Yequn Wang

616 total citations
36 papers, 353 citations indexed

About

Yequn Wang is a scholar working on Food Science, Biotechnology and Nutrition and Dietetics. According to data from OpenAlex, Yequn Wang has authored 36 papers receiving a total of 353 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 20 papers in Biotechnology and 10 papers in Nutrition and Dietetics. Recurrent topics in Yequn Wang's work include Microbial Inactivation Methods (20 papers), Food Drying and Modeling (12 papers) and Food composition and properties (10 papers). Yequn Wang is often cited by papers focused on Microbial Inactivation Methods (20 papers), Food Drying and Modeling (12 papers) and Food composition and properties (10 papers). Yequn Wang collaborates with scholars based in China and Hong Kong. Yequn Wang's co-authors include Xiangwei Chen, Yunyang Wang, Yanan Sun, Hongfei Fu, Ke Wang, Hongfei Fu, Yishun Yao, Chao Mao, Xueying Zhang and Chenchen Hu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Yequn Wang

29 papers receiving 338 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yequn Wang China 12 229 126 75 66 58 36 353
Gisandro Reis Carvalho Brazil 12 284 1.2× 84 0.7× 79 1.1× 90 1.4× 40 0.7× 19 412
Zhengyu Jin China 16 181 0.8× 101 0.8× 164 2.2× 100 1.5× 48 0.8× 27 438
Thiago Soares Leite Brazil 10 325 1.4× 203 1.6× 121 1.6× 129 2.0× 69 1.2× 16 480
Amanda J. G. Sinrod United States 10 140 0.6× 52 0.4× 40 0.5× 77 1.2× 56 1.0× 12 312
Irina V. Kalinina Russia 10 231 1.0× 62 0.5× 134 1.8× 80 1.2× 29 0.5× 57 372
Maria Tsevdou Greece 13 272 1.2× 107 0.8× 56 0.7× 90 1.4× 111 1.9× 22 435
Fábio O. Borges Brazil 7 231 1.0× 191 1.5× 54 0.7× 54 0.8× 116 2.0× 8 573
Teng Cheng China 11 279 1.2× 259 2.1× 45 0.6× 81 1.2× 30 0.5× 20 406
Roberto P.S. Pires Brazil 8 222 1.0× 213 1.7× 73 1.0× 30 0.5× 107 1.8× 8 391
Tony Koral United States 8 300 1.3× 222 1.8× 42 0.6× 94 1.4× 93 1.6× 9 439

Countries citing papers authored by Yequn Wang

Since Specialization
Citations

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

Fields of papers citing papers by Yequn Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yequn Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Yequn Wang. A scholar is included among the top collaborators of Yequn 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 Yequn Wang. Yequn Wang 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.
Mao, Chao, Zhihui Chang, Shijing Zhang, et al.. (2025). Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and structural properties of pectin under different energy inputs and pressures. Food Research International. 222(Pt 2). 117754–117754.
2.
Mao, Chao, Yu-Rui Chen, Zhihui Chang, et al.. (2025). Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour. International Journal of Biological Macromolecules. 294. 139543–139543. 1 indexed citations
3.
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Wang, Xue, Pengfei Ye, Chao Mao, et al.. (2024). Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam. Journal of Food Science. 89(12). 8689–8703. 1 indexed citations
6.
Sun, Yanan, Yiming Jia, Songlei Wang, et al.. (2024). Radiofrequency pasteurization of Aspergillus flavus ATCC 28539 spores at cellular and molecular levels. Food Control. 166. 110744–110744. 2 indexed citations
7.
Geng, Zheng, Yanan Sun, Hongfei Fu, et al.. (2024). Effect of hot air-assisted radio frequency rotation heating system on improving heating uniformity of dried black fungus (Auricularia auricula). Food and Bioproducts Processing. 147. 384–392. 1 indexed citations
8.
Sun, Yanan, Yiming Jia, Ke Wang, et al.. (2024). The exploration of pasteurization processes and mechanisms of inactivation of Bacillus cereus ATCC 14579 using radio frequency energy. International Journal of Food Microbiology. 426. 110919–110919. 3 indexed citations
9.
Mao, Chao, Pengfei Ye, Xiangwei Chen, et al.. (2024). Synergic effect of multi-frequency thermosonication and germinant on Alicyclobacillus acidoterrestris spore inactivation and underlying mechanisms. Food Bioscience. 59. 103960–103960. 4 indexed citations
10.
Liu, Qiang, Chao Mao, Xiangwei Chen, et al.. (2023). Radio frequency drying and puffing of composite purple sweet potato chips. Journal of Food Composition and Analysis. 125. 105736–105736. 3 indexed citations
11.
Wang, Yequn, et al.. (2023). Process optimization of wheat flour crisp puffing by radio frequency and the accompanying property changes of starch. Journal of Food Science. 89(1). 460–472. 1 indexed citations
12.
Geng, Zheng, et al.. (2022). Pasteurization of Salmonella spp. in black fungus (Auricularia auricula) powder by radio frequency heating. Food Science and Technology International. 30(1). 3–17. 2 indexed citations
13.
Yao, Yishun, Bo Zhang, Yequn Wang, et al.. (2022). Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. Food and Bioprocess Technology. 15(8). 1907–1917. 13 indexed citations
14.
Sun, Yanan, Yang Liu, Yequn Wang, et al.. (2022). Radio frequency heating of green peas ( Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect. Journal of Food Science. 87(2). 738–749. 16 indexed citations
15.
Wang, Ke, Yangting Xu, Yanan Sun, et al.. (2022). Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. Foods. 11(9). 1317–1317. 18 indexed citations
16.
Wang, Yequn, Quan Hou, Erpan Zhang, et al.. (2022). Radio frequency pasteurization and heating uniformity of canned pineapple. Journal of Food Science. 87(6). 2640–2650. 11 indexed citations
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18.
Yao, Yishun, et al.. (2022). The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase. Food Chemistry. 398. 133875–133875. 35 indexed citations
19.
Sun, Yanan, Ke Wang, Honghui Liu, et al.. (2022). Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology. Food Chemistry. 394. 133498–133498. 19 indexed citations
20.
Yao, Yishun, Ke Wang, Yequn Wang, et al.. (2020). Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins. Innovative Food Science & Emerging Technologies. 67. 102564–102564. 31 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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