Yong Yu

1.2k total citations
67 papers, 1.0k citations indexed

About

Yong Yu is a scholar working on Food Science, Biotechnology and Animal Science and Zoology. According to data from OpenAlex, Yong Yu has authored 67 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 31 papers in Food Science, 25 papers in Biotechnology and 23 papers in Animal Science and Zoology. Recurrent topics in Yong Yu's work include Microbial Inactivation Methods (25 papers), Meat and Animal Product Quality (23 papers) and Microencapsulation and Drying Processes (13 papers). Yong Yu is often cited by papers focused on Microbial Inactivation Methods (25 papers), Meat and Animal Product Quality (23 papers) and Microencapsulation and Drying Processes (13 papers). Yong Yu collaborates with scholars based in China, Canada and Italy. Yong Yu's co-authors include Songming Zhu, Hosahalli S. Ramaswamy, Jun Wang, Lihui Hu, Jun Wang, Bin Teng, Menglong Xu, Qiuting Zhang, Ting Xiao and Jun Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Yong Yu

64 papers receiving 972 citations

Peers

Yong Yu
Efimia Dermesonlouoglou Greece
Marta Castro‐Giráldez Spain
Xinfeng Cheng China
César Ozuna Mexico
Weiqiang Yan China
Poonam Singha India
Gülçin Yıldız Türkiye
Luelue Huang China
Kil Jin Park Brazil
Brijesh Srivastava India
Efimia Dermesonlouoglou Greece
Yong Yu
Citations per year, relative to Yong Yu Yong Yu (= 1×) peers Efimia Dermesonlouoglou

Countries citing papers authored by Yong Yu

Since Specialization
Citations

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

Fields of papers citing papers by Yong Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yong Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Yong Yu. A scholar is included among the top collaborators of Yong Yu 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 Yong Yu. Yong Yu 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.
Zhang, Sinan, Hosahalli S. Ramaswamy, Ting Xiao, et al.. (2025). Unveiling the impact of high pressure and low temperature coupling on gelatin gel properties. Food Chemistry. 483. 144363–144363. 2 indexed citations
2.
Meenu, Maninder, Yuxiao Mao, Sinan Zhang, et al.. (2025). Effects of High-pressure Combined with Liquid Immersion Freezing on Selected Physicochemical Properties of Bighead Carp (Hypophthalmichthys Nobilis) Surimi. Food and Bioprocess Technology. 18(11). 9675–9690.
3.
Xiao, Ting, Maninder Meenu, Hosahalli S. Ramaswamy, et al.. (2024). Regulation of the Ice Ⅰ to Ice III high pressure phase transition meta-stability in milk and its bactericidal effects. Food Research International. 178. 113962–113962. 1 indexed citations
4.
Mao, Yuxiao, et al.. (2024). Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker. Journal of Food Engineering. 369. 111937–111937. 13 indexed citations
5.
Zhang, Sinan, Ting Xiao, Lihui Hu, et al.. (2024). The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics. Food Research International. 196. 115014–115014. 8 indexed citations
6.
Zhang, Sinan, Maninder Meenu, Ting Xiao, et al.. (2024). The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish. Innovative Food Science & Emerging Technologies. 94. 103673–103673. 9 indexed citations
7.
8.
Tang, Mi, Xinping Liu, Yong Yu, et al.. (2024). Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating. Food Chemistry. 465(Pt 2). 142179–142179. 7 indexed citations
9.
Zhang, Sinan, Maninder Meenu, Ting Xiao, et al.. (2024). Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment. Innovative Food Science & Emerging Technologies. 94. 103663–103663. 13 indexed citations
10.
Zhang, Sinan, et al.. (2023). Effect of pressure-shift freezing treatment on gelling and structural properties of grass carp surimi. Innovative Food Science & Emerging Technologies. 88. 103456–103456. 16 indexed citations
11.
Huang, Xiaoling, Songming Zhu, Xiaomin Zhou, et al.. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International journal of agricultural and biological engineering. 14(1). 230–236. 2 indexed citations
12.
Huang, Xiaoling, Songming Zhu, Xiaomin Zhou, et al.. (2021). Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret. International journal of agricultural and biological engineering. 14(1). 230–236. 16 indexed citations
13.
Yu, Yong, et al.. (2018). High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters. Journal of Food Quality. 2018. 1–9. 10 indexed citations
14.
15.
Liu, Qingqing, et al.. (2017). Effects of parboiling conditions on cooking properties, textural properties and quality characters of germinated brown rice.. Nongye gongcheng xuebao. 33(21). 289–297. 4 indexed citations
16.
Xu, Menglong, Songming Zhu, Hosahalli S. Ramaswamy, & Yong Yu. (2017). Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor. Scientific Reports. 7(1). 17228–17228. 11 indexed citations
17.
Zhu, Songming, et al.. (2016). A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices. International Journal of Food Engineering. 12(8). 729–737. 1 indexed citations
18.
Zhu, Songming, et al.. (2014). Coagulation of Egg White of Soft-Shell Turtle (Pelodiscus Sinensis) at High Pressure or High Temperature. International Journal of Food Properties. 17(10). 2332–2343. 5 indexed citations
19.
Yu, Yong & Jun Wang. (2010). Ultra-weak bioluminescence and vigour of irradiated rice. International journal of agricultural and biological engineering. 3(1). 85–90. 1 indexed citations
20.
Wang, Jun, et al.. (2006). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science & Technology. 42(2). 148–156. 51 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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