Xiao‐Quan Yang

9.9k total citations
166 papers, 8.3k citations indexed

About

Xiao‐Quan Yang is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Xiao‐Quan Yang has authored 166 papers receiving a total of 8.3k indexed citations (citations by other indexed papers that have themselves been cited), including 129 papers in Food Science, 48 papers in Materials Chemistry and 37 papers in Nutrition and Dietetics. Recurrent topics in Xiao‐Quan Yang's work include Proteins in Food Systems (119 papers), Pickering emulsions and particle stabilization (44 papers) and Food Chemistry and Fat Analysis (38 papers). Xiao‐Quan Yang is often cited by papers focused on Proteins in Food Systems (119 papers), Pickering emulsions and particle stabilization (44 papers) and Food Chemistry and Fat Analysis (38 papers). Xiao‐Quan Yang collaborates with scholars based in China, Netherlands and France. Xiao‐Quan Yang's co-authors include Chuan‐He Tang, Shou‐Wei Yin, Jian Guo, Zhili Wan, Jinmei Wang, Xiansheng Wang, Jun‐Ru Qi, Fuzhen Zhou, Lijuan Wang and Yang Yuan and has published in prestigious journals such as SHILAP Revista de lepidopterología, Advanced Functional Materials and Langmuir.

In The Last Decade

Xiao‐Quan Yang

160 papers receiving 8.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiao‐Quan Yang China 55 6.4k 2.7k 1.5k 1.2k 1.1k 166 8.3k
Xiaoquan Yang China 50 5.8k 0.9× 2.3k 0.8× 1.5k 1.0× 1.3k 1.0× 948 0.9× 200 8.3k
Shou‐Wei Yin China 53 6.2k 1.0× 3.4k 1.3× 1.1k 0.7× 893 0.7× 764 0.7× 120 8.0k
Like Mao China 65 8.0k 1.3× 2.6k 1.0× 1.5k 1.0× 1.2k 1.0× 990 0.9× 156 10.8k
Cuixia Sun China 52 5.0k 0.8× 1.6k 0.6× 1.3k 0.9× 1.0k 0.9× 881 0.8× 98 7.3k
Qixin Zhong United States 58 6.9k 1.1× 1.4k 0.5× 1.1k 0.8× 1.7k 1.4× 1.2k 1.1× 237 9.8k
Rosiane Lopes Cunha Brazil 61 7.7k 1.2× 1.4k 0.5× 2.0k 1.4× 880 0.7× 1.2k 1.1× 262 10.4k
Liqiang Zou China 55 5.2k 0.8× 1.8k 0.7× 949 0.7× 1.1k 0.9× 1.1k 1.0× 127 8.1k
Baokun Qi China 50 6.4k 1.0× 1.1k 0.4× 1.8k 1.2× 1.7k 1.4× 987 0.9× 202 8.3k
Jiajia Rao United States 47 6.0k 0.9× 823 0.3× 1.6k 1.1× 1.2k 0.9× 1.7k 1.6× 137 7.9k
Zihao Wei China 42 3.7k 0.6× 1.4k 0.5× 890 0.6× 698 0.6× 587 0.5× 149 5.3k

Countries citing papers authored by Xiao‐Quan Yang

Since Specialization
Citations

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

Fields of papers citing papers by Xiao‐Quan Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Xiao‐Quan Yang. 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 Xiao‐Quan Yang. The network helps show where Xiao‐Quan Yang may publish in the future.

