Xinlun Deng

876 total citations
14 papers, 696 citations indexed

About

Xinlun Deng is a scholar working on Food Science, Nutrition and Dietetics and Materials Chemistry. According to data from OpenAlex, Xinlun Deng has authored 14 papers receiving a total of 696 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 7 papers in Nutrition and Dietetics and 4 papers in Materials Chemistry. Recurrent topics in Xinlun Deng's work include Proteins in Food Systems (12 papers), Food composition and properties (6 papers) and Food Chemistry and Fat Analysis (6 papers). Xinlun Deng is often cited by papers focused on Proteins in Food Systems (12 papers), Food composition and properties (6 papers) and Food Chemistry and Fat Analysis (6 papers). Xinlun Deng collaborates with scholars based in China. Xinlun Deng's co-authors include Mouming Zhao, Qiangzhong Zhao, Tongxun Liu, Yongjian Cai, Lihua Huang, Bifen Chen, Long Zhao, Senlin Chen, Xiujie Zhao and Tao Xia and has published in prestigious journals such as Food Chemistry and Food Hydrocolloids.

In The Last Decade

Xinlun Deng

14 papers receiving 690 citations

Peers

Countries citing papers authored by Xinlun Deng

Since Specialization

Citations

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

Fields of papers citing papers by Xinlun Deng

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xinlun Deng

This figure shows the co-authorship network connecting the top 25 collaborators of Xinlun Deng. A scholar is included among the top collaborators of Xinlun Deng 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 Xinlun Deng. Xinlun Deng is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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14 of 14 papers shown

#	Work	Indexed citations
1	The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface 2023 ·Food Hydrocolloids ·Yonghao Li, Tao Liao, Tongxun Liu, (unknown), (unknown), Mouming Zhao, Xinlun Deng, Qiangzhong Zhao	12
2	Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream 2023 ·Food Chemistry ·Yonghao Li, Tao Liao, Tongxun Liu, Junwei Wang, (unknown), Mouming Zhao, Xinlun Deng, Qiangzhong Zhao	20
3	Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels 2023 ·Food Hydrocolloids ·Xiujie Zhao, Bifen Chen, Tongxun Liu, Yongjian Cai, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao	20
4	Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage 2023 ·Food Chemistry ·(unknown), Xiujie Zhao, Tongxun Liu, Yongjian Cai, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao	20
5	Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration 2022 ·Food Chemistry ·(unknown), Yongjian Cai, Tongxun Liu, Bifen Chen, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao	21
6	Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification 2022 ·Food Chemistry ·(unknown), Bifen Chen, Tongxun Liu, Yongjian Cai, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao	54
7	A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber 2022 ·Food Hydrocolloids ·Xiujie Zhao, Bifen Chen, (unknown), Tongxun Liu, Yongjian Cai, Lihua Huang, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao	21
8	Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties 2021 ·Food Chemistry ·Pingli Liu, Lihua Huang, Tongxun Liu, Yongjian Cai, Di Zeng, Feibai Zhou, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao	57
9	Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber 2019 ·Food Hydrocolloids ·Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xiujie Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao	31
10	Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber 2019 ·Food Hydrocolloids ·Lihua Huang, Yongjian Cai, Tongxun Liu, Xiujie Zhao, Bifen Chen, Long Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao	69
11	Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments 2019 ·Food Hydrocolloids ·Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao	91
12	Effects of pretreatments on the structure and functional properties of okara protein 2018 ·Food Hydrocolloids ·Tao Xia, Yongjian Cai, Tongxun Liu, Long Zhao, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao	110
13	Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties 2018 ·Food Hydrocolloids ·Yongjian Cai, Xinlun Deng, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao, Senlin Chen	119
14	Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum 2017 ·Food Hydrocolloids ·Yunbing Tan, Xinlun Deng, Tongxun Liu, Bao Yang, Mouming Zhao, Qiangzhong Zhao	51

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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