Xiliang Yu

483 total citations
22 papers, 316 citations indexed

About

Xiliang Yu is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Xiliang Yu has authored 22 papers receiving a total of 316 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 9 papers in Animal Science and Zoology and 6 papers in Nutrition and Dietetics. Recurrent topics in Xiliang Yu's work include Meat and Animal Product Quality (9 papers), Proteins in Food Systems (9 papers) and Food composition and properties (5 papers). Xiliang Yu is often cited by papers focused on Meat and Animal Product Quality (9 papers), Proteins in Food Systems (9 papers) and Food composition and properties (5 papers). Xiliang Yu collaborates with scholars based in China, Australia and United States. Xiliang Yu's co-authors include Xiuping Dong, Sangeeta Prakash, Chenxu Yu, Yisha Xie, Jinfeng Pan, Lin Han, Yue Wang, Wenyu Zhao, Shouwei Li and Shibiao Wei and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Xiliang Yu

20 papers receiving 314 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xiliang Yu China 9 204 82 68 60 40 22 316
Mohamed Ghamry China 10 158 0.8× 44 0.5× 37 0.5× 39 0.7× 36 0.9× 34 285
Viktorija Eisinaitė Lithuania 13 278 1.4× 77 0.9× 73 1.1× 72 1.2× 42 1.1× 22 402
Lishan Yao China 10 164 0.8× 29 0.4× 58 0.9× 36 0.6× 43 1.1× 16 342
Wenhui Ma China 12 285 1.4× 150 1.8× 218 3.2× 33 0.6× 78 1.9× 21 597
Esra Çakır United States 6 380 1.9× 61 0.7× 162 2.4× 24 0.4× 17 0.4× 9 475
Runkang Qiu China 8 222 1.1× 38 0.5× 58 0.9× 41 0.7× 17 0.4× 15 339
Sotiriοs Ι. Εkonomou United Kingdom 11 105 0.5× 144 1.8× 37 0.5× 11 0.2× 98 2.5× 18 348
Ning Xia China 10 257 1.3× 40 0.5× 58 0.9× 67 1.1× 46 1.1× 15 397
Cong Min China 8 231 1.1× 35 0.4× 212 3.1× 18 0.3× 27 0.7× 14 347
Nanik Purwanti Indonesia 10 227 1.1× 34 0.4× 37 0.5× 66 1.1× 36 0.9× 45 380

Countries citing papers authored by Xiliang Yu

Since Specialization
Citations

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

Fields of papers citing papers by Xiliang Yu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiliang Yu

This figure shows the co-authorship network connecting the top 25 collaborators of Xiliang Yu. A scholar is included among the top collaborators of Xiliang Yu 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 Xiliang Yu. Xiliang Yu 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.
Zhang, Lin, Nana Zhang, Xiliang Yu, et al.. (2025). Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles. Food Chemistry. 474. 143213–143213. 7 indexed citations
2.
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Yu, Xiliang, et al.. (2025). Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties. Food Research International. 202. 115683–115683. 5 indexed citations
4.
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Wei, Shibiao, et al.. (2024). Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction. Food Research International. 190. 114603–114603. 11 indexed citations
6.
Wang, Zhe-Ming, et al.. (2024). Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential. International Journal of Biological Macromolecules. 278(Pt 2). 134129–134129. 4 indexed citations
7.
Yu, Xiliang, et al.. (2024). Improvement of Surimi Gel from Frozen-Stored Silver Carp. Gels. 10(6). 374–374. 3 indexed citations
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Yu, Xiliang, et al.. (2024). Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier. International Journal of Biological Macromolecules. 282(Pt 6). 137418–137418. 5 indexed citations
11.
12.
Yang, Xiaoqing, Zhifeng Tan, Zheming Wang, et al.. (2024). Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development. Food and Bioprocess Technology. 18(3). 2602–2617. 5 indexed citations
13.
Liu, Yu, Xiliang Yu, Qiang Tong, et al.. (2023). Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. Journal of Food Engineering. 349. 111454–111454. 6 indexed citations
14.
Wang, Zhe-Ming, Xiliang Yu, Wenyu Zhao, et al.. (2023). 3D printability of sturgeon paste as affected by colloid milling. Journal of Food Engineering. 346. 111429–111429. 2 indexed citations
15.
Yu, Xiliang, Lin Han, Jiaqi Liu, et al.. (2023). Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel. Food Hydrocolloids. 147. 109393–109393. 34 indexed citations
16.
Liu, Yu, Xiliang Yu, Ke Li, et al.. (2023). Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods. Journal of Texture Studies. 54(6). 872–884. 3 indexed citations
17.
Yu, Xiliang, Yue Wang, Yisha Xie, et al.. (2022). Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein. Journal of Texture Studies. 53(2). 277–286. 16 indexed citations
18.
Xie, Yisha, Xiliang Yu, Yue Wang, et al.. (2022). Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering. 327. 111053–111053. 45 indexed citations
19.
Yu, Xiliang, Yue Wang, Wenyu Zhao, et al.. (2022). Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste. Food Hydrocolloids. 137. 108333–108333. 60 indexed citations
20.
Xie, Yisha, Xiliang Yu, Shibiao Wei, et al.. (2021). Impact of homogenization on the physicochemical properties of the cod protein gel. LWT. 149. 111841–111841. 23 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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2026