Baohua Kong

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 35

Top Topics

Molecular Docking

Recombinant Human

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Animals : an open access journal from MDPI

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, Rongxin Wen
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods (Basel, Switzerland) 13 (11) (2024)
Yumeng Sui, Xiangao Li, Yuan Gao, Baohua Kong, Yitong Jiang, Qian Chen
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions. Foods (Basel, Switzerland) 13 (2) (2024)
Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, Rongxin Wen
Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl. Foods (Basel, Switzerland) 13 (11) (2024)
Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods (Basel, Switzerland) 13 (2) (2024)
Yumeng Sui, Xiangao Li, Yuan Gao, Baohua Kong, Yitong Jiang, Qian Chen
Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions. Foods (Basel, Switzerland) 13 (2) (2024)
Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values. Foods (Basel, Switzerland) 13 (2) (2024)
Siqi Zhao, Ziyi Wang, Xuefei Wang, Baohua Kong, Qian Liu, Xiufang Xia, Haotian Liu
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin. Foods (Basel, Switzerland) 12 (17) (2023)
Zhizhuo Ma, Chunsheng Wang, Bo Wang, Linfang Yao, Baohua Kong, Anshan Shan, Jianping Li, Qingwei Meng
Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs. Animals : an open access journal from MDPI 13 (24) (2023)
Zhizhuo Ma, Chunsheng Wang, Bo Wang, Linfang Yao, Baohua Kong, Anshan Shan, Jianping Li, Qingwei Meng
Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs. Animals : an open access journal from MDPI 13 (24) (2023)
Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao, Qian Liu
In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters. Foods (Basel, Switzerland) 12 (7) (2023)
Huiping Wang, Qian Chen, Baohua Kong
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products. Foods (Basel, Switzerland) 12 (9) (2023)
Huiping Wang, Qian Chen, Baohua Kong
Insight into the Quality Development and Microbial Dynamics of Meat and Meat Products. Foods (Basel, Switzerland) 12 (9) (2023)
Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty. Foods (Basel, Switzerland) 11 (24) (2022)
Hui Wang, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, Fangda Sun
Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods (Basel, Switzerland) 11 (8) (2022)
Qiang Wang, Qian Chen, Jianhang Xu, Fangda Sun, Haotian Liu, Baohua Kong
Effects of Modified Atmosphere Packaging with Various CO 2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods (Basel, Switzerland) 11 (4) (2022)
Chuanai Cao, Yining Xu, Meiyue Liu, Baohua Kong, Fengxue Zhang, Hongwei Zhang, Qian Liu, Jinhai Zhao
Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters. Foods (Basel, Switzerland) 11 (22) (2022)
Hongsheng Chen, Deyin Pan, Hongzhen Du, Jinming Ma, Baohua Kong, Jingjing Diao
Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market. Foods (Basel, Switzerland) 11 (17) (2022)
Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen, Baohua Kong
Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon. Foods (Basel, Switzerland) 11 (2) (2022)
Hongzhen Du, Qiang Wang, Qian Liu, Qian Chen, Haotian Liu, Ming Xu, Baohua Kong
Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine. Journal of food science 87 (6) (2022)
Hongzhen Du, Ziyi Wang, Yuexin Li, Qian Liu, Qian Chen, Baohua Kong
Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils. Foods (Basel, Switzerland) 11 (21) (2022)
Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty. Foods (Basel, Switzerland) 11 (24) (2022)
Jia Feng, Baohua Kong, Fangda Sun, Xiufang Xia
Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty. Foods (Basel, Switzerland) 11 (24) (2022)
Xiang-Ao Li, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, Qian Chen
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Foods (Basel, Switzerland) 11 (5) (2022)
Xiaoyu Yin, Qian Chen, Qian Liu, Yan Wang, Baohua Kong
Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods (Basel, Switzerland) 10 (6) (2021)
Jiaxin Chen, Jinhai Zhao, Baohua Kong, Qian Chen, Qian Liu, Chengguo Liu
Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products. Foods (Basel, Switzerland) 10 (3) (2021)
Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles. Foods (Basel, Switzerland) 11 (1) (2021)
Fangda Sun, Ran Tao, Qian Liu, Hui Wang, Baohua Kong
Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein. Journal of the science of food and agriculture 101 (12) (2021)
Chuanai Cao, Xin Li, Yongchao Yin, Baohua Kong, Fangda Sun, Qian Liu
Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior. Foods (Basel, Switzerland) 10 (5) (2021)
Iftikhar Hussain Badar, Haotian Liu, Qian Chen, Xiufang Xia, Baohua Kong
Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive reviews in food science and food safety 20 (5) (2021)
Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang
Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage. Foods (Basel, Switzerland) 10 (3) (2021)
Huan Zhang, Jianhang Xu, Qian Chen, Hui Wang, Baohua Kong
Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress. Foods (Basel, Switzerland) 10 (6) (2021)
Chao Zhang, Qinxiu Sun, Qian Chen, Qian Liu, Baohua Kong
Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle. Journal of food science 86 (5) (2021)
Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu, Baohua Kong
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods (Basel, Switzerland) 10 (7) (2021)
Qinxiu Sun, Chao Zhang, Qixuan Li, Xiufang Xia, Baohua Kong
Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing. Journal of food science 85 (9) (2020)
Li Huang, Bo Ding, Huan Zhang, Baohua Kong, Youling L Xiong
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts. Journal of the science of food and agriculture 99 (10) (2019)