Huan Xiang
About
Huan Xiang is a scholar working on Molecular Biology, Animal Science and Zoology and Nutrition and Dietetics.
According to data from OpenAlex, Huan Xiang has authored 81 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Molecular Biology, 29 papers in Animal Science and Zoology and 22 papers in Nutrition and Dietetics. Recurrent topics in Huan Xiang's work include Meat and Animal Product Quality (29 papers), Protein Hydrolysis and Bioactive Peptides (25 papers) and Biochemical Analysis and Sensing Techniques (17 papers). Huan Xiang is often cited by papers focused on Meat and Animal Product Quality (29 papers), Protein Hydrolysis and Bioactive Peptides (25 papers) and Biochemical Analysis and Sensing Techniques (17 papers). Huan Xiang collaborates with scholars based in China, New Zealand and Canada. Huan Xiang's co-authors include Shengjun Chen, Laihao Li, Yongqiang Zhao, Yueqi Wang, Dongxiao Sun‐Waterhouse, Yanyan Wu, Chun Cui, Geoffrey I. N. Waterhouse, Chunsheng Li and Junsheng Tian and has published in prestigious journals such as PLoS ONE, Journal of Agricultural and Food Chemistry and Scientific Reports.
In The Last Decade
Huan Xiang
71 papers receiving 1.7k citations
Peers
Huan Xiang
Quancai Sun China
Chaofan Ji China
Zhongqin Chen China
Manuel Pazos Spain
Angela Conte Italy
Dai‐Hung Ngo South Korea
Yoonhwa Jeong South Korea
Aimei Liao China
Yunjiao Chen China
Kikue Kubota Japan
Citations per year, relative to Huan Xiang Huan Xiang (= 1×)
peers
Quancai Sun
Countries citing papers authored by Huan Xiang
Since
Specialization
Citations
This map shows the geographic impact of Huan Xiang'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 Huan Xiang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Huan Xiang more than expected).
Fields of papers citing papers by Huan Xiang
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Huan Xiang. 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 Huan Xiang. The network helps show where Huan Xiang may publish in the future.
Co-authorship network of co-authors of Huan Xiang
This figure shows the co-authorship network connecting the top 25 collaborators of Huan Xiang. A scholar is included among the top collaborators of Huan Xiang 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 Huan Xiang. Huan Xiang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Xiang, Huan, Yanyan Wu, Shengjun Chen, et al.. (2025). Umami peptide identification and interaction dynamics in traditional fermented Seabass: Bridging sensory evaluation with molecular insights. LWT. 228. 118028–118028.
2.
Xiang, Huan, Jianwei Cen, Shengjun Chen, et al.. (2025). Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis. Food Chemistry. 487. 144265–144265.
3.
Wu, Yanyan, Yamei Wu, Yongqiang Zhao, et al.. (2025). Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions. Food Chemistry. 476. 143426–143426.
4.
Li, Jun, Huan Xiang, Hui Huang, et al.. (2025). Changes in the Volatile Flavor Compounds and Quality Attributes of Tilapia Fillets Throughout the Drying Process. Foods. 14(19). 3293–3293.
5.
Fu, Zhen F., Huan Xiang, Hao Shuxian, et al.. (2025). Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly. Food Bioscience. 68. 106702–106702.
6.
Wu, Yamei, Huan Xiang, Shengjun Chen, et al.. (2025). Corrigendum to: “Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities” [LWT-Food Science and Technology 189 (2023), 115483]. LWT. 234. 118566–118566.
7.
Xiang, Huan, et al.. (2025). Effects of Ultrasonic-Assisted Enzymatic Treatment on the Solubility and Stability of Myofibrillar Protein from Tilapia (Oreochromis niloticus). Foods. 14(24). 4232–4232.
8.
Wang, Yueqi, Huifang Wang, Huan Xiang, et al.. (2024). Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions. Trends in Food Science & Technology. 148. 104523–104523.
9.
Waterhouse, Geoffrey I. N., Huan Xiang, Dongxiao Sun‐Waterhouse, et al.. (2024). Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors. Carbohydrate Polymers. 346. 122613–122613.
10.
Wu, Yanyan, Huan Xiang, Shengjun Chen, et al.. (2024). In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning. Food Chemistry. 448. 138999–138999.
11.
Xiang, Huan, Hui Huang, Laihao Li, et al.. (2024). Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs. Frontiers in Nutrition. 11. 1462656–1462656.
12.
Chen, Xinjie, et al.. (2024). Analysis of Temperature-Field Error of Computational Fluid Dynamics (CFD) in a New Type of Cigar-Curing Shed.
13.
Zhou, Fuzhen, Tao Yang, Huan Xiang, et al.. (2024). Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam. Food Hydrocolloids. 150. 109762–109762.
14.
Pan, Chuang, Shuo Shi, Xianqing Yang, et al.. (2024). Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon. Food Chemistry. 457. 140425–140425.
15.
Chen, Qian, Shengjun Chen, Yongqiang Zhao, et al.. (2024). Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses. Food Chemistry. 470. 142603–142603.
16.
Chen, Qian, Huan Xiang, Yongqiang Zhao, et al.. (2023). Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano. Food Research International. 169. 112865–112865.
17.
Wang, Yueqi, Shengjun Chen, Yongqiang Zhao, et al.. (2023). Discovery of characteristic proteins linked to textural changes in fermented golden pompano (Trachinotus ovatus) based on a label-free proteomics strategy. Journal of Food Composition and Analysis. 127. 105931–105931.
18.
Wu, Yamei, Yanyan Wu, Huan Xiang, et al.. (2023). Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins. Food Hydrocolloids. 147. 109405–109405.
19.
Sun‐Waterhouse, Dongxiao, et al.. (2022). The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce. International Journal of Food Science & Technology. 57(7). 4316–4327.
20.
Tian, Junsheng, Huiliang Zhao, Yao Gao, et al.. (2021). Branched-Chain Amino Acids Catabolism Pathway Regulation Plays a Critical Role in the Improvement of Leukopenia Induced by Cyclophosphamide in 4T1 Tumor-Bearing Mice Treated With Lvjiaobuxue Granule. Frontiers in Pharmacology. 12. 657047–657047.
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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