Xingnan Wang

1.0k total citations
46 papers, 786 citations indexed

About

Xingnan Wang is a scholar working on Food Science, Biomaterials and Biochemistry. According to data from OpenAlex, Xingnan Wang has authored 46 papers receiving a total of 786 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 15 papers in Biomaterials and 8 papers in Biochemistry. Recurrent topics in Xingnan Wang's work include Nanocomposite Films for Food Packaging (12 papers), Fermentation and Sensory Analysis (10 papers) and Phytochemicals and Antioxidant Activities (8 papers). Xingnan Wang is often cited by papers focused on Nanocomposite Films for Food Packaging (12 papers), Fermentation and Sensory Analysis (10 papers) and Phytochemicals and Antioxidant Activities (8 papers). Xingnan Wang collaborates with scholars based in China, Tunisia and Kazakhstan. Xingnan Wang's co-authors include Zhenpeng Gao, Tianli Yue, Hongcai Li, Yichen Ren, Zhouli Wang, Jintao Huang, Yaqin Wang, Jingjing Liang, Meina Zhang and Yaqin Wang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Xingnan Wang

42 papers receiving 769 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xingnan Wang China 15 384 199 156 126 115 46 786
Xiangyong Meng China 18 448 1.2× 350 1.8× 171 1.1× 174 1.4× 129 1.1× 22 941
Ilaiyaraja Nallamuthu India 15 226 0.6× 255 1.3× 192 1.2× 145 1.2× 161 1.4× 32 911
Tomasz Bujak Poland 20 294 0.8× 198 1.0× 148 0.9× 52 0.4× 234 2.0× 35 925
Zhen Wu China 18 452 1.2× 382 1.9× 152 1.0× 76 0.6× 185 1.6× 37 951
Alessandra Cristina Pedro Brazil 16 346 0.9× 281 1.4× 149 1.0× 232 1.8× 334 2.9× 33 1.1k
Wenyang Tao China 15 349 0.9× 350 1.8× 211 1.4× 105 0.8× 201 1.7× 31 867
Özgül Özdestan Türkiye 17 370 1.0× 168 0.8× 243 1.6× 118 0.9× 63 0.5× 53 795
Be-Jen Wang Taiwan 15 285 0.7× 176 0.9× 133 0.9× 318 2.5× 101 0.9× 28 856
Fatemeh Aghababaei Spain 16 403 1.0× 210 1.1× 196 1.3× 90 0.7× 144 1.3× 29 1.0k
Ruiping Gao China 13 333 0.9× 201 1.0× 95 0.6× 66 0.5× 168 1.5× 23 699

Countries citing papers authored by Xingnan Wang

Since Specialization
Citations

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

Fields of papers citing papers by Xingnan Wang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xingnan Wang

