Hongshan Liang

4.1k total citations · 1 hit paper
132 papers, 3.2k citations indexed

About

Hongshan Liang is a scholar working on Food Science, Materials Chemistry and Plant Science. According to data from OpenAlex, Hongshan Liang has authored 132 papers receiving a total of 3.2k indexed citations (citations by other indexed papers that have themselves been cited), including 89 papers in Food Science, 33 papers in Materials Chemistry and 32 papers in Plant Science. Recurrent topics in Hongshan Liang's work include Proteins in Food Systems (65 papers), Polysaccharides Composition and Applications (43 papers) and Pickering emulsions and particle stabilization (31 papers). Hongshan Liang is often cited by papers focused on Proteins in Food Systems (65 papers), Polysaccharides Composition and Applications (43 papers) and Pickering emulsions and particle stabilization (31 papers). Hongshan Liang collaborates with scholars based in China, United Kingdom and Egypt. Hongshan Liang's co-authors include Bin Li, Bin Zhou, Jing Li, Yan Li, Yijie Chen, Di Wu, Fuchao Zhan, Shilin Liu, Jing Li and Lei He and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Hongshan Liang

121 papers receiving 3.1k citations

Hit Papers

align trajectories sort by overperformance

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

A critical review on interplay between dietary fibers and gut microbiota

2022 169 citations Shuxin Ye, Bakht Ramin Shah et al. Trends in Food Science & Technology profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Hongshan Liang China	35	1.8k	672	669	552	513	132	3.2k
Weiping Jin China	33	2.3k 1.2×	900 1.3×	493 0.7×	576 1.0×	510 1.0×	129	3.3k
Yijie Chen China	34	1.4k 0.8×	684 1.0×	606 0.9×	319 0.6×	344 0.7×	108	3.1k
Lingyun Chen Canada	31	2.1k 1.2×	426 0.6×	504 0.8×	607 1.1×	319 0.6×	57	3.2k
Bakht Ramin Shah China	27	1.6k 0.9×	736 1.1×	439 0.7×	403 0.7×	340 0.7×	62	2.6k
Taoran Wang United States	33	1.6k 0.9×	366 0.5×	670 1.0×	311 0.6×	472 0.9×	68	3.0k
Zhili Wan China	38	2.7k 1.5×	1.3k 1.9×	568 0.8×	583 1.1×	310 0.6×	122	3.9k
Lijun Yin China	35	2.2k 1.2×	358 0.5×	329 0.5×	969 1.8×	610 1.2×	93	3.3k
Zi Teng United States	27	1.5k 0.8×	498 0.7×	670 1.0×	326 0.6×	448 0.9×	64	3.0k
Thomas Moschakis Greece	33	2.5k 1.4×	947 1.4×	496 0.7×	550 1.0×	379 0.7×	75	3.5k

Countries citing papers authored by Hongshan Liang

Since Specialization

Citations

This map shows the geographic impact of Hongshan Liang's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Hongshan Liang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hongshan Liang more than expected).

Fields of papers citing papers by Hongshan Liang

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hongshan Liang. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Hongshan Liang. The network helps show where Hongshan Liang may publish in the future.

Co-authorship network of co-authors of Hongshan Liang

This figure shows the co-authorship network connecting the top 25 collaborators of Hongshan Liang. A scholar is included among the top collaborators of Hongshan Liang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Hongshan Liang. Hongshan Liang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Liang, Hongshan, et al.. (2026). Oral Administration of Metal-Phenolic-Inspired Curcumin Self-Assemblies for Colitis Alleviation. Journal of Agricultural and Food Chemistry. 74(3). 2865–2876.

