Baohua Kong
0000-0002-6417-6836
Publication & Citation Trends
Most Cited Works
Publications
456 total
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
Cited by 301
OpenAlex
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Cited by 196
OpenAlex
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound
Cited by 195
OpenAlex
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
Cited by 249
OpenAlex
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Cited by 191
OpenAlex
The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage PDF
Cited by 223
OpenAlex
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Cited by 202
OpenAlex
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
Cited by 384
OpenAlex
Research Topics
Meat and Animal Product Quality
(281)
Protein Hydrolysis and Bioactive Peptides
(127)
Proteins in Food Systems
(118)
Biochemical effects in animals
(54)
Muscle metabolism and nutrition
(45)
Frequent Co-Authors
Affiliations
Huanggang Normal University
Harbin University
University of Kentucky
Northeast Agricultural University
Yunnan Agricultural University