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Baohua Kong

D-Index & Metrics

Chemistry

D-Index
81
Citations
19240
World Ranking
3326
National Ranking
605

Baohua Kong publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Baohua Kong sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 282 publications — 58th percentile

58% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Baohua Kong D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Baohua Kong sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 81 D-Index — 82nd percentile

82% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Baohua Kong is affiliated with Northeast Agricultural University in China and has contributed extensively to the field of Agricultural and Biological Sciences, with a focus on Food Science, Animal Science and Zoology, and Molecular Biology.

The main topics of Baohua Kong's research include:

  • Meat and Animal Product Quality
  • Proteins in Food Systems
  • Protein Hydrolysis and Bioactive Peptides
  • Muscle metabolism and nutrition
  • Microencapsulation and Drying Processes
  • Probiotics and Fermented Foods
  • Food Quality and Safety Studies

Baohua Kong has published frequently in several key scientific journals. The top venues for their work are:

  • Meat Science
  • Food Chemistry
  • LWT
  • Foods
  • International Journal of Biological Macromolecules

Some of the notable papers associated with Baohua Kong's work include:

  • Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review (2020) - published in Critical Reviews in Food Science and Nutrition
  • Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound (2020) - published in Ultrasonics Sonochemistry
  • The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China (2020) - published in Food Microbiology
  • Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS (2020) - published in LWT
  • Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods (2020) - published in Food Chemistry

Baohua Kong has collaborated frequently with a number of co-authors, including:

  • Qian Liu
  • Qian Chen
  • Fangda Sun
  • Haotian Liu
  • Xiufang Xia

Best Publications

  • Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze―thaw cycles

    Xiufang Xia;Baohua Kong;Qian Liu;Jing Liu

  • Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.

    Baohua Kong;Youling L Xiong

  • Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

    Qian Liu;Baohua Kong;Youling L. Xiong;Xiufang Xia

  • Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

    Mingcheng Zhang;Fangfei Li;Xinping Diao;Baohua Kong

  • Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance

    Xinyan Peng;Youling L. Xiong;Baohua Kong

  • The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

    Qian Chen;Baohua Kong;Qi Han;Xiufang Xia

  • Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

    Na Jia;Baohua Kong;Qian Liu;Xinping Diao

  • Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

    Yingying Hu;Lang Zhang;Rongxin Wen;Qian Chen

  • Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C.

    Huiyun Zhang;Baohua Kong;Youling L. Xiong;Xu Sun

  • Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

    Fangfei Li;Bo Wang;Baohua Kong;Shuo Shi

  • Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers

    Ze-yu Qin;Xi-Wen Jia;Qian Liu;Bao-hua Kong

  • The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage.

    Qinxiu Sun;Fangda Sun;Xiufang Xia;Honghua Xu

  • Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

    Xiufang Xia;Baohua Kong;Jing Liu;Xinping Diao

  • Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

    Fangfei Li;Bo Wang;Qian Liu;Qian Chen

  • Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification.

    Na Jia;Letian Wang;Junhua Shao;Dengyong Liu

  • Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions

    Qian Liu;Baohua Kong;Jianchun Han;Changyan Sun

  • Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

    Xiufang Xia;Baohua Kong;Youling Xiong;Yanming Ren

  • Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles.

    Mingcheng Zhang;Niu Haili;Qian Chen;Xiufang Xia

  • Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.

    Rongxin Wen;Yingying Hu;Lang Zhang;Yan Wang

  • In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

    Qi Han;Baohua Kong;Qian Chen;Fangda Sun

  • Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

    Baohua Kong;Huiyun Zhang;Youling L. Xiong

  • Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound.

    Haotian Liu;Huan Zhang;Qian Liu;Qian Chen

  • Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation.

    Xue Zhang;Baohua Kong;Youling L. Xiong;Youling L. Xiong

Frequent Co-Authors

Youling L. Xiong
Youling L. Xiong University of Kentucky
Qian Liu
Qian Liu Chengdu University

External Links

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Best Scientists Citing Baohua Kong

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