Liping Luo - Concepedia

Author

Liping Luo

Nanchang University ORCID

Also Known As

L. Luo, L. P. Luo, Li-Ping Luo, Li-ping Luo, Lingfang Luo, Liping Luo, Li‐ping Luo, Luo Liping, Luo, L., Luo, Liping

153

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Nanchang University State Key Laboratory of Food Science and Technology East China University of Technology Beijing Technology and Business University Sichuan University

About

Liping Luo is an author at Nanchang University specializing in medicine, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	18	25	840
2	Engineering	14	16	779
3	Health Sciences	9	9	514
4	Natural Sciences	7	7	133
5	Public Health	1	1	131

Liping Luo

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin Xingfeng Xu, Wei Liu, Chengmei Liu, Food Hydrocolloids Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnology	2016	254
Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature Xingfeng Xu, Liping Luo, Chengmei Liu, Food Hydrocolloids Food ChemistryFood ColloidPolysaccharide TypeAnionic PolysaccharidesPolysaccharide	2016	145
Ethanol extract of propolis prevents high-fat diet-induced insulin resistance and obesity in association with modulation of gut microbiota in mice Wei Cai, Jixiong Xu, Gang Li, Food Research International ObesityMetabolic SyndromeNutritionMedicinePhysiology	2019	131
Double-induced se-enriched peanut protein nanoparticles preparation, characterization and stabilized food-grade pickering emulsions Fangjian Ning, Zhenzhen Ge, Liang Qiu, Food Hydrocolloids Food ChemistryNanomedicineFood ColloidEngineeringEmulsion	2019	106
Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes Xingfeng Xu, Wei Liu, Junzhen Zhong, International Journal of Biological Macromolecules Protein ChemistryBiochemistryProtein FoldingConformational ChangesPolysaccharide	2015	88
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses Lili Chen, Fangjian Ning, Li Zhao, Food Chemistry Food ChemistryFood AnalysisAnalytical ChemistryFlavor ProfilesQuality Assessment	2022	80
Common aroma‐active components of propolis from 23 regions of China Chao Yang, Liping Luo, Hai‐Jing Zhang, Journal of the Science of Food and Agriculture	2010	77
Oligodendrocyte Precursor Cell-Intrinsic Effect of Rheb1 Controls Differentiation and Mediates mTORC1-Dependent Myelination in Brain Yi Zou, Wanxiang Jiang, Jianqing Wang, Journal of Neuroscience	2014	67
Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH Xingfeng Xu, Wei Liu, Liping Luo, Food Hydrocolloids Food ChemistryFood ColloidPolysaccharide TypeOxidative StabilityAnionic Polysaccharides	2017	65
Peanut selenium distribution, concentration, speciation, and effects on proteins after exogenous selenium biofortification Liping Luo, Jinping Zhang, Kangyi Zhang, Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBiochemistryBiochemical Engineering	2021	64

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