Author

Liangyan Rong

Institution: Shaanxi University of Science and Technology

Observed institutions: Shaanxi University of Science and Technology, Bohai University

ORCID: 0000-0003-3707-2086

Observed ORCID: 0000-0003-3707-2086

OpenAlex ID: A5010617771

Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

2021 · Peng Yang, Guixia Zhong, et al. · Food Chemistry · 105

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

2019 · Ruren Li, Qing He, et al. · Food Hydrocolloids · 63

Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion

2023 · Shuyu Tan, Mingying Du, et al. · Food Hydrocolloids · 29

Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community

2023 · Liu Wu, Linyu Zhao, et al. · Journal of Food Science · 24

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Myofibrillar protein aggregate evolution regulates interfacial adsorption behavior to maintain long-term stability of high internal phase Pickering emulsions

2024 · Jiaqi Zhao, Ruren Li, et al. · Food Hydrocolloids · 22

Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages

2023 · Kaihao Liu, Peng Yang, et al. · International Journal of Food Microbiology · 22

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

2024 · Liangyan Rong, Kaihao Liu, et al. · Journal of Agricultural and Food Chemistry · 20

Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-carotene

2022 · Ruren Li, Gaibo Yuan, et al. · Food & Function · 17

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

2023 · Di Zhang, Peng Yang, et al. · Food Chemistry X · 13

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions

2019 · Ruren Li, Qing He, et al. · Journal of Food Science · 13

Strain-level diversity of Staphylococcus equorum impacts the quality characteristics and flavor profile of Qinling dry fermented sausages

2025 · Nan Zhang, Ruren Li, et al. · Food Bioscience · 11

ACE inhibitory peptides and flavor compounds from Se-enriched Bacillus natto fermented chickpea

2024 · Ying Xu, Jiarui Che, et al. · LWT · 11

The intraspecies heterogeneity of wild Staphylococcus equorum in starter cultures drives differences in physicochemical and aroma characteristics in Chinese fermented sausage

2025 · Di Zhang, Ruren Li, et al. · Food Bioscience · 4

Moisture and interspecies interactions shape microbial communities and metabolites to define the sensory profile of fermented sausages

2026 · Di Zhang, Ruren Li, et al. · Food Chemistry · 3

Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein–fat networks in fermented sausages

2026 · Futong Song, Ruren Li, et al. · Meat Science · 2

Fungal–bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation system

2025 · Nan Zhang, Ruren Li, et al. · International Journal of Food Microbiology · 2

Fungal nitrogen overflow-driven cross-feeding alleviates bacterial growth limitations and promotes γ-aminobutyric acid and ethyl ester biosynthesis

2026 · Xinran Chen, Ruren Li, et al. · Food Bioscience

Amino acid cross-feeding by Debaryomyces hansenii promotes bacterial growth and flavor metabolite formation in fermented sausages

2026 · Ting Sun, Lan Zhang, et al. · Food Research International

Influence of spatial structure on the assembly and interactions of microbial communities in fermented foods: Current status and future perspectives

2026 · Qixing Zhou, Ruren Li, et al. · International Journal of Food Microbiology

Peptidomics-driven screening of ACE inhibitory peptides from cheese: Molecular mechanisms and modulation of endothelial function in HUVECs

2026 · Ying Xu, Dongyang Li, et al. · Food Bioscience

pH-modulated assembly of meat protein by-products into Pickering stabilizers for high internal phase emulsions in clean-label condiment sauces

2025 · Nan Sun, Ruren Li, et al. · Food Chemistry

Works count: 21

Citation count: 361

H-index: 11

I10-index: 12