Chaoyi Xue
About
Chaoyi Xue is a scholar working on Molecular Biology, Food Science and Clinical Biochemistry.
According to data from OpenAlex, Chaoyi Xue has authored 38 papers receiving a total of 646 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Molecular Biology, 12 papers in Food Science and 8 papers in Clinical Biochemistry. Recurrent topics in Chaoyi Xue's work include Advanced Glycation End Products research (8 papers), Meat and Animal Product Quality (6 papers) and Proteins in Food Systems (5 papers). Chaoyi Xue is often cited by papers focused on Advanced Glycation End Products research (8 papers), Meat and Animal Product Quality (6 papers) and Proteins in Food Systems (5 papers). Chaoyi Xue collaborates with scholars based in China, Singapore and Türkiye. Chaoyi Xue's co-authors include Maomao Zeng, Jie Chen, Fang Qin, Zhaojun Wang, Zhiyong He, Yong Li, Wei Quan, Zhiyong He, Wei Quan and Jiao Ye and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.
In The Last Decade
Chaoyi Xue
37 papers receiving 634 citations
Peers
Chaoyi Xue
Fien Van Lancker Belgium
Lu Xiao China
Catarina Petisca Portugal
Zufang Wu China
Katharina Berg Germany
Yi‐Hsieng Samuel Wu Taiwan
Olga Viegas Portugal
Kei Tamaya Japan
Martine Bergaentzlé France
Dora Mascherpa Italy
Citations per year, relative to Chaoyi Xue Chaoyi Xue (= 1×)
peers
Fien Van Lancker
Countries citing papers authored by Chaoyi Xue
Since
Specialization
Citations
This map shows the geographic impact of Chaoyi 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 Chaoyi Xue with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chaoyi Xue more than expected).
Fields of papers citing papers by Chaoyi Xue
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Chaoyi 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 Chaoyi Xue. The network helps show where Chaoyi Xue may publish in the future.
Co-authorship network of co-authors of Chaoyi Xue
This figure shows the co-authorship network connecting the top 25 collaborators of Chaoyi Xue. A scholar is included among the top collaborators of Chaoyi 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 Chaoyi Xue. Chaoyi Xue is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Qu, Zhe, et al.. (2025). Impact of isolation methods on Camellia sinensis exosome-like nanoparticles: suppression of heterocyclic amines and sensory enhancement in roasted chicken. Applied Food Research. 5(2). 101250–101250.
2.
Li, Maiquan, Lei Zhou, Yan Liu, et al.. (2025). Synergistic inhibition of Maillard reaction hazards: Multifunctional hydrocolloids enable healthier air-fried beef patties with reduced heterocyclic amines and AGEs. Food Chemistry. 487. 144766–144766.
3.
Xue, Chaoyi, Zhiyong He, Maomao Zeng, et al.. (2025). Tenuifolin (Polygala tenuifolia) ameliorates corticosterone-induced endoplasmic reticulum stress and mitochondrial dyshomeostasis by reprogramming CLOCK in PC12 cells. Food Bioscience. 64. 105851–105851.
4.
Zhang, Wenzhe, Ying Wan, Chaoyi Xue, et al.. (2024). Multicompartmented nanostructures with tunable interior complexities co-assembled by two plant proteins. Chemical Engineering Journal. 484. 149398–149398.
5.
Zhang, Chenxia, Xiaohuan Wang, Chaoyi Xue, et al.. (2024). Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms. Food Chemistry. 456. 140003–140003.
6.
Xue, Chaoyi, Jian Zhang, Chenxia Zhang, et al.. (2024). Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics. Food Chemistry. 465(Pt 2). 142053–142053.
7.
Huang, Tiantian, Hang Su, Zihao Yang, et al.. (2024). Suppressive effect of Armoracia rusticana and three main glucosinolates on heterocyclic amine generation in roasted fish patties and their potential mechanism analyzed by density functional theory. Food Science and Human Wellness. 15(1). 9250324–9250324.
8.
Zhang, Chenxia, Chaoyi Xue, Xiaohuan Wang, et al.. (2024). Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties. LWT. 211. 116943–116943.
9.
Cheng, Yong, Chaoyi Xue, Zhenyu Wang, et al.. (2023). Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production. Trends in Food Science & Technology. 143. 104245–104245.
10.
Shen, Xing Jia, et al.. (2023). Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion. Food Research International. 175. 113639–113639.
11.
Xue, Chaoyi, Yong Li, Wei Quan, et al.. (2022). Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance. Food Chemistry. 389. 133011–133011.
12.
Xue, Chaoyi, Zhiyong He, Fang Qin, et al.. (2022). Release mechanism between sarcoplasmic protein–bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model. Food Chemistry. 377. 131993–131993.
13.
Xue, Chaoyi, Zhiyong He, Fang Qin, et al.. (2022). Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion. Food Research International. 155. 111006–111006.
14.
Xue, Chaoyi, Wei Quan, Yong Li, et al.. (2022). Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory. Food Chemistry. 385. 132660–132660.
15.
Quan, Wei, Jiao Ye, Yong Li, et al.. (2021). Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats. Food Research International. 141. 110129–110129.
16.
Li, Yong, Chaoyi Xue, Wei Quan, et al.. (2021). Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in roasted beef patties. Meat Science. 177. 108489–108489.
17.
Xue, Chaoyi, Zhiyong He, Zhaojun Wang, et al.. (2021). Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations. Journal of Agricultural and Food Chemistry. 69(10). 3232–3246.
18.
Quan, Wei, Yong Li, Jiao Ye, et al.. (2020). Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chemistry. 332. 127387–127387.
19.
Xue, Chaoyi, Zhiyong He, Zhaojun Wang, et al.. (2020). Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems. Meat Science. 169. 108203–108203.
20.
Xue, Chaoyi, Zhiyong He, Fang Qin, Jie Chen, & Maomao Zeng. (2020). Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis. Food Research International. 135. 109299–109299.
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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