Ning Xia

534 total citations
15 papers, 397 citations indexed

About

Ning Xia is a scholar working on Food Science, Molecular Biology and Biomaterials. According to data from OpenAlex, Ning Xia has authored 15 papers receiving a total of 397 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Food Science, 4 papers in Molecular Biology and 4 papers in Biomaterials. Recurrent topics in Ning Xia's work include Proteins in Food Systems (9 papers), Polysaccharides Composition and Applications (3 papers) and Nanocomposite Films for Food Packaging (3 papers). Ning Xia is often cited by papers focused on Proteins in Food Systems (9 papers), Polysaccharides Composition and Applications (3 papers) and Nanocomposite Films for Food Packaging (3 papers). Ning Xia collaborates with scholars based in China and Egypt. Ning Xia's co-authors include Huajiang Zhang, Longwei Jiang, Jing Wang, Hong Zhang, Ahmed M. Rayan, Xiaohan Zhang, Yanqiu Ma, Huajiang Zhang, Xiaonan Zhang and Minghui Zhao and has published in prestigious journals such as Biomaterials, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Ning Xia

13 papers receiving 395 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ning Xia China 10 257 120 67 58 46 15 397
Wenhui Qi China 9 212 0.8× 150 1.3× 86 1.3× 41 0.7× 24 0.5× 20 382
Cynthia Fontes‐Candia Spain 10 203 0.8× 107 0.9× 26 0.4× 53 0.9× 49 1.1× 16 365
Noushin Eghbal Iran 8 351 1.4× 135 1.1× 43 0.6× 51 0.9× 67 1.5× 8 503
Yabo Dong China 13 334 1.3× 110 0.9× 71 1.1× 101 1.7× 101 2.2× 20 492
Canan Yağmur Karakaş Türkiye 11 208 0.8× 165 1.4× 31 0.5× 75 1.3× 76 1.7× 21 413
Die Dong China 14 392 1.5× 108 0.9× 59 0.9× 161 2.8× 43 0.9× 28 505
Lechuan Wang China 11 388 1.5× 98 0.8× 177 2.6× 72 1.2× 47 1.0× 18 500
Jiran Lv China 10 156 0.6× 113 0.9× 60 0.9× 32 0.6× 102 2.2× 14 350
Xuan Thang Le Canada 3 308 1.2× 80 0.7× 45 0.7× 67 1.2× 22 0.5× 4 393
Alexander Gamboa Chile 9 132 0.5× 152 1.3× 36 0.5× 34 0.6× 57 1.2× 15 401

Countries citing papers authored by Ning Xia

Since Specialization
Citations

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

Fields of papers citing papers by Ning Xia

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ning Xia

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

All Works

15 of 15 papers shown
1.
Hou, Jingjie, Zhong‐Tao Jiang, Mengzhou Liu, et al.. (2025). Exploring the potential of egg yolk spheres to stabilize foams by pH shift: Structural, interfacial, and capillary foam effects. Food Research International. 219. 116822–116822.
2.
Hou, Jingjie, Zhong‐Tao Jiang, Jiaqi Wang, et al.. (2025). Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels. Food Research International. 208. 116213–116213. 12 indexed citations
3.
4.
Zhang, Huajiang, et al.. (2025). Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. Foods. 14(2). 198–198. 2 indexed citations
5.
6.
Li, Yinggang, Gang Xu, Ning Xia, et al.. (2024). Targeting lipid metabolism via nanomedicine: A prospective strategy for cancer therapy. Biomaterials. 317. 123022–123022. 7 indexed citations
7.
Zhao, Minghui, Jinghong Li, Jiaqi Wang, et al.. (2024). Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations. Food Hydrocolloids. 152. 109952–109952. 23 indexed citations
8.
Li, Hanyu, et al.. (2024). Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. International Journal of Biological Macromolecules. 264(Pt 2). 130672–130672. 40 indexed citations
9.
Li, Jinghong, et al.. (2023). 3D Printing of smart labels with curcumin-loaded soy protein isolate. International Journal of Biological Macromolecules. 255. 128211–128211. 25 indexed citations
10.
Zhang, Hong, Panpan Guo, Huajiang Zhang, et al.. (2023). Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. International Journal of Biological Macromolecules. 232. 123444–123444. 48 indexed citations
11.
Zhang, Hong, Sijie Zhou, Huajiang Zhang, et al.. (2023). Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage. Food Chemistry. 438. 137965–137965. 16 indexed citations
12.
Zhao, Minghui, et al.. (2023). Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier. Food Hydrocolloids. 149. 109623–109623. 37 indexed citations
13.
An, Dong, et al.. (2023). Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin. Food Hydrocolloids. 145. 109069–109069. 45 indexed citations
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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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