Hexiang Xie

676 total citations · 2 hit papers
33 papers, 481 citations indexed

About

Hexiang Xie is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Hexiang Xie has authored 33 papers receiving a total of 481 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 14 papers in Molecular Biology and 10 papers in Nutrition and Dietetics. Recurrent topics in Hexiang Xie's work include Proteins in Food Systems (21 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Food composition and properties (9 papers). Hexiang Xie is often cited by papers focused on Proteins in Food Systems (21 papers), Protein Hydrolysis and Bioactive Peptides (12 papers) and Food composition and properties (9 papers). Hexiang Xie collaborates with scholars based in China, New Zealand and United States. Hexiang Xie's co-authors include Qiang Zhao, Hua Xiong, Kefan Ouyang, Meng Wai Woo, Yufeng Wang, Ju-Wu Hu, Songyu Wang, Liqiong Zhang, Qian Chen and Wenyu Wang and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Hexiang Xie

33 papers receiving 470 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein

2024 53 citations Hexiang Xie, Kefan Ouyang et al. Food Chemistry profile →
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions

2025 21 citations Shu Wang, Hexiang Xie et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Hexiang Xie China	13	327	163	117	82	67	33	481
Weijie Qi China	7	394 1.2×	114 0.7×	149 1.3×	69 0.8×	60 0.9×	9	528
Kefan Ouyang China	12	273 0.8×	107 0.7×	121 1.0×	79 1.0×	60 0.9×	39	410
Yabo Dong China	13	334 1.0×	101 0.6×	101 0.9×	110 1.3×	42 0.6×	20	492
Liming Miao China	8	423 1.3×	163 1.0×	162 1.4×	49 0.6×	52 0.8×	9	533
Mengjie Geng China	16	513 1.6×	88 0.5×	158 1.4×	73 0.9×	71 1.1×	27	639
Lianzhou Jiang China	10	570 1.7×	153 0.9×	192 1.6×	46 0.6×	94 1.4×	15	724
Tianfu Cheng China	15	426 1.3×	71 0.4×	150 1.3×	53 0.6×	69 1.0×	32	551
Ildephonse Habinshuti China	8	255 0.8×	192 1.2×	65 0.6×	53 0.6×	46 0.7×	11	472

Countries citing papers authored by Hexiang Xie

Since Specialization

Citations

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

Fields of papers citing papers by Hexiang Xie

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hexiang Xie

This figure shows the co-authorship network connecting the top 25 collaborators of Hexiang Xie. A scholar is included among the top collaborators of Hexiang Xie 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 Hexiang Xie. Hexiang Xie 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

Xie, Hexiang & Lutz Großmann. (2025). Tenderness in meat and meat alternatives: Structural and processing fundamentals. Comprehensive Reviews in Food Science and Food Safety. 24(1). e70033–e70033. 4 indexed citations

Wang, Shu, Hexiang Xie, Songyu Wang, et al.. (2025). Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions. Food Chemistry. 479. 143732–143732. 21 indexed citations breakdown →

Feng, Yuanyuan, Yufeng Wang, Kefan Ouyang, et al.. (2025). Tailoring covalent order in ternary conjugates: A novel approach to enhancing chitosan films for food preservation. Food Hydrocolloids. 164. 111207–111207. 2 indexed citations

Li, Genyuan, Qian Chen, Kefan Ouyang, et al.. (2024). Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt. Food Chemistry. 461. 140902–140902. 4 indexed citations

Xie, Hexiang, Kefan Ouyang, Hao Hu, et al.. (2024). Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics. Food Bioscience. 60. 104494–104494. 3 indexed citations

Ouyang, Kefan, et al.. (2024). Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt. Food Bioscience. 60. 104507–104507. 7 indexed citations

Ouyang, Kefan, Tao Qin, Hexiang Xie, et al.. (2024). Effects of rice bran stabilization procedures and proteases on rice bran protein hydrolysates. Food Bioscience. 59. 103922–103922. 9 indexed citations

Xie, Hexiang, et al.. (2024). Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties. International Journal of Biological Macromolecules. 273(Pt 1). 132902–132902. 9 indexed citations

Feng, Yuanyuan, Qianqian Shi, Hexiang Xie, et al.. (2024). Combined effects of gelatin extraction methods and hydrolysis protease types on the functional properties of tilapia scale gelatin hydrolysates. International Journal of Food Science & Technology. 59(9). 6194–6206. 1 indexed citations

10.

Wang, Songyu, Hexiang Xie, Kefan Ouyang, et al.. (2024). Improving the functional properties of rice glutelin: impact of succinic anhydride modification. International Journal of Food Science & Technology. 59(4). 2739–2750. 9 indexed citations

11.

Ouyang, Kefan, Tao Qin, Hexiang Xie, et al.. (2024). Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study. Journal of Cereal Science. 117. 103927–103927. 5 indexed citations

12.

Wu, Jiahua, et al.. (2024). Enhancing mechanical and thermal properties of rice glutelin films through the interaction with pectin valorized from Akebia trifoliata var. australis waste. Sustainable Chemistry and Pharmacy. 41. 101713–101713. 4 indexed citations

13.

Ouyang, Kefan, Yufeng Wang, Hexiang Xie, et al.. (2024). Designing ferulic acid-functionalized dual protein conjugates: Process-induced changes, structural interplays, and sustainable calcium fortification. Food Hydrocolloids. 160. 110824–110824. 7 indexed citations

14.

Xie, Hexiang, Kefan Ouyang, Songyu Wang, et al.. (2024). The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein. Food Chemistry. 450. 139241–139241. 53 indexed citations breakdown →

15.

Xie, Hexiang, Liqiong Zhang, Qian Chen, et al.. (2023). Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates. Food Bioscience. 52. 102427–102427. 26 indexed citations

16.

Ouyang, Kefan, Hexiang Xie, Yufeng Wang, et al.. (2023). Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation. Food Hydrocolloids. 142. 108819–108819. 14 indexed citations

17.

Wang, Songyu, Kefan Ouyang, Hexiang Xie, et al.. (2023). Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior. Food Research International. 174(Pt 1). 113572–113572. 16 indexed citations

18.

Xie, Hexiang, Yufeng Wang, Kefan Ouyang, et al.. (2023). Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals. International Journal of Biological Macromolecules. 236. 123877–123877. 18 indexed citations

19.

Xie, Hexiang, et al.. (2022). Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. International Journal of Biological Macromolecules. 210. 53–62. 28 indexed citations

20.

Xie, Hexiang, et al.. (2020). Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates. Food Chemistry. 345. 128784–128784. 66 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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