Yongyan Wu

562 total citations
20 papers, 422 citations indexed

About

Yongyan Wu is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Yongyan Wu has authored 20 papers receiving a total of 422 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 8 papers in Animal Science and Zoology and 3 papers in Molecular Biology. Recurrent topics in Yongyan Wu's work include Proteins in Food Systems (11 papers), Meat and Animal Product Quality (8 papers) and Microencapsulation and Drying Processes (5 papers). Yongyan Wu is often cited by papers focused on Proteins in Food Systems (11 papers), Meat and Animal Product Quality (8 papers) and Microencapsulation and Drying Processes (5 papers). Yongyan Wu collaborates with scholars based in China and Hong Kong. Yongyan Wu's co-authors include Qun Huang, Fengping An, Peng Luo, Hongbo Song, Wang Qia, Fang Geng, Fang Geng, Lan Liu, Guoze Wang and Xiang Huang and has published in prestigious journals such as Food Chemistry, Journal of Food Engineering and International Journal of Biological Macromolecules.

In The Last Decade

Yongyan Wu

20 papers receiving 421 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yongyan Wu China	11	300	179	93	67	29	20	422
Yea‐Ji Kim South Korea	12	182 0.6×	158 0.9×	68 0.7×	45 0.7×	21 0.7×	52	347
Tae-Jun Jeong South Korea	13	219 0.7×	261 1.5×	96 1.0×	72 1.1×	29 1.0×	25	408
Abdul Razak Monto China	11	155 0.5×	176 1.0×	105 1.1×	35 0.5×	16 0.6×	22	344
María Dolores Romero-de-Ávila Spain	10	138 0.5×	220 1.2×	67 0.7×	59 0.9×	18 0.6×	23	365
Dongxue Yuan China	12	214 0.7×	164 0.9×	87 0.9×	55 0.8×	6 0.2×	14	324
Tony Ruyssen Belgium	6	200 0.7×	72 0.4×	105 1.1×	75 1.1×	29 1.0×	10	314
Zahur U. Haque United States	12	237 0.8×	97 0.5×	159 1.7×	82 1.2×	21 0.7×	27	373
Eduarda Molardi Bainy Brazil	9	160 0.5×	109 0.6×	57 0.6×	83 1.2×	10 0.3×	23	316
B.G. Carter United States	9	225 0.8×	102 0.6×	91 1.0×	89 1.3×	32 1.1×	11	334
Yan‐hong Shao China	13	196 0.7×	52 0.3×	200 2.2×	53 0.8×	45 1.6×	36	446

Countries citing papers authored by Yongyan Wu

Since Specialization

Citations

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

Fields of papers citing papers by Yongyan Wu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yongyan Wu

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

Zhao, Tongtiegang, et al.. (2024). Compound dry and hot events over major river basins of the world from 1921 to 2020. Weather and Climate Extremes. 44. 100679–100679. 6 indexed citations

Liu, Xinxin, Chengchao Guo, Jingkun Zhang, et al.. (2024). Moisture sources of precipitation over the Pearl River Basin in South China. International Journal of Climatology. 44(6). 2160–2173. 1 indexed citations

Zhao, Tongtiegang, et al.. (2024). Relating extreme precipitation events to atmospheric conditions and driving variables in China. Climate Dynamics. 62(6). 4925–4942. 5 indexed citations

Li, Xin, Xin Li, Yufeng Zhang, et al.. (2024). Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk. Poultry Science. 103(6). 103697–103697. 8 indexed citations

Chen, Lei, Fei Liu, Yongyan Wu, et al.. (2023). The properties and formation mechanism of ovalbumin-fucoidan complex. International Journal of Biological Macromolecules. 241. 124644–124644. 17 indexed citations

Li, Xin, Xin Li, Qun Huang, et al.. (2023). Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel. Food Chemistry X. 20. 100877–100877. 10 indexed citations

Li, Xin, Qun Huang, Yufeng Zhang, et al.. (2023). Inhibitory mechanism of trypsin combined with d-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk. LWT. 188. 115337–115337. 11 indexed citations

Luo, Xin, et al.. (2023). Malondialdehyde treatment reduced immunoreactivity of amandin and delayed its digestion. Food Quality and Safety. 7. 5 indexed citations

Wu, Yongyan, Xiaole Xiang, Xin Li, et al.. (2023). Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing. Ultrasonics Sonochemistry. 102. 106746–106746. 20 indexed citations

10.

Liu, Lan, Yongyan Wu, Hongbo Song, et al.. (2022). Mechanism of heat‐induced thinning of thick egg white in weak alkaline condition: molecular aggregation, functional and structure properties analysis. International Journal of Food Science & Technology. 58(10). 7 indexed citations

11.

Qia, Wang, Kai Dong, Yongyan Wu, et al.. (2022). Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics. Food Chemistry X. 16. 100494–100494. 27 indexed citations

12.

Qia, Wang, Yongyan Wu, Hongbo Song, et al.. (2022). Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics. LWT. 171. 114157–114157. 54 indexed citations

13.

Wu, Yongyan, et al.. (2022). Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate. Food Chemistry X. 16. 100482–100482. 13 indexed citations

14.

Wu, Yongyan, Xiaole Xiang, Lan Liu, et al.. (2022). Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. LWT. 171. 114155–114155. 39 indexed citations

15.

Wu, Yongyan, Ran Yang, Wang Qia, et al.. (2022). Identification, characterization and binding sites prediction of calcium transporter-embryo egg-derived egg white peptides. Journal of Food Measurement & Characterization. 16(4). 2948–2960. 5 indexed citations

16.

Qia, Wang, Yongyan Wu, Guoze Wang, et al.. (2022). Effect of ball milling‐assisted glycosylation modification on the structure and foaming property of egg white protein. Journal of Food Science. 87(7). 3117–3128. 22 indexed citations

17.

Wu, Yongyan, et al.. (2021). Real-Time Control of the Middle Route of South-to-North Water Diversion Project. Water. 13(1). 97–97. 8 indexed citations

18.

Huang, Qun, Lan Liu, Yongyan Wu, et al.. (2021). Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis. Food Chemistry. 369. 130828–130828. 60 indexed citations

19.

Qia, Wang, Yongyan Wu, Yufeng Zhang, et al.. (2021). Mechanism of effect of heating temperature on functional characteristics of thick egg white. LWT. 154. 112807–112807. 51 indexed citations

20.

Wu, Yongyan, Yufeng Zhang, Wang Qia, et al.. (2021). Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein. Journal of Food Engineering. 319. 110908–110908. 53 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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