Xikun Lu

445 total citations
11 papers, 339 citations indexed

About

Xikun Lu is a scholar working on Nutrition and Dietetics, Biochemistry and Pharmacology. According to data from OpenAlex, Xikun Lu has authored 11 papers receiving a total of 339 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Nutrition and Dietetics, 4 papers in Biochemistry and 2 papers in Pharmacology. Recurrent topics in Xikun Lu's work include Microbial Metabolites in Food Biotechnology (7 papers), Food composition and properties (6 papers) and Phytochemicals and Antioxidant Activities (4 papers). Xikun Lu is often cited by papers focused on Microbial Metabolites in Food Biotechnology (7 papers), Food composition and properties (6 papers) and Phytochemicals and Antioxidant Activities (4 papers). Xikun Lu collaborates with scholars based in China, New Zealand and Australia. Xikun Lu's co-authors include Margaret A. Brennan, Charles S. Brennan, Luca Serventi, Wenqiang Guan, Jianfu Liu, Yuan Li, Joan Oñate Narciso, Jie Zhang, Jie Zhang and Yuyue Qin and has published in prestigious journals such as Food Chemistry, Journal of Colloid and Interface Science and LWT.

In The Last Decade

Xikun Lu

10 papers receiving 318 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Xikun Lu China	7	162	155	143	98	88	11	339
Anna Wirkijowska Poland	12	210 1.3×	244 1.6×	99 0.7×	79 0.8×	125 1.4×	27	457
Monika Michalak‐Majewska Poland	13	176 1.1×	93 0.6×	110 0.8×	106 1.1×	161 1.8×	28	439
Yunyun Wei China	6	146 0.9×	80 0.5×	218 1.5×	128 1.3×	89 1.0×	11	373
Xiujing Bao China	5	140 0.9×	64 0.4×	219 1.5×	123 1.3×	101 1.1×	6	352
Yuxian You China	8	135 0.8×	150 1.0×	109 0.8×	36 0.4×	204 2.3×	18	398
Eliška Kováříková Czechia	3	91 0.6×	84 0.5×	219 1.5×	50 0.5×	218 2.5×	4	361
In-Wook Hwang South Korea	9	188 1.2×	57 0.4×	45 0.3×	185 1.9×	122 1.4×	24	368
Rongrong Xia China	12	116 0.7×	41 0.3×	196 1.4×	90 0.9×	148 1.7×	26	346
Yeşim Elmacı Türkiye	12	223 1.4×	100 0.6×	75 0.5×	100 1.0×	134 1.5×	33	410

Countries citing papers authored by Xikun Lu

Since Specialization

Citations

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

Fields of papers citing papers by Xikun Lu

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xikun Lu

This figure shows the co-authorship network connecting the top 25 collaborators of Xikun Lu. A scholar is included among the top collaborators of Xikun Lu 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 Xikun Lu. Xikun Lu is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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11 of 11 papers shown

Lu, Xikun, Margaret A. Brennan, & Charles S. Brennan. (2025). Harnessing the multifaceted potential of mushrooms: sustainable development, health promotion, and industrial innovation. International Journal of Food Science & Technology. 60(2).

Lu, Xikun, Supaluck Kraithong, Atiruj Theppawong, et al.. (2025). The multifunctional role of hydrocolloids in modulating retrogradation, starch hydrolysis, and the gut microbiota. Food Chemistry. 489. 144974–144974. 1 indexed citations

Lu, Xikun, et al.. (2022). High salinity effects on the depletion attraction in colloid-polymer mixtures. Journal of Colloid and Interface Science. 631(Pt A). 155–164. 7 indexed citations

Desai, Ajay S., Xikun Lu, Jingrong Gao, et al.. (2021). How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads. European Food Research and Technology. 247(5). 1177–1187. 3 indexed citations

Lu, Xikun, Margaret A. Brennan, Wenqiang Guan, et al.. (2021). Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods. 10(4). 731–731. 34 indexed citations

Lu, Xikun, Margaret A. Brennan, Joan Oñate Narciso, et al.. (2019). Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products. LWT. 118. 108730–108730. 44 indexed citations

Lu, Xikun, Margaret A. Brennan, Luca Serventi, & Charles S. Brennan. (2018). Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties. Cereal Chemistry. 95(3). 418–427. 40 indexed citations

Lu, Xikun, Margaret A. Brennan, Luca Serventi, et al.. (2018). Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chemistry. 264. 199–209. 119 indexed citations

Du, Yi, Feng Shi, & Xikun Lu. (2018). Complex Robot Assembly Production Line of New Energy Component. 1 indexed citations

10.

Lu, Xikun, Joan Oñate Narciso, Wenhui Li, et al.. (2017). Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates. Plant Foods for Human Nutrition. 72(3). 301–307. 25 indexed citations

11.

Lu, Xikun, et al.. (2016). How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. International Journal of Food Science & Technology. 51(11). 2433–2439. 65 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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