Guangliang Xing

951 total citations
29 papers, 782 citations indexed

About

Guangliang Xing is a scholar working on Food Science, Immunology and Allergy and Molecular Biology. According to data from OpenAlex, Guangliang Xing has authored 29 papers receiving a total of 782 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 12 papers in Immunology and Allergy and 11 papers in Molecular Biology. Recurrent topics in Guangliang Xing's work include Proteins in Food Systems (21 papers), Food Allergy and Anaphylaxis Research (12 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). Guangliang Xing is often cited by papers focused on Proteins in Food Systems (21 papers), Food Allergy and Anaphylaxis Research (12 papers) and Protein Hydrolysis and Bioactive Peptides (10 papers). Guangliang Xing collaborates with scholars based in China, United States and United Kingdom. Guangliang Xing's co-authors include Xin Rui, Mingsheng Dong, Wei Li, Xiaohong Chen, Mei Jiang, Yu Xiao, Mingsheng Dong, Jin Huang, Chuanhai Tu and Xiao Xu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Molecules and Food Research International.

In The Last Decade

Guangliang Xing

26 papers receiving 770 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Guangliang Xing China 13 566 267 258 158 106 29 782
Yaşar Kemal Erdem Türkiye 10 507 0.9× 179 0.7× 115 0.4× 70 0.4× 129 1.2× 13 679
Marisa S. Garro Argentina 19 712 1.3× 452 1.7× 503 1.9× 133 0.8× 47 0.4× 31 1.0k
Rosa Guarcello Italy 15 639 1.1× 365 1.4× 182 0.7× 147 0.9× 75 0.7× 19 796
Libo Liu China 12 405 0.7× 224 0.8× 187 0.7× 120 0.8× 74 0.7× 24 599
Beatriz Padilla Spain 17 711 1.3× 244 0.9× 106 0.4× 437 2.8× 158 1.5× 20 958
Huanyi Yang China 15 458 0.8× 203 0.8× 162 0.6× 95 0.6× 49 0.5× 27 617
Mingsheng Dong China 12 259 0.5× 234 0.9× 135 0.5× 111 0.7× 87 0.8× 19 557
Hyun‐Ju Eom South Korea 15 400 0.7× 220 0.8× 228 0.9× 80 0.5× 63 0.6× 53 593
Zhongwei Ji China 16 343 0.6× 246 0.9× 112 0.4× 133 0.8× 54 0.5× 42 652
Mengxi Xie China 12 269 0.5× 164 0.6× 129 0.5× 111 0.7× 27 0.3× 31 480

Countries citing papers authored by Guangliang Xing

Since Specialization
Citations

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

Fields of papers citing papers by Guangliang Xing

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Guangliang Xing

This figure shows the co-authorship network connecting the top 25 collaborators of Guangliang Xing. A scholar is included among the top collaborators of Guangliang Xing 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 Guangliang Xing. Guangliang Xing 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
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Xing, Guangliang, et al.. (2024). Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin. International Journal of Food Science & Technology. 59(4). 2707–2715. 5 indexed citations
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Liu, Jia, et al.. (2024). Enhanced tofu quality through calcium sulfate and transglutaminase treatment: physicochemical properties and digestibility analysis. International Journal of Food Science & Technology. 59(10). 7610–7618. 3 indexed citations
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Xing, Guangliang, et al.. (2024). Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers. Journal of Food Science. 89(12). 9257–9270. 3 indexed citations
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Tang, Ting, et al.. (2023). A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase. International Journal of Food Science & Technology. 58(9). 4666–4674. 3 indexed citations
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Tang, Ting, et al.. (2022). Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria. Molecules. 27(19). 6202–6202. 6 indexed citations
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Xing, Guangliang, C. Valeria L. Giosafatto, Andrea Carpentieri, et al.. (2020). Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria. Food Research International. 134. 109200–109200. 37 indexed citations
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Tu, Chuanhai, Fidelis Azi, Jin Huang, et al.. (2019). Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. LWT. 113. 108258–108258. 70 indexed citations
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Huang, Lu, Chenxi Wang, Yongzhu Zhang, et al.. (2019). Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1. International Journal of Food Science & Technology. 54(5). 1836–1848. 31 indexed citations
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Xing, Guangliang, Xin Rui, Dan Wang, et al.. (2017). Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion. Journal of Agricultural and Food Chemistry. 65(50). 11125–11132. 37 indexed citations
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Xing, Guangliang, Xin Rui, Mei Jiang, et al.. (2016). In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase. PeerJ. 4. e2754–e2754. 24 indexed citations
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Rui, Xin, Guangliang Xing, Qiuqin Zhang, et al.. (2016). Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion. Innovative Food Science & Emerging Technologies. 38. 155–159. 35 indexed citations
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Guan, Ying, Jinpeng Wang, Junjun Wu, et al.. (2016). Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans. CyTA - Journal of Food. 15(1). 155–163. 11 indexed citations
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Xiao, Yu, Guangliang Xing, Xin Rui, et al.. (2014). Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. Journal of Functional Foods. 10. 210–222. 160 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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