Our paper, "Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry," published in the journal Comprehensive Reviews in Food Science and Food Safety, received 666 downloads within three months of publication. It ranked among the top in three-month download counts for articles published by Chinese authors in this journal during the second quarter of 2024. The paper immediately attracted widespread attention from scholars worldwide upon its release. It was awarded the 2024 Wiley China Open Science High Contribution Author for the Second Quarter.