Siwen Xue

1.1k total citations · 1 hit paper
23 papers, 972 citations indexed

About

Siwen Xue is a scholar working on Animal Science and Zoology, Food Science and Biotechnology. According to data from OpenAlex, Siwen Xue has authored 23 papers receiving a total of 972 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Animal Science and Zoology, 11 papers in Food Science and 7 papers in Biotechnology. Recurrent topics in Siwen Xue's work include Meat and Animal Product Quality (21 papers), Proteins in Food Systems (8 papers) and Microbial Inactivation Methods (5 papers). Siwen Xue is often cited by papers focused on Meat and Animal Product Quality (21 papers), Proteins in Food Systems (8 papers) and Microbial Inactivation Methods (5 papers). Siwen Xue collaborates with scholars based in China, United States and India. Siwen Xue's co-authors include Xinglian Xu, Guanghong Zhou, Peng Wang, Ke Li, Yanhong Bai, Yingying Zhao, Huhu Wang, Minyi Han, Xing Zhang and Xinglian Xu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Hydrocolloids.

In The Last Decade

Siwen Xue

23 papers receiving 962 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.

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

2019 345 citations Ke Li, Yingying Zhao et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Siwen Xue China	16	660	619	176	161	102	23	972
Jingyu Wang China	13	536 0.8×	523 0.8×	182 1.0×	76 0.5×	85 0.8×	32	912
Wenguo Zhou China	15	522 0.8×	615 1.0×	308 1.8×	108 0.7×	103 1.0×	23	996
Peijun Li China	15	469 0.7×	632 1.0×	230 1.3×	103 0.6×	105 1.0×	27	892
Huhu Wang China	14	375 0.6×	491 0.8×	215 1.2×	118 0.7×	52 0.5×	28	814
Guanghong Zhou China	12	414 0.6×	450 0.7×	180 1.0×	61 0.4×	88 0.9×	21	757
Hoa Van Ba South Korea	19	359 0.5×	682 1.1×	277 1.6×	59 0.4×	65 0.6×	44	937
Iván A. García-Galicia Mexico	14	435 0.7×	622 1.0×	142 0.8×	280 1.7×	96 0.9×	40	879
Mariana Huerta‐Jimenez Mexico	13	401 0.6×	585 0.9×	132 0.8×	258 1.6×	91 0.9×	31	815
Ciara K. McDonnell Ireland	10	302 0.5×	580 0.9×	108 0.6×	177 1.1×	103 1.0×	11	699
Xianming Zeng China	17	382 0.6×	312 0.5×	185 1.1×	70 0.4×	32 0.3×	51	677

Countries citing papers authored by Siwen Xue

Since Specialization

Citations

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

Fields of papers citing papers by Siwen Xue

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Siwen Xue

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

Xue, Siwen, et al.. (2022). In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study. Foods. 11(9). 1222–1222. 2 indexed citations

Xue, Siwen, Derico Setyabrata, Connie C. Bonham, & Yuan H. Brad Kim. (2020). Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient. Meat Science. 173. 108403–108403. 18 indexed citations

Chen, Jiahui, Xing Zhang, Siwen Xue, & Xinglian Xu. (2020). Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties. International Journal of Biological Macromolecules. 163. 1768–1779. 79 indexed citations

Xue, Siwen, Jiaying Hu, H.W. Cheng, & Yuan H. Brad Kim. (2019). Effects of probiotic supplementation and postmortem storage condition on the oxidative stability of M. Pectoralis major of laying hens. Poultry Science. 98(12). 7158–7169. 2 indexed citations

Xue, Siwen, Chong Wang, Yuan H. Brad Kim, et al.. (2019). Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product. Food Chemistry. 306. 125602–125602. 52 indexed citations

Li, Ke, Yingying Zhao, Siwen Xue, et al.. (2019). Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion. Food Hydrocolloids. 98. 105275–105275. 345 indexed citations breakdown →

Xue, Siwen, Qian Chang, Yuan H. Brad Kim, Xinglian Xu, & Guanghong Zhou. (2018). High-pressure effects on myosin in relation to heat gelation: A micro-perspective study. Food Hydrocolloids. 84. 219–228. 15 indexed citations

Wang, Huhu, et al.. (2018). Primary concerns regarding the application of electrolyzed water in the meat industry. Food Control. 95. 50–56. 36 indexed citations

Xue, Siwen, Xiaobo Yu, Xin Li, et al.. (2018). Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes. LWT. 102. 190–196. 36 indexed citations

10.

Xue, Siwen, Huijuan Yang, Rui Liu, et al.. (2017). Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. Meat Science. 129. 176–184. 28 indexed citations

11.

Xue, Siwen, Huijuan Yang, Xiaobo Yu, et al.. (2017). Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels. Food Chemistry. 240. 59–66. 33 indexed citations

12.

Xue, Siwen, Huijuan Yang, Huhu Wang, et al.. (2017). High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation. Food Research International. 99(Pt 1). 413–418. 18 indexed citations

13.

Xue, Siwen, Xue Zhao, Xinbo Zhuang, et al.. (2017). Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process. International Journal of Food Science & Technology. 53(2). 356–364. 16 indexed citations

14.

Xue, Siwen, Xinglian Xu, Huimin Shan, et al.. (2017). Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. Innovative Food Science & Emerging Technologies. 45. 354–360. 85 indexed citations

15.

Xue, Siwen, Xiaobo Yu, Huijuan Yang, et al.. (2017). Contribution of High‐Pressure‐Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages. Journal of Food Science. 82(6). 1357–1368. 9 indexed citations

16.

Xue, Siwen, Huhu Wang, Huijuan Yang, et al.. (2017). Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions. Innovative Food Science & Emerging Technologies. 41. 150–159. 59 indexed citations

17.

Wang, Mengyao, Xing Chen, Yufeng Zou, et al.. (2016). High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel. International Journal of Food Science & Technology. 52(3). 724–732. 32 indexed citations

18.

Xue, Siwen, Yufeng Zou, Xing Chen, et al.. (2016). Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage. International Journal of Food Science & Technology. 51(9). 2106–2113. 14 indexed citations

19.

Wang, Huhu, et al.. (2016). Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses. Food Control. 75. 70–77. 37 indexed citations

20.

Xue, Siwen, et al.. (2015). Effect of Sodium Chloride on the Properties of Ready‐to‐Eat Pressure‐Induced Gel‐Type Chicken Meat Products. Journal of Food Process Engineering. 40(1). 8 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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