Yuling Yang

4.7k total citations · 4 hit papers
96 papers, 3.9k citations indexed

About

Yuling Yang is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Yuling Yang has authored 96 papers receiving a total of 3.9k indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Food Science, 22 papers in Animal Science and Zoology and 18 papers in Nutrition and Dietetics. Recurrent topics in Yuling Yang's work include Proteins in Food Systems (27 papers), Meat and Animal Product Quality (22 papers) and Food composition and properties (18 papers). Yuling Yang is often cited by papers focused on Proteins in Food Systems (27 papers), Meat and Animal Product Quality (22 papers) and Food composition and properties (18 papers). Yuling Yang collaborates with scholars based in China, Macao and United States. Yuling Yang's co-authors include Ziye Zhang, Xiaozhi Tang, Peng Zhou, Xiao Feng, Chengcheng Gao, Xinchun Shen, Jingyu Wang, Xiaozhi Tang, Yinji Chen and Tian Xu and has published in prestigious journals such as Journal of Biological Chemistry, Nature Communications and Advanced Functional Materials.

In The Last Decade

Yuling Yang

92 papers receiving 3.8k citations

Hit Papers

Effects of high pressure modification on conformation and... 2015 2026 2018 2022 2016 2016 2015 2022 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
    2016 377 citations Ziye Zhang, Yuling Yang et al. Food Chemistry profile →
  2. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
    2016 315 citations Ziye Zhang, Yuling Yang et al. profile →
  3. Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
    2015 301 citations Ziye Zhang, Yuling Yang et al. Food Chemistry profile →
  4. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
    2022 123 citations Xi Yu, Chengcheng Gao et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Yuling Yang China 32 2.0k 1.3k 704 646 584 96 3.9k
Xiao Feng China 35 1.7k 0.8× 722 0.5× 1.1k 1.6× 489 0.8× 641 1.1× 100 3.7k
Baocai Xu China 35 1.9k 1.0× 2.1k 1.6× 440 0.6× 600 0.9× 1.2k 2.1× 245 4.4k
Xiaozhi Tang China 33 1.8k 0.9× 734 0.5× 313 0.4× 1.1k 1.6× 491 0.8× 87 3.2k
Monika Gibis Germany 40 2.9k 1.5× 1.6k 1.2× 693 1.0× 542 0.8× 911 1.6× 160 4.9k
Qun Huang China 39 1.6k 0.8× 1.1k 0.8× 282 0.4× 566 0.9× 1.0k 1.7× 162 4.6k
Jorge R. Wagner Argentina 38 2.9k 1.5× 712 0.5× 371 0.5× 899 1.4× 675 1.2× 106 4.1k
Ruichang Gao China 32 1.2k 0.6× 1.4k 1.0× 586 0.8× 375 0.6× 1.5k 2.6× 153 3.9k
Daoying Wang China 41 1.5k 0.8× 1.7k 1.3× 817 1.2× 402 0.6× 1.6k 2.8× 196 4.5k
Yaqin Hu China 47 1.9k 0.9× 1.4k 1.1× 1.9k 2.6× 669 1.0× 1.3k 2.3× 142 6.4k
Long Sheng China 36 2.4k 1.2× 738 0.6× 628 0.9× 493 0.8× 844 1.4× 116 3.7k

Countries citing papers authored by Yuling Yang

Since Specialization
Citations

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

Fields of papers citing papers by Yuling Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yuling Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Yuling Yang. A scholar is included among the top collaborators of Yuling Yang 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 Yuling Yang. Yuling Yang 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, Dian, Di Wu, Chengcheng Gao, et al.. (2025). Encapsulation of oleanolic acid into cyclodextrin metal-organic frameworks by co-crystallization: Preparation, structure characterization and its effect on a zebrafish larva NAFLD model. Food Research International. 204. 115936–115936. 4 indexed citations
2.
Wang, Shanshan, Zongde Wang, Shangxing Chen, et al.. (2025). Essential oil–encapsulated SiO 2 nanocapsules for the treatment of bacterial biofilms formed on food‐contact surfaces. Journal of Food Science. 90(3). e70115–e70115.
3.
Liu, Yi, Ying Hu, Peng Wang, et al.. (2024). Highly efficient synthesis of high-density biofuels from biomass-derived α-pinene catalyzed by mesoporous H-ZSM-5. Catalysis Communications. 187. 106881–106881. 1 indexed citations
4.
Feng, Xiao, Xi Yu, Yuling Yang, & Xiaozhi Tang. (2023). Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives. Food Hydrocolloids. 144. 109041–109041. 28 indexed citations
5.
Chen, Yumin, Weiwei Cheng, Yuling Yang, et al.. (2023). Development of an ultrasensitive SERS aptasensor for determination of aflatoxin B1 by modifying magnetic beads with UiO-66-NH2 for enhanced signal probe capturing. Sensors and Actuators B Chemical. 393. 134329–134329. 22 indexed citations
6.
Wang, Peng, Lifang Zhu, Zongde Wang, et al.. (2023). Further Improvement Based on Traditional Nanocapsule Preparation Methods: A Review. Nanomaterials. 13(24). 3125–3125. 6 indexed citations
7.
8.
Zhang, Tingjing, et al.. (2022). Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Food Chemistry. 397. 133567–133567. 10 indexed citations
9.
Feng, Xiao, et al.. (2021). Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating. International Journal of Food Science & Technology. 56(11). 5708–5716. 32 indexed citations
10.
Li, Ling, et al.. (2021). The Difference of Physicochemical Indexes and Chemical Components in Different Parts of Polygonatum kingianum. SAARC Journal of Agriculture. 11(8). 70. 2 indexed citations
11.
Zhou, Lei, Jian Zhang, Yantao Yin, Wangang Zhang, & Yuling Yang. (2021). Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions. Foods. 10(6). 1201–1201. 32 indexed citations
12.
Zhang, Tingjing, Erqi Guan, Yuling Yang, et al.. (2020). Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. International Journal of Food Science & Technology. 56(5). 2407–2414. 21 indexed citations
13.
Yang, Yuling, Xiao Feng, Shanshan Li, et al.. (2020). Structures and properties of chicken myofibrillar protein gel induced by microwave heating. International Journal of Food Science & Technology. 55(7). 2691–2699. 36 indexed citations
14.
Chu, Yifu, Chengcheng Gao, Xiaoya Liu, et al.. (2020). Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion. LWT. 122. 109054–109054. 183 indexed citations
15.
Zhou, Lei, Xiao Feng, Yuling Yang, et al.. (2019). Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions. Journal of the Science of Food and Agriculture. 99(14). 6500–6508. 31 indexed citations
16.
Zhou, Lei, Xiao Feng, Yuling Yang, et al.. (2019). Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel. LWT. 110. 19–24. 41 indexed citations
17.
Li, Hongyi, Qin Yuan, Yuling Yang, et al.. (2018). Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits. Molecules. 23(11). 2957–2957. 58 indexed citations
18.
Zhang, Ziye, Yuling Yang, Xiaozhi Tang, Yinji Chen, & Youzhu Yuan. (2015). Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel. Food Science and Technology Research. 21(4). 597–605. 39 indexed citations
19.
Chen, Yinji, et al.. (2015). Changes of Fatty Acids Composition in Beef under Different Thermal Treatment. Journal of food and nutrition research. 3(5). 303–310. 5 indexed citations
20.
Yang, Yuling, et al.. (1998). Enzymatic Hydrolysis of Organic Cyclic Carbonates. Journal of Biological Chemistry. 273(14). 7814–7817. 28 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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