Yongguo Jin

4.2k total citations
120 papers, 3.3k citations indexed

About

Yongguo Jin is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Yongguo Jin has authored 120 papers receiving a total of 3.3k indexed citations (citations by other indexed papers that have themselves been cited), including 75 papers in Food Science, 42 papers in Molecular Biology and 36 papers in Animal Science and Zoology. Recurrent topics in Yongguo Jin's work include Proteins in Food Systems (62 papers), Meat and Animal Product Quality (34 papers) and Protein Hydrolysis and Bioactive Peptides (19 papers). Yongguo Jin is often cited by papers focused on Proteins in Food Systems (62 papers), Meat and Animal Product Quality (34 papers) and Protein Hydrolysis and Bioactive Peptides (19 papers). Yongguo Jin collaborates with scholars based in China, South Korea and United States. Yongguo Jin's co-authors include Long Sheng, Meihu Ma, Yuanyuan Liu, Haobo Jin, Xing Fu, Peishan Li, Deog‐Hwan Oh, Zhaoxia Cai, Xi Huang and Guofeng Jin and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Yongguo Jin

117 papers receiving 3.3k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yongguo Jin China	35	2.0k	967	810	417	413	120	3.3k
Long Sheng China	36	2.4k 1.2×	844 0.9×	738 0.9×	493 1.2×	628 1.5×	116	3.7k
Junhua Li China	36	2.5k 1.3×	768 0.8×	778 1.0×	670 1.6×	257 0.6×	137	3.5k
Yujie Chi China	31	1.7k 0.9×	794 0.8×	703 0.9×	434 1.0×	429 1.0×	130	2.7k
Simon M. Loveday New Zealand	31	2.4k 1.2×	973 1.0×	524 0.6×	834 2.0×	304 0.7×	74	3.5k
Cuihua Chang China	39	3.0k 1.5×	768 0.8×	817 1.0×	737 1.8×	285 0.7×	144	3.8k
Julia K. Keppler Netherlands	26	1.7k 0.9×	733 0.8×	503 0.6×	459 1.1×	200 0.5×	100	2.6k
Jayani Chandrapala Australia	36	3.0k 1.5×	793 0.8×	1.0k 1.3×	573 1.4×	197 0.5×	128	4.2k
Yonggang Tu China	34	1.9k 0.9×	797 0.8×	843 1.0×	480 1.2×	255 0.6×	107	2.8k
Oscar E. Pérez Argentina	28	1.6k 0.8×	468 0.5×	399 0.5×	421 1.0×	240 0.6×	72	2.7k
Jorge R. Wagner Argentina	38	2.9k 1.5×	675 0.7×	712 0.9×	899 2.2×	371 0.9×	106	4.1k

Countries citing papers authored by Yongguo Jin

Since Specialization

Citations

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

Fields of papers citing papers by Yongguo Jin

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yongguo Jin

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

Wang, Keshan, Chan Li, Jiao Wu, et al.. (2025). Mechanism of the Discontinuous Structure in Heat-Induced Natural Egg Yolk Mediated by Accumulation of Yolk Sphere Microgels: Morphology, 4D-DIA Proteomics, and Physicochemical Properties. Journal of Agricultural and Food Chemistry. 73(5). 3268–3278.

Tian, Yue, Chen Zhou, Jiran Lv, et al.. (2025). Research advances of nano chitin in the food industry: Focusing on physiological mechanisms of gut modulation. Trends in Food Science & Technology. 165. 105344–105344. 1 indexed citations

Zhao, Enyue, Chan Li, Jing Yuan, et al.. (2024). The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid. Food Hydrocolloids. 162. 111010–111010. 4 indexed citations

Liu, Wei, Qiancheng Zhao, Cuie Tang, et al.. (2024). Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold. Colloids and Surfaces B Biointerfaces. 237. 113842–113842. 4 indexed citations

Lv, Xiaohui, Nannan Wang, Qi Zeng, et al.. (2024). Modification Effects of Microorganisms and Enzymes on Egg Components: A Review. Journal of Agricultural and Food Chemistry. 72(46). 25462–25480. 3 indexed citations

Hu, Gan, et al.. (2024). Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food Chemistry. 454. 139609–139609. 13 indexed citations

Chen, Rong, et al.. (2023). Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis. Food Research International. 172. 113157–113157. 21 indexed citations

Pan, Jiajing, Yongguo Jin, Haobo Jin, et al.. (2023). New insights into the function of lipid droplet‐related proteins and lipid metabolism of salt‐stimulated porcine biceps femoris: label‐free quantitative phosphoproteomics, morphometry and bioinformatics. Journal of the Science of Food and Agriculture. 103(15). 7517–7528. 1 indexed citations

Xia, Minquan, Cong Liu, Dong Uk Ahn, et al.. (2023). Large-scale isolation and purification of yolk immunoglobulin with different purity levels via a combination technique based on high-speed-shear crossflow membrane separation. Food Hydrocolloids. 140. 108618–108618. 11 indexed citations

10.

Wang, Keshan, et al.. (2023). New insight into yolk sphere microgel structure impacted by lipid and protein distribution changing under heating processing. Food Chemistry. 435. 137520–137520. 12 indexed citations

11.

Lv, Jiran, Yumeng Zhang, Yongguo Jin, Deog‐Hwan Oh, & Xing Fu. (2023). Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions. International Journal of Biological Macromolecules. 254(Pt 1). 127662–127662. 28 indexed citations

12.

Ma, Bin, Gan Hu, Qi Zeng, et al.. (2022). Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications. Food Research International. 161. 111638–111638. 8 indexed citations

13.

Hu, Gan, Meihu Ma, Zahra Batool, et al.. (2021). Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chemistry. 369. 130912–130912. 75 indexed citations

14.

Ma, Meihu, Guofeng Jin, Yongguo Jin, et al.. (2019). Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Science of Animal Resources. 39(5). 704–724. 9 indexed citations

15.

Wei, Shuai, Ramachandran Chelliah, Byung‐Jae Park, et al.. (2019). Differentiation of Bacillus thuringiensis From Bacilluscereus Group Using a Unique Marker Based on Real-Time PCR. Frontiers in Microbiology. 10. 883–883. 27 indexed citations

16.

Ma, Meihu, et al.. (2019). Effect of Freeze and Re-freeze on Chemical Composition of Beef and Poultry Meat at Storage Period 4.5 Months (SP4.5). Journal of Food Processing & Technology. 10(5). 1–6. 10 indexed citations

17.

Wang, Qingling, Guofeng Jin, Yongguo Jin, et al.. (2014). Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method. European Journal of Lipid Science and Technology. 116(8). 1044–1053. 50 indexed citations

18.

Ding, Tian, et al.. (2009). Prediction of Growth of Escherichia coli O157 : H7 in Lettuce Treated with Alkaline Electrolyzed Water at Different Temperatures. 24(3). 232–237. 11 indexed citations

19.

Park, Young-Bae, Jung-Beom Kim, Yongguo Jin, & Deog‐Hwan Oh. (2008). Effect of Temperatures on the Enterotoxin Production of Bacillus cereus in Cereal Grains. Food Science and Biotechnology. 17(4). 824–828. 5 indexed citations

20.

Jin, Yongguo, et al.. (2006). Predictive Modeling of the Growth and Survival of Listeria monocytogenes Using a Response Surface Model. Food Science and Biotechnology. 15(5). 65–70. 11 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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