Yaqin Wang

1.4k total citations · 1 hit paper
42 papers, 1.0k citations indexed

About

Yaqin Wang is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Yaqin Wang has authored 42 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Nutrition and Dietetics, 25 papers in Food Science and 9 papers in Plant Science. Recurrent topics in Yaqin Wang's work include Food composition and properties (22 papers), Proteins in Food Systems (10 papers) and Polysaccharides Composition and Applications (8 papers). Yaqin Wang is often cited by papers focused on Food composition and properties (22 papers), Proteins in Food Systems (10 papers) and Polysaccharides Composition and Applications (8 papers). Yaqin Wang collaborates with scholars based in Finland, China and Italy. Yaqin Wang's co-authors include Kati Katina, Rossana Coda, Ndegwa Henry Maina, Ching Jian, Minnamari Edelmann, Antti Knaapila, Anna‐Maija Lampi, Mari Sandell, Vieno Piironen and Fabio Tuccillo and has published in prestigious journals such as The Science of The Total Environment, Food Chemistry and Chemosphere.

In The Last Decade

Yaqin Wang

41 papers receiving 984 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.

Flavor challenges in extruded plant‐based meat alternatives: A review

2022 175 citations Yaqin Wang, Fabio Tuccillo et al. Comprehensive Reviews in Food Science and Food Safety profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yaqin Wang Finland	16	594	534	239	157	143	42	1.0k
Minnamari Edelmann Finland	26	702 1.2×	815 1.5×	526 2.2×	411 2.6×	160 1.1×	56	1.8k
Davide De Angelis Italy	18	547 0.9×	410 0.8×	334 1.4×	127 0.8×	214 1.5×	50	992
Juan Manuel Pinos‐Rodríguez Mexico	19	288 0.5×	339 0.6×	235 1.0×	108 0.7×	369 2.6×	133	1.3k
Aynur Gül Karahan Türkiye	16	424 0.7×	161 0.3×	251 1.1×	253 1.6×	115 0.8×	61	879
Guofang Zhang China	21	652 1.1×	303 0.6×	430 1.8×	438 2.8×	78 0.5×	73	1.3k
Matthew G. Nosworthy Canada	18	693 1.2×	551 1.0×	571 2.4×	253 1.6×	188 1.3×	41	1.3k
Jürgen Bez Germany	14	613 1.0×	498 0.9×	249 1.0×	142 0.9×	136 1.0×	18	992
M. G. D’Egidio Italy	25	382 0.6×	851 1.6×	905 3.8×	136 0.9×	51 0.4×	53	1.6k
Nicoletta P. Mangia Italy	17	449 0.8×	134 0.3×	89 0.4×	326 2.1×	125 0.9×	42	727

Countries citing papers authored by Yaqin Wang

Since Specialization

Citations

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

Fields of papers citing papers by Yaqin Wang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yaqin Wang

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

Lu, Can, et al.. (2025). Tumor organoids in cancer medicine: from model systems to natural compound screening. Pharmaceutical Biology. 63(1). 89–109. 5 indexed citations

Wang, Yaqin, Manman Liu, S. Han, et al.. (2025). Three-stage phosphorus release model during macrophyte decomposition in macrophyte-dominated eutrophic lake. The Science of The Total Environment. 981. 179603–179603. 1 indexed citations

Lille, Martina, Minnamari Edelmann, Heikki Aisala, et al.. (2025). Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing. Future Foods. 12. 100769–100769.

Jian, Ching, Fabio Tuccillo, Jing‐Kun Yan, et al.. (2025). Impact of fermentation conditions and dextran structure on the rheological and textural properties of a novel high-protein, high-fiber and low-fat plant-based cheese. Food Hydrocolloids. 164. 111209–111209. 6 indexed citations

Wang, Yaqin, Binbin Li, Ching Jian, et al.. (2025). Oxidative stress‐induced changes in wooden breast and mitigation strategies: A review. Comprehensive Reviews in Food Science and Food Safety. 24(2). e70148–e70148. 2 indexed citations

Lu, Yu, et al.. (2025). Revealing the mechanism underlying the viscosity improvement of rice protein yogurt by the presence of in-situ-produced dextrans. International Journal of Biological Macromolecules. 294. 139400–139400. 2 indexed citations

Wang, Yaqin, Fabio Tuccillo, Xu Yan, et al.. (2025). Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization. Food Hydrocolloids. 169. 111582–111582. 1 indexed citations

Yang, Tingting, Yaqin Wang, Tong Zhou, et al.. (2024). Modeling microbial impact on macrophyte debris decomposition in macrophyte-dominated eutrophic lakes. The Science of The Total Environment. 946. 174442–174442. 3 indexed citations

Difonzo, Graziana, Yaqin Wang, Michela Verni, et al.. (2024). Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.. Future Foods. 10. 100502–100502. 1 indexed citations

10.

Wang, Yaqin, Fabio Tuccillo, A. Siitonen, et al.. (2023). Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran. Food Hydrocolloids. 150. 109692–109692. 12 indexed citations

11.

Yang, Zhen, Chong Xie, Yulong Bao, et al.. (2023). Oat: Current state and challenges in plant-based food applications. Trends in Food Science & Technology. 134. 56–71. 74 indexed citations

12.

Verni, Michela, et al.. (2023). Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread. International Journal of Food Microbiology. 407. 110403–110403. 13 indexed citations

13.

Wang, Yaqin, Anne Salonen, & Ching Jian. (2023). Can prebiotics help tackle the childhood obesity epidemic?. Frontiers in Endocrinology. 14. 1178155–1178155. 3 indexed citations

14.

Wang, Yaqin, Ching Jian, Anne Salonen, Mingsheng Dong, & Zhen Yang. (2023). Designing healthier bread through the lens of the gut microbiota. Trends in Food Science & Technology. 134. 13–28. 24 indexed citations

15.

Tuccillo, Fabio, Yaqin Wang, Minnamari Edelmann, et al.. (2022). Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods. 11(22). 3579–3579. 21 indexed citations

16.

Wang, Yaqin, Fabio Tuccillo, Anna‐Maija Lampi, et al.. (2022). Flavor challenges in extruded plant‐based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety. 21(3). 2898–2929. 175 indexed citations breakdown →

17.

Wang, Yaqin & Ching Jian. (2022). Sustainable plant-based ingredients as wheat flour substitutes in bread making. npj Science of Food. 6(1). 49–49. 48 indexed citations

18.

Tuccillo, Fabio, Yaqin Wang, José Martín Ramos-Díaz, et al.. (2022). The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. Food Research International. 162(Pt A). 112036–112036. 45 indexed citations

19.

Wang, Yaqin. (2020). Exploring the functionality of in situ produced dextran in high-protein or wholegrain enriched wheat bread. Työväentutkimus Vuosikirja. 1 indexed citations

20.

Wang, Yaqin, et al.. (2018). Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. Food Hydrocolloids. 84. 396–405. 72 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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