Shuping Chen

636 total citations
32 papers, 470 citations indexed

About

Shuping Chen is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Shuping Chen has authored 32 papers receiving a total of 470 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 12 papers in Molecular Biology and 10 papers in Animal Science and Zoology. Recurrent topics in Shuping Chen's work include Proteins in Food Systems (14 papers), Meat and Animal Product Quality (8 papers) and Microencapsulation and Drying Processes (5 papers). Shuping Chen is often cited by papers focused on Proteins in Food Systems (14 papers), Meat and Animal Product Quality (8 papers) and Microencapsulation and Drying Processes (5 papers). Shuping Chen collaborates with scholars based in China, Taiwan and Canada. Shuping Chen's co-authors include Na Wu, Yonggang Tu, Yan Zhao, Mingsheng Xu, Xiaojun Huang, Shaoping Nie, Yansheng Huang, Wei Tang, Liuyun Hu and Lilan Xu and has published in prestigious journals such as Nano Letters, Food Chemistry and International Journal of Molecular Sciences.

In The Last Decade

Shuping Chen

30 papers receiving 461 citations

Peers

Shuping Chen

PHARM

Zhengxun Wei China

Hosein Rostami Iran

Wenjie Gao China

Wenjuan Jiao China

Yapeng Fang China

Yan Cao China

Jin Xie China

Siqian Li China

Yuyang Ma China

Bing-Jie Chen China

Zhengxun Wei China

Shuping Chen

184 ×1.2

97 ×0.8

108 ×0.9

58 ×0.8

47 ×0.7

PHARM

Citations per year, relative to Shuping Chen Shuping Chen (= 1×) peers Zhengxun Wei

Countries citing papers authored by Shuping Chen

Since Specialization

Citations

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

Fields of papers citing papers by Shuping Chen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shuping Chen

This figure shows the co-authorship network connecting the top 25 collaborators of Shuping Chen. A scholar is included among the top collaborators of Shuping Chen 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 Shuping Chen. Shuping Chen 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

Wang, Jiamei, Na Wu, Yao Yao, et al.. (2025). Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review. Food Chemistry X. 27. 102454–102454. 2 indexed citations

Zhu, Xiaoxiao, Yonggang Tu, Yan Zhao, et al.. (2025). Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics. Food Chemistry. 495(Pt 3). 146589–146589.

Zhang, Qingqing, Na Wu, Yao Yao, et al.. (2025). Controlled fabrication, structure and property of lysozyme composite antibacterial film immobilized by calcium alginate-gelatin. Food Chemistry. 490. 145122–145122. 2 indexed citations

Yang, Song, Yan Zhao, Na Wu, et al.. (2025). Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel. Food Chemistry X. 27. 102411–102411. 1 indexed citations

Zhong, Yucheng, Tiantian Liu, Na Wu, et al.. (2024). Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH. Food Hydrocolloids. 154. 110157–110157. 9 indexed citations

Gao, Yuanxue, He Wen, Yan Zhao, et al.. (2024). The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions. Foods. 13(2). 218–218. 10 indexed citations

Qiu, Wei, Na Wu, Lilan Xu, et al.. (2024). Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels. Food Chemistry X. 21. 101151–101151. 6 indexed citations

Xiao, Nanhai, Shuping Chen, Yao Yao, et al.. (2024). Protective Effect of Egg Yolk Lipids against Dextran Sulfate Sodium‐Induced Colitis: The Key Role of Gut Microbiota and Short‐Chain Fatty Acids. Molecular Nutrition & Food Research. 68(9). e2400048–e2400048. 4 indexed citations

Ye, Siying, Xiaoyan Wu, Huilong Chen, et al.. (2024). Colorimetric aptasensor based on magnetic beads and gold nanoparticles for detecting mucin 1. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy. 315. 124236–124236. 7 indexed citations

10.

Zhang, Qingqing, Yan Zhao, Yao Yao, et al.. (2024). Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review. Food Research International. 181. 114114–114114. 21 indexed citations

11.

Xu, Lilan, Jing Wang, Yan Zhao, et al.. (2024). Facile fabrication of stable O/W high internal phase emulsions with egg yolk fractions and hydroxypropyl distarch phosphate. International Journal of Biological Macromolecules. 288. 138599–138599. 1 indexed citations

12.

Yao, Yao, Na Wu, Shuping Chen, et al.. (2024). Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk. Food Chemistry X. 22. 101278–101278. 6 indexed citations

13.

Xu, Lilan, Yuanqi Lv, Yan Zhao, et al.. (2024). High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating. Poultry Science. 104(1). 104644–104644. 4 indexed citations

14.

Chen, Shuping, Na Wu, Yao Yao, et al.. (2023). Egg yolk phosphatidylcholine alleviates DSS-induced colitis in BALB/c mice. Food & Function. 14(20). 9309–9323. 11 indexed citations

15.

Yao, Yao, Na Wu, Mingsheng Xu, et al.. (2023). Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation. Food Chemistry. 435. 137346–137346. 10 indexed citations

16.

Yao, Yao, Na Wu, Huaying Du, et al.. (2022). Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white. Food Chemistry. 404(Pt B). 134756–134756. 7 indexed citations

17.

Wang, Yuyu, Shuping Chen, Yao Yao, et al.. (2022). Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films. International Journal of Biological Macromolecules. 229. 268–281. 43 indexed citations

18.

Chen, Shuping, Xiaojun Huang, Liuyun Hu, et al.. (2020). Comparison of immunomodulatory effects of three polysaccharide fractions from Lentinula edodes water extracts. Journal of Functional Foods. 66. 103791–103791. 52 indexed citations

19.

Yeh, Lu‐Chen, Shuping Chen, Fang‐Hsuean Liao, et al.. (2020). The Bioactive Core and Corona Synergism of Quantized Gold Enables Slowed Inflammation and Increased Tissue Regeneration in Wound Hypoxia. International Journal of Molecular Sciences. 21(5). 1699–1699. 7 indexed citations

20.

Li, Hongwei, Zhiqing Wang, Qing Zhou, et al.. (2019). Quercetin protects the vascular endothelium against iron overload damages via ROS/ADMA/DDAHⅡ/eNOS/NO pathway. European Journal of Pharmacology. 868. 172885–172885. 46 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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