Wu Ding

1.2k total citations
59 papers, 966 citations indexed

About

Wu Ding is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Wu Ding has authored 59 papers receiving a total of 966 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 20 papers in Animal Science and Zoology and 18 papers in Molecular Biology. Recurrent topics in Wu Ding's work include Meat and Animal Product Quality (20 papers), Protein Hydrolysis and Bioactive Peptides (9 papers) and Proteins in Food Systems (6 papers). Wu Ding is often cited by papers focused on Meat and Animal Product Quality (20 papers), Protein Hydrolysis and Bioactive Peptides (9 papers) and Proteins in Food Systems (6 papers). Wu Ding collaborates with scholars based in China, United States and United Kingdom. Wu Ding's co-authors include Qian Wang, Ru Jia, Li Zhang, Boce Zhang, Dequan Zhang, Hui Chen, Han Chen, Linjie Xi, Liping Kou and Jiayi Wang and has published in prestigious journals such as Food Chemistry, Optics Express and Journal of Dairy Science.

In The Last Decade

Wu Ding

55 papers receiving 939 citations

Peers

Wu Ding

ASZ

Naoko Hamada‐Sato Japan

Romain Kapel France

Ya Wei China

Elisabetta De Angelis Italy

Ishamri Ismail Malaysia

Le‐Chang Sun China

Angela Marseglia Italy

Francisco Javier Castillo‐Yáñez Mexico

Amy Logan Australia

Naoko Hamada‐Sato Japan

Wu Ding

246 ×0.7

259 ×0.9

ASZ

413 ×1.4

124 ×0.7

64 ×0.4

Citations per year, relative to Wu Ding Wu Ding (= 1×) peers Naoko Hamada‐Sato

Countries citing papers authored by Wu Ding

Since Specialization

Citations

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

Fields of papers citing papers by Wu Ding

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Wu Ding

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

Yang, Chunjie, et al.. (2025). Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: molecular conformation and water migration. Food Research International. 211. 116446–116446. 6 indexed citations

Li, Lin, et al.. (2025). Oligosaccharide glycosylation of pigskin collagen: Impact on molecular structure, physicochemical properties, and gel functionality. Food Hydrocolloids. 164. 111176–111176. 12 indexed citations

Wang, Cailian, et al.. (2024). X-ray irradiation maintains soluble sugar content and regulates expression of genes related to sugar metabolism of figs (Ficus carica L. ‘Siluhongyu’). Postharvest Biology and Technology. 216. 113071–113071. 7 indexed citations

Wang, Siying, Ya Chen, Yiping Shao, et al.. (2024). Preparation of sodium alginate/pectin/cellulose nanofibrils films containing black soybean seed coat anthocyanins for monitoring goat meat freshness. Food Control. 171. 111096–111096. 8 indexed citations

Chen, Ya, et al.. (2024). Effect of electron beam irradiation on the structural characteristics and functional properties of goat's milk casein. International Journal of Biological Macromolecules. 260(Pt 2). 129426–129426. 12 indexed citations

Han, Jincheng, Jiangtao Yu, Chunjie Yang, et al.. (2024). Improvement on gel properties of chicken myofibrillar protein with electron beam irradiation: Based on protein structure, gel quality, water state. International Journal of Biological Macromolecules. 280(Pt 2). 135806–135806. 9 indexed citations

Ding, Wu, et al.. (2024). Relationship between Polyunsaturated Fatty Acid Metabolism and Atherosclerosis. Reviews in Cardiovascular Medicine. 25(4). 142–142. 2 indexed citations

Yang, Chunjie, et al.. (2023). Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties. Food Hydrocolloids. 150. 109682–109682. 22 indexed citations

Chen, Ya, et al.. (2023). Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw. Innovative Food Science & Emerging Technologies. 87. 103416–103416. 9 indexed citations

10.

Wang, Siying, Xiaohong Guo, Ziming Wang, et al.. (2023). Shelf life quality retention and decay inhibition of winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) using 1-methylcyclopropene. Journal of Agriculture and Food Research. 14. 100841–100841. 8 indexed citations

11.

Wang, Qian, et al.. (2023). Application of the Luminescent luxCDABE Gene for the Rapid Screening of Antibacterial Substances Targeting Pseudomonas aeruginosa. Foods. 12(2). 392–392. 1 indexed citations

12.

Li, Zhang, et al.. (2018). Preparation and characterization of eugenol nanocapsules by self-assembly method.. Shipin Kexue / Food Science. 39(8). 198–204. 2 indexed citations

13.

Wang, Qian, et al.. (2018). Alternatives to carcinogenic preservatives in Chinese Sausage - Sorbic acid-loaded chitosan/tripolyphosphate nanoparticles. International Journal of Biological Macromolecules. 120(Pt A). 28–33. 20 indexed citations

14.

Jia, Ru, Han Chen, Hui Chen, & Wu Ding. (2015). Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt. Journal of Dairy Science. 99(1). 221–227. 68 indexed citations

15.

Ding, Wu, et al.. (2012). Comparative Study on Selenium-enriching Ability of Different Types of Vegetable in Leping City of Jiangxi. Guangdong nongye kexue. 24(7). 23–24. 3 indexed citations

16.

Ding, Wu. (2011). A Feasibility Study of Rapid Discrimination of Raw Meat and Adulterated Meat Based on Near-Infrared Spectroscopy and Artificial Neural Net Work Model. 2 indexed citations

17.

Ding, Wu. (2010). Study on near infrared spectroscopy determination of soybean protein in raw meat. 1 indexed citations

18.

Ding, Wu. (2010). Quantified Analysis of Textural Properties of Goat Yoghurt by Near Infrared Spectroscopy. Food Science.

19.

Luo, Yaguang, et al.. (2009). Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes. HortScience. 44(7). 1947–1952. 10 indexed citations

20.

D, Li, et al.. (2007). Spore Morphology of the Family Dryopteridaceae. Plant Diversity. 29(4). 397. 2 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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