Co-authorship network of co-authors of Xiao‐Quan Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Xiao‐Quan Yang. A scholar is included among the top collaborators of Xiao‐Quan Yang 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 Xiao‐Quan Yang. Xiao‐Quan Yang 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.
Li, Tanghao, Kaining Han, Jian Guo, et al.. (2025). Protein Deamidation Reduced Digestive Resistance and Amyloid Antigenicity of Soy Proteins via Depolymerization. Journal of Agricultural and Food Chemistry. 73(44). 28375–28385. 1 indexed citations
2.
Li, Tanghao, et al.. (2024). Formation of a transparent soy protein hydrogel: Controlled thermal aggregation of protein using glutaminase. Food Hydrocolloids. 155. 110202–110202. 27 indexed citations
3.
Li, Tanghao, et al.. (2024). Effects of salt ions and pH on deamidated soybean protein hydrogels formation: Molecular structure, thermal aggregation and network. Food Chemistry. 469. 142520–142520. 5 indexed citations
4.
Song, Keying, Gaoshang Wang, Zhili Wan, et al.. (2024). Transformation of protein hydrogels to emulsion gels via one-step ball milling. Food Hydrocolloids. 162. 111012–111012. 4 indexed citations
5.
Han, Chuanwu, et al.. (2024). Study on gastric digestion behavior of phytase-treated soybean protein: A semi-dynamic digestion method. Food Chemistry. 463(Pt 1). 141118–141118. 5 indexed citations
6.
Feng, Guangxin, Chuanwu Han, Lijuan Wang, et al.. (2024). Structure-rheological relationship of capillary protein oleogels: The role of particle wettability. Food Hydrocolloids. 159. 110657–110657. 3 indexed citations
7.
Wang, Gaoshang, Shou‐Wei Yin, Guangxin Feng, et al.. (2024). Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance. Carbohydrate Polymers. 334. 122022–122022. 10 indexed citations
8.
Liu, Feng, Chuanwu Han, Gaoshang Wang, et al.. (2024). Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange. Food Hydrocolloids. 159. 110640–110640. 1 indexed citations
9.
Zhou, Fuzhen, Tao Yang, Huan Xiang, et al.. (2024). Biocompatible porous material templated from gliadin particle and gellan gum co-stabilized wet foam. Food Hydrocolloids. 150. 109762–109762. 3 indexed citations
10.
Chen, Jiafeng, et al.. (2024). Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template. Food Research International. 197(Pt 1). 115254–115254. 5 indexed citations
11.
Liu, Xiao, Yuyang Liu, Fanjun Meng, Zhili Wan, & Xiao‐Quan Yang. (2024). Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger. LWT. 203. 116328–116328. 8 indexed citations
12.
Chen, Jiafeng, et al.. (2023). Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy. Food Hydrocolloids. 138. 108465–108465. 24 indexed citations
13.
Jiang, Wenxin, Jun‐Ru Qi, Jin‐song Liao, et al.. (2020). Structural characterization of pectin-bismuth complexes and their aggregation in acidic conditions. International Journal of Biological Macromolecules. 154. 788–794. 27 indexed citations
14.
Wang, Yong‐Hui, et al.. (2016). Application of jet-cooking in preparation of digestible corn protein concentrates.. Nongye gongcheng xuebao. 32(3). 301–308. 1 indexed citations
15.
Wu, Leiyan, Wen Qi-biao, Xiao‐Quan Yang, Mingsheng Xu, & Shou‐Wei Yin. (2011). Wettability, surface microstructure and mechanical properties of films based on phosphorus oxychloride‐treated zein. Journal of the Science of Food and Agriculture. 91(7). 1222–1229. 25 indexed citations
16.
Wang, Xiansheng, Chuan‐He Tang, Ling Chen, & Xiao‐Quan Yang. (2009). Characterization and antioxidant properties of hemp protein hydrolysates obtained with Neutrase. Food Technology and Biotechnology. 47(4). 428–434. 33 indexed citations
17.
Ahmad, Naveed, et al.. (2008). Improvements in the Flavour of Soy Cheese. SHILAP Revista de lepidopterología. 24 indexed citations
18.
Liu, Dongmei, et al.. (2006). Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese. SHILAP Revista de lepidopterología. 26 indexed citations
19.
Yang, Xiao‐Quan. (2006). In vitro Study on Digestibility of Soy Protein Isolates and Effects of Thermal Treatments. Food Science. 2 indexed citations
20.
Yang, Xiao‐Quan. (2005). Antitumor and Antilipemic Action of Pummelo (Citrus grandis L. Osbeck) Peel Extract. Food Science. 1 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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