Bao Y - Search Results

1

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

Li X, Wu Y, Duan R, Yu H, Liu S, Bao Y. Li X, et al. Among authors: bao y. Foods. 2024 Dec 22;13(24):4160. doi: 10.3390/foods13244160. Foods. 2024. PMID: 39767105 Free PMC article. Review.

2

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

Bao Y, Zhang Y, Xu W. Bao Y, et al. Molecules. 2023 Jul 15;28(14):5432. doi: 10.3390/molecules28145432. Molecules. 2023. PMID: 37513304 Free PMC article.

3

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

Zhang Y, Kong Y, Xu W, Yang Z, Bao Y. Zhang Y, et al. Among authors: bao y. Molecules. 2023 Aug 21;28(16):6161. doi: 10.3390/molecules28166161. Molecules. 2023. PMID: 37630413 Free PMC article.

4

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.

Li HT, Zhang W, Bao Y, Dhital S. Li HT, et al. Among authors: bao y. Crit Rev Food Sci Nutr. 2024 Nov;64(32):11826-11849. doi: 10.1080/10408398.2023.2245031. Epub 2023 Aug 17. Crit Rev Food Sci Nutr. 2024. PMID: 37589389 Review.

5

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

Bao Y, Yan D, Xu G, Hong H, Gao R. Bao Y, et al. J Sci Food Agric. 2024 Oct;104(13):8212-8218. doi: 10.1002/jsfa.13654. Epub 2024 Jun 11. J Sci Food Agric. 2024. PMID: 38860545

6

Encapsulation of three different types of polyphenols in casein using a customized pH-driven method: Preparation and characterization.

Wang X, Chen C, Bao Y, Wang Y, Leonidovna Strakh Y. Wang X, et al. Among authors: bao y. Food Res Int. 2024 Aug;189:114547. doi: 10.1016/j.foodres.2024.114547. Epub 2024 May 29. Food Res Int. 2024. PMID: 38876606

7

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

Bao Y, Ertbjerg P, Estévez M, Yuan L, Gao R. Bao Y, et al. Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5548-5569. doi: 10.1111/1541-4337.12841. Epub 2021 Sep 25. Compr Rev Food Sci Food Saf. 2021. PMID: 34564951 Review.

8

Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins.

Yu Q, Hong H, Liu Y, Monto AR, Gao R, Bao Y. Yu Q, et al. Among authors: bao y. Int J Biol Macromol. 2024 Mar;260(Pt 2):129532. doi: 10.1016/j.ijbiomac.2024.129532. Epub 2024 Jan 19. Int J Biol Macromol. 2024. PMID: 38246447

9

Exploring Release, Isomerization, and Absorption of Cypermethrin in Pacific Oysters (Crassostrea gigas) with Different Processing Methods during In Vivo Digestion: Insights from a Gastrointestinal Tract Quantitative Tracing Method.

Zhang Y, Shi T, Bao Y, Tan Y, Luo Y, Hong H. Zhang Y, et al. Among authors: bao y. J Agric Food Chem. 2024 Jun 26;72(25):14364-14374. doi: 10.1021/acs.jafc.4c02103. Epub 2024 Jun 13. J Agric Food Chem. 2024. PMID: 38867641

10

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility.

Li HT, Zhang W, Chen Y, Pan W, Bao Y. Li HT, et al. Among authors: bao y. Food Chem. 2023 Oct 30;424:136344. doi: 10.1016/j.foodchem.2023.136344. Epub 2023 May 11. Food Chem. 2023. PMID: 37207609

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