Xiaonan Sui

8.6k total citations · 8 hit papers
163 papers, 6.7k citations indexed

About

Xiaonan Sui is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Xiaonan Sui has authored 163 papers receiving a total of 6.7k indexed citations (citations by other indexed papers that have themselves been cited), including 118 papers in Food Science, 46 papers in Nutrition and Dietetics and 34 papers in Molecular Biology. Recurrent topics in Xiaonan Sui's work include Proteins in Food Systems (93 papers), Food composition and properties (37 papers) and Food Chemistry and Fat Analysis (26 papers). Xiaonan Sui is often cited by papers focused on Proteins in Food Systems (93 papers), Food composition and properties (37 papers) and Food Chemistry and Fat Analysis (26 papers). Xiaonan Sui collaborates with scholars based in China, Singapore and United States. Xiaonan Sui's co-authors include Yan Zhang, Lianzhou Jiang, Baokun Qi, Weibiao Zhou, Lianzhou Jiang, Lianzhou Jiang, Zejian Xu, M. Zhang, Guo Huang and Yu Zhao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Biomaterials and Analytical Biochemistry.

In The Last Decade

Xiaonan Sui

156 papers receiving 6.6k citations

Hit Papers

Functional and conformational changes to soy proteins acc... 2016 2026 2019 2022 2017 2019 2016 2021 2020 100 200 300
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.

  1. Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
    2017 397 citations Xiaonan Sui, Lianzhou Jiang et al. Food Chemistry profile →
  2. A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
    2019 290 citations Guo Huang, Yan Zhang et al. Food Hydrocolloids profile →
  3. Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
    2016 282 citations Xiaonan Sui, Lianzhou Jiang et al. Food Hydrocolloids profile →
  4. The development history and recent updates on soy protein-based meat alternatives
    2021 244 citations Tianyi Zhang, Xin Zhang et al. profile →
  5. Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
    2020 223 citations Xiaonan Sui, Lianzhou Jiang et al. profile →
  6. Structure remodeling of soy protein-derived amyloid fibrils mediated by epigallocatechin-3-gallate
    2022 107 citations Zejian Xu, Tian Lan et al. profile →
  7. Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
    2023 84 citations Lianzhou Jiang, Yan Zhang et al. Food Hydrocolloids profile →
  8. Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
    2024 51 citations Mingming Zheng, Yingnan Liu et al. Carbohydrate Polymers profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiaonan Sui China 44 4.5k 1.6k 1.5k 944 934 163 6.7k
Baokun Qi China 50 6.4k 1.4× 1.8k 1.1× 1.7k 1.2× 987 1.0× 1.2k 1.3× 202 8.3k
Bingcan Chen United States 53 5.1k 1.1× 1.8k 1.1× 1.4k 0.9× 1.7k 1.8× 950 1.0× 167 7.7k
Shuqin Xia China 50 4.1k 0.9× 1.1k 0.7× 1.8k 1.2× 892 0.9× 1.1k 1.2× 149 7.3k
Jiajia Rao United States 47 6.0k 1.3× 1.6k 1.0× 1.2k 0.8× 1.7k 1.8× 800 0.9× 137 7.9k
Cuixia Sun China 52 5.0k 1.1× 1.3k 0.8× 1.0k 0.7× 881 0.9× 522 0.6× 98 7.3k
Stephan Drusch Germany 46 4.3k 1.0× 978 0.6× 931 0.6× 1.1k 1.2× 596 0.6× 154 6.0k
Khizar Hayat China 42 2.4k 0.5× 956 0.6× 1.7k 1.1× 1.2k 1.2× 1.2k 1.3× 235 6.3k
Zongcai Tu China 48 3.9k 0.9× 1.2k 0.7× 2.4k 1.6× 1.0k 1.1× 1.4k 1.5× 301 7.6k
Yujie Su China 46 3.7k 0.8× 940 0.6× 1.3k 0.9× 617 0.7× 1.0k 1.1× 183 5.5k
Taihua Mu China 44 3.8k 0.9× 2.6k 1.6× 1.1k 0.7× 1.7k 1.9× 599 0.6× 186 6.7k

