Chaogeng Xiao

913 total citations
51 papers, 679 citations indexed

About

Chaogeng Xiao is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Chaogeng Xiao has authored 51 papers receiving a total of 679 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 18 papers in Molecular Biology and 15 papers in Animal Science and Zoology. Recurrent topics in Chaogeng Xiao's work include Meat and Animal Product Quality (14 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Proteins in Food Systems (5 papers). Chaogeng Xiao is often cited by papers focused on Meat and Animal Product Quality (14 papers), Protein Hydrolysis and Bioactive Peptides (11 papers) and Proteins in Food Systems (5 papers). Chaogeng Xiao collaborates with scholars based in China, Egypt and Taiwan. Chaogeng Xiao's co-authors include Wenjing Lü, Cen Zhang, Rongfa Guan, Yali Dang, Han Jiang, Xinchang Gao, Daodong Pan, Di Chen, Fei Lyu and Wenyi Chen and has published in prestigious journals such as Food Chemistry, Frontiers in Microbiology and Food Research International.

In The Last Decade

Chaogeng Xiao

44 papers receiving 663 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Chaogeng Xiao China 15 258 220 191 149 118 51 679
Xiaowei Lou China 14 238 0.9× 111 0.5× 370 1.9× 304 2.0× 110 0.9× 27 808
Juncai Tu China 15 168 0.7× 214 1.0× 272 1.4× 214 1.4× 45 0.4× 32 646
Likun Ren China 20 292 1.1× 165 0.8× 277 1.5× 75 0.5× 131 1.1× 50 860
Aarón F. González-Córdova Mexico 13 285 1.1× 122 0.6× 319 1.7× 109 0.7× 84 0.7× 30 650
Yaping Liu China 16 346 1.3× 79 0.4× 138 0.7× 128 0.9× 79 0.7× 29 633
Lianzhou Jiang China 15 463 1.8× 117 0.5× 287 1.5× 82 0.6× 79 0.7× 31 797
Ming Huang China 14 137 0.5× 118 0.5× 186 1.0× 281 1.9× 113 1.0× 19 533
Baocai Xu China 17 193 0.7× 173 0.8× 291 1.5× 247 1.7× 63 0.5× 43 656
Babak Rasti Malaysia 14 209 0.8× 155 0.7× 347 1.8× 83 0.6× 49 0.4× 26 714
Gabriela Ramos-Clamont Montfort Mexico 15 276 1.1× 187 0.8× 335 1.8× 50 0.3× 50 0.4× 61 826

Countries citing papers authored by Chaogeng Xiao

Since Specialization
Citations

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

Fields of papers citing papers by Chaogeng Xiao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chaogeng Xiao

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

All Works

20 of 20 papers shown
1.
Chen, Di, Wenjing Lü, Cen Zhang, et al.. (2025). Characterization of polyvinyl alcohol/chitosan nanofibers loaded with royal jelly by blending electrospinning for potential wound dressings. International Journal of Biological Macromolecules. 307(Pt 2). 141977–141977. 8 indexed citations
2.
Zhang, Cen, Sicheng Li, Di Chen, Wenjing Lü, & Chaogeng Xiao. (2025). Emulsion-coaxial electrospinning: The role of zein as a shell layer in multicore-shell structured nanofibers for bioactive delivery. International Journal of Biological Macromolecules. 306(Pt 1). 141432–141432. 3 indexed citations
3.
Zhang, Cen, Wenjing Lü, Di Chen, et al.. (2025). Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective. Food Chemistry X. 27. 102371–102371.
4.
Wang, Xueying, Jiaqi Wang, Huajiang Zhang, et al.. (2025). pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregates. Food Chemistry. 484. 144450–144450. 1 indexed citations
5.
Lü, Wenjing, et al.. (2025). Study of microencapsulation of immunoglobulin Y on the targeted controlled intestinal release. LWT. 218. 117466–117466. 1 indexed citations
6.
Hou, Jingjie, Zhong‐Tao Jiang, Mengzhou Liu, et al.. (2025). 3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods. Colloids and Surfaces A Physicochemical and Engineering Aspects. 727. 138195–138195.
7.
Liu, Yuxin, Chaogeng Xiao, Zisheng Luo, et al.. (2024). Mitigating ethyl carbamate in Chinese rice wine: Role of raspberry extract. Journal of Integrative Agriculture. 1 indexed citations
8.
Xiao, Chaogeng, Cen Zhang, Wenjing Lü, et al.. (2024). Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening. Food Research International. 195. 114966–114966. 10 indexed citations
9.
Wang, Haiyan, Di Chen, Wenjing Lü, et al.. (2024). Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism. Food Chemistry. 447. 139035–139035. 28 indexed citations
10.
Han, Xueyuan, Ying Zhang, Chaogeng Xiao, et al.. (2024). Regulatory role of AdABI5 transcription factor in enhancing aroma biosynthesis in cold-stored kiwifruit. LWT. 215. 117308–117308.
11.
Zhao, Dandan, Zhengxun Wei, Yu Chen, et al.. (2024). Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing. Food Chemistry X. 22. 101409–101409. 6 indexed citations
12.
Han, Xueyuan, Chi Shen, Bin Qian, et al.. (2023). Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine. Journal of the Science of Food and Agriculture. 104(5). 3027–3038. 2 indexed citations
13.
Xiao, Chaogeng, Yue Zhang, Ting Gong, et al.. (2023). A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method. Foods. 12(7). 1477–1477. 10 indexed citations
14.
Lü, Wenjing, Yue Zhang, Cen Zhang, Di Chen, & Chaogeng Xiao. (2022). Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu. Food Chemistry X. 17. 100527–100527. 15 indexed citations
15.
Tao, Fei, Chaogeng Xiao, Wenwei Chen, et al.. (2019). Covalent modification of β-lactoglobulin by (−)-epigallocatechin-3-gallate results in a novel antioxidant molecule. International Journal of Biological Macromolecules. 126. 1186–1191. 45 indexed citations
16.
Zhou, Di, et al.. (2018). Study on optimization of composite enzyme hydrolysis of desalted salt-pickled egg white.. 18(1). 90–93.
17.
Li, Peng, et al.. (2017). Comparison into quality of Camellia oil extracted by different methods.. Acta Agriculturae Zhejiangensis. 29(7). 1195–1200. 2 indexed citations
18.
Chen, Lihong, et al.. (2016). Study on optimal preparation of crab flavoring essence by Maillard reaction and analysis of volatile flavor components. 37(24). 314. 2 indexed citations
19.
Guan, Rongfa, et al.. (2013). Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock. Journal of Zhejiang University SCIENCE B. 14(10). 896–902. 51 indexed citations
20.
Xiao, Chaogeng, et al.. (2012). Study on preparation of natural chicken flavor seasoning by Maillard reaction. Acta Agriculturae Zhejiangensis. 24(3). 499–502.

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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