Li Liang

806 total citations · 2 hit papers
30 papers, 608 citations indexed

About

Li Liang is a scholar working on Molecular Biology, Nutrition and Dietetics and Biomedical Engineering. According to data from OpenAlex, Li Liang has authored 30 papers receiving a total of 608 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Molecular Biology, 11 papers in Nutrition and Dietetics and 9 papers in Biomedical Engineering. Recurrent topics in Li Liang's work include Biochemical Analysis and Sensing Techniques (10 papers), Advanced Chemical Sensor Technologies (8 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Li Liang is often cited by papers focused on Biochemical Analysis and Sensing Techniques (10 papers), Advanced Chemical Sensor Technologies (8 papers) and Protein Hydrolysis and Bioactive Peptides (6 papers). Li Liang collaborates with scholars based in China, Canada and Taiwan. Li Liang's co-authors include Yuyu Zhang, Baoguo Sun, Yan Huang, Jingcheng Zhang, Wen Duan, Chenchen Zhou, Jing Zhao, Jincheng Zhang, Zhipeng Jiang and Zong-hai Huang and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Food Chemistry.

In The Last Decade

Li Liang

29 papers receiving 602 citations

Hit Papers

Characterization and molecular docking study of taste pep... 2022 2026 2023 2024 2022 2022 50 100 150
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.

  1. Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
    2022 157 citations Li Liang, Wen Duan et al. Food Chemistry profile →
  2. Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
    2022 136 citations Li Liang, Chenchen Zhou et al. Food Chemistry profile →

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Li Liang China 14 314 235 179 173 150 30 608
Wen Duan China 12 300 1.0× 136 0.6× 208 1.2× 190 1.1× 215 1.4× 17 583
Khalid Tahri Morocco 13 207 0.7× 213 0.9× 371 2.1× 72 0.4× 193 1.3× 15 706
Yizhuang Tang China 9 192 0.6× 77 0.3× 136 0.8× 177 1.0× 212 1.4× 9 430
Yuxiang Gu China 17 253 0.8× 334 1.4× 67 0.4× 136 0.8× 277 1.8× 29 659
Guozhou Liao China 18 227 0.7× 272 1.2× 276 1.5× 581 3.4× 222 1.5× 43 918
Mingguang Yu China 13 145 0.5× 98 0.4× 146 0.8× 150 0.9× 278 1.9× 24 495
Xinchang Gao China 18 676 2.2× 710 3.0× 347 1.9× 312 1.8× 193 1.3× 45 1.3k
Cécile Rannou France 13 200 0.6× 122 0.5× 85 0.5× 222 1.3× 431 2.9× 23 700
Congcong He China 6 140 0.4× 98 0.4× 81 0.5× 140 0.8× 230 1.5× 8 429
Miho Imamura Japan 9 142 0.5× 178 0.8× 58 0.3× 66 0.4× 184 1.2× 15 385

Countries citing papers authored by Li Liang

Since Specialization
Citations

This map shows the geographic impact of Li 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 Li Liang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Li Liang more than expected).

Fields of papers citing papers by Li Liang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Li 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 Li Liang. The network helps show where Li Liang may publish in the future.

Co-authorship network of co-authors of Li Liang

This figure shows the co-authorship network connecting the top 25 collaborators of Li Liang. A scholar is included among the top collaborators of Li 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 Li Liang. Li Liang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Liang, Li, et al.. (2025). Umami-enhancing peptides from Acetes chinensis: Insights into taste mechanism through multiligand docking with T1R1/T1R3. Food Chemistry. 495(Pt 3). 146538–146538. 1 indexed citations
2.
3.
Zhao, Xuhui, Lingyu Zhang, Li Liang, et al.. (2025). Contrast-enhanced CT-based deep learning model assists in preoperative risk classification of thymic epithelial tumors. Frontiers in Oncology. 15. 1616816–1616816.
4.
Huang, Yan, et al.. (2024). Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review. Foods. 13(23). 3747–3747. 8 indexed citations
5.
Li, Weili, Silin Chen, Jiangning Chen, et al.. (2024). Alleviation of colitis by honeysuckle MIR2911 via direct regulation of gut microbiota. Journal of Controlled Release. 376. 123–137. 22 indexed citations
6.
Liang, Li, Jincheng Zhang, Baoguo Sun, et al.. (2024). ACE inhibitory activity and gastrointestinal digestion stability of umami peptides IIVFGRQLL from yeast extract. LWT. 203. 116308–116308. 12 indexed citations
7.
Hossain, Zakir, et al.. (2024). Deciphering Aphanomyces euteiches-pea-biocontrol bacterium interactions through untargeted metabolomics. Scientific Reports. 14(1). 8877–8877. 2 indexed citations
8.
Liang, Li, et al.. (2024). The Effects of Yeast Protein on Gut Microbiota in Mice When Compared with Soybean Protein and Whey Protein Isolates. Nutrients. 16(3). 458–458. 4 indexed citations
9.
He, Wei, Li Liang, & Yuyu Zhang. (2023). Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods. 12(12). 2317–2317. 16 indexed citations
10.
Zhang, Jingcheng, Wenjing Yan, Qingchuan Zhang, et al.. (2023). Umami-BERT: An interpretable BERT-based model for umami peptides prediction. Food Research International. 172. 113142–113142. 32 indexed citations
11.
Liang, Li, et al.. (2023). Characterization and sweetness-enhancing effect of peptides from yeast extract based on sensory evaluation and molecular docking approaches. Food Research International. 178. 113908–113908. 15 indexed citations
12.
Zhang, Jincheng, et al.. (2023). ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup. Food Chemistry. 425. 136480–136480. 32 indexed citations
13.
14.
Liang, Li, Wen Duan, Jingcheng Zhang, et al.. (2022). Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. Food Chemistry. 383. 132455–132455. 157 indexed citations breakdown →
15.
Liang, Li, Chenchen Zhou, Jingcheng Zhang, et al.. (2022). Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3. Food Chemistry. 387. 132870–132870. 136 indexed citations breakdown →
16.
Liang, Li, et al.. (2022). Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China. Nutrients. 14(14). 2908–2908. 10 indexed citations
17.
Jiang, Zhipeng, et al.. (2021). Selenium nanoparticles coated with pH responsive silk fibroin complex for fingolimod release and enhanced targeting in thyroid cancer. Artificial Cells Nanomedicine and Biotechnology. 49(1). 83–95. 33 indexed citations
18.
Liang, Li. (2011). Study on the chemical constituents of Myrica esculenta. Yunnan Daxue xuebao. Shehui kexue ban. 6 indexed citations
19.
Liang, Li. (2010). Chemical constituents of Litsea pedunculata. 1 indexed citations
20.
Liang, Li. (2008). Research on coix seed oil liposomes preparation technology. Food Science and Technology International. 1 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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