Xingfeng Xu

3.3k total citations
61 papers, 2.7k citations indexed

About

Xingfeng Xu is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, Xingfeng Xu has authored 61 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 51 papers in Food Science, 17 papers in Nutrition and Dietetics and 17 papers in Materials Chemistry. Recurrent topics in Xingfeng Xu's work include Proteins in Food Systems (46 papers), Polysaccharides Composition and Applications (24 papers) and Food composition and properties (17 papers). Xingfeng Xu is often cited by papers focused on Proteins in Food Systems (46 papers), Polysaccharides Composition and Applications (24 papers) and Food composition and properties (17 papers). Xingfeng Xu collaborates with scholars based in China, United States and United Kingdom. Xingfeng Xu's co-authors include David Julian McClements, He Liu, Qingjie Sun, Chengmei Liu, Liping Luo, Lei Dai, Wei Liu, Shunjing Luo, Fuguo Liu and Jun Chen and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Xingfeng Xu

56 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
Xingfeng Xu China 30 2.0k 662 547 382 345 61 2.7k
Wenfei Xiong China 26 2.2k 1.1× 641 1.0× 543 1.0× 326 0.9× 487 1.4× 47 2.8k
Lingyun Chen Canada 31 2.1k 1.1× 607 0.9× 426 0.8× 319 0.8× 498 1.4× 57 3.2k
Jun‐Ru Qi China 31 2.3k 1.1× 809 1.2× 760 1.4× 615 1.6× 301 0.9× 54 2.9k
Hualu Zhou United States 32 1.6k 0.8× 448 0.7× 463 0.8× 234 0.6× 348 1.0× 69 2.4k
Bakht Ramin Shah China 27 1.6k 0.8× 403 0.6× 736 1.3× 340 0.9× 320 0.9× 62 2.6k
He Liu China 29 1.6k 0.8× 545 0.8× 354 0.6× 622 1.6× 440 1.3× 147 2.6k
Bao Zhang China 26 2.0k 1.0× 1.2k 1.8× 504 0.9× 603 1.6× 292 0.8× 66 2.9k
Lianzhou Jiang China 32 2.5k 1.3× 747 1.1× 356 0.7× 417 1.1× 592 1.7× 84 3.2k
Cuicui Ma China 29 2.3k 1.1× 527 0.8× 692 1.3× 247 0.6× 467 1.4× 42 2.9k
Fuge Niu China 28 1.4k 0.7× 343 0.5× 406 0.7× 272 0.7× 297 0.9× 63 2.2k

Countries citing papers authored by Xingfeng Xu

Since Specialization
Citations

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

Fields of papers citing papers by Xingfeng Xu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xingfeng Xu

This figure shows the co-authorship network connecting the top 25 collaborators of Xingfeng Xu. A scholar is included among the top collaborators of Xingfeng Xu 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 Xingfeng Xu. Xingfeng Xu 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.
Wang, Hongjuan, Lei Dai, Yanfei Wang, et al.. (2025). Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion. Food Chemistry. 495(Pt 2). 146379–146379. 2 indexed citations
2.
3.
Zhang, Yi, Xingfeng Xu, Qingjie Sun, et al.. (2025). Synergistic stabilization of high internal phase Pickering emulsions using zein nanoparticles and quillaja saponin: Advancing stability, functional properties, and fat replacement in food systems. International Journal of Biological Macromolecules. 323(Pt 2). 147144–147144.
4.
Wang, Hongjuan, Zhao Zhang, Caili Wang, et al.. (2025). Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability. Carbohydrate Polymers. 375. 124759–124759.
5.
Xu, Xingfeng, et al.. (2025). Regulation of pea protein/hydrolyzed rice glutelin fibril-sanxan emulsion gels using interfacial assembly strategies: One- and two-step methods. International Journal of Biological Macromolecules. 321(Pt 4). 146470–146470. 1 indexed citations
6.
Yu, Yue, Yuting He, David Julian McClements, et al.. (2025). Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels. International Journal of Biological Macromolecules. 308(Pt 1). 142200–142200. 3 indexed citations
7.
8.
Wang, Yifan, David Julian McClements, Xingfeng Xu, et al.. (2024). Application of proteins in edible inks for 3D food printing: A review. Trends in Food Science & Technology. 153. 104691–104691. 14 indexed citations
9.
Liu, Huan, Chaoran Liu, David Julian McClements, et al.. (2024). Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values. Food Hydrocolloids. 153. 109954–109954. 15 indexed citations
10.
Liu, Huan, Qi Zhang, David Julian McClements, et al.. (2024). Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels. Food Hydrocolloids. 158. 110521–110521. 3 indexed citations
11.
Yu, Yue, David Julian McClements, Chaoran Liu, et al.. (2024). High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application. Food Hydrocolloids. 159. 110650–110650. 14 indexed citations
12.
Aluko, Rotimi E., David Julian McClements, Yue Yu, et al.. (2024). Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems. Food Hydrocolloids. 156. 110340–110340. 30 indexed citations
13.
14.
Yan, Jun, Sheliang Zhao, Xingfeng Xu, & Fuguo Liu. (2023). Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Current Research in Food Science. 8. 100653–100653. 24 indexed citations
15.
Wang, Jing, Xinyu Sun, Xingfeng Xu, et al.. (2022). Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. International Journal of Molecular Sciences. 23(19). 11668–11668. 19 indexed citations
16.
Yang, Zhenyu, et al.. (2022). Study on Structure and Properties of Hydrolyzed Rice Protein with High Emulsification Properties. SHILAP Revista de lepidopterología. 1 indexed citations
17.
Yan, Xiaojia, Moting Li, Xingfeng Xu, Xuebo Liu, & Fuguo Liu. (2022). Zein-based nano-delivery systems for encapsulation and protection of hydrophobic bioactives: A review. Frontiers in Nutrition. 9. 999373–999373. 56 indexed citations
18.
Chang, Ranran, Wei Cai, Na Ji, et al.. (2020). Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system. Food Chemistry. 323. 126851–126851. 16 indexed citations
19.
Xu, Xingfeng, Junzhen Zhong, Jun Chen, et al.. (2016). Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chemistry. 213. 700–707. 57 indexed citations
20.
Xu, Xingfeng, Wei Liu, Junzhen Zhong, et al.. (2015). Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes. International Journal of Biological Macromolecules. 81. 942–950. 77 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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