Yanhong Bai

机构：Chinese Academy of Medical Sciences & Peking Union Medical College, Zhengzhou University of Light Industry, Henan University of Technology, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-2074-0351

发表论文 139 篇 · 总被引 4917 次 · h-index 35

代表论文

Antioxidant and antimicrobial PSE-like chicken protein isolate films loaded with oregano essential oil nanoemulsion for pork preservation (2025 · Food Chemistry · 被引 25)
Sustained-release electrospun films incorporated with oregano essential oil: Characterization, release kinetics and active packaging application for chicken breast (2025 · Journal of Food Engineering · 被引 21)
Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions (2025 · Meat Science · 被引 13)
Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions (2025 · Ultrasonics Sonochemistry · 被引 11)
Smartphone-assisted colorimetric sensing hydrogels based on MnO2 NFs nanozyme for highly sensitive and rapid detection of tert-butylhydroquinone in edible oils (2025 · Food Chemistry · 被引 8)
Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork (2025 · Foods · 被引 7)