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Chemistry

D-Index
71
Citations
16594
World Ranking
5612
National Ranking
1029

Overview

Xiaojun Liao is a researcher affiliated with China Agricultural University in China, contributing extensively to the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their research output spans a broad range of topics primarily centered on Food Science, Molecular Biology, Biotechnology, Nutrition and Dietetics, and Biomaterials.

Their recent publications demonstrate engagement with varied aspects of food technology and biological macromolecules. These include studies published in well-regarded journals such as Food Chemistry, Carbohydrate Polymers, Food Engineering Reviews, Critical Reviews in Food Science and Nutrition, and the International Journal of Biological Macromolecules. Notable papers authored or co-authored around 2020 and 2023 include:

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.), 2020, Food Chemistry
  • Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing, 2020, Carbohydrate Polymers
  • Supercritical Carbon Dioxide Applications in Food Processing, 2020, Food Engineering Reviews
  • Nanocellulose: a promising green treasure from food wastes to available food materials, 2020, Critical Reviews in Food Science and Nutrition
  • Research progress on the hypoglycemic activity and mechanisms of natural polysaccharides, 2023, International Journal of Biological Macromolecules

Their work addresses various scientific topics, primarily focused on:

  • Microbial Inactivation Methods
  • Food composition and properties
  • Biochemical Analysis and Sensing Techniques
  • Nanocomposite Films for Food Packaging
  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality
  • Proteins in Food Systems

Frequent publication venues for their research include:

  • Food Chemistry
  • Food Research International
  • Food Hydrocolloids
  • LWT
  • International Journal of Biological Macromolecules

Collaborative efforts feature several frequent co-authors, indicating consistent research partnerships. These colleagues include Xiao Hu, Yongtao Wang, Xiaomeng Wu, Liang Zhao, and Fei Lao.

The breadth of Xiaojun Liao's research highlights a cross-disciplinary approach, intersecting food science innovations with molecular biology techniques. This positions their work at the interface of basic biological research and applied food technology issues, especially focusing on structural, biochemical, and functional properties of food-related materials and systems.

Best Publications

  • Chemical compositional characterization of some apple cultivars

    Jihong Wu;Haiyan Gao;Lei Zhao;Xiaojun Liao

  • Mathematical modeling on hot air drying of thin layer apple pomace

    Zhengfu Wang;Junhong Sun;Xiaojun Liao;Fang Chen

  • Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology

    Sijin Wang;Fang Chen;Jihong Wu;Zhengfu Wang

  • Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying

    Zhengfu Wang;Junhong Sun;Fang Chen;Xiaojun Liao

  • Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.

    Fang Chen;Yangzhao Sun;Guanghua Zhao;Xiaojun Liao

  • Extraction of pectin from navel orange peel assisted by ultra-high pressure, microwave or traditional heating: A comparison

    Xingfeng Guo;Dongmei Han;Huping Xi;Lei Rao

  • Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.

    Xiamin Cao;Yan Zhang;Fusheng Zhang;Yongtao Wang

  • Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

    Xiamin Cao;Xiufang Bi;Wenshu Huang;Jihong Wu

  • Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China.

    Feng-Xia Liu;Shu-Fang Fu;Xiu-Fang Bi;Fang Chen

  • Induction, detection, formation, and resuscitation of viable but non-culturable state microorganisms.

    Kai Dong;Hanxu Pan;Dong Yang;Lei Rao

  • Effect of high pressure carbon dioxide on the quality of carrot juice

    Linyan Zhou;Linyan Zhou;Yuanyuan Wang;Yuanyuan Wang;Xiaosong Hu;Xiaosong Hu;Jihong Wu;Jihong Wu

  • Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

    Wenshu Huang;Xiufang Bi;Xiao Zhang;Xiaojun Liao

  • Inactivation kinetics and secondary structural change of PEF-treated POD and PPO

    Kui Zhong;Jihong Wu;Zhengfu Wang;Fang Chen

  • Evaluation of Chinese tea by the electronic tongue: correlation with sensory properties and classification according to geographical origin and grade level.

    Wei He;Xiaosong Hu;Lei Zhao;Xiaojun Liao

  • Changes of tomato powder qualities during storage

    Fengxia Liu;Fengxia Liu;Xiamin Cao;Xiamin Cao;Houyin Wang;Xiaojun Liao;Xiaojun Liao

  • The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.

    Xiufang Bi;Yacine Hemar;Murat O. Balaban;Xiaojun Liao

  • Induction of Viable but Nonculturable Escherichia coli O157:H7 by High Pressure CO2 and Its Characteristics

    Feng Zhao;Xiufang Bi;Yanling Hao;Xiaojun Liao

  • Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

    Dong Chen;Huping Xi;Xingfeng Guo;Zihan Qin

  • Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

    Yongtao Wang;Fengxia Liu;Xiamin Cao;Fang Chen

  • Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field

    Kui Zhong;Xiaosong Hu;Guanghua Zhao;Fang Chen

  • Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

    Xinxing Xu;Bingbing Wu;Wenting Zhao;Fei Lao

Frequent Co-Authors

Xiaosong Hu
Xiaosong Hu China Agricultural University
Jihong Wu
Jihong Wu China Agricultural University
Peter Setlow
Peter Setlow University of Connecticut Health Center
Francesca Giampieri
Francesca Giampieri Marche Polytechnic University
Maurizio Battino
Maurizio Battino Marche Polytechnic University
Maria Daglia
Maria Daglia University of Naples Federico II
Rosa Tundis
Rosa Tundis University of Calabria
Mingfu Wang
Mingfu Wang University of Hong Kong
Jianbo Xiao
Jianbo Xiao Jinan University
José L. Quiles
José L. Quiles University of Granada

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