Yun Bai

Best Publications

• Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

  Xinbo Zhuang;Minyi Han;Yun Bai;Yafu Liu

  251
  Citations

• Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure.

  Xinbo Zhuang;Minyi Han;Zhuang-li Kang;Kai Wang

  158
  Citations

• Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.

  Siying Wen;Guanghong Zhou;Shangxin Song;Xinglian Xu

  137
  Citations

• The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

  Xinbo Zhuang;Minyi Han;Xiping Jiang;Yun Bai

  128
  Citations

• Effect of cooking on in vitro digestion of pork proteins: a peptidomic perspective.

  Siying Wen;Guanghong Zhou;Li Li;Xinglian Xu

  120
  Citations

• Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

  Unknown

  116
  Citations

• Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China

  Guangyu Wang;Wenjuan Qian;Xinxiao Zhang;Huhu Wang

  103
  Citations

• Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

  Tingxuan Gao;Xue Zhao;Ran Li;Anthony Bassey

  102
  Citations

• High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

  Huijuan Yang;Minyi Han;Yun Bai;Yanqing Han

  83
  Citations

• Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings

  Chong Wang;Yunting Xie;Jun Qi;Ying Yu

  77
  Citations

• Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

  Jun Qi;Hu-hu Wang;Guang-hong Zhou;Xing-lian Xu

  77
  Citations

• Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham.

  Chang-Yu Zhou;Chong Wang;Chang-Bo Tang;Chen Dai

  76
  Citations

• Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

  Unknown

  73
  Citations

• Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

  Chang-Yu Zhou;Yi Le;Yan-Yan Zheng;Juan-Juan Wang

  70
  Citations

• Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

  Unknown

  66
  Citations

• Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties

  Unknown

  65
  Citations

• The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

  Unknown

  64
  Citations

• Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings.

  Chong Wang;Yunting Xie;Huiyuan Wang;Yun Bai

  62
  Citations

• Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan.

  Unknown

  60
  Citations

• The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure

  Xinbo Zhuang;Xiping Jiang;Hengyue Zhou;Minyi Han

  57
  Citations