Yulong Bao

发表

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

Keyu Wang, Yulong Bao, Yong Wang, 2020 .

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

J. Regenstein, Keyu Wang, Yulong Bao, 2020 .

EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS

Yulong Bao, Simon Allegaert, P. Ertbjerg, 2016 .

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4Â°C

Yongkang Luo, Yulong Bao, Ce Shi, 2012 .

Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C.

Yongkang Luo, Yulong Bao, Kaifeng Li, 2012, Journal of food protection.

Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection

Yulong Bao, W. Jin, Quancai Sun, 2022, Current research in food science.

Establishment of Kinetic Models Based on Electrical Conductivity and Global Stability Index for Predicting the Quality of Allogynogenetic Crucian Carps (Carassius auratus gibelio) during Chilling Storage

Yongkang Luo, Yulong Bao, Ligeng Feng, 2015 .

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review.

Yongkang Luo, R. Lametsch, Yulong Bao, 2022, Critical reviews in food science and nutrition.

Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures

Yongkang Luo, Yulong Bao, Huixing Shen, 2014 .

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.

Yulong Bao, D. Julian Mcclements, W. Jin, 2022, Food chemistry.

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.

Yongkang Luo, Han Lu, Yulong Bao, 2013, Food chemistry.

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Yulong Bao, W. Jin, Mengzhe Li, 2022, Current research in food science.

Oxidation affects dye binding of myofibrillar proteins via alteration in net charges mediated by a reduction in isoelectric point.

Yulong Bao, Hui Hong, Ruichang Gao, 2022, Food research international.

Oxidation increases myofibrillar protein net charge

Yulong Bao, P. Ertbjerg, 2017 .

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C.

Yongkang Luo, Hongbing Fan, Yulong Bao, 2014, Food chemistry.

Effects of protein oxidation on the texture and water-holding of meat: a review

Yulong Bao, P. Ertbjerg, 2018, Critical reviews in food science and nutrition.

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

J. Regenstein, Keyu Wang, Yulong Bao, 2019, Food and Bioprocess Technology.

Gel performance of surimi induced by various thermal technologies: A review

Yulong Bao, W. Jin, Ruichang Gao, 2022, Critical reviews in food science and nutrition.

Protein oxidation in meat: Effects on texture and water-holding

Yulong Bao, 2018 .

Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage

Yuemei Zhang, Yongkang Luo, Yulong Bao, 2013, Food Science and Biotechnology.

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding.

Yulong Bao, S. Boeren, P. Ertbjerg, 2018, Meat science.

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

Yongkang Luo, Yulong Bao, Hui Hong, 2021, Food Chemistry.

Protein changes in shrimp ( Metapenaeus ensis ) frozen stored at different temperatures and the relation to water‐holding capacity

Keyu Wang, Yulong Bao, P. Zhou, 2021 .

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation.

Yulong Bao, M. Estévez, P. Ertbjerg, 2021, Comprehensive reviews in food science and food safety.

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage

Yongkang Luo, Han Lu, Yulong Bao, 2014 .

Effects of salt concentration on biogenic amine formation and quality changes in grass carp (Ctenopharyngodon idellus) fillets stored at 4 and 20 °C.

Yongkang Luo, Yulong Bao, Hui Hong, 2014, Journal of food protection.

Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak

Yulong Bao, Yong Wang, Dongpo Chen, 2020, International Journal of Food Science & Technology.

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork.

Yulong Bao, P. Ertbjerg, 2015, Meat science.

Oat: Current state and challenges in plant-based food applications

Yulong Bao, Fengyuan Liu, Yaqin Wang, 2023, Trends in Food Science & Technology.

Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log‐logistic model

Yongkang Luo, Han Lu, Yulong Bao, 2013 .

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.

E. Puolanne, Yulong Bao, P. Ertbjerg, 2016, Meat science.

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage.

J. Regenstein, Keyu Wang, Yulong Bao, 2020, Food chemistry.

On the gelation of Premna microphylla turcz extracts: The effects of supernatant and precipitate of plant ash suspension.

Yulong Bao, Ruichang Gao, Qingqing Yu, 2022, Food research international.

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility.

Yulong Bao, Yangyang Chen, Wenyu Zhang, 2023, Food chemistry.

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

Yulong Bao, Wanjun Xu, Yaqi Zhang, 2023, Molecules.

Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp.

Yongkang Luo, Yulong Bao, Hui Hong, 2023, Food chemistry.

Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound.

Yulong Bao, Wenyu Zhang, Hai-Teng Li, 2023, Carbohydrate polymers.

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.

Sushil Dhital, Yulong Bao, Wenyu Zhang, 2023, Critical reviews in food science and nutrition.

Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides)

Yulong Bao, Wanjun Xu, Yaqi Zhang, 2023, Molecules.