Concepedia

Yanhong Bai

YB

Statistics

Publications

66

Citations

3.9K

H-Index

32

Active since

2005

Affiliations

Zhengzhou University of Light Industry(Current)

State Key Laboratory of Food Science and Technology

Dalian Polytechnic University

Zhejiang University

Xi'an Jiaotong University

Yanhong Bai is an author at Zhengzhou University of Light Industry specializing in engineering, health sciences, and food engineering.

Top concepts

EngineeringFood EngineeringHealthBiotechnologyMicrobiologyBiomolecular EngineeringBiochemistryFood ProcessingFood SafetyMedicine

Publications per year

2005–2025

66

Publications

66

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 397 citations

Food Colloid, Engineering, Chicken Myofibrillar Protein +8

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate

Junguang Li, Mengmeng Wu, Yuntao Wang et al. · Food Chemistry · 2020 · 258 citations

Engineering, Biochemistry, Protein Folding +8

Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2

Qisen Xiang, Chaodi Kang, Liyuan Niu et al. · LWT · 2018 · 205 citations

Antimicrobial Susceptibility, Antibiotics, Antibacterial Activity +8

Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate

Yuntao Wang, Shasha Wang, Rui Li et al. · Food Hydrocolloids · 2021 · 204 citations

Engineering, Biotechnology, Alternative Protein Source +8

Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate

Yuntao Wang, Yingjuan Wang, Ke Li et al. · LWT · 2020 · 191 citations

Engineering, Food Biophysics, Biotechnology +8

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