Xueming Xu

507 total citations
18 papers, 356 citations indexed

About

Xueming Xu is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology. According to data from OpenAlex, Xueming Xu has authored 18 papers receiving a total of 356 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Nutrition and Dietetics, 12 papers in Food Science and 5 papers in Biotechnology. Recurrent topics in Xueming Xu's work include Food composition and properties (14 papers), Polysaccharides Composition and Applications (7 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Xueming Xu is often cited by papers focused on Food composition and properties (14 papers), Polysaccharides Composition and Applications (7 papers) and Microbial Metabolites in Food Biotechnology (4 papers). Xueming Xu collaborates with scholars based in China and United States. Xueming Xu's co-authors include Dan Xu, Yamei Jin, Yongshuai Ma, Shangyuan Sang, Bo Cui, Huang Zhang, Fengfeng Wu, Lunan Guo, Fang Fang and Zhengyu Jin and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Xueming Xu

16 papers receiving 353 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Xueming Xu China 10 284 221 93 28 18 18 356
Dingting Zhou China 9 316 1.1× 262 1.2× 79 0.8× 36 1.3× 18 1.0× 18 390
Fernanda Ortolan Brazil 6 249 0.9× 220 1.0× 96 1.0× 17 0.6× 9 0.5× 8 355
Newiton da Silva Timm Brazil 12 171 0.6× 159 0.7× 157 1.7× 31 1.1× 14 0.8× 30 344
Binle Zhang China 11 263 0.9× 225 1.0× 65 0.7× 24 0.9× 40 2.2× 17 341
Xiaoling Tian China 12 342 1.2× 251 1.1× 114 1.2× 13 0.5× 7 0.4× 20 412
Xiaojie Qian China 12 263 0.9× 203 0.9× 79 0.8× 7 0.3× 19 1.1× 25 324
Marta Sahagún Spain 12 301 1.1× 264 1.2× 95 1.0× 10 0.4× 7 0.4× 14 368
Ángela Zuleta Argentina 14 332 1.2× 209 0.9× 131 1.4× 27 1.0× 8 0.4× 31 475
İrem Saka Türkiye 9 127 0.4× 168 0.8× 67 0.7× 53 1.9× 14 0.8× 9 312

Countries citing papers authored by Xueming Xu

Since Specialization
Citations

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

Fields of papers citing papers by Xueming Xu

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Xueming Xu

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

All Works

18 of 18 papers shown
1.
2.
Xue, Li‐Ping, et al.. (2025). Inactivation of Geobacillus stearothermophilus spores by induced electric field in different food mediums. Food Microbiology. 132. 104832–104832. 3 indexed citations
3.
4.
Xue, Li‐Ping, Zhenlei Xiao, Yangchao Luo, et al.. (2025). Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage. Innovative Food Science & Emerging Technologies. 100. 103917–103917. 3 indexed citations
5.
Ye, H., et al.. (2025). Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives. International Journal of Biological Macromolecules. 307(Pt 4). 142362–142362. 2 indexed citations
6.
Dai, Zhen, Jiayi Li, Yamei Jin, et al.. (2025). Effects of oat flour on rice flour and fermented rice cake: Processing properties, quality attributes, and starch digestive characteristics. Carbohydrate Polymers. 367. 123989–123989. 1 indexed citations
7.
Zhang, Lingtao, et al.. (2025). Inactivation Effects on Escherichia coli in Selected Liquid Food Models by Induced Electric Field: Germicidal Efficacy and Putative Mechanism. Food and Bioprocess Technology. 18(9). 7943–7955. 5 indexed citations
8.
Bilal, Muhammad, Chong Xie, Runqiang Yang, et al.. (2024). Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive. Food Chemistry. 463(Pt 1). 141146–141146. 18 indexed citations
9.
Zhang, Huang, et al.. (2024). Superheated steam technology: Recent developments and applications in food industries. Comprehensive Reviews in Food Science and Food Safety. 23(6). e70073–e70073. 11 indexed citations
10.
Bilal, Muhammad, Chong Xie, Runqiang Yang, et al.. (2024). Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives. SHILAP Revista de lepidopterología. 7(3). 196–208. 7 indexed citations
11.
Ma, Yongshuai, Huang Zhang, Yamei Jin, Dan Xu, & Xueming Xu. (2021). Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch. Food Hydrocolloids. 122. 107089–107089. 43 indexed citations
12.
Xu, Xueming, et al.. (2021). Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content. Starch - Stärke. 73(5-6). 10 indexed citations
13.
Guo, Lunan, Fang Fang, Yao Zhang, et al.. (2020). Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation. International Journal of Food Science & Technology. 56(7). 3157–3165. 29 indexed citations
14.
Zhang, Huang, Fengfeng Wu, Dan Xu, & Xueming Xu. (2020). Effects of milling methods on the properties of glutinous rice flour and sweet dumplings. Journal of Food Science and Technology. 58(5). 1848–1857. 19 indexed citations
15.
Sang, Shangyuan, Dan Xu, Yongshuai Ma, et al.. (2020). Effect of egg yolk on the properties of wheat dough and bread. Food Bioscience. 37. 100689–100689. 22 indexed citations
16.
Guo, Lunan, Dan Xu, Fang Fang, Zhengyu Jin, & Xueming Xu. (2020). Effect of glutathione on wheat dough properties and bread quality. Journal of Cereal Science. 96. 103116–103116. 35 indexed citations
17.
Zhang, Huang, Fengfeng Wu, Dan Xu, & Xueming Xu. (2020). Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour. Food Hydrocolloids. 113. 106425–106425. 24 indexed citations
18.
Ma, Yongshuai, Dan Xu, Shangyuan Sang, et al.. (2020). Effect of superheated steam treatment on the structural and digestible properties of wheat flour. Food Hydrocolloids. 112. 106362–106362. 124 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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