World's Best Scientists 2026 revealed!
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Xinglian Xu

D-Index & Metrics

Biology and Biochemistry

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

Chemistry

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

Xinglian Xu publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Xinglian Xu sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 406 publications — 81st percentile

81% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Xinglian Xu D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Xinglian Xu sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 82 D-Index — 83rd percentile

83% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

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

External Links

Personal website of Xinglian Xu

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Best Scientists Citing Xinglian Xu

Guanghong Zhou

Guanghong Zhou

Nanjing Agricultural University

Publications: 114

Baohua Kong

Baohua Kong

Northeast Agricultural University

Publications: 41

Wangang Zhang

Wangang Zhang

Nanjing Agricultural University

Publications: 41

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 37

Jianrong Li

Jianrong Li

Bohai University

Publications: 32

Chunbao Li

Chunbao Li

Nanjing Agricultural University

Publications: 24

Mingqian Tan

Mingqian Tan

Dalian Polytechnic University

Publications: 23

Min Zhang

Min Zhang

Jiangnan University

Publications: 22

Da-Wen Sun

Da-Wen Sun

University College Dublin

Publications: 22

Beiwei Zhu

Beiwei Zhu

Dalian Polytechnic University

Publications: 21

Youling L. Xiong

Youling L. Xiong

University of Kentucky

Publications: 20

Fidel Toldrá

Fidel Toldrá

Spanish National Research Council

Publications: 18

Yongkang Luo

Yongkang Luo

China Agricultural University

Publications: 17

Alaa El-Din A. Bekhit

Alaa El-Din A. Bekhit

University of Otago

Publications: 16

Ming Du

Ming Du

Dalian Polytechnic University

Publications: 15

Brijesh K. Tiwari

Brijesh K. Tiwari

Teagasc - The Irish Agriculture and Food Development Authority

Publications: 15

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