Shuqin Xia

8.8k total citations · 1 hit paper
149 papers, 7.3k citations indexed

About

Shuqin Xia is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology. According to data from OpenAlex, Shuqin Xia has authored 149 papers receiving a total of 7.3k indexed citations (citations by other indexed papers that have themselves been cited), including 88 papers in Food Science, 33 papers in Animal Science and Zoology and 27 papers in Molecular Biology. Recurrent topics in Shuqin Xia's work include Proteins in Food Systems (52 papers), Meat and Animal Product Quality (33 papers) and Microencapsulation and Drying Processes (28 papers). Shuqin Xia is often cited by papers focused on Proteins in Food Systems (52 papers), Meat and Animal Product Quality (33 papers) and Microencapsulation and Drying Processes (28 papers). Shuqin Xia collaborates with scholars based in China, United States and Pakistan. Shuqin Xia's co-authors include Xiaoming Zhang, Chen Tan, Khizar Hayat, Chengsheng Jia, Biao Feng, Shabbar Abbas, Tingting Feng, Xuejiao Wang, Bertrand Muhoza and Emmanuel Duhoranimana and has published in prestigious journals such as The Journal of Physical Chemistry B, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Shuqin Xia

141 papers receiving 7.2k 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.

Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin

2016 253 citations Xiaoming Zhang, Jibao Cai et al. Food Hydrocolloids profile →

Peers

Countries citing papers authored by Shuqin Xia

Since Specialization

Citations

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

Fields of papers citing papers by Shuqin Xia

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Shuqin Xia

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

#	Work	Indexed citations
1	Interface behavior, competitive substitution, and saltiness perception of switchable water-in-oil high internal phase emulsions-based delivery carrier for sodium salt regulated by OSA starch 2025 ·Food Hydrocolloids ·(unknown), Shuqin Xia, Khizar Hayat, Heping Cui, (unknown), Shahzad Hussain	4
2	Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic 2025 ·Food Hydrocolloids ·(unknown), Min Zhang, Shuqin Xia, Khizar Hayat, Heping Cui, Jingyang Yu	2
3	Mechanisms Underlying Tenderness Evolution in Pan-Fried Pork: Protein Conformational Shifts, Water Redistribution and Microstructural Reorganization 2025 ·Journal of Future Foods ·Xingwei Wang, Shirong Wang, Xuejiao Wang, Xiaoming Zhang, Shao‐Quan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi‐Tang Ho	0
4	Regulation mechanism of airflow velocity in air fryer on the uniformity of acrylamide formation in potato strips: Water migration and microstructure evolution 2025 ·Food Chemistry ·Jing Li, Han Zhang, (unknown), Min Zhang, Tao Bao, (unknown), Shuqin Xia, Khizar Hayat, Shahzad Hussain	0
5	Identification of Rice LncRNAs and Their Roles in the Rice Blast Resistance Network Using Transcriptome and Translatome 2025 ·Plants ·Xiaoliang Shan, Shuqin Xia, (unknown), Cheng Tang, Shentong Tao, Ayesha Baig, Hongwei Zhao	0
6	Synergistic protective effects of interfacial and oil-phase antioxidants on emulsion co-encapsulated vitamin A and vitamin D by regulating antioxidant distribution, interfacial properties and oxygen diffusion 2025 ·Food Hydrocolloids ·(unknown), (unknown), Min Zhang, (unknown), Shuqin Xia, Zhongxiang Fang	1
7	Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits 2024 ·Food Bioscience ·(unknown), Lu Lin, Khizar Hayat, Shuqin Xia	2
8	Effect of electric cooker soaking temperature on palatability of cooked aged indica rice 2024 ·Journal of Cereal Science ·(unknown), (unknown), (unknown), Yuhan Yan, Qing Ji, Jing Li, Shuqin Xia	4
9	Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel 2024 ·Food Chemistry ·Min Zhang, (unknown), (unknown), Khizar Hayat, (unknown), Shuqin Xia, Heping Cui, Jingyang Yu	14
10	Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system 2024 ·Journal of the Science of Food and Agriculture ·Yuxia Yuan, Khizar Hayat, Jibao Cai, (unknown), Shuqin Xia, Heping Cui, Jingyang Yu	1
11	Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic 2024 ·International Journal of Biological Macromolecules ·(unknown), Bingjie Liu, Khizar Hayat, Shuqin Xia, Heping Cui, Jingyang Yu	2
12	Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating 2024 ·Food Bioscience ·Xuejiao Wang, Na Luo, Chaofan Guo, Xingwei Wang, Shuqin Xia	14
13	Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status 2024 ·Food Bioscience ·Yuhan Yan, (unknown), (unknown), Yilin Zhang, Heping Cui, Jingyang Yu, Shuqin Xia, Hanjiang Zhu	3
14	Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating 2023 ·Food Research International ·Xiaotian Huang, Tingting Feng, Heping Cui, Shuqin Xia, Hanjiang Zhu	6
15	Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery 2023 ·Food Bioscience ·Tianyu Shi, Chengsheng Jia, (unknown), Shuqin Xia, Xingwei Wang, Chunli Fan, Xiaoming Zhang, (unknown)	25
16	Innovative Complex Coacervates of Gelatin and Sodium Carboxymethyl Cellulose for Cinnamaldehyde Delivery: Impact of Processing Conditions on Characteristics and Bioactivity 2023 ·International Journal of Environment Agriculture and Biotechnology ·(unknown), Shuqin Xia	2
17	Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating 2022 ·Food Hydrocolloids ·Xuejiao Wang, (unknown), Chaofan Guo, Xingwei Wang, Jingyang Yu, Shuqin Xia	38
18	Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides 2021 ·International Journal of Food Science & Technology ·Xuejiao Wang, Tingting Feng, Shuqin Xia	22
19	Influence of Pectin on the Stability of Whey Protein Isolate Stabilized Emulsion for Encapsulating Lutein 2016 ·Advance Journal of Food Science and Technology ·Bertrand Muhoza, (unknown), Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia	1
20	Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content 2010 ·Advance Journal of Food Science and Technology ·Eric Karangwa, (unknown), (unknown), (unknown), (unknown), (unknown), Shuqin Xia, (unknown)	20

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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