Countries citing papers authored by Xiaonan Sui

Since Specialization
Citations

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

Fields of papers citing papers by Xiaonan Sui

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiaonan Sui

This figure shows the co-authorship network connecting the top 25 collaborators of Xiaonan Sui. A scholar is included among the top collaborators of Xiaonan Sui 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 Xiaonan Sui. Xiaonan Sui 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.
Huang, Ye, Wei-Hsian Yin, Kang Zhong, et al.. (2025). Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils. Food Hydrocolloids. 166. 111258–111258. 4 indexed citations
2.
3.
Dong, Yabo, Ziyi Liu, Tian Lan, Yan Zhang, & Xiaonan Sui. (2025). Calcium carbonate particles: Template-driven structural design and functional innovation applications in food systems. Food Chemistry. 485. 144447–144447. 3 indexed citations
4.
Zheng, Mingming, Yingnan Liu, Yibin Zhou, et al.. (2024). Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate. Food Hydrocolloids. 151. 109750–109750. 24 indexed citations
5.
Wen, Jiayu, Jiarui Zhao, Yan Zhang, Lianzhou Jiang, & Xiaonan Sui. (2024). Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion. Food Hydrocolloids. 152. 109927–109927. 30 indexed citations
6.
Zhao, Jingwen, Yigang Hu, Xiaoshuai Wang, et al.. (2024). Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion. Food Hydrocolloids. 162. 110899–110899. 27 indexed citations
7.
Lan, Tian, Jiajia Shi, Yabo Dong, et al.. (2024). Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels. Food Hydrocolloids. 153. 110011–110011. 23 indexed citations
8.
Yu, Zhenyu, Yingnan Liu, Yibin Zhou, et al.. (2024). Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective. Food Chemistry. 447. 138992–138992. 11 indexed citations
9.
Wen, Jiayu, et al.. (2024). Synthesis and characterization of ion-induced sodium alginate/soy protein isolate microgels for the controlled release. Food Chemistry. 452. 139588–139588. 10 indexed citations
10.
Liu, Huixia, et al.. (2024). Conformational changes induced by cellulose nanocrystals in collaboration with calcium ion improve solubility of pea protein isolate. Carbohydrate Polymers. 343. 122481–122481. 5 indexed citations
11.
Wang, Xiaoshuai, Jingwen Zhao, Lianzhou Jiang, et al.. (2024). Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions. Food Hydrocolloids. 160. 110796–110796. 6 indexed citations
12.
Huo, Junwei, et al.. (2024). Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage. Food Chemistry X. 24. 101848–101848. 2 indexed citations
13.
Zhao, Yu, et al.. (2023). The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein. Food Hydrocolloids. 149. 109577–109577. 16 indexed citations
14.
Cui, Mengqi, et al.. (2023). Dual-reinforcement strategy: Fabrication of CMC-Na/SPI aerogel-templated oleogels through electrostatic adsorption and chemical crosslinking. Food Hydrocolloids. 148. 109525–109525. 29 indexed citations
15.
16.
Song, Xiaoxiao, Xiaonan Sui, & Lianzhou Jiang. (2023). Protection Function and Mechanism of Rosemary (Rosmarinus officinalis L.) Extract on the Thermal Oxidative Stability of Vegetable Oils. Foods. 12(11). 2177–2177. 8 indexed citations
17.
Zhang, Tianyi, et al.. (2023). Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology. Food Chemistry. 427. 136689–136689. 21 indexed citations
18.
Xu, Zejian, et al.. (2023). Functional properties of soybean isolate protein as influenced by its critical overlap concentration. Food Hydrocolloids. 138. 108478–108478. 11 indexed citations
19.
Xu, Zejian, et al.. (2023). Structural insights into acidic heating-induced amyloid fibrils derived from soy protein as a function of protein concentration. Food Hydrocolloids. 145. 109085–109085. 41 indexed citations
20.
Huang, Guo, et al.. (2023). Stability, rheological behavior and microstructure of Pickering emulsions co-stabilized by soy protein and carboxymethyl chitosan. Food Hydrocolloids. 142. 108773–108773. 75 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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