Concepedia

Rong Bai

RB

3

Publications

125

Citations

3

H-Index

2021

Active since

Affiliations

Northwest A&F University(Current)

Rong Bai is an author at Northwest A&F University specializing in food engineering, protein engineering, and protein folding.

Top concepts

Food EngineeringProtein EngineeringHealthBiophysicsFood ChemistryProtein FoldingBiomolecular Engineering

Publications per year

2021–2025

3

Publications

3

Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

Zhuangli Kang, Rong Bai, Fei Lü et al. · Food Hydrocolloids · 2021 · 76 citations

Food Chemistry, High Pressure Homogenization, High Hydrostatic Pressure +8

Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties

Shengqi Jiang, Chunjie Yang, Rong Bai et al. · Food Hydrocolloids · 2023 · 32 citations

Sodium Bicarbonate, Protein Folding, Cold Plasma Treatment +5

Mechanistic study of ultrasound synergy with soybean 11S globulin to improve myofibrillar protein gel properties in low-salt lamb: molecular conformation and water migration

Rong Bai, Jing Xi, Huiyu Han et al. · Food Research International · 2025 · 17 citations

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