Xingli Liu

1.8k total citations
53 papers, 1.5k citations indexed

About

Xingli Liu is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Xingli Liu has authored 53 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 42 papers in Nutrition and Dietetics, 35 papers in Food Science and 10 papers in Plant Science. Recurrent topics in Xingli Liu's work include Food composition and properties (41 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (21 papers). Xingli Liu is often cited by papers focused on Food composition and properties (41 papers), Polysaccharides Composition and Applications (22 papers) and Microbial Metabolites in Food Biotechnology (21 papers). Xingli Liu collaborates with scholars based in China, Belgium and Malaysia. Xingli Liu's co-authors include Hua Zhang, Yanyan Zhang, Hongwei Wang, Hongnan Sun, Taihua Mu, Miao Zhang, Chengdeng Chi, Ke Xu, Jingwang Chen and Marie‐Laure Fauconnier and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Xingli Liu

48 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xingli Liu China 22 1.2k 926 346 115 91 53 1.5k
Lunan Guo China 17 530 0.5× 493 0.5× 171 0.5× 62 0.5× 86 0.9× 27 782
Baljeet S. Yadav India 22 1.2k 1.0× 1.0k 1.1× 488 1.4× 35 0.3× 44 0.5× 74 1.6k
Sanguansri Charoenrein Thailand 27 1.0k 0.9× 1.3k 1.4× 567 1.6× 225 2.0× 106 1.2× 51 1.9k
Meng Ma China 19 621 0.5× 526 0.6× 368 1.1× 34 0.3× 68 0.7× 35 1.1k
Erqi Guan China 20 635 0.5× 574 0.6× 329 1.0× 34 0.3× 59 0.6× 58 979
Jing Hong China 21 1.0k 0.9× 830 0.9× 334 1.0× 33 0.3× 96 1.1× 50 1.4k
M. Mariotti Italy 24 1.2k 1.0× 969 1.0× 393 1.1× 20 0.2× 74 0.8× 45 1.6k
Warunee Varanyanond Thailand 17 582 0.5× 573 0.6× 520 1.5× 41 0.4× 34 0.4× 36 1.1k
Meera Kweon South Korea 16 871 0.7× 554 0.6× 355 1.0× 25 0.2× 37 0.4× 83 1.1k
Mostafa Mazaheri Tehrani Iran 21 458 0.4× 982 1.1× 212 0.6× 97 0.8× 235 2.6× 61 1.3k

Countries citing papers authored by Xingli Liu

Since Specialization
Citations

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

Fields of papers citing papers by Xingli Liu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xingli Liu

This figure shows the co-authorship network connecting the top 25 collaborators of Xingli Liu. A scholar is included among the top collaborators of Xingli Liu 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 Xingli Liu. Xingli Liu 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.
Liu, Xingli, et al.. (2025). Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment. International Journal of Biological Macromolecules. 304(Pt 2). 140359–140359. 1 indexed citations
2.
Zhang, Yingying, Chang Wu, Xingli Liu, et al.. (2025). Ethanol-driven changes in the morphology and structure of zein with different subunit compositions. Food Hydrocolloids. 171. 111841–111841. 1 indexed citations
3.
Shen, Huishan, Shichao Cheng, Zhihong Cui, et al.. (2025). Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch. Food Chemistry. 495(Pt 3). 146531–146531.
4.
Li, Min, Shanshan He, Yunguang Wang, et al.. (2025). Effect of electron beam irradiation on the hierarchical structure and physicochemical properties of starch isolated from oat grains. Food Research International. 221(Pt 2). 117265–117265.
5.
Guo, Jing, Xingli Liu, Hui Chen, et al.. (2024). Compressed cerebellar functional connectome hierarchy in spinocerebellar ataxia type 3. Human Brain Mapping. 45(3). e26624–e26624. 3 indexed citations
6.
Shen, Huishan, Xinxin Zhang, Jie Zhang, et al.. (2024). γ-irradiation of wheat flour dough: The influence of starch hierarchical structure and physicochemical properties. LWT. 214. 117111–117111. 1 indexed citations
7.
Wang, Hongwei, Panpan Su, Ning Pan, et al.. (2023). Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality. Journal of Cereal Science. 112. 103704–103704. 20 indexed citations
8.
Wang, Hongwei, et al.. (2023). Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum. Food Hydrocolloids. 145. 109149–109149. 28 indexed citations
9.
Liu, Xingli, Yue Ji, Hongwei Wang, Yanyan Zhang, & Hua Zhang. (2023). Effect of glycosylated potato protein on the characteristics of gluten‐free dough and steamed bread. International Journal of Food Science & Technology. 58(11). 5657–5668. 2 indexed citations
10.
Li, Xuejie, et al.. (2022). Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles. Cereal Chemistry. 99(4). 920–930. 6 indexed citations
11.
Xu, Ke, Hongwei Wang, Xingli Liu, et al.. (2021). Textural quality of sweet dumpling: effect of germination of waxy rice. International Journal of Food Science & Technology. 56(8). 4081–4090. 20 indexed citations
12.
Liu, Xingli, et al.. (2020). Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions. International Journal of Food Science & Technology. 56(6). 2864–2875. 16 indexed citations
13.
Liu, Xingli, et al.. (2020). Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour. International Journal of Food Properties. 23(1). 765–776. 13 indexed citations
14.
Wang, Hongwei, et al.. (2020). Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds. Food Chemistry. 318. 126489–126489. 93 indexed citations
15.
Liu, Xingli, et al.. (2019). Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers. International Journal of Food Science & Technology. 54(6). 2075–2083. 12 indexed citations
16.
Liu, Xingli, et al.. (2019). Effect of extruded purple sweet potato flour on the pasting and thermomechanical properties of wheat dough.. Shipin Kexue / Food Science. 40(15). 106–111. 4 indexed citations
17.
Guan, Xiao, et al.. (2019). The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour. LWT. 109. 378–386. 35 indexed citations
18.
Chen, Jingwang, Taihua Mu, Miao Zhang, et al.. (2018). Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds. International Journal of Food Properties. 21(1). 685–701. 30 indexed citations
19.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry. 239. 1064–1074. 137 indexed citations
20.
Liu, Xingli, Taihua Mu, Hongnan Sun, et al.. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour. Journal of Food Science and Technology. 54(6). 1597–1607. 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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