World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
70
Citations
17205
World Ranking
5859
National Ranking
1064

Overview

Xueming Xu is affiliated with Jiangnan University in China. Their research primarily spans the fields of Agricultural and Biological Sciences, as well as Biochemistry, Genetics and Molecular Biology.

The scientist's work covers several subfields, including Food Science, Nutrition and Dietetics, Molecular Biology, Plant Science, and Biotechnology. The main topics of research consist of:

  • Food composition and properties
  • Proteins in Food Systems
  • Microbial Metabolites in Food Biotechnology
  • Polysaccharides Composition and Applications
  • Magnetic and Electromagnetic Effects
  • Microbial Inactivation Methods
  • Meat and Animal Product Quality

Xueming Xu has published extensively in various scientific journals. Frequent publication venues include:

  • Food Bioscience
  • SSRN Electronic Journal
  • LWT
  • Food Hydrocolloids
  • Food Chemistry

Some of the recent papers authored or co-authored by Xueming Xu include:

  • YAP promotes the activation of NLRP3 inflammasome via blocking K27-linked polyubiquitination of NLRP3 (2021, Nature Communications)
  • Epsilon-poly-L-lysine: Recent Advances in Biomanufacturing and Applications (2021, Frontiers in Bioengineering and Biotechnology)
  • Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing (2022, Food Hydrocolloids)
  • Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls (2020, International Journal of Biological Macromolecules)
  • Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides (2023, Food Chemistry)

Frequent co-authors in their collaborations include Yamei Jin, Dan Xu, Fengfeng Wu, Na Yang, and Tingting Hong. The count of collaborations ranges from 24 to 85 joint publications with these colleagues.

Best Publications

  • Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate.

    Zhengjun Xie;Junrong Huang;Xueming Xu;Zhengyu Jin

  • Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

    Ting-Ting Huang;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu

  • Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb.

    Jie Gao;Ting Zhang;Zheng-Yu Jin;Xue-Ming Xu

  • Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

    Pei Wang;Haiying Chen;Bashari Mohanad;Lei Xu

  • Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

    Pei Wang;Lei Xu;Mehdi Nikoo;Denis Ocen

  • Germinated brown rice and its role in human health.

    Fengfeng Wu;Na Yang;Alhassane Touré;Zhengyu Jin

  • Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    Ji-Qiang Mei;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu

  • Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

    Pei Wang;Zhengyu Jin;Xueming Xu

  • Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies

    Chao Yuan;Zhengyu Jin;Xueming Xu

  • Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin.

    Chao Yuan;Zhengyu Jin;Xueming Xu;Haining Zhuang

  • Effect of oxidative modification on structural and foaming properties of egg white protein

    Xiang Duan;Mei Li;Jing Shao;Haiying Chen

  • Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

    Fengfeng Wu;Haiying Chen;Na Yang;Jinpeng Wang

  • Luteolin protects dopaminergic neurons from inflammation-induced injury through inhibition of microglial activation.

    Han-Qing Chen;Zheng-Yu Jin;Xi-Jin Wang;Xue-Ming Xu

  • Starch retrogradation studied by thermogravimetric analysis (TGA)

    Yaoqi Tian;Yin Li;Xueming Xu;Zhengyu Jin

  • Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

    Mehdi Nikoo;Soottawat Benjakul;Ali Ehsani;Jing Li

  • Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)

    Xiuting Hu;Xueming Xu;Zhengyu Jin;Yaoqi Tian

  • Effect of organic acids on bread quality improvement.

    Xueqian Su;Fengfeng Wu;Yuqing Zhang;Na Yang

  • Effect of superheated steam treatment on the structural and digestible properties of wheat flour

    Yongshuai Ma;Dan Xu;Shangyuan Sang;Yamei Jin

  • Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch

    Ting-Ting Huang;Da-Nian Zhou;Zheng-Yu Jin;Xue-Ming Xu

  • Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince

    Mehdi Nikoo;Soottawat Benjakul;Xueming Xu

  • Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin.

    Chao Yuan;Lei Du;Zhengyu Jin;Xueming Xu

Frequent Co-Authors

Zhengyu Jin
Zhengyu Jin Jiangnan University
Yaoqi Tian
Yaoqi Tian Jiangnan University
Soottawat Benjakul
Soottawat Benjakul Prince of Songkla University
David Julian McClements
David Julian McClements University of Massachusetts Amherst
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Joe M. Regenstein
Joe M. Regenstein Cornell University
Bo Jiang
Bo Jiang Jiangnan University
Jie Chen
Jie Chen Jiangnan University
Yang Tao
Yang Tao Nanjing Agricultural University
Wanmeng Mu
Wanmeng Mu Jiangnan University

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