Zheng Li - Concepedia

Author

Zheng Li

Chinese Academy of Agricultural Sciences ORCID

Also Known As

Li Zheng, Zheng LI, Zheng Li

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Chinese Academy of Agricultural Sciences Institute of Food Science and Technology Institute of Agro-Products Processing Science and Technology China Agricultural University Northwest A&F University

About

Zheng Li is an author at Chinese Academy of Agricultural Sciences specializing in biochemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	336
2	Health Sciences	10	10	310
3	Engineering	4	4	87
4	Natural Sciences	4	4	167
5	Public Health	2	2	34

Zheng Li

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Impact of whole‐genome duplication events on diversification rates in angiosperms Jacob B. Landis, Zheng Li, Hannah E. Marx, American Journal of Botany	2018	343
Effects of protein phosphorylation on color stability of ground meat Meng Li, Xin Li, Jianzeng Xin, Food Chemistry BiochemistryAnimal NutritionNatural SciencesPhysiologyProtein Engineering	2016	66
Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain Zheng Li, Xin Li, Xing Gao, Food Chemistry Cardiac MuscleProtein FunctionSignal TransductionBiochemistryPhysiology	2016	63
Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose Zheng Li, Yongkang Luo, Ligeng Feng European Food Research and Technology Food ChemistryWhey ProteinMaillard Reaction ConditionsFood AnalysisGlycobiology	2011	50
Dephosphorylation enhances postmortem degradation of myofibrillar proteins Zheng Li, Meng Li, Manting Du, Food Chemistry Protein FunctionNatural SciencesPhysiologyDephosphorylation EnhancesCellular Biochemistry	2017	49
Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates Li Chen, Zheng Li, Nadia Everaert, Food Chemistry Animal PhysiologyMuscle FunctionMuscle InjurySkeletal MusclePhysiology	2018	46
Study on reducing antigenic response and <scp>IgE</scp>‐binding inhibitions of four milk proteins of <i>Lactobacillus casei</i> 1134 Minjing Yao, Qian Xu, Yongkang Luo, Journal of the Science of Food and Agriculture	2014	42
Postmortem ageing influences the thawed meat quality of frozen lamb loins Guixia Li, Zheng Li, Xin Li, Food Chemistry Animal PhysiologyAnimal StudyAnimal ScienceThawed Meat QualityFrozen Lamb Loins	2018	39
Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca2+ concentrations in vitro Manting Du, Xin Li, Zheng Li, Food Chemistry Signal TransductionMolecular PhysiologyBiochemistryMedicineNatural Sciences	2017	36
Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain Xiaoyu Liu, Yongkang Luo, Zheng Li Food and Agricultural Immunology EngineeringEnzyme-to-substrate RatioPeptide SciencePolysaccharideEnzymatic Modification	2011	33

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