystalline starches. International Journal of Biological Macromolecules. 235. 123735–123735. 24 indexed citations

Li, Qi, Yuan Gao, Yancai Li, Shuang‐kui Du, & Xiuzhu Yu. (2022). Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes. International Journal of Food Science & Technology. 58(9). 4862–4871. 16 indexed citations

Jiang, Fan, Chunwei Du, Wenqian Jiang, Liying Wang, & Shuang‐kui Du. (2019). The preparation, formation, fermentability, and applications of resistant starch. International Journal of Biological Macromolecules. 150. 1155–1161. 116 indexed citations

10.

Ma, Mengting, et al.. (2019). Effects of different oil extraction methods on functional and structural properties of protein extracted from cottonseed meal.. Shipin Kexue / Food Science. 40(3). 122–128. 1 indexed citations

11.

Wang, Meixia, et al.. (2017). Evaluation and Analysis of Cottonseed Oil Resources from Major Cotton Varieties in China. Mianhua xuebao. 29(2). 204–212. 1 indexed citations

12.

Shao, Dongyan, Li-Juan Zhang, Shuang‐kui Du, et al.. (2016). Polyphenolic Content and Color of Seedless and Seeded Shade Dried Chinese Raisins. Food Science and Technology Research. 22(3). 359–369. 11 indexed citations

13.

Ma, Lei, et al.. (2016). Analysis and Evaluation of Fatty Acid Composition in Cottonseed Oil. Food Science. 37(22). 136. 6 indexed citations

14.

Zhao, Yan, et al.. (2013). In vitro antioxidant activity of extracts from common legumes. Food Chemistry. 152. 462–466. 119 indexed citations

15.

Du, Shuang‐kui. (2012). Qualitative Analysis of Edible Oil Oxidation by Near Infrared Transmission Spectroscopy. Food Science. 2 indexed citations

16.

Du, Shuang‐kui. (2011). Quality Changes of Frying Oil during Potato Chips Frying. Food Science. 2 indexed citations

17.

Du, Shuang‐kui. (2010). Physicochemical properties and fatty acids composition of Hovenia dulcis Thunb. seed oil. Zhongguo youzhi. 1 indexed citations

18.

Yu, Xiuzhu, Shuang‐kui Du, Tianli Yue, & Qinglin Wang. (2009). FTIR measuring technique of trans fatty acids in edible oil using spectral reconstitution.. Transactions of the Chinese Society of Agricultural Machinery. 40(1). 114–119. 1 indexed citations

19.

Li, Zhang, Zhixi Li, & Shuang‐kui Du. (2007). Study on the effects of mulberry vinegar on weight losing and antifatigue in rat. Xibei Nong-Lin Keji Daxue xuebao. Ziran kexue ban. 3 indexed citations

20.

Hu, Xinzhong, et al.. (2006). 白沙蒿(Artemisia Sphaerocephala Kraschen)の種子粉末と穀物グルテンが全粒オートミールの加工品質に及ぼす影響. Nongye Gongcheng Xuebao. 22(10). 230–232. 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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