Shen, Qian, Shuxin Ye, An Ding, et al.. (2025). Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butter. Food Hydrocolloids. 163. 111091–111091. 2 indexed citations

Yu, Wei, et al.. (2025). Effects of deacetylated konjac glucomannan on the retrogradation properties of pea, mung bean and potato starches during the storage. International Journal of Biological Macromolecules. 304(Pt 2). 140922–140922. 5 indexed citations

Wang, Xuyue, et al.. (2025). Prospects and Challenges of Umami in Edible Fungi: Biological Sources, Structure‐Function Relationship, Production, Mechanism, and Evaluation. Comprehensive Reviews in Food Science and Food Safety. 25(1). e70305–e70305.

Xiao, Z. J., Shuang Wu, Hongshan Liang, Bin Li, & Jing Li. (2025). Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough. Food Research International. 208. 116163–116163.

Gao, Meng, Lei Dai, Jun‐Xia Xiao, et al.. (2025). Effect of alkali-shifting treatment on emulsifying properties of glutenin and its application in low-fat whipping cream. Food Hydrocolloids. 173. 112287–112287.

Wang, Xuyue, Jing Li, Bin Zhou, et al.. (2025). Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception. Food Hydrocolloids. 170. 111646–111646.

Chen, Xiaojuan, et al.. (2024). Biopolymer/tannic acid-based nanocomposites system: Stability enhancement of nobiletin. Journal of Molecular Structure. 1319. 139438–139438. 1 indexed citations

Chen, Wenjing, An Ding, Shuxin Ye, et al.. (2024). Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems. Food Chemistry. 468. 142426–142426. 2 indexed citations

10.

Xiao, Z. J., Shuang Wu, Hongshan Liang, Bin Li, & Jing Li. (2024). Effects of oligosaccharides, sodium carboxymethyl cellulose and d‐allulose as a compound improver on the quality of sugar‐reduced bread. Journal of the Science of Food and Agriculture. 105(5). 3024–3035.

11.

Cui, Bing, Hongshan Liang, Jing Li, et al.. (2024). Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. International Journal of Biological Macromolecules. 265(Pt 2). 131037–131037. 15 indexed citations

12.

Cui, Bing, Di Wu, Jing Li, et al.. (2024). Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers. Foods. 13(8). 1159–1159. 1 indexed citations

13.

Cui, Bing, Di Wu, Bin Zhou, et al.. (2023). Hydrogel-based encapsulation strategy for nobiletin stabilization. Journal of Molecular Liquids. 372. 121208–121208. 1 indexed citations

14.

Wang, Xinyi, Jin Gao, Hongshan Liang, et al.. (2023). Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles. Journal of the Science of Food and Agriculture. 104(2). 643–654. 3 indexed citations

15.

Liang, Hongshan, et al.. (2023). Mechanism of Reduced Glutathione Induced Lysozyme Defolding and Molecular Self-Assembly. Foods. 12(10). 1931–1931. 4 indexed citations

16.

Yang, Jiyu, et al.. (2023). Konjac glucomannan/xanthan gum/sodium alginate composite hydrogel simulates fascial tissue by pre-stretching and moisture regulation. International Journal of Biological Macromolecules. 239. 124253–124253. 14 indexed citations

17.

Chen, Yuanyuan, et al.. (2023). Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan. Food Hydrocolloids. 150. 109651–109651. 4 indexed citations

18.

Ye, Shuxin, Bakht Ramin Shah, Jing Li, et al.. (2022). A critical review on interplay between dietary fibers and gut microbiota. Trends in Food Science & Technology. 124. 237–249. 169 indexed citations breakdown →

19.

Chen, Xiaojuan, Yaqiong Pei, Bojia Li, et al.. (2022). Interfacial decoration of desalted duck egg white nanogels as stabilizer for Pickering emulsion. Food Hydrocolloids. 132. 107858–107858. 11 indexed citations

20.

Wang, Xinyi, Bin Zhou, Di Wu, et al.. (2021). Ultrasound-based one-step fabrication of nobiletin particle: A facile stabilization strategy. Food Chemistry. 369. 130896–130896. 15 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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