Zuobing Xiao

4.3k total citations · 1 hit paper
112 papers, 3.5k citations indexed

About

Zuobing Xiao is a scholar working on Food Science, Biomedical Engineering and Nutrition and Dietetics. According to data from OpenAlex, Zuobing Xiao has authored 112 papers receiving a total of 3.5k indexed citations (citations by other indexed papers that have themselves been cited), including 61 papers in Food Science, 32 papers in Biomedical Engineering and 24 papers in Nutrition and Dietetics. Recurrent topics in Zuobing Xiao's work include Fermentation and Sensory Analysis (42 papers), Advanced Chemical Sensor Technologies (27 papers) and Phytochemicals and Antioxidant Activities (24 papers). Zuobing Xiao is often cited by papers focused on Fermentation and Sensory Analysis (42 papers), Advanced Chemical Sensor Technologies (27 papers) and Phytochemicals and Antioxidant Activities (24 papers). Zuobing Xiao collaborates with scholars based in China, United States and Pakistan. Zuobing Xiao's co-authors include Jiancai Zhu, Yunwei Niu, Yunwei Niu, Yunwei Niu, Shiqing Song, Xiaoming Zhang, Di Zhao, Huaixiang Tian, Chengsheng Jia and Qixuan Zhao and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

In The Last Decade

Zuobing Xiao

109 papers receiving 3.4k 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.

Maltodextrin as wall material for microcapsules: A review

2022 130 citations Zuobing Xiao, Qixuan Zhao et al. Carbohydrate Polymers profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Zuobing Xiao China	34	1.8k	799	714	662	633	112	3.5k
Yunwei Niu China	30	2.0k 1.1×	541 0.7×	908 1.3×	326 0.5×	350 0.6×	61	2.9k
Fuping Zheng China	43	3.0k 1.6×	868 1.1×	947 1.3×	614 0.9×	1.3k 2.0×	160	5.2k
Jinyuan Sun China	36	2.2k 1.2×	440 0.6×	648 0.9×	273 0.4×	706 1.1×	137	3.4k
Shuang Chen China	33	2.4k 1.3×	379 0.5×	506 0.7×	288 0.4×	496 0.8×	99	3.2k
Weidong Bai China	34	1.6k 0.9×	470 0.6×	250 0.4×	717 1.1×	1.3k 2.1×	147	3.8k
Gary A. Reineccius United States	39	3.5k 1.9×	807 1.0×	394 0.6×	1.1k 1.6×	808 1.3×	175	5.1k
Jianchun Xie China	33	1.1k 0.6×	601 0.8×	317 0.4×	1.1k 1.6×	632 1.0×	66	2.7k
Zhiyong He China	43	2.7k 1.5×	360 0.5×	1.0k 1.4×	899 1.4×	1.5k 2.4×	168	5.1k
Zuobing Xiao China	26	1.3k 0.7×	456 0.6×	568 0.8×	152 0.2×	240 0.4×	63	2.2k
Xiaotao Sun China	27	1.2k 0.7×	271 0.3×	380 0.5×	218 0.3×	448 0.7×	48	2.1k

Countries citing papers authored by Zuobing Xiao

Since Specialization

Citations

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

Fields of papers citing papers by Zuobing Xiao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Zuobing Xiao

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Zhu, Jiancai, et al.. (2025). Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples. Journal of Agricultural and Food Chemistry. 73(6). 3645–3656. 5 indexed citations

Xiao, Zuobing, et al.. (2025). Application of cyclodextrin-based microcapsules in food flavors and fragrances. Carbohydrate Polymers. 367. 123963–123963.

Zhu, Jiancai, Xiaojie Liu, T. Y. Shen, et al.. (2025). Unraveling the interaction mechanism between enantiomers of lactone compounds (γ-octalactone and γ-undecalactone) in Longjing tea and OR1A1 olfactory receptor using molecular docking and molecular dynamics simulation. Food Bioscience. 66. 106282–106282. 6 indexed citations

Xiao, Zuobing, Yunwei Niu, Yuanbin She, et al.. (2024). Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice. LWT. 207. 116660–116660. 15 indexed citations

Xiao, Zuobing, T. Y. Shen, Yunwei Niu, et al.. (2024). Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking. Food Bioscience. 60. 104423–104423. 17 indexed citations

Xiao, Zuobing, Pingli Sun, Yanxiang Kang, et al.. (2024). Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release. Carbohydrate Polymers. 333. 121977–121977. 25 indexed citations

Niu, Yunwei, et al.. (2024). Effects of amino acids on the release of acidic odor compounds in Langjiu and its potential mechanisms. Journal of Food Composition and Analysis. 137. 106987–106987. 3 indexed citations

Zhao, Di, Zhibin Li, Qixuan Zhao, et al.. (2024). Preparation of mussel-inspired adhesion nanocapsules and their application on cotton fabrics. Progress in Organic Coatings. 194. 108635–108635. 1 indexed citations

Niu, Yunwei, et al.. (2024). Study on the mechanism of glucose-lowering and sweetening of key sweet aroma compounds in sweet orange. Food Research International. 196. 114874–114874. 20 indexed citations

10.

Xiao, Zuobing, Xiaojie Ma, Pingli Sun, et al.. (2024). Tomato preservation with essential oil microcapsules-chitosan coating. Journal of Food Measurement & Characterization. 18(7). 5928–5944. 10 indexed citations

11.

Kou, Xingran, Yaqi Zhang, Dongdong Su, et al.. (2023). Study on host-guest interaction of aroma compounds/γ-cyclodextrin inclusion complexes. LWT. 178. 114589–114589. 28 indexed citations

12.

Niu, Yunwei, et al.. (2022). Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants. Molecules. 27(5). 1631–1631. 30 indexed citations

13.

Niu, Yunwei, Yue Zhang, Zuobing Xiao, et al.. (2022). Release effect of aroma compounds of Keemun black tea brewed with deuterium-depleted water with different deuterium content. LWT. 173. 114382–114382. 7 indexed citations

14.

Xiao, Zuobing, Jiaying Chen, Yunwei Niu, & Feng Chen. (2017). Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression. Journal of Chromatography B. 1063. 226–234. 40 indexed citations

15.

Xiao, Zuobing, Xin Dai, Jiancai Zhu, & Haiyan Yu. (2015). Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds. Food Science and Technology Research. 21(3). 371–380. 22 indexed citations

16.

Xiao, Zuobing, Shengtao Ma, Yunwei Niu, Feng Chen, & Dan Yu. (2015). Characterization of odour‐active compounds of sweet orange essential oils of different regions by gas chromatography‐mass spectrometry, gas chromatography‐olfactometry and their correlation with sensory attributes. Flavour and Fragrance Journal. 31(1). 41–50. 37 indexed citations

17.

Xiao, Zuobing, et al.. (2015). Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies. Natural Product Research. 29(21). 2007–2012. 12 indexed citations

18.

Niu, Yunwei, Xiaoming Zhang, Zuobing Xiao, et al.. (2012). Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes. Journal of Chromatography B. 902. 55–60. 28 indexed citations

19.

Xiao, Zuobing, Tao Feng, Huaixiang Tian, et al.. (2011). Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics. Food Science and Technology Research. 17(4). 319–326. 10 indexed citations

20.

Feng, Tao, Zuobing Xiao, & Huaixiang Tian. (2010). Recent Patents on Nano Flavor Preparation and its Application. Recent Patents on Food Nutrition & Agriculture. 2(3). 243–250. 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.

Explore authors with similar magnitude of impact