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Jianrong Li

Jianrong Li

D-Index & Metrics

Chemistry

D-Index
68
Citations
13783
World Ranking
6679
National Ranking
1191

Overview

Jianrong Li is affiliated with Bohai University in China and has contributed extensively to research at the intersection of food science and molecular biology. Their work spans multiple disciplines within agricultural and biological sciences, with a strong focus on biochemical processes related to food systems.

Li's primary research fields include Agricultural and Biological Sciences and Biochemistry, Genetics and Molecular Biology. Within these fields, their subfield expertise covers Food Science, Animal Science and Zoology, Molecular Biology, Plant Science, and Nutrition and Dietetics.

The main topics of Li's research are diverse, reflecting a wide range of interests in food quality and molecular interactions. The topics include:

  • Meat and Animal Product Quality
  • Protein Hydrolysis and Bioactive Peptides
  • Proteins in Food Systems
  • Postharvest Quality and Shelf Life Management
  • Aquaculture Nutrition and Growth
  • Advanced Chemical Sensor Technologies
  • Muscle metabolism and nutrition

Jianrong Li has published numerous papers in well-regarded journals. Recent publications showcase a focus on protein interactions, flavor formation, and food preservation techniques. Selected recent papers include:

  • The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi, 2020, Food Hydrocolloids
  • Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 2021, Food Chemistry
  • Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes, 2020, LWT
  • Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi, 2020, Journal of the Science of Food and Agriculture
  • Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix, 2020, Food Hydrocolloids

Throughout their career, Li has collaborated frequently with coauthors such as Xuepeng Li, Shumin Yi, Wenhui Zhu, Yongxia Xu, and Ying Bu. These collaborations have contributed to a substantial body of work published primarily in journals focused on food chemistry and related disciplines.

The scientific venues where Li publishes regularly include Food Chemistry, LWT, SSRN Electronic Journal, Food & Function, and the Journal of the Science of Food and Agriculture. This distribution reflects a consistent focus on research related to food quality, chemistry, and function.

Best Publications

  • Ultrasound-assisted extraction of polysaccharides from mulberry leaves.

    Zhi Ying;Xiaoxiang Han;Jianrong Li

  • Advances in understanding of enzymatic browning in harvested litchi fruit

    Yueming Jiang;Yueming Jiang;Xuewu Duan;Daryl C. Joyce;Zhaoqi Zhang

  • Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

    Tingting Li;Tingting Li;Wenzhong Hu;Jianrong Li;Jianrong Li;Xuguang Zhang

  • Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai

    Shelly Hogan;Hyun Chung;Lei Zhang;Jianrong Li

  • The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

    Hongbo Mi;Yi Li;Cong Wang;Shumin Yi

  • Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

    Jingxin Chen;Ankang Wu;Mingliang Yang;Yonghong Ge

  • Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives.

    Tingting Li;Jianrong Li;Wenzhong Hu;Xuepeng Li

  • Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase.

    Shelly Hogan;Lei Zhang;Jianrong Li;Shi Sun

  • Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition

    Lei Zhang;Jianrong Li;Shelly Hogan;Hyun Chung

  • Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

    Tingting Li;Tingting Li;Jianrong Li;Jianrong Li;Wenzhong Hu;Xuguang Zhang

  • Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature

    Yueming Jiang;Yueming Jiang;Jianrong Li;Weibo Jiang

  • Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition.

    Jun-Hua Shao;Ya-Min Deng;Na Jia;Ru-Ren Li

  • The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

    Mengsha Gao;Lifang Feng;Tianjia Jiang;Junli Zhu

  • Flavor characteristics of shrimp sauces with different fermentation and storage time

    Wenhui Zhu;Hongwei Luan;Ying Bu;Xuepeng Li

  • Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane.

    Shu-min Yi;Jun-li Zhu;Ling-lin Fu;Jian-rong Li

  • Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

    Lei Zhang;Jianrong Li;Kequan Zhou

  • Novel hybrid probe based on double recognition of aptamer-molecularly imprinted polymer grafted on upconversion nanoparticles for enrofloxacin sensing.

    Xiuying Liu;Jing Ren;Lihong Su;Xue Gao

  • Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin

    Luyun Cai;Luyun Cai;Xiaosa Wu;Yuhao Zhang;Xiuxia Li

  • Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

    Neungnapa Ruenroengklin;Jia Zhong;Xuewu Duan;Bao Yang

  • Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage

    Tianjia Jiang;Lifang Feng;Jianrong Li

  • Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice

    Lei Zhang;Lei Zhang;Shelly Hogan;Jianrong Li;Shi Sun

  • The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance.

    Fuge Niu;Mengya Li;Qi Huang;Xiuzhen Zhang

  • Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

    Luyun Cai;Wendi Zhang;Ailing Cao;Minjie Cao

  • Immobilization of glucose oxidase in electrospun nanofibrous membranes for food preservation

    Ling Ge;Yu-sheng Zhao;Ting Mo;Jian-rong Li

  • Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).

    Wensheng Yao;Yingxuan Cai;Dengyong Liu;Yu Chen

  • Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

    Luyun Cai;Minjie Cao;Ailing Cao;Joe Regenstein

  • Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

    Yueming Jiang;Yueming Jiang;Litao Pen;Jianrong Li

  • Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

    Jingxin Chen;Tingyue Deng;Cong Wang;Hongbo Mi

  • Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes

    Qi Tang;Canying Li;Yonghong Ge;Xue Li

  • Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

    Luyun Cai;Ailing Cao;Fengling Bai;Jianrong Li

  • Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef.

    Shelly Hogan;Lei Zhang;Jianrong Li;Hengjian Wang

  • Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

    Xing-Sheng Ma;Shu-Min Yi;Yong-Ming Yu;Jian-Rong Li

Frequent Co-Authors

Yueming Jiang
Yueming Jiang Chinese Academy of Sciences
Xiaonan Lu
Xiaonan Lu McGill University
Joe M. Regenstein
Joe M. Regenstein Cornell University
FengFu Fu
FengFu Fu Fuzhou University
Guonan Chen
Guonan Chen Fujian Agriculture and Forestry University
Bin Qiu
Bin Qiu Fuzhou University
Zhenyu Lin
Zhenyu Lin Fuzhou University
Bao Yang
Bao Yang Chinese Academy of Sciences

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