Baokun Qi - Concepedia

Author

Baokun Qi

Northeast Agricultural University ORCID

Also Known As

B. Qi, Bao-Kun Qi, Bao-kun Qi, Baokun Qi, Bao‐Kun Qi, Jing Xu, Qi Baokun

257

Publications

9.9K

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University Harbin University of Commerce China Rural Technology Development Center Cornell University Heilongjiang Institute of Wood Science

About

Baokun Qi is an author at Northeast Agricultural University specializing in biomolecular engineering, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	39	63	4K
2	Natural Sciences	31	41	3.6K
3	Health Sciences	29	34	2K
4	Medicine	17	22	1.5K
5	Public Health	1	1	143

Baokun Qi

142

Publications

9.5K

Citations

H-Index

Page 1

	Year	Citations
Effects of ultrasound on the structure and physical properties of black bean protein isolates Lianzhou Jiang, Jing Wang, Yang Li, Food Research International BiochemistryNatural SciencesFood BiophysicsBiotechnologyAlternative Protein Source	2014	639
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions Xiaonan Sui, Hongbo Sun, Baokun Qi, Food Chemistry Food ChemistryProtein ChemistryBiochemistryProtein FoldingNatural Sciences	2017	458
Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment Zhongjiang Wang, Yang Li, Lianzhou Jiang, Journal of Chemistry EngineeringSecondary StructureFood BiophysicsAnalytical UltracentrifugationProtein Refolding	2014	329
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability Xiaonan Sui, Shuang Bi, Baokun Qi, Food Hydrocolloids Soybean Protein IsolateFood EngineeringFood ProcessingUltrasoundEmulsion System	2016	325
The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties Ying Zhu, Shaoyu Fu, Changling Wu, Food Hydrocolloids Food ChemistryVarious Soybean CultivarsBiochemistryProtein FlexibilityProtein Folding	2020	202
Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength Lianzhou Jiang, Zhongjiang Wang, Yang Li, International Journal of Food Properties Food BiophysicsDifferent Ionic StrengthPeptide ScienceProtein Phase SeparationAnalytical Ultracentrifugation	2014	195
Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability Yong Yang, Xiaoxiao Song, Xiaonan Sui, Industrial Crops and Products Food ChemistryRosemary ExtractPhytochemicalSynthetic AntioxidantPolyphenolics	2015	192
Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate Lianzhou Jiang, Yingjie Liu, Liang Li, Food Research International Food ChemistryEngineeringBiochemistryBiotechnologyCovalent Conjugates	2018	191
Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan Shizhang Yan, Fengying Xie, Shuang Zhang, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryFood ColloidEngineeringBiochemistryNatural Sciences	2020	190
Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH Xiaoying Zhang, Baokun Qi, Fengying Xie, Food Hydrocolloids Food ColloidEngineeringOil-water InterfaceRheologyProtein Engineering	2020	181

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