Xiaoxi Wang

3.4k total citations
97 papers, 2.7k citations indexed

About

Xiaoxi Wang is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Xiaoxi Wang has authored 97 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 72 papers in Nutrition and Dietetics, 45 papers in Food Science and 31 papers in Plant Science. Recurrent topics in Xiaoxi Wang's work include Food composition and properties (70 papers), Microbial Metabolites in Food Biotechnology (34 papers) and Polysaccharides Composition and Applications (24 papers). Xiaoxi Wang is often cited by papers focused on Food composition and properties (70 papers), Microbial Metabolites in Food Biotechnology (34 papers) and Polysaccharides Composition and Applications (24 papers). Xiaoxi Wang collaborates with scholars based in China, United States and Netherlands. Xiaoxi Wang's co-authors include Sen Ma, Xueling Zheng, Li Li, Binghua Sun, Zhen Wang, Wen Jia Han, Qingdan Bao, Vipin Kumar, Xiaoling Tian and Xiaojie Qian and has published in prestigious journals such as SHILAP Revista de lepidopterología, Biomaterials and Food Chemistry.

In The Last Decade

Xiaoxi Wang

91 papers receiving 2.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiaoxi Wang China 31 1.8k 1.4k 708 293 199 97 2.7k
Sen Ma China 33 1.9k 1.1× 1.5k 1.1× 818 1.2× 330 1.1× 529 2.7× 147 3.3k
P. A. Sopade Australia 31 1.5k 0.8× 1.8k 1.3× 677 1.0× 417 1.4× 141 0.7× 104 3.1k
Sheweta Barak India 24 1.4k 0.8× 1.9k 1.4× 1.1k 1.5× 396 1.4× 247 1.2× 31 3.3k
Mario Jekle Germany 33 2.3k 1.3× 2.0k 1.4× 596 0.8× 296 1.0× 259 1.3× 124 3.3k
Patricia Rayas‐Duarte United States 28 1.6k 0.9× 1.4k 1.0× 717 1.0× 169 0.6× 144 0.7× 106 2.6k
Donatella Peressini Italy 26 1.3k 0.7× 1.3k 1.0× 569 0.8× 631 2.2× 102 0.5× 48 2.4k
Ioanna Mandala Greece 35 1.7k 1.0× 2.3k 1.7× 808 1.1× 814 2.8× 351 1.8× 90 3.6k
Mohammad Naushad Emmambux South Africa 31 1.9k 1.1× 1.7k 1.3× 790 1.1× 564 1.9× 284 1.4× 107 3.1k
Vassilis Kontogiorgos United Kingdom 31 779 0.4× 1.9k 1.4× 1.3k 1.9× 505 1.7× 124 0.6× 77 2.9k
Vilai Rungsardthong Thailand 28 1.5k 0.8× 1.3k 1.0× 490 0.7× 436 1.5× 151 0.8× 101 2.4k

Countries citing papers authored by Xiaoxi Wang

Since Specialization
Citations

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

Fields of papers citing papers by Xiaoxi Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiaoxi Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Xiaoxi Wang. A scholar is included among the top collaborators of Xiaoxi Wang 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 Xiaoxi Wang. Xiaoxi Wang 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.
Yu, Xiaoming, et al.. (2025). Effect of working pressure on microstructure and properties of diamond-like carbon films. Surfaces and Interfaces. 65. 106545–106545.
2.
Zhang, Xiaoyan, et al.. (2024). Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour. International Journal of Biological Macromolecules. 260(Pt 1). 129406–129406. 16 indexed citations
3.
Sun, Binghua, Xiaojie Qian, Sen Ma, Chong Liu, & Xiaoxi Wang. (2024). Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism. Food Hydrocolloids. 154. 110122–110122. 6 indexed citations
4.
Qian, Xiaojie, Binghua Sun, Sen Ma, Chong Liu, & Xiaoxi Wang. (2023). The role of lipids in determining the gas cell structure of gluten-free steamed oat cake. Food Hydrocolloids. 148. 109460–109460. 6 indexed citations
5.
Sun, Binghua, et al.. (2023). Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour. Journal of Cereal Science. 110. 103648–103648. 5 indexed citations
6.
Ma, Sen, et al.. (2022). Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough. International Journal of Food Science & Technology. 57(11). 7445–7455. 8 indexed citations
7.
Ma, Sen, et al.. (2022). Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality. International Journal of Food Science & Technology. 57(3). 1748–1762. 16 indexed citations
8.
Ma, Sen, et al.. (2022). Recent advances in the technology of quick‐frozen baozi: a review. International Journal of Food Science & Technology. 57(3). 1493–1507. 5 indexed citations
9.
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
10.
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
11.
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
12.
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
13.
Ma, Sen, et al.. (2020). Recent advances in quality deterioration and improvement of starch in frozen dough. SHILAP Revista de lepidopterología. 3(4). 154–163. 33 indexed citations
14.
Ma, Sen, Zhen Wang, Ning Liu, et al.. (2020). Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. International Journal of Food Science & Technology. 56(4). 1623–1630. 36 indexed citations
15.
Ma, Sen, Ning Liu, Zhen Wang, & Xiaoxi Wang. (2020). Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system. International Journal of Food Science & Technology. 56(1). 86–92. 12 indexed citations
16.
Wang, Xiaoxi, et al.. (2019). Enzymatic extraction of inulin from Jerusalem artichoke pulp and its composition and antioxidant activity analysis.. Tianran chanwu yanjiu yu kaifa. 31(8). 1408–1417. 1 indexed citations
17.
Wang, Xiaoxi, et al.. (2015). Effects of phenolic xylans from wheat bran on fermented dough properties and qualities of steamed bread.. Nongye gongcheng xuebao. 31(17). 302–307. 6 indexed citations
18.
Wang, Xiaoxi. (2014). A Method of Inducing Ordered Basic Belief Assignment and Its Application in Risk Assessment of Tailing Dam. Yingyong jichu yu gongcheng kexue xuebao. 1 indexed citations
19.
Wang, Xiaoxi. (2007). Solvent-free fabrication of porous polymer for tissue engineering applications. PhDT. 2 indexed citations
20.
Wang, Xiaoxi. (2006). Effect of wheat flour on steamed bread quality. Food Science and Technology International. 3 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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