Xixiang Shuai
- Food Science top 2%
- Proteins in Food Systems 9
- Polysaccharides Composition and Applications 6
- Food Chemistry and Fat Analysis 4
- Nutrition and Dietetics top 5%
- Nuts composition and effects 7
- Food composition and properties 4
- Biochemistry top 10%
- Water Science and Technology top 10%
- Plant Science top 10%
- Polysaccharides and Plant Cell Walls 6
- Horticultural and Viticultural Research 6
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- Plant biochemistry and biosynthesis 6
- Partner nations
- ChinaUnited StatesCanada
In The Last Decade
Xixiang Shuai
35 papers receiving 819 citations
Peers
Comparison fields: 5 of 82
- Food Science 436
- Nutrition and Dietetics 211
- Biochemistry 72
- Water Science and Technology 109
- Plant Science 256
Countries citing papers authored by Xixiang Shuai
This map shows the geographic impact of Xixiang Shuai'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 Xixiang Shuai with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Xixiang Shuai more than expected).
Fields of papers citing papers by Xixiang Shuai
This network shows the impact of papers produced by Xixiang Shuai. 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 Xixiang Shuai. The network helps show where Xixiang Shuai may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Xixiang Shuai, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 1 | |
| 2 | 2024 | 9 | |
| 3 | 2024 | 8 | |
| 4 | 2023 | 2 | |
| 5 | 2023 | 19 | |
| 6 | 2023 | 38 | |
| 7 | 2023 | 17 | |
| 8 | 2023 | 31 | |
| 9 | 2023 | 8 | |
| 10 | 2022 | 11 | |
| 11 | 2022 | 22 | |
| 12 | 2022 | 31 | |
| 13 | 2022 | 13 | |
| 14 | 2021 | 2 | |
| 15 | 2021 | 8 | |
| 16 | 2021 | 36 | |
| 17 | 2020 | 0 | |
| 18 | 2019 | 162 | |
| 19 | 2014 | 37 | |
| 20 | Optimization the technology of Choerospondias axillaris juice clarification by the pectinase | 2013 | 1 |
About Xixiang Shuai
Xixiang Shuai is a scholar working on Food Science, Nutrition and Dietetics, Biochemistry, Plant Science and Complementary and Manual Therapy, having authored 37 papers that have together received 831 indexed citations. Recurring topics across this work include Proteins in Food Systems (9 papers), Nuts composition and effects (7 papers), Plant biochemistry and biosynthesis (6 papers), Polysaccharides and Plant Cell Walls (6 papers), Polysaccharides Composition and Applications (6 papers), Horticultural and Viticultural Research (6 papers), Food composition and properties (4 papers) and Food Chemistry and Fat Analysis (4 papers). The work is most often cited by research in Food Science (436 citations), Nutrition and Dietetics (211 citations), Biochemistry (72 citations), Water Science and Technology (109 citations) and Plant Science (256 citations). Xixiang Shuai has collaborated with scholars based in China, United States and Canada. Frequent co-authors include Chengmei Liu, Jun Chen, Taotao Dai, Ruihong Liang, Risi Wang, Mingshun Chen, Liqing Du, Xiaojuan Guo, Ti Li and Yuting Li. Their work appears in journals such as Foods, LWT, Food Research International, International Journal of Biological Macromolecules and Polymers.
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.