J. B. Liang - Concepedia

Author

J. B. Liang

China Agricultural University ORCID

Also Known As

J. B. Liang, Jian-Fen Liang, Jianfen Liang, Jiani Liang, Jijie Liang, Liang, J.B.

Publications

427

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Serdang Hospital Universiti Putra Malaysia Wageningen University & Research

About

J. B. Liang is an author at China Agricultural University specializing in health sciences, in vitro fermentation, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	274
2	Engineering	3	3	294
3	Public Health	2	2	39
4	Natural Sciences	1	1	59
5	Biochemistry	1	1	59

J. B. Liang

Publications

414

Citations

H-Index

Page 1

	Year	Citations
Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice J. B. Liang, Bei‐Zhong Han, M.J.R. Nout, Food Chemistry Food ChemistryAgricultural ChemistryEngineeringHealth SciencesIn Vitro Fermentation	2008	216
Effect of Neutrase, Alcalase, and Papain Hydrolysis of Whey Protein Concentrates on Iron Uptake by Caco-2 Cells Keqin Ou, Yunzhu Liu, Liebing Zhang, Journal of Agricultural and Food Chemistry Papain HydrolysisWhey ProteinEngineeringNutrient BioavailabilityBiochemistry	2010	59
Nutritive Value of Wheat Straw Treated with Pleurotus Fungi H. Fazaeli, H. Mahmodzadeh, Aslan Azizi, Asian-Australasian Journal of Animal Sciences	2004	38
The Potential of Mulberry (Morus alba) as a Fodder Crop: The Effect of Plant Maturity on Yield, Persistence and Nutrient Composition of Plant Fractions D. Saddul, Z. A. Jelan, J. B. Liang, Asian-Australasian Journal of Animal Sciences	2004	22
Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal A. Aljuobori, Norhafizah Abdullah, I. Zulkifli, Journal of Food Research NutritionFood Processing FacilitiesDietary FibreProbioticSolid State Fermentation	2014	21
Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network Jihui Gao, Yizhan Guo, Rongrong Yan, Biomaterials Food ChemistryEngineeringHealth SciencesFood BiophysicsFood Structure	2021	19
Lactic acid bacteria diversity of fresh rice noodles during the fermentation process, revealed by culture-dependent and culture-independent methods Yun Li, Xiaowei Zheng, Jingyu Chen, Biotechnology & Biotechnological Equipment Food AnalysisBacteriologyFresh Rice NoodlesLactic Acid BacteriaFood Microbiology	2015	18
Ruminant Nutrition and Production in the Tropics and Subtropics Bachtar Bakrie, J. Hogan, J. B. Liang, AgEcon Search (University of Minnesota, USA)	1996	11
Degradation of Anti-Nutritional Factors in Maize Gluten Feed by Fermentation with Bacillus subtilis: A Focused Study on Optimizing Fermentation Conditions Xiaohong Sun, Lei Ma, J. B. Liang Fermentation	2024	10

Page 1