Shulai Liu

1.5k total citations
75 papers, 1.2k citations indexed

About

Shulai Liu is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Shulai Liu has authored 75 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Animal Science and Zoology, 26 papers in Molecular Biology and 19 papers in Food Science. Recurrent topics in Shulai Liu's work include Meat and Animal Product Quality (30 papers), Protein Hydrolysis and Bioactive Peptides (10 papers) and Enzyme Catalysis and Immobilization (9 papers). Shulai Liu is often cited by papers focused on Meat and Animal Product Quality (30 papers), Protein Hydrolysis and Bioactive Peptides (10 papers) and Enzyme Catalysis and Immobilization (9 papers). Shulai Liu collaborates with scholars based in China, Denmark and Spain. Shulai Liu's co-authors include Yuting Ding, Xuxia Zhou, Jianhua Liu, Yuting Ding, Jianyou Zhang, Xingwei Xiang, Yicheng Ding, Shichen Zhu, Fei Lü and Yufeng Chen and has published in prestigious journals such as Journal of Hazardous Materials, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Shulai Liu

72 papers receiving 1.1k citations

Peers

Shulai Liu
Haizhou Wu China
Peipei Yu China
Changrong Ou China
Lichao He China
Xianqing Yang China
Deyang Li China
Nan Pan China
Abdelmoneim H. Ali Egypt
Changhu Xue China
Haizhou Wu China
Shulai Liu
Citations per year, relative to Shulai Liu Shulai Liu (= 1×) peers Haizhou Wu

Countries citing papers authored by Shulai Liu

Since Specialization
Citations

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

Fields of papers citing papers by Shulai Liu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shulai Liu

This figure shows the co-authorship network connecting the top 25 collaborators of Shulai Liu. A scholar is included among the top collaborators of Shulai Liu 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 Shulai Liu. Shulai Liu 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.
Zhao, Yating, Fang Wang, Hong Zeng, et al.. (2025). Effect of Slurry Ice With Chlorine Dioxide or Ozone on Chicken Meat Quality During Prechilling. Journal of Food Biochemistry. 2025(1).
2.
Cheng, Weiwei, Sohail Khan, Hongyun Yan, et al.. (2025). Enzymatic characteristics and catalytic mechanisms of opine dehydrogenases from jumbo squid (Dosidicus gigas) for acidic opine formation. Food Research International. 214. 116647–116647. 2 indexed citations
3.
Cheng, Weiwei, et al.. (2024). Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models. Journal of Food Composition and Analysis. 129. 106086–106086. 2 indexed citations
4.
Ke, Zhigang, et al.. (2024). Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices. Food and Bioproducts Processing. 147. 42–52. 3 indexed citations
5.
Ding, Yicheng, et al.. (2024). Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review. Trends in Food Science & Technology. 149. 104560–104560. 17 indexed citations
6.
Zhu, Shichen, Yan Jin, Hua Song, et al.. (2024). Characterisation of psyllium husk with different sizes and their effects on gel properties of surimi. International Journal of Food Science & Technology. 59(6). 3781–3790. 2 indexed citations
7.
Zhu, Shichen, Yingying Wang, Yicheng Ding, et al.. (2024). Improved texture properties and toughening mechanisms of surimi gels by double network strategies. Food Hydrocolloids. 152. 109900–109900. 53 indexed citations
8.
Liu, Shulai, et al.. (2024). Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis. Food Chemistry. 460(Pt 1). 140505–140505. 11 indexed citations
9.
Lu, Yilin, Peng Yang, Yicheng Ding, et al.. (2024). Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy. Journal of the Science of Food and Agriculture. 104(7). 4226–4233. 1 indexed citations
10.
Jia, Shiliang, et al.. (2023). Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review. Food Chemistry. 431. 137142–137142. 63 indexed citations
11.
Ding, Yicheng, et al.. (2023). Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system. Bioresources and Bioprocessing. 10(1). 95–95. 11 indexed citations
12.
Xu, Zheng, et al.. (2023). Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments. Food Research International. 176. 113829–113829. 12 indexed citations
13.
Liu, Siyu, Hui Chen, Yicheng Ding, et al.. (2023). Thermal aging of polystyrene microplastics within mussels (Mytilus coruscus) under boiling and drying processing. Journal of Hazardous Materials. 465. 133282–133282. 8 indexed citations
14.
Zhu, Shichen, Yan Jin, Yuan Feng, et al.. (2022). The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree. International Journal of Food Science & Technology. 58(2). 766–776. 8 indexed citations
15.
16.
Ke, Zhigang, et al.. (2022). Why plasma-activated water treatment reduced the malonaldehyde content in muscle foods. Food Chemistry. 403. 134387–134387. 11 indexed citations
17.
Ke, Zhigang, et al.. (2022). Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. Food Chemistry. 389. 132972–132972. 19 indexed citations
18.
Lü, Fei, et al.. (2012). Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus). Journal of Aquatic Food Product Technology. 21(2). 168–180. 10 indexed citations
19.
Zhang, Ye‐Wang, Shulai Liu, Dongzhi Wei, Ruijiang Liu, & Ximing Xu. (2008). Kinetically Controlled Synthesis of Cefaclor with Immobilized Penicillin Acylase in the Presence of Organic Cosolvents. Chemical and Biochemical Engineering Quarterly. 22(3). 349–354. 3 indexed citations
20.
Zhang, Ye‐Wang, et al.. (2006). Effect of Substrate Concentration on the Synthesis of Cefaclor by Penicillin Acylase with in Situ Product Removal. Chemical and Biochemical Engineering Quarterly. 20(2). 183–188. 6 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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