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Verified email domains

Websites & social links

https://spswxy.ujs.edu.cn/info/1249/10601.htm

Other IDs

Scopus Author ID: 55432864100
SciProfiles: 1727123
Loop profile: 1983069

Keywords

food processing, water-holding, protein chemistry, food quality

Countries

China

Activities

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Employment (2)

Jiangsu University: Zhenjiang, CN

2020-09 to present | Professor (Department of Food an dBiological Engineering)
Employment
Source: Self-asserted source
Yulong Bao

Jiangnan University: Wuxi, CN

2018-09 to 2020-09 (State Key Lab of Food Science and Technology)
Employment
Source: Self-asserted source
Yulong Bao

Education and qualifications (2)

University of Helsinki: Helsinki, FI

2013-09 to 2018-04 | PhD (Department of Food and Nutrition)
Education
Source: Self-asserted source
Yulong Bao

China Agricultural University: Beijing, CN

2011-07-01 to 2013-09-01 | Master student (School of Food Science and Engineering)
Qualification
Source: Self-asserted source
Yulong Bao

Works (28)

Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review

Foods
2024-12-22 | Journal article
DOI: 10.3390/foods13244160
Contributors: Xiaolu Li; Yicheng Wu; Ruilin Duan; Haoran Yu; Siyao Liu; Yulong Bao
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of protein oxidation on the structure and emulsifying properties of fish gelatin

Food Research International
2024-11 | Journal article
DOI: 10.1016/j.foodres.2024.114963
Contributors: Wanjun Xu; Yulong Bao; Yue Zhou; Hui Hong; Ruichang Gao
Source: check_circle
Crossref

Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics

Journal of the Science of Food and Agriculture
2024-10 | Journal article
DOI: 10.1002/jsfa.13654
Contributors: Yulong Bao; Dan Yan; Guoliang Xu; Hui Hong; Ruichang Gao
Source: check_circle
Crossref

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

Molecules
2023-08-21 | Journal article
DOI: 10.3390/molecules28166161
Contributors: Yaqi Zhang; Yunfei Kong; Wanjun Xu; Zhen Yang; Yulong Bao
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides)

Molecules
2023-07-15 | Journal article
DOI: 10.3390/molecules28145432
Contributors: Yulong Bao; Yaqi Zhang; Wanjun Xu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Protein and the Peptidomic Profile of Its Digest

2023-07-03 | Preprint
DOI: 10.20944/preprints202307.0105.v1
Contributors: Yaqi Zhang; Yunfei Kong; Wanjun Xu; Zhen Yang; And Yulong Bao
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-mouth Bass (<em>Micropterus salmoides</em>)

2023-05-29 | Preprint
DOI: 10.20944/preprints202305.2011.v1
Contributors: Yulong Bao; Yaqi Zhang; Wanjun Xu
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Comprehensive Reviews in Food Science and Food Safety
2021-11 | Journal article
DOI: 10.1111/1541-4337.12841
Contributors: Yulong Bao; Per Ertbjerg; Mario Estévez; Li Yuan; Ruichang Gao
Source: check_circle
Crossref

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

International Journal of Food Science & Technology
2021-08 | Journal article
DOI: 10.1111/ijfs.15009
Contributors: Wenna Ji; Yulong Bao; Keyu Wang; Liang Yin; Peng Zhou
Source: check_circle
Crossref

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

LWT
2020-10 | Journal article
DOI: 10.1016/j.lwt.2020.109844
Part of ISSN: 0023-6438
Source: Self-asserted source
Yulong Bao

Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak

International Journal of Food Science & Technology
2020-09 | Journal article
DOI: 10.1111/ijfs.14570
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Yulong Bao

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

Polish Journal of Food and Nutrition Sciences
2020-07-30 | Journal article
DOI: 10.31883/pjfns/125836
Part of ISSN: 1230-0322
Part of ISSN: 2083-6007
Source: Self-asserted source
Yulong Bao

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

Food Chemistry
2020-03 | Journal article
DOI: 10.1016/j.foodchem.2019.125576
Part of ISSN: 0308-8146
Source: Self-asserted source
Yulong Bao

Effects of protein oxidation on the texture and water-holding of meat: a review

Critical Reviews in Food Science and Nutrition
2019-12-16 | Journal article
DOI: 10.1080/10408398.2018.1498444
Part of ISSN: 1040-8398
Part of ISSN: 1549-7852
Source: Self-asserted source
Yulong Bao

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Meat Science
2018-01 | Journal article
DOI: 10.1016/j.meatsci.2017.09.011
Part of ISSN: 0309-1740
Source: Self-asserted source
Yulong Bao

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Meat Science
2016-11 | Journal article
DOI: 10.1016/j.meatsci.2016.06.014
Part of ISSN: 0309-1740
Source: Self-asserted source
Yulong Bao

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

Meat Science
2015-12 | Journal article
DOI: 10.1016/j.meatsci.2015.07.022
Part of ISSN: 0309-1740
Source: Self-asserted source
Yulong Bao

Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures

Journal of Aquatic Food Product Technology
2015-11-17 | Journal article
DOI: 10.1080/10498850.2013.809832
Part of ISSN: 1049-8850
Part of ISSN: 1547-0636
Source: Self-asserted source
Yulong Bao

Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage

Food Science and Biotechnology
2013-10 | Journal article
DOI: 10.1007/s10068-013-0217-3
Part of ISSN: 1226-7708
Part of ISSN: 2092-6456
Source: Self-asserted source
Yulong Bao

Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log-logistic model

International Journal of Food Science & Technology
2013-02 | Journal article
DOI: 10.1111/j.1365-2621.2012.03200.x
Part of ISSN: 0950-5423
Source: Self-asserted source
Yulong Bao

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 degrees C

Food Chemistry
Journal article
Source: Self-asserted source
Yulong Bao

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

Food Chemistry
Journal article
Source: Self-asserted source
Yulong Bao

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Food Chemistry
Journal article
Source: Self-asserted source
Yulong Bao

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20 degrees C

Journal of Food Protection
Journal article
Source: Self-asserted source
Yulong Bao

Establishment of Kinetic Models Based on Electrical Conductivity and Global Stability Index for Predicting the Quality of Allogynogenetic Crucian Carps (Carassius auratus gibelio) during Chilling Storag

Journal of Food Processing and Preservation
Journal article
Source: Self-asserted source
Yulong Bao

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Food and Bioprocess Technology
Journal article
Source: Self-asserted source
Yulong Bao

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4 degrees C

Journal of Food Protection
Journal article
Source: Self-asserted source
Yulong Bao

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage

Journal of Food Processing and Preservation
Journal article
Source: Self-asserted source
Yulong Bao

Peer review (25 reviews for 9 publications/grants)

Review activity for Food bioscience. (4)
Review activity for Food chemistry (4)
Review activity for Food chemistry advances. (1)
Review activity for Food chemistry. (8)
Review activity for Food hydrocolloids. (1)
Review activity for Food research international. (3)
Review activity for Innovative food science & emerging technologies (1)
Review activity for Journal of food composition and analysis. (1)
Review activity for Meat science. (2)
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