Xijuan Yang

993 total citations
39 papers, 711 citations indexed

About

Xijuan Yang is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Xijuan Yang has authored 39 papers receiving a total of 711 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 24 papers in Nutrition and Dietetics and 11 papers in Plant Science. Recurrent topics in Xijuan Yang's work include Food composition and properties (21 papers), Food Quality and Safety Studies (11 papers) and Phytochemicals and Antioxidant Activities (9 papers). Xijuan Yang is often cited by papers focused on Food composition and properties (21 papers), Food Quality and Safety Studies (11 papers) and Phytochemicals and Antioxidant Activities (9 papers). Xijuan Yang collaborates with scholars based in China and Romania. Xijuan Yang's co-authors include Bin Dang, Mingtao Fan, Bo Nan, Zhongfu Wang, Junling Shi, Yang Liu, Wengang Zhang, Wengang Zhang, Jie Zhang and Huaide Xu and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Molecules.

In The Last Decade

Xijuan Yang

36 papers receiving 700 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xijuan Yang China 15 400 347 222 143 140 39 711
Lijiao Kan China 11 295 0.7× 271 0.8× 281 1.3× 140 1.0× 113 0.8× 13 716
Víctor Manuel Zamora-Gasga Mexico 14 442 1.1× 305 0.9× 152 0.7× 232 1.6× 193 1.4× 51 848
Olufunmilayo Sade Omoba Nigeria 16 405 1.0× 318 0.9× 246 1.1× 144 1.0× 184 1.3× 46 778
Franklin B. Apea-Bah Canada 14 345 0.9× 282 0.8× 281 1.3× 254 1.8× 108 0.8× 28 840
Ya‐Fang Shang China 15 279 0.7× 241 0.7× 187 0.8× 217 1.5× 131 0.9× 41 660
Jiayan Xie China 13 257 0.6× 241 0.7× 139 0.6× 127 0.9× 134 1.0× 20 563
Tijana Đorđević Serbia 9 328 0.8× 208 0.6× 198 0.9× 118 0.8× 106 0.8× 23 611
Rafał Wołosiak Poland 15 387 1.0× 186 0.5× 243 1.1× 242 1.7× 94 0.7× 38 785
Aldona Sobota Poland 16 481 1.2× 595 1.7× 255 1.1× 128 0.9× 78 0.6× 53 973
Tamer H. Gamel Canada 16 407 1.0× 413 1.2× 183 0.8× 183 1.3× 73 0.5× 18 699

Countries citing papers authored by Xijuan Yang

Since Specialization
Citations

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

Fields of papers citing papers by Xijuan Yang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xijuan Yang

This figure shows the co-authorship network connecting the top 25 collaborators of Xijuan Yang. A scholar is included among the top collaborators of Xijuan 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 Xijuan Yang. Xijuan 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.
Kuang, Jiwei, Wengang Zhang, Xijuan Yang, & Ping Ma. (2025). Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate. Food Chemistry X. 25. 102218–102218. 4 indexed citations
2.
Li, Jiaxin, Ran Lin, Mengzi Nie, et al.. (2024). Effect of four highland barley proteins on the retrogradation and in vitro digestion properties of highland barley starch. Food Chemistry X. 24. 101915–101915. 6 indexed citations
3.
Yang, Xijuan, et al.. (2024). Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion. International Journal of Food Science & Technology. 59(5). 2873–2883. 2 indexed citations
4.
She, Yongxin, et al.. (2024). Analysis of the mechanism of resistance to enzymatic hydrolysis of RS-5 resistant starch. Food Chemistry. 452. 139570–139570. 7 indexed citations
5.
Nie, Mengzi, Jiaxin Li, Ran Lin, et al.. (2024). The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch. Food Research International. 186. 114355–114355. 17 indexed citations
6.
Lin, Ran, Mengzi Nie, Jiaxin Li, et al.. (2024). Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch. Molecules. 29(6). 1211–1211. 9 indexed citations
7.
Li, Yun, Yanyan Jiang, Dong Cao, et al.. (2024). Creating a zero amylose barley with high soluble sugar content by genome editing. Plant Molecular Biology. 114(3). 50–50. 1 indexed citations
8.
Yang, Xijuan, Wengang Zhang, Jie Zhang, et al.. (2024). An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach. Food Research International. 180. 114061–114061. 6 indexed citations
9.
Kuang, Jiwei, Bin Dang, Xijuan Yang, et al.. (2023). Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins. International Journal of Biological Macromolecules. 253(Pt 4). 127066–127066. 30 indexed citations
10.
11.
Zhang, Jie, et al.. (2023). Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication. Molecules. 28(9). 3679–3679. 18 indexed citations
12.
Li, Yan, Aixia Wang, Bin Dang, et al.. (2023). Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms. Food Research International. 177. 113919–113919. 14 indexed citations
13.
Zhang, Wengang, Fuguo Liu, Lei Wang, et al.. (2023). Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review. Food Chemistry. 426. 136390–136390. 30 indexed citations
14.
15.
Li, Juan, Xijuan Yang, Jing Hao, et al.. (2023). Impacts of Proanthocyanidin Binding on Conformational and Functional Properties of Decolorized Highland Barley Protein. Foods. 12(3). 481–481. 6 indexed citations
16.
Chen, Zhiying, Mengzi Nie, Yue He, et al.. (2023). Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour. Food Research International. 173(Pt 2). 113408–113408. 8 indexed citations
17.
Yang, Xijuan, Bin Dang, Wengang Zhang, et al.. (2023). Changes in secondary metabolites of grape skins in response to different postharvest dehydration temperatures as evaluated by UPLC-Q-TOF-MS. Journal of Food Measurement & Characterization. 18(1). 125–136. 2 indexed citations
18.
Li, Jinxin, Hao Zhang, Xijuan Yang, et al.. (2023). Effect of fiber‐bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion. Journal of the Science of Food and Agriculture. 103(10). 5070–5076. 7 indexed citations
19.
Dang, Bin, Wengang Zhang, Jie Zhang, Xijuan Yang, & Huaide Xu. (2022). Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods. 11(14). 2021–2021. 28 indexed citations
20.
Li, Jinxin, Hao Zhang, Xijuan Yang, et al.. (2022). Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions. Food Research International. 156. 111142–111142. 18 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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