Yi‐Peng Bai

419 total citations
14 papers, 313 citations indexed

About

Yi‐Peng Bai is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology. According to data from OpenAlex, Yi‐Peng Bai has authored 14 papers receiving a total of 313 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Nutrition and Dietetics, 10 papers in Food Science and 3 papers in Biotechnology. Recurrent topics in Yi‐Peng Bai's work include Food composition and properties (13 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Polysaccharides Composition and Applications (3 papers). Yi‐Peng Bai is often cited by papers focused on Food composition and properties (13 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Polysaccharides Composition and Applications (3 papers). Yi‐Peng Bai collaborates with scholars based in China. Yi‐Peng Bai's co-authors include Huiming Zhou, Qin Li, Ke‐Xue Zhu, Zhuhong Yang, Hongtao Li, Ping‐Hsiu Huang, Xiao‐Na Guo, Qin Li, Miao Wan and Yuheng Wang and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Research International.

In The Last Decade

Yi‐Peng Bai

13 papers receiving 308 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yi‐Peng Bai China 9 198 192 89 31 30 14 313
Xuefeng Zeng China 11 187 0.9× 190 1.0× 106 1.2× 31 1.0× 30 1.0× 33 338
İrem Saka Türkiye 9 127 0.6× 168 0.9× 67 0.8× 53 1.7× 39 1.3× 9 312
Xueqian Su United States 9 198 1.0× 223 1.2× 74 0.8× 14 0.5× 39 1.3× 11 339
Ankan Kheto India 13 196 1.0× 260 1.4× 93 1.0× 43 1.4× 25 0.8× 30 436
Savita Rani India 11 320 1.6× 248 1.3× 143 1.6× 23 0.7× 28 0.9× 16 428
Shuyi Liu China 13 330 1.7× 271 1.4× 113 1.3× 26 0.8× 18 0.6× 26 482
Soumaya Zouari‐Ellouzi Tunisia 7 154 0.8× 210 1.1× 104 1.2× 38 1.2× 29 1.0× 9 371
Nữ Minh Nguyệt Tôn Vietnam 10 134 0.7× 166 0.9× 61 0.7× 21 0.7× 41 1.4× 34 301

Countries citing papers authored by Yi‐Peng Bai

Since Specialization
Citations

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

Fields of papers citing papers by Yi‐Peng Bai

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Yi‐Peng Bai. 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 Yi‐Peng Bai. The network helps show where Yi‐Peng Bai may publish in the future.

Co-authorship network of co-authors of Yi‐Peng Bai

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

All Works

14 of 14 papers shown
1.
Bai, Yi‐Peng, et al.. (2025). Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread. Food Bioscience. 68. 106595–106595. 2 indexed citations
2.
3.
Wan, Miao, Yi‐Peng Bai, Xiao‐Na Guo, & Ke‐Xue Zhu. (2024). Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking. Food Chemistry. 445. 138775–138775. 8 indexed citations
4.
Bai, Yi‐Peng, et al.. (2024). Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles. International Journal of Biological Macromolecules. 265(Pt 2). 130928–130928. 5 indexed citations
5.
Wang, Yuheng, Yi‐Peng Bai, Xiao‐Na Guo, & Ke‐Xue Zhu. (2024). Enhancing the quality of highland barley noodles by Lactobacillus plantarum pre-fermentation: Insights into its underlying mechanism. Journal of Cereal Science. 118. 103954–103954. 4 indexed citations
6.
Bai, Yi‐Peng, et al.. (2022). Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke. Food Research International. 162(Pt A). 111950–111950. 20 indexed citations
7.
Bai, Yi‐Peng, et al.. (2022). Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas. International Journal of Biological Macromolecules. 208. 869–882. 11 indexed citations
8.
9.
Yang, Zhuhong, Huiming Zhou, & Yi‐Peng Bai. (2021). Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein. Food Chemistry. 361. 130058–130058. 15 indexed citations
10.
Bai, Yi‐Peng, et al.. (2021). Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan. Carbohydrate Polymers. 271. 118416–118416. 62 indexed citations
11.
Zhou, Huiming, et al.. (2021). Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes. Journal of Cereal Science. 100. 103256–103256. 19 indexed citations
12.
Bai, Yi‐Peng, et al.. (2020). Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. Food Chemistry. 346. 128657–128657. 66 indexed citations
13.
Bai, Yi‐Peng & Huiming Zhou. (2020). Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles. Food Chemistry. 336. 127709–127709. 25 indexed citations
14.

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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