D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 46 Citations 6,811 262 World Ranking 10084 National Ranking 1334
Biology and Biochemistry D-index 48 Citations 7,010 267 World Ranking 11133 National Ranking 257

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Food science

His primary scientific interests are in Food science, Chromatography, Myofibril, Microbiology and Microstructure. Xinglian Xu does research in Food science, focusing on Meat Proteins specifically. His Chromatography study combines topics from a wide range of disciplines, such as Water holding capacity, Gel electrophoresis, Sodium and Peptide.

Xinglian Xu has included themes like Fourier transform infrared spectroscopy, Scanning electron microscope and Solubility in his Myofibril study. His Microbiology research incorporates themes from Bacteria, Food spoilage, Salmonella and Biofilm. His Microstructure study integrates concerns from other disciplines, such as Rheology, Relaxation, Texture, Microbial transglutaminase and Insoluble dietary fiber.

His most cited work include:

  • Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics (159 citations)
  • Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel (118 citations)
  • Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy (100 citations)

What are the main themes of his work throughout his whole career to date?

His scientific interests lie mostly in Food science, Myofibril, Chromatography, Biochemistry and Microbiology. His Food science research incorporates elements of Emulsion and Sodium. His Myofibril study combines topics in areas such as Biophysics, Particle size, Water holding capacity and Solubility.

Xinglian Xu has researched Chromatography in several fields, including Isoelectric point and Microstructure. His Biochemistry research is mostly focused on the topic Amino acid. His studies deal with areas such as Biofilm, Salmonella and Bacteria as well as Microbiology.

He most often published in these fields:

  • Food science (44.83%)
  • Myofibril (17.24%)
  • Chromatography (16.38%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (44.83%)
  • Myofibril (17.24%)
  • Biophysics (6.61%)

In recent papers he was focusing on the following fields of study:

His primary areas of investigation include Food science, Myofibril, Biophysics, Emulsion and Protein secondary structure. His study in Free amino extends to Food science with its themes. His research integrates issues of Malondialdehyde and Protein tertiary structure in his study of Myofibril.

His study in Biophysics is interdisciplinary in nature, drawing from both Curcumin, Solubility and Particle size. His work in Curcumin covers topics such as Nanoparticle which are related to areas like Thermal stability and Antioxidant. His Chicken breast research includes elements of Marination and Tenderness.

Between 2019 and 2021, his most popular works were:

  • Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion (48 citations)
  • Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken (21 citations)
  • Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties (18 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Gene

Food science, Myofibril, Biophysics, Emulsion and Tenderness are his primary areas of study. His Food science research includes themes of Bromelain and Enzyme. His work carried out in the field of Myofibril brings together such families of science as Rheology and Gel electrophoresis.

His work deals with themes such as In vitro, Lysine, Protein secondary structure and Protein digestibility, which intersect with Biophysics. His studies in Emulsion integrate themes in fields like Zeta potential and Biomedical engineering. His Tenderness research is multidisciplinary, incorporating elements of Wetting, Marination, Protein structure and Connective tissue.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

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.
Food Research International (2014)

159 Citations

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.
Food Research International (2011)

149 Citations

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

Minyi Han;Minyi Han;Yingjun Zhang;Ying Fei;Xinglian Xu.
European Food Research and Technology (2009)

139 Citations

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

Yingying Zhu;Xisha Lin;Fan Zhao;Xuebin Shi.
Scientific Reports (2015)

128 Citations

Isolation and identification of antioxidant peptides from jinhua ham.

Chao-Zhi Zhu;Wan-Gang Zhang;Guang-Hong Zhou;Xing-Lian Xu.
Journal of Agricultural and Food Chemistry (2013)

126 Citations

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.
Food and Bioprocess Technology (2012)

119 Citations

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

Ping Hu;Guanghong Zhou;Xinglian Xu;Chunbao Li.
Food Control (2009)

114 Citations

Changes in taste compounds of duck during processing

Yuan Liu;Xing-lian Xu;Guang-hong Zhou.
Food Chemistry (2007)

111 Citations

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing.

Yanjun Huan;Guanghong Zhou;Gaiming Zhao;Xinglian Xu.
Meat Science (2005)

111 Citations

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.
Food Research International (2014)

106 Citations

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