Xin Bian

1.5k total citations
69 papers, 1.1k citations indexed

About

Xin Bian is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Xin Bian has authored 69 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Food Science, 35 papers in Nutrition and Dietetics and 22 papers in Plant Science. Recurrent topics in Xin Bian's work include Food composition and properties (28 papers), Proteins in Food Systems (17 papers) and Probiotics and Fermented Foods (14 papers). Xin Bian is often cited by papers focused on Food composition and properties (28 papers), Proteins in Food Systems (17 papers) and Probiotics and Fermented Foods (14 papers). Xin Bian collaborates with scholars based in China, Nigeria and Egypt. Xin Bian's co-authors include Na Zhang, Smith Etareri Evivie, Chunmin Ma, Guicheng Huo, Yang Yang, J. O. Igene, Likun Ren, Guicheng Huo, Fenglian Chen and Yue Xu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Xin Bian

65 papers receiving 1.1k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xin Bian China 20 748 461 402 183 103 69 1.1k
Kadirvelu Jeevaratnam India 21 713 1.0× 610 1.3× 362 0.9× 186 1.0× 66 0.6× 77 1.2k
Wentong Xue China 20 695 0.9× 321 0.7× 337 0.8× 270 1.5× 68 0.7× 64 1.4k
Bo Lyu China 17 806 1.1× 400 0.9× 353 0.9× 413 2.3× 75 0.7× 49 1.4k
Raj Kumar Duary India 17 793 1.1× 658 1.4× 456 1.1× 98 0.5× 90 0.9× 44 1.3k
Guanhao Bu China 20 674 0.9× 560 1.2× 225 0.6× 234 1.3× 70 0.7× 43 1.3k
Muhammad Hussain China 23 830 1.1× 379 0.8× 388 1.0× 204 1.1× 40 0.4× 61 1.4k
Gabriela Mariana Rodríguez-Serrano Mexico 19 460 0.6× 466 1.0× 407 1.0× 181 1.0× 41 0.4× 68 1.1k
Zhaojun Zheng China 24 585 0.8× 542 1.2× 212 0.5× 127 0.7× 103 1.0× 52 1.2k
Xiaowen Pi China 18 536 0.7× 295 0.6× 146 0.4× 127 0.7× 45 0.4× 48 967
Peng Du China 16 440 0.6× 432 0.9× 171 0.4× 379 2.1× 70 0.7× 40 1.1k

Countries citing papers authored by Xin Bian

Since Specialization
Citations

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

Fields of papers citing papers by Xin Bian

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xin Bian

This figure shows the co-authorship network connecting the top 25 collaborators of Xin Bian. A scholar is included among the top collaborators of Xin Bian 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 Xin Bian. Xin Bian 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.
Yang, Yang, Bing Wang, Yue Xu, et al.. (2025). Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review. Comprehensive Reviews in Food Science and Food Safety. 24(5). e70245–e70245.
2.
Ma, Chunmin, Yang Yang, Xin Bian, et al.. (2025). Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough. SHILAP Revista de lepidopterología. 4(1). 15–27.
3.
Wang, Bing, Yang Yang, Xin Bian, et al.. (2024). Effect of different chain-length fatty acids on the retrogradation properties of rice starch. Food Chemistry. 461. 140796–140796. 20 indexed citations
4.
Ma, Chunmin, Bing Wang, Xiaofei Liu, et al.. (2024). Effect of heating treatment on processing characteristics of rice dough. Innovative Food Science & Emerging Technologies. 96. 103766–103766. 2 indexed citations
5.
Yang, Yang, Yue Xu, Bing Wang, et al.. (2024). Impact of butyric acid modification on the structural and functional properties of rice starch. Current Research in Food Science. 9. 100874–100874. 4 indexed citations
6.
Yang, Yang, Na Wu, Xin Bian, et al.. (2024). Effect of addition of soybean protein isolate on the retrogradation of rice starch. International Journal of Food Science & Technology. 59(4). 2446–2457. 4 indexed citations
7.
Ma, Chunmin, et al.. (2024). Effects of four kinds of improver on fermentation characteristics of gluten‐free rice dough. Journal of Food Science. 89(11). 7680–7692. 1 indexed citations
8.
Bian, Xin, Chunmin Ma, Likun Ren, et al.. (2024). Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread. Journal of the Science of Food and Agriculture. 105(1). 649–660. 3 indexed citations
9.
Liu, Xiaofei, Chunmin Ma, Ming C. Wu, et al.. (2024). Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods. 13(5). 764–764. 12 indexed citations
10.
Li, Lulu, Chunmin Ma, Yang Yang, et al.. (2024). Exploring the potential of plant-derived metal ion binding peptides: Preparation, structure-activity relationship, and biological activities. Trends in Food Science & Technology. 152. 104650–104650. 9 indexed citations
11.
Yang, Yang, et al.. (2023). Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties. International Journal of Food Science & Technology. 59(1). 251–264. 8 indexed citations
12.
Xu, Yue, Yang Yang, Chunmin Ma, et al.. (2023). Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates. Food Research International. 173(Pt 2). 113473–113473. 44 indexed citations
13.
Bian, Xin, et al.. (2022). Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics. Journal of the Science of Food and Agriculture. 103(1). 118–124. 16 indexed citations
14.
Zhu, Pengyu, Chunmin Ma, Yang Yang, et al.. (2022). The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities. Journal of the Science of Food and Agriculture. 103(3). 1194–1204. 8 indexed citations
15.
16.
Yang, Yang, Likun Ren, Xin Bian, et al.. (2021). Effects of germination time on the structural, physicochemical and functional properties of brown rice. International Journal of Food Science & Technology. 57(4). 1902–1910. 19 indexed citations
17.
Chen, Fenglian, Yang Yang, Bin Tan, et al.. (2021). Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein. International Journal of Food Science & Technology. 57(4). 1875–1887. 7 indexed citations
18.
Li, Xiaomei, Likun Ren, Yang� Yang, et al.. (2021). Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii. Journal of Food Quality. 2021. 1–11. 1 indexed citations
19.
Yang, Yang, Xin Bian, Bing Wang, et al.. (2021). Hemp (Cannabis sativa L.) Seed Protein–EGCG Conjugates: Covalent Bonding and Functional Research. Foods. 10(7). 1618–1618. 20 indexed citations
20.
Zhou, Qingming, et al.. (2013). DTOPSIS evaluation of the eighth national sugarcane regional trail in Ruili Site of Yunnan.. Nanfang nongye xuebao. 44(10). 1613–1617. 2 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Kadirvelu Jeevaratnam Breakdown of academic impact, for papers by Wentong Xue Breakdown of academic impact, for papers by Bo Lyu Breakdown of academic impact, for papers by Raj Kumar Duary Breakdown of academic impact, for papers by Guanhao Bu Breakdown of academic impact, for papers by Muhammad Hussain Breakdown of academic impact, for papers by Gabriela Mariana Rodríguez-Serrano Breakdown of academic impact, for papers by Zhaojun Zheng Breakdown of academic impact, for papers by Xiaowen Pi Breakdown of academic impact, for papers by Peng Du
Rankless by CCL
2026