Tinglan Yuan

1.2k total citations · 2 hit papers
41 papers, 879 citations indexed

About

Tinglan Yuan is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Tinglan Yuan has authored 41 papers receiving a total of 879 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 19 papers in Nutrition and Dietetics and 8 papers in Molecular Biology. Recurrent topics in Tinglan Yuan's work include Proteins in Food Systems (17 papers), Fatty Acid Research and Health (11 papers) and Infant Nutrition and Health (9 papers). Tinglan Yuan is often cited by papers focused on Proteins in Food Systems (17 papers), Fatty Acid Research and Health (11 papers) and Infant Nutrition and Health (9 papers). Tinglan Yuan collaborates with scholars based in China, South Korea and United States. Tinglan Yuan's co-authors include Jinyan Gong, Gongshuai Song, Wei Wei, Xingguo Wang, Qingzhe Jin, Danli Wang, Ling Li, Xinghe Zhang, Xinyue Dai and Gongnian Xiao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Tinglan Yuan

39 papers receiving 860 citations

Hit Papers

align trajectories

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.

Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

2025 20 citations Ting Xiang, Ziming Xu et al. Food Hydrocolloids profile →
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios

2025 16 citations Ling Li, Yanxin Huang et al. Food Chemistry profile →

Peers

Tinglan Yuan

PHYSI

ASZ

Sherif M. Abed China

Cynthia M. Gallaher United States

Lianliang Liu China

Teng Wei China

Pia Lund Denmark

Chuqiao Xiao China

Léopold Tchiakpe France

Wen‐Dee Chiang Taiwan

Daorui Pang China

Sherif M. Abed China

Tinglan Yuan

297 ×0.7

222 ×0.6

543 ×2.8

82 ×1.0

PHYSI

179 ×3.4

ASZ

Citations per year, relative to Tinglan Yuan Tinglan Yuan (= 1×) peers Sherif M. Abed

Countries citing papers authored by Tinglan Yuan

Since Specialization

Citations

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

Fields of papers citing papers by Tinglan Yuan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tinglan Yuan

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

Xiang, Ting, Ziming Xu, Danli Wang, et al.. (2025). Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior. Food Hydrocolloids. 165. 111257–111257. 20 indexed citations breakdown →

Wang, Yushi, Danli Wang, Ling Li, et al.. (2025). Ultrasonic and thermal effect on the preparation and properties of starch-chlorogenic acid complexes. International Journal of Biological Macromolecules. 309(Pt 3). 142953–142953. 4 indexed citations

Song, Gongshuai, Ting Xiang, Huijie Hou, et al.. (2025). Cold plasma induced amyloid β-lactoglobulin fibrils-fucoidan self-assembled complexes for lycopene delivery: Structural characterization, emulsion stability, and in vitro release behaviour. Food Chemistry. 496(Pt 3). 146846–146846. 4 indexed citations

Yuan, Tinglan, Tian Tian, Ting Ye, et al.. (2025). Extraction of polyphenols from Chrysanthemum morifolium Ramat. leaves. Industrial Crops and Products. 231. 121221–121221. 3 indexed citations

Yuan, Tinglan, Ting Ye, Haitao Guo, et al.. (2025). Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability. LWT. 224. 117881–117881. 8 indexed citations

Song, Gongshuai, Ting Xiang, Ziming Xu, et al.. (2025). Rapid identification of multiplex camellia oil adulteration based on lipidomic fingerprint using laser assisted rapid evaporative ionization mass spectrometry and data fusion combined with machine learning. LWT. 228. 118078–118078. 1 indexed citations

Yuan, Tinglan, Youwen Yang, Xue Gao, et al.. (2025). Enzymatic synthesis of medium-and long-chain triacylglycerols (MLCTs): Bridging triacylglycerols compositional gaps between infant formulas and human milk. Food Chemistry. 497. 146977–146977.

Yuan, Tinglan, Tian Tian, Xue Gao, et al.. (2025). Comparative study of cross-linking strategies for β-lactoglobulin-hyaluronic acid-neochlorogenic acid ternary complexes: Structural characteristics and functional implications for curcumin delivery. Food Hydrocolloids. 172. 111957–111957. 2 indexed citations

Li, Fang, Huijie Hou, Gongshuai Song, et al.. (2025). Revealing the non-enzymatic covalent interaction between neo−/crypto-chlorogenic acid and beta-lactoglobulin under nonthermal process and potential delivery capability. Food Chemistry. 475. 143325–143325. 12 indexed citations

10.

Wang, Y., Danli Wang, Ji Miao, et al.. (2025). Effect and mechanism of chlorogenic acid inhibition of starch enzymatic hydrolysis: Comparison of different processing methods. Food Chemistry X. 29. 102796–102796.

11.

Huang, Yanxin, Beibei Zhao, Danli Wang, et al.. (2025). Evaluation of probiotic potential of β-galactosidase producing Lactobacillus rhamnosus and their charaterization. Food Science and Biotechnology. 34(14). 3307–3316. 1 indexed citations

12.

Li, Ling, Beibei Zhao, Danli Wang, et al.. (2024). Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt. Journal of Dairy Science. 108(1). 218–228. 13 indexed citations

13.

Wang, Danli, Yushi Wang, Ling Li, et al.. (2024). Whey protein isolate-stabilized gardenia fruit oil nanoemulsions: Ultrasonic preparation, characterization and applications in nutraceuticals delivery. Industrial Crops and Products. 212. 118345–118345. 24 indexed citations

14.

Wang, Yushi, Danli Wang, Ling Li, et al.. (2024). Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities. International Journal of Biological Macromolecules. 272(Pt 1). 132812–132812. 29 indexed citations

15.

Li, Fang, Ting Xiang, Yong Cheng, et al.. (2024). New insights into ultrasound-assisted noncovalent nanocomplexes of β-lactoglobulin and neochlorogenic acid/cryptochlorogenic acid and its potential application for curcumin loading. Food Research International. 199. 115384–115384. 26 indexed citations

16.

Liu, Jiayuan, Gongshuai Song, Danli Wang, et al.. (2024). Encapsulation in β-lactoglobulin-chlorogenic acid complexes enhances digestibility and enzyme inhibitory activity of curcumin. Food Bioscience. 62. 105423–105423. 5 indexed citations

17.

Song, Gongshuai, Danli Wang, Tinglan Yuan, et al.. (2023). Recent advances in the effect of ultrasound on the binding of protein−polyphenol complexes in foodstuff. SHILAP Revista de lepidopterología. 4(2). 721–732. 39 indexed citations

18.

Song, Gongshuai, et al.. (2023). Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial properties. International Journal of Biological Macromolecules. 256(Pt 2). 128529–128529. 51 indexed citations

19.

Liu, Jiayuan, Gongshuai Song, Danli Wang, et al.. (2022). Ultrasound-assisted assembly of β-lactoglobulin and chlorogenic acid for non covalent nanocomplex: fabrication, characterization and potential biological function. Ultrasonics Sonochemistry. 86. 106025–106025. 42 indexed citations

20.

Liu, Jiayuan, Gongshuai Song, Danli Wang, et al.. (2022). Sonochemical effects on fabrication, characterization and antioxidant activities of β-lactoglobulin-chlorogenic acid conjugates. Ultrasonics Sonochemistry. 92. 106240–106240. 26 indexed citations

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