Xiufang Xia

8.8k total citations · 2 hit papers
125 papers, 7.3k citations indexed

About

Xiufang Xia is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Xiufang Xia has authored 125 papers receiving a total of 7.3k indexed citations (citations by other indexed papers that have themselves been cited), including 90 papers in Animal Science and Zoology, 59 papers in Food Science and 33 papers in Molecular Biology. Recurrent topics in Xiufang Xia's work include Meat and Animal Product Quality (90 papers), Protein Hydrolysis and Bioactive Peptides (32 papers) and Proteins in Food Systems (29 papers). Xiufang Xia is often cited by papers focused on Meat and Animal Product Quality (90 papers), Protein Hydrolysis and Bioactive Peptides (32 papers) and Proteins in Food Systems (29 papers). Xiufang Xia collaborates with scholars based in China, Pakistan and United States. Xiufang Xia's co-authors include Baohua Kong, Qian Liu, Fangfei Li, Xinping Diao, Bo Wang, Youling L. Xiong, Mingcheng Zhang, Nan Pan, Xin Du and Fangda Sun and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Xiufang Xia

122 papers receiving 7.2k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

2017 323 citations Mingcheng Zhang, Fangfei Li et al. Meat Science profile →
Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state

2023 85 citations Xue Bai, Ying Li et al. International Journal of Biological Macromolecules profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Xiufang Xia China	48	4.9k	3.4k	1.9k	1.1k	809	125	7.3k
Qian Liu China	57	4.9k 1.0×	5.3k 1.6×	3.0k 1.5×	1.1k 1.0×	859 1.1×	319	10.2k
Yanshun Xu China	45	3.2k 0.7×	2.3k 0.7×	2.6k 1.3×	634 0.6×	296 0.4×	211	6.1k
Wangang Zhang China	42	4.2k 0.8×	1.9k 0.6×	1.9k 1.0×	841 0.8×	964 1.2×	126	6.1k
Hui Hong China	45	2.9k 0.6×	1.4k 0.4×	3.2k 1.6×	752 0.7×	639 0.8×	206	6.1k
Baohua Kong China	72	9.9k 2.0×	8.2k 2.4×	5.5k 2.8×	2.0k 1.9×	1.7k 2.1×	371	16.2k
Yun‐Sang Choi South Korea	42	3.9k 0.8×	3.6k 1.1×	1.7k 0.9×	1.6k 1.5×	348 0.4×	333	7.3k
Qian Chen China	42	3.1k 0.6×	2.8k 0.8×	1.7k 0.9×	478 0.4×	396 0.5×	128	5.0k
Qixing Jiang China	47	3.1k 0.6×	2.2k 0.7×	2.3k 1.2×	582 0.5×	260 0.3×	203	6.2k
Jirawat Yongsawatdigul Thailand	39	2.1k 0.4×	1.8k 0.5×	2.3k 1.2×	654 0.6×	352 0.4×	145	4.2k
Minyi Han China	38	3.0k 0.6×	2.7k 0.8×	845 0.4×	506 0.5×	427 0.5×	96	4.4k

Countries citing papers authored by Xiufang Xia

Since Specialization

Citations

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

Fields of papers citing papers by Xiufang Xia

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xiufang Xia

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

All Works

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20 of 20 papers shown

Zhao, Zihan, Nan Sun, Cheng Li, et al.. (2025). Application of psyllium husk powder addition on the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat. Meat Science. 222. 109760–109760. 3 indexed citations

Fan, Yuhang, et al.. (2025). Mechanism, application, and prospect of bioprotective cultures in meat and meat products. Food Chemistry. 476. 143474–143474. 3 indexed citations

Xia, Xiufang, et al.. (2025). Study on the Microbial Inactivation and Quality Assurance of Ultrasonic-Assisted Slightly Acidic Electrolyzed Water for Mirror Carp (Cyprinus carpio L.) Fillets During Refrigerated Storage. Foods. 14(15). 2652–2652.

Li, Ying, et al.. (2024). Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion. Food Bioscience. 61. 105018–105018. 13 indexed citations

Huang, Xinning, Cheng Li, Baohua Kong, et al.. (2024). Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation. Food Hydrocolloids. 162. 110935–110935. 15 indexed citations

Li, Wenxin, et al.. (2024). Improving Structural, Physical, and Sensitive Properties of Sodium Alginate–Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature. Foods. 13(16). 2477–2477. 3 indexed citations

Zhou, Fang, et al.. (2023). Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles. SHILAP Revista de lepidopterología. 1(2). 9240019–9240019. 2 indexed citations

Bai, Xue, et al.. (2023). Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking. International Journal of Biological Macromolecules. 244. 125387–125387. 17 indexed citations

Wang, Ziyi, Xuefei Wang, Baohua Kong, et al.. (2023). Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods. 12(17). 3183–3183. 30 indexed citations

10.

Han, Ge, Qian Chen, Xiufang Xia, et al.. (2023). Quality and flavor changes in beef jerky caused by high hydrostatic pressure combined with moisture regulator treatments during storage. SHILAP Revista de lepidopterología. 1(1). 9240001–9240001. 3 indexed citations

11.

Shi, Shuo, et al.. (2022). Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Science. 191. 108872–108872. 28 indexed citations

12.

Du, Xin, et al.. (2021). Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating. Food Chemistry. 362. 130222–130222. 137 indexed citations

13.

Wang, Bo, Baohua Kong, Fangfei Li, et al.. (2020). Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods. Food Chemistry. 316. 126375–126375. 152 indexed citations

14.

Pan, Nan, et al.. (2020). Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles. Meat Science. 175. 108420–108420. 44 indexed citations

15.

Pan, Nan, et al.. (2020). Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Science. 172. 108313–108313. 96 indexed citations

16.

Sun, Qinxiu, Xinxin Zhao, Chao Zhang, et al.. (2019). Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. LWT. 108. 106–112. 118 indexed citations

17.

Zhang, Mingcheng, Fangfei Li, Xinping Diao, Baohua Kong, & Xiufang Xia. (2017). Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Meat Science. 133. 10–18. 323 indexed citations breakdown →

18.

Zhang, Mingcheng, Haili Niu, Qian Chen, Xiufang Xia, & Baohua Kong. (2017). Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science. 136. 1–8. 154 indexed citations

19.

Xia, Xiufang, Baohua Kong, Youling L. Xiong, & Yanming Ren. (2010). Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science. 85(3). 481–486. 146 indexed citations

20.

Xia, Xiufang & Baohua Kong. (2008). Extending Shelf Life of Chilled Pork by Combination of Chitosan Coating with Spice Extracts. Dongbei Nongye Daxue xuebao. 15(4). 33–37. 3 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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