Xiaojun Liao

2.4k total citations
113 papers, 1.8k citations indexed

About

Xiaojun Liao is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Xiaojun Liao has authored 113 papers receiving a total of 1.8k indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Food Science, 34 papers in Molecular Biology and 31 papers in Nutrition and Dietetics. Recurrent topics in Xiaojun Liao's work include Phytochemicals and Antioxidant Activities (24 papers), Microbial Inactivation Methods (24 papers) and Proteins in Food Systems (21 papers). Xiaojun Liao is often cited by papers focused on Phytochemicals and Antioxidant Activities (24 papers), Microbial Inactivation Methods (24 papers) and Proteins in Food Systems (21 papers). Xiaojun Liao collaborates with scholars based in China, Ireland and United Kingdom. Xiaojun Liao's co-authors include Liang Zhao, Yongtao Wang, Zhenzhen Xu, Xiao Hu, Lei Rao, Kewen Wang, Fei Lao, Junfu Ji, Lingjun Ma and Shiyu Zeng and has published in prestigious journals such as SHILAP Revista de lepidopterología, Applied and Environmental Microbiology and Bioresource Technology.

In The Last Decade

Xiaojun Liao

102 papers receiving 1.7k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiaojun Liao China 24 768 385 380 378 313 113 1.8k
Muhammad Modassar Ali Nawaz Ranjha Pakistan 26 662 0.9× 374 1.0× 328 0.9× 332 0.9× 325 1.0× 42 1.7k
Elenilson G. Alves Filho Brazil 26 691 0.9× 500 1.3× 272 0.7× 493 1.3× 378 1.2× 103 1.9k
Congfa Li China 29 718 0.9× 451 1.2× 310 0.8× 602 1.6× 308 1.0× 82 1.9k
Muhammad Asim Shabbir Pakistan 22 698 0.9× 399 1.0× 374 1.0× 324 0.9× 214 0.7× 78 1.6k
Azhari Siddeeg Sudan 28 920 1.2× 569 1.5× 460 1.2× 324 0.9× 300 1.0× 67 2.0k
Ammar AL‐Farga Saudi Arabia 27 617 0.8× 560 1.5× 248 0.7× 473 1.3× 272 0.9× 143 2.0k
Abdul Rahaman China 26 709 0.9× 321 0.8× 333 0.9× 243 0.6× 227 0.7× 57 1.6k
Gülay Özkan Türkiye 19 794 1.0× 320 0.8× 222 0.6× 292 0.8× 502 1.6× 59 1.9k
Eduardo Castaño‐Tostado Mexico 27 856 1.1× 620 1.6× 421 1.1× 526 1.4× 424 1.4× 82 2.3k
Weimin Zhang China 23 750 1.0× 559 1.5× 373 1.0× 362 1.0× 255 0.8× 65 2.0k

Countries citing papers authored by Xiaojun Liao

Since Specialization
Citations

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

Fields of papers citing papers by Xiaojun Liao

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiaojun Liao

This figure shows the co-authorship network connecting the top 25 collaborators of Xiaojun Liao. A scholar is included among the top collaborators of Xiaojun Liao 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 Xiaojun Liao. Xiaojun Liao 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
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Wang, Wenxin, et al.. (2024). Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins. Food Chemistry. 452. 139544–139544. 6 indexed citations
4.
Guo, Haibin, Xin Yuan, Fang Chen, et al.. (2024). The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds. Food Bioscience. 62. 105054–105054. 9 indexed citations
5.
Wang, Wenxin, et al.. (2024). Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside. Food Research International. 192. 114823–114823. 3 indexed citations
6.
Yang, Dong, et al.. (2024). The bactericidal effect of punicalagin concentrations, high pressure conditions and their combination on Escherichia coli O157: H7. Innovative Food Science & Emerging Technologies. 96. 103777–103777.
7.
Zhang, Jie, et al.. (2024). Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein. Journal of the Science of Food and Agriculture. 105(2). 760–768. 2 indexed citations
8.
Basílio, Nuno, et al.. (2024). Influence of Acylation by Hydroxycinnamic Acids on the Reversible and Irreversible Processes of Anthocyanins in Acidic to Basic Aqueous Solution. Journal of Agricultural and Food Chemistry. 72(46). 25955–25971. 2 indexed citations
9.
Wang, Yongtao, et al.. (2024). Metal-free production of natural blue colorants through anthocyanin–protein interactions. Journal of Advanced Research. 68. 17–29. 6 indexed citations
10.
Wang, Xiao, et al.. (2023). Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro. Food Chemistry. 413. 135377–135377. 14 indexed citations
11.
Zhang, Jinghao, et al.. (2023). More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review. Food Chemistry. 416. 135726–135726. 19 indexed citations
12.
Lu, Peng, Kaixin Li, Fang Chen, et al.. (2023). Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion. Innovative Food Science & Emerging Technologies. 91. 103525–103525. 1 indexed citations
13.
Lyu, Fengzhi, et al.. (2023). The underlying mechanism of bacterial spore germination: An update review. Comprehensive Reviews in Food Science and Food Safety. 22(4). 2728–2746. 26 indexed citations
14.
Wang, Wenxin, Zhenzhen Xu, Lei Rao, et al.. (2023). New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin. Food Hydrocolloids. 140. 108649–108649. 32 indexed citations
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Li, Dong, et al.. (2022). Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response. Microorganisms. 10(4). 802–802. 16 indexed citations
17.
Dai, Zijian, Qingyu Zhao, Yiyun Zhang, et al.. (2022). Capsaicin Ameliorates High-Fat Diet-Induced Atherosclerosis in ApoE−/− Mice via Remodeling Gut Microbiota. Nutrients. 14(20). 4334–4334. 33 indexed citations
18.
Zhao, Wenzhu, Jingbo He, Zhipeng Yu, et al.. (2021). In silico identification of novel small molecule umami peptide from ovotransferrin. International Journal of Food Science & Technology. 57(5). 2628–2635. 16 indexed citations
19.
Lu, Shuyu, Tao Ma, Xinna Hu, et al.. (2021). Facile extraction and characterization of cellulose nanocrystals from agricultural waste sugarcane straw. Journal of the Science of Food and Agriculture. 102(1). 312–321. 58 indexed citations
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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