Changhu Xue

1.2k total citations
54 papers, 881 citations indexed

About

Changhu Xue is a scholar working on Animal Science and Zoology, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Changhu Xue has authored 54 papers receiving a total of 881 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Animal Science and Zoology, 19 papers in Food Science and 17 papers in Nutrition and Dietetics. Recurrent topics in Changhu Xue's work include Meat and Animal Product Quality (24 papers), Proteins in Food Systems (11 papers) and Fatty Acid Research and Health (8 papers). Changhu Xue is often cited by papers focused on Meat and Animal Product Quality (24 papers), Proteins in Food Systems (11 papers) and Fatty Acid Research and Health (8 papers). Changhu Xue collaborates with scholars based in China, Japan and Spain. Changhu Xue's co-authors include Xiaoming Jiang, Songgang Xia, Yong Xue, Shuo Shen, Ku Li, Jian Song, Jing Li, Yunrui Cao, Tingting Hao and Ye Mei and has published in prestigious journals such as Food Chemistry, Molecules and Food Hydrocolloids.

In The Last Decade

Changhu Xue

50 papers receiving 855 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Changhu Xue China	18	393	258	220	197	95	54	881
Xiaowei Lou China	14	370 0.9×	304 1.2×	238 1.1×	111 0.6×	61 0.6×	27	808
Lele Shao China	20	262 0.7×	257 1.0×	278 1.3×	117 0.6×	66 0.7×	49	895
Zhongjiang Wang China	12	507 1.3×	200 0.8×	388 1.8×	213 1.1×	133 1.4×	36	1.0k
Anthony Pius Bassey China	21	503 1.3×	506 2.0×	301 1.4×	114 0.6×	72 0.8×	57	1.1k
Junhua Shao China	16	625 1.6×	481 1.9×	323 1.5×	248 1.3×	58 0.6×	33	1.1k
Yingqun Nian China	21	693 1.8×	525 2.0×	374 1.7×	184 0.9×	55 0.6×	36	1.2k
Changrong Ou China	20	350 0.9×	422 1.6×	319 1.4×	74 0.4×	39 0.4×	43	1.0k
Leonor Almeida de Souza-Soares Brazil	13	236 0.6×	92 0.4×	181 0.8×	103 0.5×	94 1.0×	34	652
Flora-Glad Chizoba Ekezie Ireland	8	523 1.3×	321 1.2×	326 1.5×	124 0.6×	80 0.8×	11	1.4k
Harsh B. Jadhav India	16	310 0.8×	145 0.6×	189 0.9×	140 0.7×	47 0.5×	39	820

Countries citing papers authored by Changhu Xue

Since Specialization

Citations

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

Fields of papers citing papers by Changhu Xue

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Changhu Xue

This figure shows the co-authorship network connecting the top 25 collaborators of Changhu Xue. A scholar is included among the top collaborators of Changhu Xue 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 Changhu Xue. Changhu Xue is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Gao, Yuxing, et al.. (2025). Food-grade 3D-Printable porous scaffolds with advanced stem cell microenvironments enabled by bilayer emulgel. Food Hydrocolloids. 166. 111373–111373. 2 indexed citations

Li, Yujin, et al.. (2025). Fabrication of emulsion-templated oleogels with whey protein isolate and carboxymethyl chitosan for delivery of Antarctic krill oil. Food Research International. 213. 116611–116611. 1 indexed citations

Zeng, Junpeng, Xiaowei Fan, Yanjun Liu, et al.. (2025). Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets. Food Chemistry. 479. 143790–143790. 2 indexed citations

Kong, Qing, et al.. (2025). The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms. Food Research International. 203. 115828–115828. 2 indexed citations

Zeng, Junpeng, Xiaowei Fan, Nan Meng, et al.. (2025). Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration. Food Chemistry. 485. 144473–144473. 4 indexed citations

Xue, Yong, et al.. (2025). Development of wine lees golden pomfret and analysis of its drying properties, fermentation conditions, and flavor compounds. LWT. 230. 118264–118264.

Zhang, Hua, Yujin Li, Ziheng Jin, Changhu Xue, & Zihao Wei. (2025). Effect of ultrasonication and homogenization on electrostatically self-assembled whey protein isolate/pectin particles: EGCG encapsulation, stability, and controlled release properties. Food Hydrocolloids. 166. 111264–111264. 7 indexed citations

Chen, Kejie, et al.. (2024). Subsidence detection in southwest Guangdong–Hong Kong–Macao Greater Bay Area using InSAR with GNSS corrected tropospheric delays. Advances in Space Research. 75(1). 190–204. 1 indexed citations

Wang, Dandan, Xiaoyu Cui, Xiaoyue Li, et al.. (2024). Lymphatic absorption characteristics of eicosapentaenoic acid -enriched phosphoethanolamine plasmalogen and its gastric and intestinal hydrolysates. Food Chemistry. 463(Pt 4). 141413–141413. 1 indexed citations

10.

Zeng, Junpeng, Nan Meng, Yu Song, et al.. (2024). Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process. Food Chemistry. 468. 142435–142435. 6 indexed citations

11.

Chen, Fangyi, et al.. (2024). The structure investigation of GH174 endo-1,3-fucanase revealed an unusual glycoside hydrolase fold. International Journal of Biological Macromolecules. 280(Pt 2). 135715–135715. 1 indexed citations

12.

Jiang, Hui, et al.. (2024). Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment. Innovative Food Science & Emerging Technologies. 100. 103907–103907. 1 indexed citations

13.

Gao, Yuxing, et al.. (2024). Tailored edible 3D porous scaffolds constructed by Pickering emulgel templating for cell-cultured fish meat. Food Hydrocolloids. 157. 110453–110453. 8 indexed citations

14.

Xia, Songgang, Jian Song, Tingting Hao, et al.. (2023). Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues. Food Hydrocolloids. 145. 109113–109113. 32 indexed citations

15.

Cao, Yunrui, et al.. (2023). MnO2 in-situ coated upconversion nanosystem for turn-on fluorescence detection of hypoxanthine in aquatic products. Food Chemistry. 431. 137131–137131. 12 indexed citations

16.

Song, Jian, Tingting Hao, Songgang Xia, et al.. (2023). Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions. Food Hydrocolloids. 149. 109521–109521. 31 indexed citations

17.

Xia, Songgang, Jian Song, Yukun Hou, et al.. (2023). Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties. Current Research in Food Science. 7. 100555–100555. 17 indexed citations

18.

Cao, Yunrui, et al.. (2022). Ratiometric fluorescent nanosystem based on upconversion nanoparticles for histamine determination in seafood. Food Chemistry. 390. 133194–133194. 32 indexed citations

19.

Xia, Songgang, Shuo Shen, Jian Song, et al.. (2022). Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion. Food Chemistry. 402. 134265–134265. 56 indexed citations

20.

Sun, Weiwei, et al.. (2019). The comparison of krill oil extracted through ethanol–hexane method and subcritical method. Food Science & Nutrition. 7(2). 700–710. 21 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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