Yulong Bao

机构：Shijiazhuang University, Hebei University of Science and Technology · ORCID：0009-0004-5942-151X

发表论文 84 篇 · 总被引 1697 次 · h-index 23

代表论文

• Oat: Current state and challenges in plant-based food applications (2023 · Trends in Food Science & Technology · 被引 129)
• Lowering Schottky barrier in MoC-based cocatalyst via heteroatoms tunning for enhanced photocatalytic hydrogen evolution (2024 · Chemical Engineering Journal · 被引 37)
• Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility (2023 · Food Chemistry · 被引 34)
• Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis (2024 · Food Research International · 被引 27)
• Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation (2024 · Food Chemistry · 被引 27)
• Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing (2024 · Food Chemistry · 被引 24)