Yimin Wei

913 total citations
28 papers, 763 citations indexed

About

Yimin Wei is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Yimin Wei has authored 28 papers receiving a total of 763 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Nutrition and Dietetics, 16 papers in Food Science and 7 papers in Plant Science. Recurrent topics in Yimin Wei's work include Food composition and properties (20 papers), Proteins in Food Systems (6 papers) and Phytase and its Applications (5 papers). Yimin Wei is often cited by papers focused on Food composition and properties (20 papers), Proteins in Food Systems (6 papers) and Phytase and its Applications (5 papers). Yimin Wei collaborates with scholars based in China, Australia and France. Yimin Wei's co-authors include Bo Zhang, Yingquan Zhang, Bo Zhang, Rui Liu, Yanan Xing, Wei Zhang, Shujing Li, Chun Wang, Xinzhong Hu and Boli Guo and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

Yimin Wei

28 papers receiving 749 citations

Peers

Yimin Wei
Filiz Köksel Canada
Stanley P. Cauvain United Kingdom
Jeanette Purhagen Sweden
Inge Celus Belgium
Pia Silventoinen Finland
Stefano Renzetti Netherlands
M. Joshi Australia
Alison Pletch United States
Svenja M. Beck Australia
Filiz Köksel Canada
Yimin Wei
Citations per year, relative to Yimin Wei Yimin Wei (= 1×) peers Filiz Köksel

Countries citing papers authored by Yimin Wei

Since Specialization
Citations

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

Fields of papers citing papers by Yimin Wei

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yimin Wei

This figure shows the co-authorship network connecting the top 25 collaborators of Yimin Wei. A scholar is included among the top collaborators of Yimin Wei 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 Yimin Wei. Yimin Wei 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.
Chen, Fengliang, et al.. (2022). Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation. Food Chemistry. 395. 133599–133599. 29 indexed citations
2.
Zhang, Yingquan, et al.. (2020). The moisture migration behavior of wheat starch/gluten blended powders and extrudates. Drying Technology. 39(10). 1401–1411. 2 indexed citations
3.
Zhang, Yingquan, Yuan Wang, Bo Zhang, et al.. (2020). Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles. Journal of Food Quality. 2020. 1–9. 22 indexed citations
4.
Li, Fang, Yingquan Zhang, Boli Guo, et al.. (2020). The mesoscopic structure in wheat flour dough development. Journal of Cereal Science. 95. 103087–103087. 7 indexed citations
5.
Zhang, Yingquan, et al.. (2020). Physicochemical properties of protein from pearling fractions of wheat kernels. Cereal Chemistry. 97(5). 1084–1092. 8 indexed citations
6.
Liu, Rui, et al.. (2018). Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour. Cereal Chemistry. 96(1). 66–75. 26 indexed citations
7.
Liu, Rui, Yingquan Zhang, Bo Zhang, & Yimin Wei. (2016). A Market Study for Dried Noodles in China: Current Situation and Trend in Supply. Advance Journal of Food Science and Technology. 12(8). 412–420. 2 indexed citations
8.
Liu, Rui, et al.. (2016). Performance of industrial dough mixers and its effects on noodle quality. International journal of agricultural and biological engineering. 9(1). 125–134. 4 indexed citations
9.
Wang, Zhenhua, et al.. (2016). Analysis on energy consumption of drying process for dried Chinese noodles. Applied Thermal Engineering. 110. 941–948. 17 indexed citations
10.
Wang, Zhangcun, et al.. (2015). Protein Modifications after Foxtail Millet Extrusion: Solubility and Molecular Weight. Advance Journal of Food Science and Technology. 7(7). 522–529. 8 indexed citations
11.
Liu, Rui, et al.. (2015). Effect of mixing time on the structural characteristics of noodle dough under vacuum. Food Chemistry. 188. 328–336. 75 indexed citations
12.
13.
Rogberg‐Muñoz, A., Wei Shen, Marìa Verònica Ripoli, et al.. (2014). Foreign meat identification by DNA breed assignment for the Chinese market. Meat Science. 98(4). 822–827. 11 indexed citations
14.
Liu, Rui, Yimin Wei, Bo Zhang, & Yingquan Zhang. (2013). The Consumption Behavior and Consumer Perception toward Dried Chinese Noodle in Beijing. 1(3). 2 indexed citations
15.
Wei, Yimin, et al.. (2013). DSC study on the thermal properties of soybean protein isolates/corn starch mixture. Journal of Thermal Analysis and Calorimetry. 115(2). 1633–1638. 92 indexed citations
16.
Zhang, Bo, et al.. (2013). Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking. Journal of Food Engineering. 121. 32–38. 170 indexed citations
17.
18.
Chen, Fengliang, Yimin Wei, & Bo Zhang. (2010). Effect of Moisture Content on Quality of Texturization of Product Extruded from Soy Protein Isolate. 43(4). 805–811. 2 indexed citations
19.
Bi, Jinfeng, Yimin Wei, Di Wang, & Bo Zhang. (2008). Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference. Nongye gongcheng xuebao. 2008(3). 7 indexed citations
20.
Hu, Xinzhong, et al.. (2006). Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Food Research International. 40(1). 1–6. 63 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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