Weichang Dai

410 total citations
18 papers, 322 citations indexed

About

Weichang Dai is a scholar working on Molecular Biology, Food Science and Pathology and Forensic Medicine. According to data from OpenAlex, Weichang Dai has authored 18 papers receiving a total of 322 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Molecular Biology, 8 papers in Food Science and 3 papers in Pathology and Forensic Medicine. Recurrent topics in Weichang Dai's work include Probiotics and Fermented Foods (4 papers), Proteins in Food Systems (3 papers) and Food Quality and Safety Studies (3 papers). Weichang Dai is often cited by papers focused on Probiotics and Fermented Foods (4 papers), Proteins in Food Systems (3 papers) and Food Quality and Safety Studies (3 papers). Weichang Dai collaborates with scholars based in China, Canada and United Kingdom. Weichang Dai's co-authors include Chunhong Piao, Hansong Yu, Junmei Liu, Yuhua Wang, Ying You, Yuhua Wang, Jingjing Fan, Yushan Wang, Xiujuan Wang and Lei Zhang and has published in prestigious journals such as Food Chemistry, The FASEB Journal and Chemosphere.

In The Last Decade

Weichang Dai

18 papers receiving 321 citations

Peers

Weichang Dai
Wen Nie China
Xiaoxiang Gao China
Daniel Zogona China
Minghai Fu China
Nahid Tamanna Canada
Djong‐Chi Chu Japan
Keita Yunoki Japan
Anita Dua India
Olga Cremades Spain
Zuomin Hu China
Wen Nie China
Weichang Dai
Citations per year, relative to Weichang Dai Weichang Dai (= 1×) peers Wen Nie

Countries citing papers authored by Weichang Dai

Since Specialization
Citations

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

Fields of papers citing papers by Weichang Dai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Weichang Dai

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

All Works

18 of 18 papers shown
1.
Cai, Lei, Jian Chen, Hongling Fu, et al.. (2024). Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile. Food Reviews International. 40(10). 3690–3709. 6 indexed citations
2.
Gu, Chunmei, Hongling Fu, Bo Lyu, et al.. (2023). The influence of α and α′ subunits on SPI Pickering emulsions based on natural hybrid breeding varieties. Food Chemistry X. 20. 100931–100931. 2 indexed citations
3.
Ji, Lei, Hongling Fu, Jiaxin Li, et al.. (2023). The complexes of soybean protein isolate and procyanidin B2 have synergistic hypolipidemic activity at the cellular level by activating the AMPKα pathway. Food Chemistry. 421. 136181–136181. 16 indexed citations
4.
Zhang, Lei, Yue Yang, Xiujuan Wang, et al.. (2022). Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). Bioprocess and Biosystems Engineering. 45(7). 1111–1123. 31 indexed citations
5.
Guan, Xiaoyu, Jing Zhang, Na Xu, et al.. (2022). Optimization of culture medium and scale-up production of astaxanthin using corn steep liquor as substrate by response surface methodology. Preparative Biochemistry & Biotechnology. 53(4). 443–453. 12 indexed citations
6.
Wang, Yu, Jing Zhang, Chao Wang, et al.. (2021). Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease. Food Reviews International. 39(5). 2723–2741. 7 indexed citations
7.
Fang, Jiaqi, Ying Zhang, Jinyu Wang, et al.. (2021). Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara). Food Chemistry X. 12. 100175–100175. 28 indexed citations
8.
Wang, Xiujuan, Yue Chen, Yuhua Wang, et al.. (2021). Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Science and Biotechnology. 30(13). 1675–1684. 11 indexed citations
9.
Sheng, Zhili, Xue Li, Yang Zhao, et al.. (2021). The anti-obesity effect of fermented tremella/blueberry and its potential mechanisms in metabolically healthy obese rats. Journal of Functional Foods. 86. 104670–104670. 15 indexed citations
10.
Li, Tianzhu, Yuying Yang, Xiujuan Wang, et al.. (2021). Flavonoids derived from buckwheat hull can break advanced glycation end-products and improve diabetic nephropathy. Food & Function. 12(16). 7161–7170. 16 indexed citations
11.
Zhao, Yang, Sainan Liu, Zhili Sheng, et al.. (2021). Effect of pinolenic acid on oxidative stress injury in HepG2 cells induced by H2O2. Food Science & Nutrition. 9(10). 5689–5697. 18 indexed citations
12.
Liu, Tong, Bo Lv, Yuhua Wang, et al.. (2020). Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International. 2020(1). 41 indexed citations
13.
Su, Min, et al.. (2020). Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus. Journal of Food Science and Technology. 58(1). 366–376. 18 indexed citations
14.
Fan, Jingjing, Yushan Wang, Ying You, et al.. (2019). Fermented ginseng improved alcohol liver injury in association with changes in the gut microbiota of mice. Food & Function. 10(9). 5566–5573. 52 indexed citations
15.
You, Ying, Feifei Xia, Junmei Liu, et al.. (2018). Genome shuffling improved acid-tolerance and succinic acid production of Actinobacillus succinogenes. Food Science and Biotechnology. 28(3). 817–822. 22 indexed citations
16.
17.
Wang, Yuhua, Chunhong Piao, Junmei Liu, et al.. (2017). The Protective Effects of Probiotic‐fermented Soymilk on High‐fat Diet‐induced Hyperlipidemia. The FASEB Journal. 31(S1). 1 indexed citations
18.

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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