Xiaoling Tian

552 total citations
20 papers, 412 citations indexed

About

Xiaoling Tian is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Xiaoling Tian has authored 20 papers receiving a total of 412 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Nutrition and Dietetics, 13 papers in Food Science and 7 papers in Plant Science. Recurrent topics in Xiaoling Tian's work include Food composition and properties (20 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (9 papers). Xiaoling Tian is often cited by papers focused on Food composition and properties (20 papers), Microbial Metabolites in Food Biotechnology (11 papers) and Polysaccharides Composition and Applications (9 papers). Xiaoling Tian collaborates with scholars based in China. Xiaoling Tian's co-authors include Xiaoxi Wang, Binghua Sun, Sen Ma, Zhen Wang, Xiaojie Qian, Li Li, Jihong Huang, Xueling Zheng, Hua‐Min Liu and Qingdan Bao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Xiaoling Tian

20 papers receiving 409 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiaoling Tian China 12 342 251 114 26 22 20 412
Rangarajan Jagan Mohan India 9 263 0.8× 269 1.1× 79 0.7× 21 0.8× 32 1.5× 23 360
Styliani Protonotariou Greece 11 368 1.1× 316 1.3× 124 1.1× 21 0.8× 35 1.6× 16 513
M. Tugrul Masatcioglu Türkiye 12 262 0.8× 259 1.0× 85 0.7× 22 0.8× 14 0.6× 18 368
Jiwei Kuang China 11 260 0.8× 251 1.0× 84 0.7× 15 0.6× 23 1.0× 21 384
Zekun Xu China 15 411 1.2× 312 1.2× 119 1.0× 20 0.8× 38 1.7× 39 499
Ahui Xu China 8 277 0.8× 202 0.8× 114 1.0× 15 0.6× 33 1.5× 10 344
Morteza Jafari Iran 9 246 0.7× 213 0.8× 67 0.6× 26 1.0× 16 0.7× 11 334
Ángela Bravo‐Núñez Spain 11 322 0.9× 270 1.1× 127 1.1× 24 0.9× 11 0.5× 21 433
Duygu Özmen Türkiye 10 155 0.5× 255 1.0× 83 0.7× 19 0.7× 31 1.4× 33 320
Ludmilla de Carvalho Oliveira Brazil 10 254 0.7× 213 0.8× 67 0.6× 35 1.3× 12 0.5× 18 353

Countries citing papers authored by Xiaoling Tian

Since Specialization
Citations

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

Fields of papers citing papers by Xiaoling Tian

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiaoling Tian

This figure shows the co-authorship network connecting the top 25 collaborators of Xiaoling Tian. A scholar is included among the top collaborators of Xiaoling Tian 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 Xiaoling Tian. Xiaoling Tian 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.
Sun, Xinyu, Guowei Ma, Xiaoling Tian, et al.. (2025). Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design. Food Packaging and Shelf Life. 49. 101488–101488. 4 indexed citations
2.
Tian, Xiaoling, et al.. (2023). Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China. Journal of Food Processing and Preservation. 2023. 1–10. 1 indexed citations
3.
Qian, Xiaojie, et al.. (2023). Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes. LWT. 175. 114477–114477. 9 indexed citations
4.
Yu, Chen, Ying Liang, Xiaoling Tian, et al.. (2022). Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion. International Journal of Food Science & Technology. 57(4). 2467–2478. 4 indexed citations
5.
Tian, Xiaoling, Xiaoxi Wang, Zhen Wang, et al.. (2022). Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review. International Journal of Food Science & Technology. 57(12). 7556–7572. 13 indexed citations
6.
Ma, Sen, Zhen Wang, Hua‐Min Liu, et al.. (2022). Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges. Trends in Food Science & Technology. 123. 281–289. 88 indexed citations
7.
Tian, Xiaoling, Zhen Wang, Xiaoxi Wang, et al.. (2022). Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm. International Journal of Biological Macromolecules. 206. 306–312. 29 indexed citations
8.
Tian, Xiaoling, Zhen Wang, Xiaoxi Wang, et al.. (2022). A promising strategy for mechanically modified wheat flour by milling of wheat endosperm. Journal of Cereal Science. 104. 103440–103440. 4 indexed citations
9.
Qian, Xiaojie, et al.. (2022). Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour. LWT. 168. 113828–113828. 23 indexed citations
10.
Tian, Xiaoling, et al.. (2021). Effect of different milling mechanical forces on the structures and properties of wheat flour. International Journal of Food Science & Technology. 57(4). 1945–1953. 12 indexed citations
11.
Wang, Zhen, Sen Ma, Jihong Huang, et al.. (2021). Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation. International Journal of Food Science & Technology. 57(4). 1995–2002. 7 indexed citations
12.
Ma, Sen, Zhen Wang, Xiaoling Tian, et al.. (2021). Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system. Food Chemistry. 373(Pt A). 131417–131417. 45 indexed citations
13.
Wang, Zhen, Sen Ma, Xiaoling Tian, et al.. (2021). Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae. International Journal of Biological Macromolecules. 190. 86–92. 40 indexed citations
14.
Tian, Xiaoling, Xiaoxi Wang, Sen Ma, et al.. (2021). Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour. Journal of Food Processing and Preservation. 46(1). 3 indexed citations
15.
Tian, Xiaoling, Zhen Wang, Xiaoxi Wang, et al.. (2021). Microstructure observation of multilayers separated from wheat bran. SHILAP Revista de lepidopterología. 4(4). 165–173. 7 indexed citations
16.
17.
Qian, Xiaojie, et al.. (2021). Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size. LWT. 154. 112757–112757. 33 indexed citations
18.
Tian, Xiaoling, Binghua Sun, Xiaoxi Wang, et al.. (2020). Effects of milling methods on rheological properties of fermented and non-fermented dough. SHILAP Revista de lepidopterología. 3(3). 77–86. 11 indexed citations
19.
Huang, Jihong, Xiaoling Tian, Peng Zhou, et al.. (2020). Effects of insoluble dietary fiber from wheat bran on noodle quality. SHILAP Revista de lepidopterología. 4(1). 1–9. 29 indexed citations
20.
Qian, Xiaojie, et al.. (2020). Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour. Journal of Cereal Science. 92. 102908–102908. 33 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Rangarajan Jagan Mohan Breakdown of academic impact, for papers by Styliani Protonotariou Breakdown of academic impact, for papers by M. Tugrul Masatcioglu Breakdown of academic impact, for papers by Jiwei Kuang Breakdown of academic impact, for papers by Zekun Xu Breakdown of academic impact, for papers by Ahui Xu Breakdown of academic impact, for papers by Morteza Jafari Breakdown of academic impact, for papers by Ángela Bravo‐Núñez Breakdown of academic impact, for papers by Duygu Özmen Breakdown of academic impact, for papers by Ludmilla de Carvalho Oliveira
Rankless by CCL
2026