World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
76
Citations
22811
World Ranking
4202
National Ranking
789

Overview

Changhu Xue is affiliated with the Ocean University of China in China and has contributed extensively to research in agricultural and biological sciences as well as biochemistry, genetics, and molecular biology. Their work spans multiple interconnected fields including molecular biology, aquatic science, food science, nutrition and dietetics, and animal science and zoology.

The scientist's research focuses on a variety of topics, with a notable emphasis on proteins in food systems, seaweed-derived bioactive compounds, meat and animal product quality, and fatty acid research and health. Other prominent themes include echinoderm biology and ecology, protein hydrolysis and bioactive peptides, and aquaculture nutrition and growth.

Changhu Xue has published papers in several frequent venues, with significant contributions to:

  • Journal of Agricultural and Food Chemistry
  • Food Chemistry
  • International Journal of Biological Macromolecules
  • SSRN Electronic Journal
  • Food & Function

Some of the recent papers authored or co-authored by Changhu Xue include:

  • Chitosan: Structural modification, biological activity and application, 2020, International Journal of Biological Macromolecules
  • A Macroporous Hydrogel Dressing with Enhanced Antibacterial and Anti-Inflammatory Capabilities for Accelerated Wound Healing, 2020, Advanced Functional Materials
  • Physicochemical characteristics, applications and research trends of edible Pickering emulsions, 2020, Trends in Food Science & Technology
  • Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends, 2022, Trends in Food Science & Technology
  • Alginate-based delivery systems for food bioactive ingredients: An overview of recent advances and future trends, 2021, Comprehensive Reviews in Food Science and Food Safety

In addition to journal articles, Changhu Xue has contributed to book publications, including a work published in 2022 titled Advances in Sea Cucumber Processing Technology and Product Development, which is part of the series Advances in Marine Bioprocesses and Bioproducts.

Throughout their career, Changhu Xue has collaborated frequently with other researchers. Key frequent co-authors include:

  • Yuming Wang
  • Yaoguang Chang
  • Zihao Wei
  • Teruyoshi Yanagita
  • Zhaojie Li

Best Publications

  • Chitosan: Structural modification, biological activity and application.

    Wenjie Wang;Changhu Xue;Xiangzhao Mao

  • Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction

    Yongqin Zhang;Changhu Xue;Yong Xue;Ruichang Gao

  • A Macroporous Hydrogel Dressing with Enhanced Antibacterial and Anti-Inflammatory Capabilities for Accelerated Wound Healing

    Wen-Can Huang;Rui Ying;Wei Wang;Yuning Guo

  • Physicochemical characteristics, applications and research trends of edible Pickering emulsions

    Tianhang Xia;Changhu Xue;Zihao Wei

  • Comparison of structures and anticoagulant activities of fucosylated chondroitin sulfates from different sea cucumbers

    Shiguo Chen;Changhu Xue;Li’ang Yin;Qingjuan Tang

  • Dietary trimethylamine N-oxide exacerbates impaired glucose tolerance in mice fed a high fat diet.

    Xiang Gao;Xiaofang Liu;Jie Xu;Changhu Xue

  • Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids

    Tian-Tian Zhang;Jie Xu;Yu-Ming Wang;Chang-Hu Xue

  • Antioxidative Activities of Several Marine Polysaccharides Evaluated in a Phosphatidylcholine-liposomal Suspension and Organic Solvents

    Changhu Xue;Guangli Yu;Takashi Hirata;Junji Terao

  • Crystalline structure and thermal property characterization of chitin from Antarctic krill (Euphausia superba)

    Yanchao Wang;Yaoguang Chang;Long Yu;Cuiyu Zhang

  • Trimethylamine-N-oxide (TMAO)-induced atherosclerosis is associated with bile acid metabolism

    Lin Ding;Mengru Chang;Ying Guo;Lingyu Zhang

  • Characterization and subunit composition of collagen from the body wall of sea cucumber Stichopus japonicus

    Feng-xia Cui;Chang-hu Xue;Zhao-jie Li;Yong-qin Zhang

  • Chemical characters and antioxidative properties of sulfated polysaccharides from Laminaria japonica

    Chang-Hu Xue;Yu Fang;Hong Lin;Lei Chen

  • Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

    Tao Zhang;Zhaojie Li;Yuming Wang;Yong Xue

  • Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends

    Unknown

  • Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

    Tao Zhang;Yong Xue;Zhaojie Li;Yuming Wang

  • Sequence determination and anticoagulant and antithrombotic activities of a novel sulfated fucan isolated from the sea cucumber Isostichopus badionotus

    Shiguo Chen;Yaqin Hu;Xinqian Ye;Guoyun Li

  • Green and Facile Production of Chitin from Crustacean Shells Using a Natural Deep Eutectic Solvent

    Wen-Can Huang;Dandan Zhao;Na Guo;Changhu Xue

  • Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

    Unknown

  • Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

    Wenjun Kong;Tao Zhang;Dandan Feng;Yong Xue

  • Recent advances of molecularly imprinted polymer-based sensors in the detection of food safety hazard factors

    Unknown

  • Dietary fucoidan of Acaudina molpadioides alters gut microbiota and mitigates intestinal mucosal injury induced by cyclophosphamide

    Hongjie Shi;Yaoguang Chang;Yuan Gao;Xiong Wang

  • Antioxidant and hepatoprotective activities of low molecular weight sulfated polysaccharide from Laminaria japonica

    Xue Zhao;Chang-Hu Xue;Zhao-Jie Li;Yue-Piao Cai

  • Antithrombotic activity of oral administered low molecular weight fucoidan from Laminaria Japonica

    Xue Zhao;Fengjun Guo;Jing Hu;Lijuan Zhang

Frequent Co-Authors

Shiguo Chen
Shiguo Chen Zhejiang University
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Robert J. Linhardt
Robert J. Linhardt Rensselaer Polytechnic Institute
Guangli Yu
Guangli Yu Ocean University of China
Lei Ge
Lei Ge University of Southern Queensland
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Junji Terao
Junji Terao University of Tokushima
Xingqian Ye
Xingqian Ye Zhejiang University
Long Yu
Long Yu South China University of Technology
Xiao He
Xiao He East China Normal University

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