World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
82
Citations
22903
World Ranking
3113
National Ranking
562

Biology and Biochemistry

D-Index
85
Citations
24325
World Ranking
3171
National Ranking
87

Overview

Xinglian Xu is affiliated with Nanjing Agricultural University in China and has contributed extensively to the field of Agricultural and Biological Sciences, particularly focusing on areas related to Animal Science and Zoology, Food Science, and Biomedical Engineering. With a publication record spanning 49 works in this domain, their research predominantly addresses the quality and characteristics of meat products and related biochemical processes.

The primary research topics covered by Xu include:

  • Meat and Animal Product Quality
  • Advanced Chemical Sensor Technologies
  • Animal Nutrition and Physiology
  • Bee Products Chemical Analysis
  • Biochemical Analysis and Sensing Techniques
  • Biochemical effects in animals
  • Protein Hydrolysis and Bioactive Peptides

The researcher has published multiple papers in several peer-reviewed scientific journals, with notable frequent venues being:

  • Food Chemistry (5 publications)
  • LWT (3 publications)
  • Food Bioscience (2 publications)
  • Food Science and Human Wellness (2 publications)
  • Poultry Science (2 publications)

Some of the recent publications authored or co-authored by Xinglian Xu demonstrate a focus on food chemistry and quality assessment technologies related to meat and food products. Recent papers include:

  • "Characterization of flavor volatile compounds in sauce spareribs by gas chromatography-mass spectrometry and electronic nose" (2020, LWT)
  • "Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing" (2021, LWT)
  • "Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties" (2021, Food Hydrocolloids)
  • "Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents" (2021, Food Chemistry)
  • "Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork" (2021, Food Chemistry)

Xu's collaborative network includes frequent co-authors who have contributed to the breadth of work, such as Guanghong Zhou, Chunbao Li, Jun Qi, Peng Wang, and Guoyuan Xiong. These colleagues have collaborated multiple times across various projects in related fields.

Best Publications

  • Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

    Ke Li;Lei Fu;Ying-Ying Zhao;Si-Wen Xue

  • Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

    Minyi Han;Minyi Han;Peng Wang;Xinglian Xu;Guanghong Zhou

  • Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

    Xinbo Zhuang;Minyi Han;Yun Bai;Yafu Liu

  • Meat quality and cooking attributes of thawed pork with different low field NMR T21

    Chunbao Li;Dengyong Liu;Guanghong Zhou;Xinglian Xu

  • Stress Effects on Meat Quality: A Mechanistic Perspective.

    Tong Xing;Feng Gao;Ronald K. Tume;Guanghong Zhou

  • Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

    Jun-Hua Shao;Yu-Feng Zou;Xing-Lian Xu;Ju-Qing Wu

  • Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

    Xing Chen;Xinglian Xu;Guanghong Zhou

  • pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

    Xi Zhou;Xizhen Yu;Fei Xie;Yaqi Fan

  • Real meat and plant-based meat analogues have different in vitro protein digestibility properties.

    Unknown

  • Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Jun Qi;Deng-yong Liu;Guang-hong Zhou;Xing-lian Xu

  • Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria.

    Yingying Zhu;Xisha Lin;Fan Zhao;Xuebin Shi

  • Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

    Li Zhang;Peng Wang;Zongyun Yang;Feifei Du

  • The mechanism of high pressure-induced gels of rabbit myosin

    Yingying Cao;Tianlan Xia;Guanghong Zhou;Xinglian Xu

  • Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ.

    Guang-yu Wang;Hu-hu Wang;Yi-wei Han;Tong Xing

  • Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder.

    Xing Chen;Ruiyun Zhou;Xinglian Xu;Guanghong Zhou

  • Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

    Hai-Jun Chang;Xing-Lian Xu;Guang-Hong Zhou;Chun-Bao Li

  • Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

    Minyi Han;Minyi Han;Yingjun Zhang;Ying Fei;Xinglian Xu

  • Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

    Xing Chen;Xinglian Xu;Dongmei Liu;Guanghong Zhou

  • Isolation and identification of antioxidant peptides from jinhua ham.

    Chao-Zhi Zhu;Wan-Gang Zhang;Guang-Hong Zhou;Xing-Lian Xu

  • Preparation, characterization, physicochemical property and potential application of porous starch: A review.

    Jiahui Chen;Yuexi Wang;Jun Liu;Xinglian Xu

  • Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

    Ke Li;Zhuang-Li Kang;Yu-Feng Zou;Xing-Lian Xu

  • Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

    Ying-Ying Zhao;Peng Wang;Yu-Feng Zou;Ke Li

  • Stability of an antioxidant peptide extracted from Jinhua ham.

    Chao-Zhi Zhu;Wan-Gang Zhang;Zhuang-Li Kang;Guang-Hong Zhou

Frequent Co-Authors

Guanghong Zhou
Guanghong Zhou Nanjing Agricultural University
Chunbao Li
Chunbao Li Nanjing Agricultural University
Wangang Zhang
Wangang Zhang Nanjing Agricultural University
Guido J. E. J. Hooiveld
Guido J. E. J. Hooiveld Wageningen University & Research
Michael Müller
Michael Müller University of East Anglia
Beiwei Zhu
Beiwei Zhu Dalian Polytechnic University
Youling L. Xiong
Youling L. Xiong University of Kentucky
Yuan H. Brad Kim
Yuan H. Brad Kim Purdue University West Lafayette
Anders Karlsson
Anders Karlsson Swedish University of Agricultural Sciences
Kerstin Lundström
Kerstin Lundström Swedish University of Agricultural Sciences

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