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Researcher · South China University of Technology · China

Xiong Fu

Xiong Fu publishes mostly in Food Science, Nutrition and Dietetics and Plant Science, on topics such as Food composition and properties, Polysaccharides Composition and Applications and Polysaccharides and Plant Cell Walls.

ORCID 0000-0002-1112-4047 OpenAlex
World rank
#12,900
of 7,710,434 ranked researchers
Rank in China
#714
of 978,568
Works
370
Citations
20k
Citations per work
54.9
h-index
83
i10-index 273Top 0.1% in Food Science
Xiong Fu

What does Xiong Fu research?

Xiong Fu's work is mostly in Agricultural and Biological Sciences (30%), Nursing (17%), Biochemistry, Genetics and Molecular Biology (8%).

Life Sciences: 142 works · 38.3% of their workAgricultural and Biological Sciences: 112 works · 30.4% of their workFood Science: 71 works · 19.1% of their workPlant Science: 42 works · 11.3% of their workBiochemistry, Genetics and Molecular Biology: 29 works · 7.9% of their workMolecular Biology: 29 works · 7.9% of their workEverything else: 130 works · 35.1% of their workHealth Sciences: 80 works · 21.7% of their workNursing: 63 works · 17.1% of their workNutrition and Dietetics: 63 works · 17.1% of their workMedicine: 17 works · 4.6% of their workBiochemistry: 17 works · 4.6% of their workPhysical Sciences: 18 works · 4.9% of their workMaterials Science: 18 works · 4.9% of their workBiomaterials: 18 works · 4.9% of their workTHEIR WORKXiong Fu370works
Life Sciences38%Physical Sciences5%Health Sciences22%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences11230.4%
    2. Biochemistry, Genetics and Molecular Biology297.9%
  2. Everything else13035.1%
    1. Nursing6317.1%
    2. Medicine174.6%
    1. Materials Science184.9%
  1. 1Food Science19% of their works
  2. 2Nutrition and Dietetics17% of their works
  3. 3Plant Science11% of their works
  4. 4Molecular Biology8% of their works
  5. 5Biomaterials5% of their works
  6. 6Biochemistry5% of their works

Research topics

Which keywords describe Xiong Fu's research?

The keywords of their largest research topics: Rheological Properties, Biomedical Applications, Dietary Fiber, Health Benefits, Molecular Structure, Metabolic Health, Hydrocolloids and Glycemic Index.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 24 words, with their numbers
  1. Rheological Properties1792 topics
  2. Biomedical Applications1663 topics
  3. Dietary Fiber1592 topics
  4. Health Benefits1592 topics
  5. Molecular Structure1392 topics
  6. Metabolic Health1352 topics
  7. Hydrocolloids1342 topics
  8. Glycemic Index1081 topic
  9. Starch1081 topic
  10. Gut Microbiota782 topics
  11. Gelling Agents711 topic
  12. Thickening Agents711 topic
  13. Hemicelluloses681 topic
  14. Pectin681 topic
  15. Nanoemulsions631 topic
  16. Proteins631 topic
  17. Fructans511 topic
  18. Inulin511 topic
  19. Antioxidants441 topic
  20. Free Radicals441 topic
  21. Chitin271 topic
  22. Chitosan271 topic
  23. Microbial Communities271 topic
  24. Short-Chain Fatty Acids271 topic

Where does Xiong Fu work?

Xiong Fu's main affiliation in the publication record is South China University of Technology, China.

How many publications and citations does Xiong Fu have?

OpenAlex counts 370 works and 20,297 citations for Xiong Fu, an h-index of 83, ranking #12,900 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Other researchers named Xiong Fu

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

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