Yangling Wan

452 total citations
8 papers, 376 citations indexed

About

Yangling Wan is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Yangling Wan has authored 8 papers receiving a total of 376 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Food Science, 4 papers in Nutrition and Dietetics and 3 papers in Animal Science and Zoology. Recurrent topics in Yangling Wan's work include Proteins in Food Systems (7 papers), Food composition and properties (4 papers) and Meat and Animal Product Quality (3 papers). Yangling Wan is often cited by papers focused on Proteins in Food Systems (7 papers), Food composition and properties (4 papers) and Meat and Animal Product Quality (3 papers). Yangling Wan collaborates with scholars based in China and Denmark. Yangling Wan's co-authors include Shuntang Guo, Jingyuan Liu, Yue Li, Liang Ming, Ting Zhang, Shiwei Su, Xinran Liu, Chao Zhang, Ying Lv and Zeyu Song and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and LWT.

In The Last Decade

Yangling Wan

8 papers receiving 374 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Yangling Wan China	7	322	124	116	56	39	8	376
Jiannan Yan China	6	304 0.9×	127 1.0×	61 0.5×	75 1.3×	42 1.1×	9	352
Yuzhu Wu China	11	365 1.1×	152 1.2×	64 0.6×	74 1.3×	50 1.3×	18	427
Zejun Chu China	7	303 0.9×	144 1.2×	58 0.5×	66 1.2×	35 0.9×	9	350
Yuxuan Mao China	10	230 0.7×	118 1.0×	65 0.6×	37 0.7×	24 0.6×	17	320
Dian Widya Ningtyas Indonesia	13	411 1.3×	190 1.5×	97 0.8×	83 1.5×	36 0.9×	32	498
Yunqing Jiang China	12	353 1.1×	136 1.1×	110 0.9×	36 0.6×	55 1.4×	22	486
Hairan Ma China	7	252 0.8×	62 0.5×	105 0.9×	50 0.9×	55 1.4×	15	369
Kunyu Ren China	10	212 0.7×	83 0.7×	70 0.6×	36 0.6×	39 1.0×	16	286
Jue Xu China	11	203 0.6×	98 0.8×	137 1.2×	31 0.6×	32 0.8×	16	300
Olayemi Eyituoyo Dudu China	14	461 1.4×	266 2.1×	140 1.2×	74 1.3×	102 2.6×	26	604

Countries citing papers authored by Yangling Wan

Since Specialization

Citations

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

Fields of papers citing papers by Yangling Wan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yangling Wan

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

All Works

Sort: Min cites: Since: Top N: Style:

8 of 8 papers shown

1.

Song, Zeyu, et al.. (2024). Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage. Foods. 13(15). 2370–2370. 2 indexed citations

2.

Wan, Yangling, et al.. (2022). Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences. Food Hydrocolloids. 135. 108178–108178. 20 indexed citations

3.

Li, Yue, et al.. (2021). Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions. Food Hydrocolloids. 124. 107274–107274. 23 indexed citations

4.

Liu, Jingyuan, et al.. (2021). Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate. LWT. 152. 112380–112380. 28 indexed citations

5.

Wan, Yangling, Yue Li, & Shuntang Guo. (2020). Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating. Food Hydrocolloids. 113. 106525–106525. 85 indexed citations

6.

Wan, Yangling & Shuntang Guo. (2019). The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH. Food Biophysics. 14(2). 164–172. 60 indexed citations

7.

Su, Shiwei, Yangling Wan, Shuntang Guo, et al.. (2017). Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates. International Journal of Food Science & Technology. 53(2). 508–515. 29 indexed citations

8.

Wan, Yangling, Jingyuan Liu, & Shuntang Guo. (2017). Effects of succinylation on the structure and thermal aggregation of soy protein isolate. Food Chemistry. 245. 542–550. 129 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.

Explore authors with similar magnitude of impact