Concepedia

Author

Changzhong Liu

Henan Institute of Science and TechnologyORCID

Also Known As

Chang-Zhong Liu, Changzhong Liu, Liu Chang-Zhong, Liu Changzhong

29

Publications

280

Citations

8

H-Index

22

Concepts

All Affiliations

Henan Institute of Science and TechnologySumy National Agrarian UniversityHenan Agricultural University
CL

About

Changzhong Liu is an author at Henan Institute of Science and Technology specializing in microbiology, medicine, and engineering.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

2

2

119

2

Medicine

2

2

59

3

Natural Sciences

1

1

28

4

Public Health

1

1

88

5

Biochemistry

1

1

28

Changzhong Liu

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7

Publications

255

Citations

7

H-Index

YearCitations

Polysaccharides derived from Astragalus membranaceus and Glycyrrhiza uralensis improve growth performance of broilers by enhancing intestinal health and modulating gut microbiota

Yingying Qiao, Changzhong Liu, Yongpeng Guo,

Poultry Science

2022

88

Biodegradation of Microcystins by Bacillus sp. strain EMB

Liangbin Hu, Fengmei Zhang, Changzhong Liu,

Energy Procedia

2012

31

Two thymol derivatives from the flower buds of <i>Lonicera japonica</i> and their antibacterial activity

Jing Yang, Yongchao Li, Xiuren Zhou,

Natural Product Research

2017

31

Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota

Yingying Qiao, Yongpeng Guo, Wei Zhang,

Antioxidants

2022

31

Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin

Yang Wei, Xiaoqing Qu, Chujun Deng,

Food Research International

2021

28

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

Zhaojing Jiang, Sheng Geng, Changzhong Liu,

Journal of Food Biochemistry

2019

23

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Sheng Zhang, Si Chen, Sheng Geng,

Foods

2021

23

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