Concepedia
Statistics
Publications
72
Citations
4.3K
H-Index
34
Active since
2005
Affiliations
Zhengzhou University of Light Industry(Current)
State Key Laboratory of Food Science and Technology
Dalian Polytechnic University
Henan University of Technology
Zhejiang University
Yanhong Bai is an author at Zhengzhou University of Light Industry specializing in food science, agriculture, and meat science.
Publications per year
2005–2025
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 · 418 citations
Agriculture, Food Science, Poultry Science +16
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 · 279 citations
Life Sciences, Biochemistry, Food Science +14
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 · 216 citations
Life Sciences, Microbiology, Bacteriology +6
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 · 216 citations
Agriculture, Food Science, Poultry Science +10
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 · 210 citations
Agriculture, Biochemistry, Food Science +14
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