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D-Index & Metrics

Biology and Biochemistry

D-Index
61
Citations
11939
World Ranking
11464
National Ranking
363

Overview

Wenshui Xia is affiliated with Jiangnan University in China and has contributed extensively to research within the fields of Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Their scholarly work spans a broad range of subfields, including Animal Science and Zoology, Molecular Biology, Food Science, Biomaterials, and Aquatic Science.

The scientist's research topics include:

  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides
  • Aquaculture Nutrition and Growth
  • Nanocomposite Films for Food Packaging
  • Proteins in Food Systems
  • Insect Utilization and Effects
  • Pickering Emulsions and Particle Stabilization

Wenshui Xia has been published frequently in select journals, with a notable concentration of work appearing in:

  • International Journal of Food Science & Technology
  • LWT
  • Food Chemistry
  • SSRN Electronic Journal
  • International Journal of Biological Macromolecules

Prominent recent publications include:

  • Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures, 2020, Food Microbiology
  • Technological roles of microorganisms in fish fermentation: a review, 2020, Critical Reviews in Food Science and Nutrition
  • A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals, 2021, Trends in Food Science & Technology
  • Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels, 2021, Food Hydrocolloids
  • Advances in the application of chitosan as a sustainable bioactive material in food preservation, 2021, Critical Reviews in Food Science and Nutrition

Their research collaboration network includes frequent partnerships with several co-authors:

  • Yanshun Xu
  • Qixing Jiang
  • Dawei Yu
  • Pei Gao
  • Fang Yang

Best Publications

  • Biological activities of chitosan and chitooligosaccharides

    Wenshui Xia;Ping Liu;Jiali Zhang;Jie Chen

  • Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films

    Jia Wu;Fang Zhong;Yue Li;C.F. Shoemaker

  • Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

    Khizar Hayat;Sarfraz Hussain;Shabbar Abbas;Umar Farooq

  • Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids

    Chen Tan;Biao Feng;Xiaoming Zhang;Wenshui Xia

  • Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 and 0 °C.

    Dasong Liu;Li Liang;Wenshui Xia;Joe M. Regenstein

  • Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: further insights into thermal degradation and cross-linking.

    Xiaohong Lan;Ping Liu;Shuqin Xia;Chengsheng Jia

  • Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

    Yue Li;Fang Zhong;Wei Ji;Wallace Yokoyama

  • The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

    Dawei Yu;Yanshun Xu;Joe M. Regenstein;Wenshui Xia

  • Synthesis and antioxidant properties of chitosan and carboxymethyl chitosan-stabilized selenium nanoparticles

    Wanwen Chen;Yanfang Li;Shuo Yang;Lin Yue

  • Purification and characterization of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide derived from enzymatic hydrolysate of grass carp protein

    Jiwang Chen;Yimei Wang;Qixin Zhong;Yongning Wu;Yongning Wu

  • Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials.

    Yixin Xu;Xiaoli Liu;Qixing Jiang;Dawei Yu

  • Dietary chitosan improves hypercholesterolemia in rats fed high-fat diets

    Jiali Zhang;Jingna Liu;Ling Li;Wenshui Xia

  • In vitro binding of bile acids and triglycerides by selected chitosan preparations and their physico-chemical properties

    Kequan Zhou;Wenshui Xia;Can Zhang;Liangli (Lucy) Yu

  • Hypocholesterolaemic effects of different chitosan samples in vitro and in vivo

    Jingna Liu;Jiali Zhang;Wenshui Xia

  • Quality, functionality, and microbiology of fermented fish: a review.

    Jinhong Zang;Yanshun Xu;Wenshui Xia;Joe M. Regenstein

  • Preparation, characterization and antibacterial activity of water-soluble O-fumaryl-chitosan

    Yongwei Feng;Wenshui Xia

  • Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures

    Yongjin Hu;Yongjin Hu;Wenshui Xia;Xiaoyong Liu

  • The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

    Yanshun Xu;Lin Li;Joe Mac Regenstein;Pei Gao

  • The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate.

    Dawei Yu;Qixing Jiang;Yanshun Xu;Wenshui Xia

  • Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

    Yanshun Xu;Wenshui Xia;Fang Yang;Jin Moon Kim

Frequent Co-Authors

Joe M. Regenstein
Joe M. Regenstein Cornell University
Shao-Quan Liu
Shao-Quan Liu National University of Singapore
Xiaoming Zhang
Xiaoming Zhang Jiangnan University
Shuqin Xia
Shuqin Xia Jiangnan University
Fang Zhong
Fang Zhong Jiangnan University
Zhouping Wang
Zhouping Wang Jiangnan University
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Turid Rustad
Turid Rustad Norwegian University of Science and Technology
Jianbo Xiao
Jianbo Xiao Jinan University
Jie Chen
Jie Chen Jiangnan University

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