The scientist’s investigation covers issues in Food science, Chromatography, Biochemistry, Antioxidant and Myofibril. Baohua Kong combines subjects such as TBARS, Nitrosylmyoglobin, Lipid oxidation and Protein oxidation with his study of Food science. His studies in Chromatography integrate themes in fields like Emulsion, Chewiness, Size-exclusion chromatography and Native protein.
When carried out as part of a general Biochemistry research project, his work on Hydrogen peroxide and Catechin is frequently linked to work in G protein, therefore connecting diverse disciplines of study. His Antioxidant study incorporates themes from Dry heating, Whey protein isolate and Hydrolysate. In his study, which falls under the umbrella issue of Myofibril, Denaturation, Protein degradation and Protein structure is strongly linked to Protein aggregation.
Baohua Kong mainly investigates Food science, Chromatography, Myofibril, Antioxidant and Emulsion. His work deals with themes such as Lipid oxidation, Lactic acid and Protein oxidation, which intersect with Food science. His research in Protein oxidation intersects with topics in TBARS and Frozen storage.
His Chromatography research focuses on subjects like Oxidative phosphorylation, which are linked to Oil in water. His Myofibril research includes themes of Protein aggregation, Biophysics, Water holding capacity, Protein structure and Thermal stability. His Emulsion research is multidisciplinary, relying on both Rheology and Particle size.
His primary areas of investigation include Food science, Myofibril, Chemical engineering, Emulsion and Fermentation. The concepts of his Food science study are interwoven with issues in Gas chromatography–mass spectrometry and Lactic acid. His Myofibril study combines topics in areas such as Ultrasound assisted, Biophysics, Immersion and Water holding capacity.
His research integrates issues of Brining, Oxidative phosphorylation, Whey protein and Particle size in his study of Emulsion. His research investigates the link between Oxidative phosphorylation and topics such as Chromatography that cross with problems in Significant difference. Baohua Kong has included themes like Flavor, Lactobacillus fermentum, Protease and Sodium in his Fermentation study.
His main research concerns Food science, Myofibril, Chemical engineering, Water holding capacity and Chromatography. His study in the field of Flavour is also linked to topics like Water activity. Baohua Kong has researched Myofibril in several fields, including Dispersion stability, Rheology, Protein tertiary structure and Solubilization.
His Chemical engineering study integrates concerns from other disciplines, such as Composite number, Pullulan, Redox and Electrospinning. His studies deal with areas such as Gel strength, Frozen storage and Protein oxidation as well as Water holding capacity. His Chromatography research integrates issues from Amino acid and Significant difference.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action.
Baohua Kong;Youling L Xiong.
Journal of Agricultural and Food Chemistry (2006)
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze―thaw cycles
Xiufang Xia;Baohua Kong;Qian Liu;Jing Liu.
Meat Science (2009)
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.
Food Chemistry (2010)
Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance
Xinyan Peng;Youling L. Xiong;Baohua Kong.
Food Chemistry (2009)
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.
Meat Science (2009)
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.
Meat Science (2012)
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.
Meat Science (2017)
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.
Meat Science (2010)
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.
Meat Science (2007)
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.
Food Structure (2014)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: