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Chemistry

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

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

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