Yanxiang Gao

4.8k total citations · 1 hit paper
60 papers, 4.0k citations indexed

About

Yanxiang Gao is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Yanxiang Gao has authored 60 papers receiving a total of 4.0k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 16 papers in Nutrition and Dietetics and 12 papers in Molecular Biology. Recurrent topics in Yanxiang Gao's work include Proteins in Food Systems (27 papers), Polysaccharides Composition and Applications (13 papers) and Phytochemicals and Antioxidant Activities (11 papers). Yanxiang Gao is often cited by papers focused on Proteins in Food Systems (27 papers), Polysaccharides Composition and Applications (13 papers) and Phytochemicals and Antioxidant Activities (11 papers). Yanxiang Gao collaborates with scholars based in China, United Kingdom and Saudi Arabia. Yanxiang Gao's co-authors include Like Mao, Fang Yuan, Fuguo Liu, Honggao Xu, Peihua Ma, Jiaqi Su, Weiyou Wang, Fang Yuan, Qing Guo and Jie Yang 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

Yanxiang Gao

57 papers receiving 3.9k citations

Hit Papers

The biological activities, chemical stability, metabolism... 2016 2026 2019 2022 2016 200 400 600
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.

  1. The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review
    2016 623 citations Weiyou Wang, Cuixia Sun et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yanxiang Gao China 33 2.1k 970 733 722 638 60 4.0k
Taotao Dai China 37 2.8k 1.3× 1.1k 1.1× 829 1.1× 529 0.7× 832 1.3× 133 4.2k
Laura Salvia‐Trujillo Spain 34 3.8k 1.8× 712 0.7× 471 0.6× 656 0.9× 970 1.5× 78 5.1k
Meigui Huang China 33 1.6k 0.7× 670 0.7× 703 1.0× 298 0.4× 467 0.7× 96 3.0k
Tuba Esatbeyoglu Germany 36 1.6k 0.8× 752 0.8× 1.5k 2.0× 1.0k 1.4× 801 1.3× 203 5.1k
Wallace Yokoyama United States 33 1.3k 0.6× 961 1.0× 769 1.0× 383 0.5× 538 0.8× 90 3.4k
Yanping Cao China 33 1.5k 0.7× 443 0.5× 624 0.9× 259 0.4× 525 0.8× 100 3.1k
Sandra Mendoza Mexico 33 1.2k 0.6× 459 0.5× 575 0.8× 346 0.5× 581 0.9× 85 3.5k
Yibin Zhou China 31 1.4k 0.7× 1.0k 1.1× 508 0.7× 342 0.5× 719 1.1× 154 3.9k
Sonia Calligaris Italy 39 3.2k 1.5× 999 1.0× 490 0.7× 802 1.1× 662 1.0× 128 4.8k

Countries citing papers authored by Yanxiang Gao

Since Specialization
Citations

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

Fields of papers citing papers by Yanxiang Gao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yanxiang Gao

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

All Works

20 of 20 papers shown
1.
2.
Zhang, Yanhui, Yujie Zhao, Ruoning Zhang, et al.. (2025). Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layer. Journal of Colloid and Interface Science. 698. 137992–137992.
3.
Zhang, Ruoning, et al.. (2024). Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives. Food Chemistry. 468. 142448–142448. 3 indexed citations
4.
Zhang, Yanhui, et al.. (2024). Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges. Food Research International. 187. 114435–114435. 10 indexed citations
5.
Shu, Xin & Yanxiang Gao. (2022). Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea. SHILAP Revista de lepidopterología. 1 indexed citations
6.
7.
8.
Guo, Qing, Ipek Bayram, Wentao Zhang, et al.. (2020). Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH. Food Hydrocolloids. 111. 106214–106214. 86 indexed citations
9.
Tai, Kedong, Michael Rappolt, Like Mao, Yanxiang Gao, & Fang Yuan. (2020). Stability and release performance of curcumin-loaded liposomes with varying content of hydrogenated phospholipids. Food Chemistry. 326. 126973–126973. 127 indexed citations
10.
Lv, Peifeng, Di Wang, Lei Dai, et al.. (2020). Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin. Food Research International. 132. 109032–109032. 126 indexed citations
11.
Guo, Qing, Jiaqi Su, Xin Shu, et al.. (2020). Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol. Food Chemistry. 321. 126706–126706. 43 indexed citations
12.
Wang, Libo, Zaigui Li, Yanxiang Gao, et al.. (2020). Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch. Food Chemistry. 335. 127556–127556. 68 indexed citations
13.
Guo, Qing, Jiaqi Su, Fang Yuan, Like Mao, & Yanxiang Gao. (2018). Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. LWT. 101. 476–482. 40 indexed citations
14.
Tai, Kedong, Fuguo Liu, Xiaoye He, et al.. (2018). The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics. Food Research International. 109. 24–34. 96 indexed citations
15.
Wang, Weiyou, Cuixia Sun, Like Mao, et al.. (2016). The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review. Trends in Food Science & Technology. 56. 21–38. 623 indexed citations breakdown →
16.
Wang, Lei, Honggao Xu, Fang Yuan, Rui Fan, & Yanxiang Gao. (2015). Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chemistry. 185. 90–98. 165 indexed citations
17.
Xin, Xiaoyan, Rui Fan, Ying Gong, Fang Yuan, & Yanxiang Gao. (2014). On-line HPLC-ABTS•+ evaluation and HPLC-MS n identification of bioactive compounds in hot pepper peel residues. European Food Research and Technology. 238(5). 837–844. 11 indexed citations
18.
Xu, Honggao, Wenhao He, Xuan Liu, & Yanxiang Gao. (2009). Impact of High Temperature on the Maillard Reaction between Ribose and Cysteine in Supercritical Carbon Dioxide. Food Science and Biotechnology. 18(1). 66–72. 2 indexed citations
19.
Li, Wei, Yanxiang Gao, Jian Zhao, & Qi Wang. (2007). Phenolic, Flavonoid, and Lutein Ester Content and Antioxidant Activity of 11 Cultivars of Chinese Marigold. Journal of Agricultural and Food Chemistry. 55(21). 8478–8484. 95 indexed citations
20.
Xu, Honggao, Yanxiang Gao, Xuan Liu, & Jian Zhao. (2007). Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine. Journal of the Science of Food and Agriculture. 88(2). 328–335. 15 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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