Xiangjin Fu

1.1k total citations
39 papers, 850 citations indexed

About

Xiangjin Fu is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Xiangjin Fu has authored 39 papers receiving a total of 850 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 16 papers in Nutrition and Dietetics and 13 papers in Molecular Biology. Recurrent topics in Xiangjin Fu's work include Food composition and properties (12 papers), Meat and Animal Product Quality (10 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Xiangjin Fu is often cited by papers focused on Food composition and properties (12 papers), Meat and Animal Product Quality (10 papers) and Protein Hydrolysis and Bioactive Peptides (7 papers). Xiangjin Fu collaborates with scholars based in China, United Kingdom and United States. Xiangjin Fu's co-authors include Qinlu Lin, Zhang Wang, Shiying Xu, XU Shi-ying, Huaxi Xiao, Wei Wu, Yue Wu, Zhonghai Li, Shuiping Wang and Khizar Hayat and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Xiangjin Fu

35 papers receiving 827 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiangjin Fu China 14 345 302 284 202 134 39 850
Juncai Tu China 15 272 0.8× 214 0.7× 214 0.8× 168 0.8× 94 0.7× 32 646
I. Peinado Spain 18 546 1.6× 306 1.0× 149 0.5× 208 1.0× 162 1.2× 26 1.0k
Zhisheng Pei China 13 323 0.9× 120 0.4× 261 0.9× 178 0.9× 60 0.4× 30 663
Parichat Hongsprabhas Thailand 20 688 2.0× 346 1.1× 156 0.5× 201 1.0× 188 1.4× 52 1.1k
Łukasz Bobak Poland 17 191 0.6× 105 0.3× 129 0.5× 266 1.3× 121 0.9× 59 721
Sherif M. Abed China 17 297 0.9× 222 0.7× 179 0.6× 543 2.7× 60 0.4× 32 913
Baocai Xu China 17 291 0.8× 173 0.6× 247 0.9× 193 1.0× 56 0.4× 43 656
Laping He China 17 434 1.3× 158 0.5× 200 0.7× 387 1.9× 117 0.9× 78 854
Guoze Wang China 19 374 1.1× 124 0.4× 365 1.3× 316 1.6× 380 2.8× 60 1.3k
Magdalena Mika Poland 14 259 0.8× 198 0.7× 136 0.5× 83 0.4× 416 3.1× 44 724

Countries citing papers authored by Xiangjin Fu

Since Specialization
Citations

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

Fields of papers citing papers by Xiangjin Fu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiangjin Fu

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

All Works

20 of 20 papers shown
1.
Chen, Zhong‐Xiu, Sijia Wang, Hong Chen, et al.. (2025). The influence of cereal dietary fiber structure on starch gelatinization: A review. International Journal of Biological Macromolecules. 333(Pt 1). 148874–148874.
2.
Fu, Xiangjin, et al.. (2025). Identification of rice taste quality markers using metabolomics techniques. Food Chemistry. 492(Pt 3). 145567–145567.
3.
Deng, Xin, Ying Xiong, Qian Wen, et al.. (2024). A colorimetric and phosphorescent dual-mode nanosensing platform for the sensitive detection of tobramycin in dairy products. Food Bioscience. 57. 103589–103589. 8 indexed citations
4.
Han, Wenfang, et al.. (2024). Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions. International Journal of Biological Macromolecules. 271(Pt 1). 132410–132410. 1 indexed citations
5.
Song, Yakun, et al.. (2024). Virtual screening and characterization an umami/umami-enhancing peptide from chickpea. Food and Humanity. 4. 100487–100487. 2 indexed citations
6.
Yu, Chunyang, Xiangjin Fu, Chun Liu, et al.. (2024). Aminated lignin improved enzymatic hydrolysis of cellulosic substrate treated by p-toluenesulfonic acid. Journal of Biotechnology. 395. 44–52. 2 indexed citations
7.
Ma, Zhimin, Xiangjin Fu, Ji Chen, et al.. (2024). Associations of combined phenotypic aging and genetic risk with incident cancer: A prospective cohort study. eLife. 13. 5 indexed citations
8.
Zhao, Long, et al.. (2024). Efficient screening and discovery of umami peptides in Douchi enhanced by molecular dynamics simulations. Food Chemistry X. 24. 101940–101940. 7 indexed citations
9.
Ma, Zhimin, Xiangjin Fu, Chen Ji, et al.. (2024). Associations of combined phenotypic aging and genetic risk with incident cancer: A prospective cohort study. eLife. 13. 12 indexed citations
10.
Qin, Yuyue, Xinshu Zhuang, Huaxi Xiao, et al.. (2023). Recycling enzymatic hydrolysis lignin residues saved cellulase in enzymatic hydrolysis of lignocellulose: An insight from cellulase adsorption mechanism. Industrial Crops and Products. 208. 117884–117884. 14 indexed citations
11.
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13.
Li, Jiangtao, Qinlu Lin, Xiaofeng Guo, et al.. (2023). The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties. Food Chemistry X. 19. 100785–100785. 48 indexed citations
14.
Fu, Xiangjin, et al.. (2023). Identification of novel α-glucosidase and ACE inhibitory peptides from Douchi using peptidomics approach and molecular docking. Food Chemistry X. 19. 100779–100779. 8 indexed citations
15.
Luo, Yu, et al.. (2019). Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food Science & Nutrition. 7(7). 2404–2411. 5 indexed citations
16.
Liu, Weicong, et al.. (2019). Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince. Food Chemistry. 303. 125368–125368. 7 indexed citations
17.
Wu, Wei, Qinlu Lin, Yufei Hua, et al.. (2013). Study on Mechanism of Soy Protein Oxidation Induced by Lipid Peroxidation Products. Advance Journal of Food Science and Technology. 5(1). 46–53. 21 indexed citations
18.
Fu, Xiangjin. (2012). Gel Properties of pH-Shift Isolated Proteins from Silver Carp Muscle. Food Science. 1 indexed citations
19.
Xiao, Huaxi, Qinlu Lin, Gao‐Qiang Liu, et al.. (2011). Effect of green tea polyphenols on the gelatinization and retrogradation of rice starches with different amylose contents. Journal of Medicinal Plants Research. 5(17). 4298–4303. 34 indexed citations
20.
Fu, Xiangjin, et al.. (2010). Determination of off-flavors in silver carp mince using electronic nose.. SHILAP Revista de lepidopterología. 36(3). 316–321.

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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