Li Liang - Concepedia

Author

Li Liang

Beijing Technology and Business University ORCID

Also Known As

Jing Li, L. Liang, LI LIANG, Li Liang, Li, Liang, Liang Li, Liang, Li

Publications

785

Citations

H-Index

Concepts

All Affiliations

Beijing Technology and Business University China Agricultural University

About

Li Liang is an author at Beijing Technology and Business University specializing in medicine, food chemistry, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	7	7	461
2	Health Sciences	3	3	59
3	Natural Sciences	3	3	356
4	Engineering	2	2	63
5	Public Health	1	1	13

Li Liang

Publications

653

Citations

H-Index

Page 1

	Year	Citations
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS Li Liang, Wen Duan, Jingcheng Zhang, Food Chemistry Taste PeptidesBiochemistrySensory AnalysisMedicineNatural Sciences	2022	176
Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3 Li Liang, Chenchen Zhou, Jingcheng Zhang, Food Chemistry Porcine Bone SoupBiochemistryMedicineNatural SciencesPeptide Library	2022	159
Selenium nanoparticles coated with pH responsive silk fibroin complex for fingolimod release and enhanced targeting in thyroid cancer Xiangcai Zou, Zhipeng Jiang, Li Liang, Artificial Cells Nanomedicine and Biotechnology	2021	41
Umami-BERT: An interpretable BERT-based model for umami peptides prediction Jingcheng Zhang, Wenjing Yan, Qingchuan Zhang, Food Research International Umami Peptides PredictionEngineeringMedicineOmics DatasetsComputational Biology	2023	40
ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup Jincheng Zhang, Li Liang, Lili Zhang, Food Chemistry Ace Inhibitory ActivityBiochemistryPeptide LibraryChicken SoupPeptide Synthesis	2023	38
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup Wen Duan, Li Liang, Yan Huang, Foods	2021	30
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques Dandan Pu, Yimeng Shan, Wen Duan, Journal of Food Quality Food ChemistryKey Aroma CompoundsEngineeringFlavoromicsFlavor Dilution	2021	23
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup Li Liang, Chenchen Zhou, Yuyu Zhang, Foods Food ChemistryNutritionPorcine Bone SoupWelsh OnionTaste Components	2021	23
Recent Development of Two-Dimensional Liquid Chromatography in Food Analysis Li Liang, Wen Duan, Chao Zhao, Food Analytical Methods Food ChemistryFood AnalysisBioanalysisAnalytical ChemistryLiquid Chromatography	2022	23
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash Yan Huang, Dandan Pu, Zhilin Hao, Foods Food ChemistryNutritionUmami TasteSheep Tail FatFlavoromics	2022	23

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