Demo corpus. Scores are computed on a select set of biomedical paper/datasets and may be inaccurate for papers outside this corpus — DataRank relies on network effects that improve with scale. We aim to expand this into a fully open resource pending additional funding.

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein

Food Chemistry(2021)10.1016/j.foodchem.2021.129868Source: DataRank Database

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein is a research paper published in Food Chemistry (2021). On theSindex it has a DataRank of 1.8. It has been cited 44 times, with 38 citing works in its 1-hop citation network.

N/A

1.8DataRank · unranked

1.8

44 citations · base score 3.8

Cite:

datarank_citation_only_1hop_v6· scope data_onlyMethodology

›Data sources & pipeline

Pipeline:MetadataData-paper checkEnrichmentCitation networkScoring

Enrichment:Pending

FAIR Checklist

Context only (not used in score)

Findable (1/2)

Has DOI

Accessible (0/2)

Interoperable (0/2)

Reusable (0/3)

FAIR checklist signals are shown for context only and do not affect DataRank scoring.

Run a calibrated FAIR evaluation for this paper →

DataRank Breakdown

Base Score 32%Citation Network 68%

Base Score Contribution

0.571

From this paper's citation signal

Citation Network Contribution

1.2

From 30 citing papers with measurable signal

Learn more about DataRank methodology →

Top 3 citers driving the network score

Ranked by citation count — the same ordering the engine uses when summing log1p(C_q) over citers.

Effect of succinylation on physicochemical and functional properties of milk protein concentrate
Food Research International2015129 citationsDataRank 6.1
Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate
Process Biochemistry2017112 citationsDataRank 4.7
Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
International Journal of Food Properties201863 citationsDataRank 2.9

Why this DataRank?

DataRank blends this paper's own citation count with the influence of the papers that cite it. Here, roughly 32% comes from its base citations and 68% from the citation network (30 citing papers contributed measurable signal).

Base score B(p): log1p(citation_count) — grows sub-linearly, so a paper with 1,000 citations is not 10× a paper with 100.
Network N(p): Σ over citers of log1p(C_q) ÷ max(outdegree_q, 1). Being cited by a highly-cited paper with few references counts most.
Damping factor d = 0.85: DataRank = (1−d)·B(p) + d·N(p) — the two cards above are each already multiplied by their share.
Self-citations excluded: Citers sharing any OpenAlex author ID with this paper are filtered out before the network sum.

Citers are pulled from OpenAlex sorted by cited_by_count:descand capped per paper, so when the cap binds we keep the highest-signal references and the score is reproducible across reruns.

Read the full methodology →

Click a node to highlight its connections. Use scroll to zoom. Drag to pan.

Node colors:CenterData PaperData + Open AccessNon-dataSelected & links| Node size = percentile rank

Authors (8)

Daodong Pan,Qiang Xia,Jinxuan Cao,Changyu Zhou,Jun He