This figure shows the co-authorship network connecting the top 25 collaborators of Xingnan Wang. A scholar is included among the top collaborators of Xingnan Wang 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 Xingnan Wang. Xingnan Wang 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, Xingnan, Yin Song, Hongrui Wang, et al.. (2025). An all-natural sustainable packaging strategy driven by hydrogen bond self-assembly for the fresh-cut apple and perishable grape preservation. Food Research International. 220. 117145–117145. 3 indexed citations
2.
Wang, Xingnan, Yanting Chen, Shiqi Li, et al.. (2025). Release, digestion and fermentation properties of polyphenols bound to sea buckthorn polysaccharides: Mechanistic explorations from integrated in vitro and in vivo studies. Carbohydrate Polymers. 368(Pt 2). 124228–124228. 1 indexed citations
3.
Liu, Ting, Yan‐Ting Chen, Xingnan Wang, et al.. (2025). Biodegradation of aflatoxin B1 and ochratoxin A by Aspergillus sp. OA3, a novel fungal strain isolated from Fu brick tea. Food Bioscience. 73. 107777–107777.
4.
Wang, Xingnan, Hongcai Li, Mengzhen Han, et al.. (2025). Microbial communities and metabolite dynamics in the flowering fermentation of Fu brick Tea: Correlations with mycotoxin degradation. Food Bioscience. 68. 106706–106706. 1 indexed citations
5.
Li, Hongcai, Yanting Chen, Xingnan Wang, et al.. (2025). Biodegradable multifunctional hydroxypropyl-β-cyclodextrin@EGCG/lignin/ gelatin composite films based on incorporating lignin and loaded EGCG for fruit preservation. Food Hydrocolloids. 164. 111206–111206. 9 indexed citations
6.
Wang, Xingnan, Jingyi Ren, Yanting Chen, et al.. (2025). Metabolomics and volatilomics unravel the signature of pivotal bioactive metabolites in sea buckthorn juice and pomace under hydrolysis of cellulase and pectinase. Food Bioscience. 68. 106378–106378. 2 indexed citations
7.
Li, Shiqi, Shuo Zhang, Jiale Zhao, et al.. (2024). A versatile bilayer smart packaging based on konjac glucomannan/alginate for maintaining and monitoring seafood freshness. Carbohydrate Polymers. 340. 122244–122244. 26 indexed citations
8.
Li, Shiqi, Ling Liu, Xingnan Wang, et al.. (2024). Designing double-layer smart packaging with sustained-release antibacterial and antioxidant activities for efficient preservation and high-contrast monitoring. Food Hydrocolloids. 158. 110559–110559. 24 indexed citations
9.
Li, Hongcai, Jiangling Song, Xingnan Wang, et al.. (2024). Corn starch/β-Cyclodextrin composite nanoparticles for encapsulation of tea polyphenol and development of oral targeted delivery systems with pH-responsive properties. Food Hydrocolloids. 151. 109823–109823. 46 indexed citations
10.
Wang, Xingnan, et al.. (2024). Edible fungus-derived bioactive components as innovative and sustainable options in health promotion. Food Bioscience. 59. 104215–104215. 14 indexed citations
11.
12.
Lei, Wenzhi, Maodong Qi, Jiangling Song, et al.. (2024). Adsorption of polyphenolic compounds by sodium alginate-modified starch nanoparticles in a multiphase system: Kinetic, thermodynamic and release characteristics studies. Food Hydrocolloids. 162. 110900–110900. 11 indexed citations
13.
14.
Wang, Xingnan, Yang Yang, Yanting Chen, et al.. (2024). Encapsulation and Sustained Release of Quercetin-Loaded pH-Responsive Intelligent Nanovehicles Based on the Coassembly of Pea Protein Isolate and Hyaluronic Acid. Journal of Agricultural and Food Chemistry. 73(1). 766–780. 3 indexed citations
15.
Ren, Yichen, Xingnan Wang, Yaqin Wang, et al.. (2023). Non-thermal technologies for the degradation of sulfur dioxide from black fungus and their effects on its appearance profiles and nutritional properties. Journal of Food Composition and Analysis. 121. 105383–105383. 3 indexed citations
16.
Wang, Xingnan, et al.. (2023). Development of a polyphenol‐enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia. Journal of the Science of Food and Agriculture. 104(4). 2142–2155. 7 indexed citations
17.
Huang, Jintao, Yaqin Wang, Yichen Ren, et al.. (2022). Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine. LWT. 156. 113049–113049. 46 indexed citations
18.
Huang, Jintao, Yichen Ren, Xingnan Wang, et al.. (2021). Dealcoholization of kiwi wine by forward osmosis: Evaluation of membrane fouling propensity and product quality. Process Safety and Environmental Protection. 178. 189–198. 8 indexed citations
19.
Huang, Jintao, Hongcai Li, Yaqin Wang, et al.. (2021). Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars. Food Bioscience. 42. 101051–101051. 53 indexed citations
20.
Zhang, Meina, Xingnan Wang, Xiaowei Wang, et al.. (2021). Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid. Journal of the Science of Food and Agriculture. 102(8). 3405–3415. 14 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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