Concepedia
Statistics
Publications
16
Citations
539
H-Index
14
Active since
2020
Affiliations
Beijing Academy of Food Sciences(Current)
China Meat Research Centre
Beijing Technology and Business University
Bing Zhao is an author at Beijing Academy of Food Sciences specializing in food science, agriculture, and biochemistry.
Publications per year
2020–2024
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
Bing Zhao, Huimin Zhou, Shunliang Zhang et al. · Food Science and Human Wellness · 2020 · 113 citations · Full text
Agriculture, Biochemistry, Food Science +17
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
Ning Zhu, Mingwu Zang, Shouwei Wang et al. · Food Chemistry · 2022 · 80 citations
Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork
Kaihua Zhang, Dan Li, Mingwu Zang et al. · LWT · 2021 · 52 citations · Full text
Agriculture, Animal Sciences, Food Science +17
Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation
Ning Zhu, Kai Wang, Shunliang Zhang et al. · Food Chemistry · 2020 · 47 citations
Agriculture, Food Science, Food Analysis +16
Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate
Qianrong Wu, Mingwu Zang, Bing Zhao et al. · LWT · 2022 · 29 citations · Full text
Natural Sciences, Biochemistry, Materials Science +16
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