Chun Cui

8.6k citations

195 papers · 7.2k · h-index 50

Impact in

Food Science top 0.1%
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
Animal Science and Zoology top 0.1%
- Meat and Animal Product Quality

Papers in

Molecular Biology 81
- Protein Hydrolysis and Bioactive Peptides 57
Food Science 75
- Proteins in Food Systems 36

Co-authors: Mouming Zhao (77 shared papers)Bao Yang (25 shared papers)Haifeng Zhao (31 shared papers)Dongxiao Sun‐Waterhouse (40 shared papers)Weizheng Sun (22 shared papers)Jiaoyan Ren (24 shared papers)Qiangzhong Zhao (12 shared papers)Guowan Su (10 shared papers)
Journals: Food Chemistry (41 papers)International Journal of Food Science & Technology (18 papers)Journal of Agricultural and Food Chemistry (16 papers)LWT (9 papers)Journal of the Science of Food and Agriculture (8 papers)
Partner nations: China New Zealand Japan

In The Last Decade

Chun Cui

193 papers receiving 7.1k citations

Peers

Replace Guowan Su with:

Guowan Su China

Jiaoyan Ren China

Donald S. Mottram United Kingdom

Songyi Lin China

Khizar Hayat China

Zhao‐Jun Wei China

Dayong Zhou China

Huanlu Song China

Yong Xue China

Weidong Bai China

Chun Cui relative to Guowan Su China Guowan Su's profile →

Citations per field

00.5×1.5×2×2.5×

Guowan Su · 1×

×2.0 3k/2k

FS

×1.6 2k/1k

ASZ

×1.2 2k/1k

ND

×1.5 392/260

BIOCH

×1.7 448/269

AS

Citations per year

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Countries citing papers authored by Chun Cui

Since Specialization

Citations

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

Fields of papers citing papers by Chun Cui

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authors

The 25 scholars most cited alongside Chun Cui, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Chun Cui Line = papers co-authored together Chun Cui links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 195 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry Food Chemistry ·Jiaoyan Ren, Mouming Zhao, John Shi, Jinshui Wang, Yueming Jiang, Chun Cui, Yukio Kakuda, Sophia Jun Xue	2007	305
2	Fermentation-enabled wellness foods: A fresh perspective Food Science and Human Wellness ·Huan Xiang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Chun Cui, Zheng Ruan	2019	244
3	Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates Innovative Food Science & Emerging Technologies ·Lijun You, Mouming Zhao, Chun Cui, Haifeng Zhao, Bao Yang	2008	242
4	Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test Food Chemistry ·Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun‐Waterhouse, Mouming Zhao	2014	192
5	Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities Food Chemistry ·Xiaoli Liu, Chun Cui, Mouming Zhao, Jinshui Wang, Wei Luo, Bao Yang, Yueming Jiang	2008	192
6	Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates Journal of Agricultural and Food Chemistry ·MU Li-xia, Mouming Zhao, Bao Yang, Haifeng Zhao, Chun Cui, Qiangzhong Zhao	2010	172
7	Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities Food Chemistry ·Lijun You, Qing Gao, Mengying Feng, Bao Yang, Jiaoyan Ren, Longjian Gu, Chun Cui, Mouming Zhao	2013	150
8	Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals Meat Science ·Feibai Zhou, Mouming Zhao, Haifeng Zhao, Weizheng Sun, Chun Cui	2013	143
9	Effect of oxidation on the emulsifying properties of soy protein isolate Food Research International ·Nannan Chen, Mouming Zhao, Weizheng Sun, Jiaoyan Ren, Chun Cui	2013	138
10	Effect of koji fermentation on generation of volatile compounds in soy sauce production International Journal of Food Science & Technology ·Yunzi Feng, Chun Cui, Haifeng Zhao, Xianli Gao, Mouming Zhao, Weizheng Sun	2012	135
11	Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress Food Hydrocolloids ·Feibai Zhou, Mouming Zhao, Guowan Su, Chun Cui, Weizheng Sun	2014	133
12	Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin Food Chemistry ·Huan Xiang, Dongxiao Sun‐Waterhouse, Chun Cui, Wei Wang, Keming Dong	2018	125
13	Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment Food Science and Biotechnology ·Xianli Gao, Chun Cui, Haifeng Zhao, Mouming Zhao, Lan Yang, Jiaoyan Ren	2010	120
14	Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility Food Chemistry ·Weizheng Sun, Feibai Zhou, Mouming Zhao, Bao Yang, Chun Cui	2011	119
15	Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review Trends in Food Science & Technology ·Juan Yang, Weidong Bai, Xiaofang Zeng, Chun Cui	2019	117
16	Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate Food Research International ·Guowan Su, Lin Zheng, Chun Cui, Bao Yang, Jiaoyan Ren, Mouming Zhao	2011	114
17	Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS Food Chemistry ·Guowan Su, Chun Cui, Lin Zheng, Bao Yang, Jiaoyan Ren, Mouming Zhao	2012	105
18	Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity LWT ·Chun Cui, Jianghong Lu, Dongxiao Sun‐Waterhouse, Lixia Mu, Weizheng Sun, Mouming Zhao, Haifeng Zhao	2016	104
19	Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage Food Chemistry ·Weizheng Sun, Chun Cui, Mouming Zhao, Qiangzhong Zhao, Bao Yang	2010	98
20	Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins Innovative Food Science & Emerging Technologies ·Chun Cui, Xuesong Zhou, Mouming Zhao, Bao Yang	2008	93

About Chun Cui

Chun Cui is a scholar working on Molecular Biology, Food Science, Nutrition and Dietetics, Animal Science and Zoology and Plant Science, having authored 195 papers that have together received 7.2k indexed citations. Recurring topics across this work include Protein Hydrolysis and Bioactive Peptides (57 papers), Biochemical Analysis and Sensing Techniques (40 papers), Proteins in Food Systems (36 papers), Meat and Animal Product Quality (32 papers), Biochemical effects in animals (24 papers), Advanced Chemical Sensor Technologies (20 papers), Food composition and properties (15 papers) and Phytase and its Applications (14 papers). The work is most often cited by research in Food Science (3.3k citations), Animal Science and Zoology (1.8k citations), Nutrition and Dietetics (1.6k citations), Biochemistry (392 citations) and Aquatic Science (448 citations). Chun Cui has collaborated with scholars based in China, New Zealand and Japan. Frequent co-authors include Mouming Zhao, Bao Yang, Haifeng Zhao, Dongxiao Sun‐Waterhouse, Weizheng Sun, Jiaoyan Ren, Qiangzhong Zhao, Guowan Su, Lijun You and Yunzi Feng. Their work appears in journals such as Food Chemistry, International Journal of Food Science & Technology, Journal of Agricultural and Food Chemistry, LWT and Journal of the Science of Food and Agriculture.

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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