Aiquan Jiao
About
Aiquan Jiao is a scholar working on Food Science, Nutrition and Dietetics and Plant Science.
According to data from OpenAlex, Aiquan Jiao has authored 75 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 49 papers in Food Science, 35 papers in Nutrition and Dietetics and 15 papers in Plant Science. Recurrent topics in Aiquan Jiao's work include Food composition and properties (34 papers), Proteins in Food Systems (25 papers) and Polysaccharides Composition and Applications (19 papers). Aiquan Jiao is often cited by papers focused on Food composition and properties (34 papers), Proteins in Food Systems (25 papers) and Polysaccharides Composition and Applications (19 papers). Aiquan Jiao collaborates with scholars based in China, United States and Nepal. Aiquan Jiao's co-authors include Zhengyu Jin, Zhengyu Jin, Chao Qiu, Xueming Xu, David Julian McClements, Yueyue Yang, Jie Long, Xiaojing Li, Shangyuan Sang and Zhengyu Jin and has published in prestigious journals such as Langmuir, Journal of Agricultural and Food Chemistry and Food Chemistry.
In The Last Decade
Aiquan Jiao
73 papers receiving 2.4k citations
Hit Papers
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late) cites · hero ref
| Name | h | Career | Trend | Papers | Cites | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Aiquan Jiao China | 30 | 1.2k | 813 | 599 | 362 | 321 | 75 | 2.4k | ||
| Jie Zhu China | 34 | 1.3k 1.1× | 1.0k 1.2× | 1.0k 1.7× | 443 1.2× | 371 1.2× | 78 | 3.1k | ||
| Jie Long China | 33 | 1.2k 1.0× | 638 0.8× | 503 0.8× | 436 1.2× | 478 1.5× | 119 | 3.1k | ||
| Yue Li China | 30 | 1.5k 1.2× | 1.1k 1.4× | 404 0.7× | 553 1.5× | 223 0.7× | 96 | 3.0k | ||
| Mohammad Shahedi Iran | 31 | 1.5k 1.2× | 574 0.7× | 656 1.1× | 462 1.3× | 265 0.8× | 97 | 3.4k | ||
| Steva Lević Serbia | 32 | 1.9k 1.6× | 444 0.5× | 393 0.7× | 390 1.1× | 279 0.9× | 108 | 3.3k | ||
| Fayin Ye China | 35 | 1.5k 1.2× | 1.1k 1.4× | 705 1.2× | 868 2.4× | 470 1.5× | 106 | 3.4k | ||
| Shangyuan Sang China | 27 | 1.1k 0.9× | 524 0.6× | 345 0.6× | 321 0.9× | 166 0.5× | 74 | 2.1k | ||
| Arashdeep Singh India | 23 | 1.1k 0.9× | 995 1.2× | 401 0.7× | 618 1.7× | 192 0.6× | 92 | 2.2k | ||
| Hugo Espinosa‐Andrews Mexico | 27 | 1.4k 1.2× | 502 0.6× | 662 1.1× | 406 1.1× | 357 1.1× | 75 | 2.9k | ||
| Lingyun Chen Canada | 31 | 2.1k 1.8× | 607 0.7× | 504 0.8× | 319 0.9× | 200 0.6× | 57 | 3.2k |
Countries citing papers authored by Aiquan Jiao
Since
Specialization
Citations
This map shows the geographic impact of Aiquan Jiao'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 Aiquan Jiao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Aiquan Jiao more than expected).
Fields of papers citing papers by Aiquan Jiao
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Aiquan Jiao. 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 Aiquan Jiao. The network helps show where Aiquan Jiao may publish in the future.
Co-authorship network of co-authors of Aiquan Jiao
This figure shows the co-authorship network connecting the top 25 collaborators of Aiquan Jiao. A scholar is included among the top collaborators of Aiquan Jiao 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 Aiquan Jiao. Aiquan Jiao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Zhou, Tongtong, Shiming Zhou, Qing Liu, et al.. (2025). The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor. Food Chemistry. 483. 144307–144307.
2.
Jiao, Aiquan, et al.. (2024). The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review. International Journal of Biological Macromolecules. 280(Pt 4). 136060–136060.
3.
Yang, Yueyue, Yihui Wang, Ruixin Zhang, Aiquan Jiao, & Zhengyu Jin. (2024). The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch. International Journal of Biological Macromolecules. 260(Pt 1). 129417–129417.
4.
Wang, Yihui, et al.. (2024). Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing. International Journal of Biological Macromolecules. 269(Pt 2). 131967–131967.
5.
Liu, Qing, et al.. (2024). Isothermal retrogradation preparation of type III resistant starch from extruded-debranched starch: Structure and in vitro digestibility. International Journal of Biological Macromolecules. 280(Pt 1). 135216–135216.
6.
Wang, Chenxi, Ruyu Yan, Xiaojing Li, et al.. (2023). Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels. Food Hydrocolloids. 138. 108482–108482.
7.
Zhang, Zhiheng, Jinpeng Wang, Chao Qiu, et al.. (2023). Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity. Food Hydrocolloids. 148. 109524–109524.
8.
Liu, Qing, et al.. (2023). Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch. Journal of Food Science. 88(3). 1159–1171.
9.
Liu, Qing, et al.. (2023). Preparation and characterization of hydroxypropyl methylcellulose/hydroxypropyl starch composite films reinforced by chitosan nanoparticles of different sizes. Materials Today Communications. 35. 105714–105714.
10.
Yin, Wenqi, Ruyu Yan, Xiaoyi Zhou, et al.. (2023). Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles. Food Chemistry. 419. 136004–136004.
11.
Li, Xiaojing, Long Chen, Aiquan Jiao, et al.. (2023). Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications. Food Hydrocolloids. 146. 109190–109190.
12.
Ji, Hangyan, Xiaojing Li, Shangyuan Sang, et al.. (2023). The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release. Food Hydrocolloids. 147. 109425–109425.
13.
Wang, Yihui, Qing Liu, Yueyue Yang, et al.. (2023). Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing. Food Research International. 170. 112966–112966.
14.
Li, Xiaojing, Shangyuan Sang, Long Chen, et al.. (2023). Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review. Critical Reviews in Food Science and Nutrition. 64(33). 12487–12499.
15.
Wang, Chenxi, David Julian McClements, Aiquan Jiao, et al.. (2021). Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends in Food Science & Technology. 119. 90–100.
16.
Xu, Enbo, et al.. (2018). Porous Starch-Based Material Prepared by Bioextrusion in the Presence of Zinc and Amylase–Magnesium Complex. ACS Sustainable Chemistry & Engineering. 6(8). 9572–9578.
17.
Jiao, Aiquan, Xueming Xu, & Zhengyu Jin. (2017). Study of the flavor volatiles in double-fried pork: Identification and analysis of their changes during frozen storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. 1(1). 1–9.
18.
Xu, Enbo, Zhengzong Wu, Jinpeng Wang, et al.. (2015). Effect of ‘wheat Qu’ addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Journal of the Institute of Brewing. 122(1). 55–62.
19.
Li, Hongyan, Aiquan Jiao, Benxi Wei, et al.. (2013). Porous starch extracted from Chinese rice wine vinasse: Characterization and adsorption properties. International Journal of Biological Macromolecules. 61. 156–159.
20.
Yang, Na, et al.. (2012). Effect of freezing and thawing on the properties of glutinous rice starch. Science and Technology of Food Industry. 33(24). 109–112.
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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