Xu Duan

5.4k total citations
194 papers, 4.3k citations indexed

About

Xu Duan is a scholar working on Food Science, Mechanics of Materials and Nutrition and Dietetics. According to data from OpenAlex, Xu Duan has authored 194 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 102 papers in Food Science, 54 papers in Mechanics of Materials and 27 papers in Nutrition and Dietetics. Recurrent topics in Xu Duan's work include Food Drying and Modeling (62 papers), Freezing and Crystallization Processes (52 papers) and Microencapsulation and Drying Processes (40 papers). Xu Duan is often cited by papers focused on Food Drying and Modeling (62 papers), Freezing and Crystallization Processes (52 papers) and Microencapsulation and Drying Processes (40 papers). Xu Duan collaborates with scholars based in China, United States and Canada. Xu Duan's co-authors include Arun S. Mujumdar, Min Zhang, Guangyue Ren, Yunhong Liu, Leiyu Feng, Yinguang Chen, Qi Zhou, Yuanyuan Yan, Huichun Yu and Qingcai Liu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Environmental Science & Technology and Applied Physics Letters.

In The Last Decade

Xu Duan

177 papers receiving 4.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xu Duan China 37 2.0k 856 491 433 408 194 4.3k
João Borges Laurindo Brazil 40 2.4k 1.2× 559 0.7× 847 1.7× 198 0.5× 448 1.1× 164 5.6k
Somchart Soponronnarit Thailand 49 4.1k 2.0× 991 1.2× 1.8k 3.6× 186 0.4× 496 1.2× 228 6.8k
T.A.G. Langrish Australia 43 3.9k 1.9× 529 0.6× 799 1.6× 525 1.2× 703 1.7× 269 7.0k
Noemí Zaritzky Argentina 54 3.9k 1.9× 519 0.6× 1.3k 2.7× 116 0.3× 887 2.2× 257 10.0k
Magdalini Krokida Greece 47 4.6k 2.3× 1.0k 1.2× 1.6k 3.2× 236 0.5× 460 1.1× 177 7.2k
Marcos A.S. Barrozo Brazil 46 1.1k 0.5× 357 0.4× 383 0.8× 85 0.2× 1.5k 3.7× 276 6.0k
Vijaya Raghavan Canada 44 2.2k 1.1× 234 0.3× 943 1.9× 73 0.2× 839 2.1× 186 5.7k
Venkatesh Meda Canada 32 1.1k 0.5× 275 0.3× 565 1.2× 102 0.2× 1.2k 2.9× 106 3.3k
Germán Mazza Argentina 35 719 0.4× 207 0.2× 539 1.1× 101 0.2× 1.4k 3.5× 122 3.2k
Andrée Voilley France 49 4.7k 2.3× 295 0.3× 1.5k 3.0× 89 0.2× 1.1k 2.6× 141 8.6k

Countries citing papers authored by Xu Duan

Since Specialization
Citations

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

Fields of papers citing papers by Xu Duan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xu Duan

This figure shows the co-authorship network connecting the top 25 collaborators of Xu Duan. A scholar is included among the top collaborators of Xu Duan 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 Xu Duan. Xu Duan 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, Wen‐Chao, Weiwei Cao, Junliang Chen, et al.. (2025). Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying. Journal of Food Engineering. 406. 112799–112799.
2.
Yang, Mengmeng, Xing Ren, Wen‐Chao Liu, et al.. (2025). Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage. Food Chemistry X. 26. 102314–102314. 3 indexed citations
3.
Chen, Junliang, Xu Duan, Shanshan Zhang, et al.. (2025). Effects of Different Drying Temperatures on Processing Quality and Physicochemical Properties of Rice. Journal of Food Processing and Preservation. 2025(1). 1 indexed citations
4.
Gao, Xing, Yutong Wang, Wenyan Wang, et al.. (2025). Multi-functional zwitterionic glycerylphosphorylcholine hydrogel for human motion detection and human-machine interaction. Journal of Colloid and Interface Science. 706. 139588–139588.
5.
Chen, Junliang, Xia Ding, Weiwei Cao, et al.. (2025). Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels. Foods. 14(13). 2175–2175.
6.
Chen, Junliang, et al.. (2025). Ultrasonic and Deep Eutectic Solvent for Efficient Extraction of Phenolics from Eucommia ulmoides Leaves. Foods. 14(6). 972–972. 3 indexed citations
7.
Yang, Mengmeng, Linlin Li, Wen‐Chao Liu, et al.. (2024). An evaluation on the shrinkage deformation characteristics of Chinese yam during multiphase microwave drying based on digital image processing. Innovative Food Science & Emerging Technologies. 95. 103725–103725. 7 indexed citations
8.
Li, Linlin, Weiwei Cao, Junliang Chen, et al.. (2024). Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex. International Journal of Biological Macromolecules. 279(Pt 2). 135235–135235. 7 indexed citations
9.
Li, Huan, Jian Yang, Yujie Fang, et al.. (2024). Role of surface species in CO oxidation over CuO@LaMnO3 nanocomposites: Effect of calcination temperature. Journal of environmental chemical engineering. 12(2). 111981–111981. 5 indexed citations
10.
Ren, Guangyue, et al.. (2024). The volatile compounds changes of Malus asiatica Nakai under different drying methods. Journal of Future Foods. 5(3). 276–282. 3 indexed citations
11.
12.
Duan, Xu, Jian Yang, Jiaqing Zhu, et al.. (2024). Chain effect of Mn4+/ Mn3+ and OLattice on La1-xSrxMnO3 catalysts for lower thermally driven CO oxidation. Journal of environmental chemical engineering. 12(6). 114938–114938. 3 indexed citations
13.
Cao, Weiwei, Linlin Li, Wenchao Liu, et al.. (2024). Fabrication and characterisation of pea protein isolate‐chlorogenic acid nanoparticles. International Journal of Food Science & Technology. 59(3). 1615–1623. 6 indexed citations
14.
Ren, Guangyue, Xu Duan, Linlin Li, et al.. (2024). Quality enhancement of sweet potato puree oat mixed-grain noodles based on curdlan: recommended addition level and mechanism. International Journal of Food Science & Technology. 59(7). 4892–4906. 3 indexed citations
15.
Li, Linlin, Junliang Chen, Weiwei Cao, et al.. (2024). Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying. Journal of Food Science. 89(3). 1387–1402. 6 indexed citations
16.
Yi, Junpeng, et al.. (2024). Valorisation of sweet potato leaves as a potential agri-food resource: Assessing nutritional and nutraceutical values altered by food processing—A review. International Journal of Food Science & Technology. 59(11). 8825–8836. 3 indexed citations
17.
Zhang, Pangzhen, et al.. (2024). 3‐Deoxyanthocyanidins: Extraction, stability, and food applications. Comprehensive Reviews in Food Science and Food Safety. 23(6). 1 indexed citations
18.
Huang, Luelue, et al.. (2024). Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans. Foods. 13(3). 389–389. 5 indexed citations
19.
Cao, Weiwei, Junliang Chen, Xin Chen, et al.. (2023). Structure Characterization and Functional Properties of Flaxseed Protein–Chlorogenic Acid Complex. Foods. 12(24). 4449–4449. 2 indexed citations
20.
Duan, Xu, Junwei Miao, Luelue Huang, & Бин Ли. (2021). Microwave freeze‐drying of button mushroom ( Agaricus bisporus ) based on non‐volatile taste components by controlling microwave power density. International Journal of Food Science & Technology. 57(1). 379–389. 12 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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