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Bing Zhao

Observed names: Bing ZHAO, Zhao Bing
ORCID: 0000-0001-9676-677X
Observed ORCID: 0000-0001-9676-677X
OpenAlex ID: A5005194129
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
2020 · Bing Zhao, Huimin Zhou, et al. · Food Science and Human Wellness · 120
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
2022 · Ning Zhu, Mingwu Zang, et al. · Food Chemistry · 93
Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork
2021 · Kaihua Zhang, Dan Li, et al. · LWT · 58
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Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation
2020 · Ning Zhu, Kai Wang, et al. · Food Chemistry · 51
Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
2021 · Huimin Zhou, Bing Zhao, et al. · Food Science and Human Wellness · 34
Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate
2022 · Qianrong Wu, Mingwu Zang, et al. · LWT · 31
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Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis
2023 · Le Wang, Mingwu Zang, et al. · LWT · 30
Effect of different cooking water on flavor characteristics of mutton soup
2021 · Bing Zhao, Baoguo Sun, et al. · Food Science & Nutrition · 27
Correlation of lipid hydrolysis, oxidation, and molecular transformation with volatile compound revolution in pork during postmortem wet-aging process
2024 · Kaihua Zhang, Rui Hao, et al. · Food Chemistry · 26
Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
2023 · Qianrong Wu, Mingwu Zang, et al. · Food Bioscience · 26
Effect of processing on protein degradation and quality of emulsion sausages
2020 · Ning Zhu, Shun-liang Zhang, et al. · Food Bioscience · 23
Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies
2024 · Chenchen Xu, Shouwei Wang, et al. · Food Research International · 22
Insights into the trace Sr2+ impact on the gel properties and spatial structure of mutton myofibrillar proteins
2022 · Bing Zhao, Yuyu Zhang, et al. · Food Research International · 19
Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions
2022 · Yuxuan Shi, Mingwu Zang, et al. · International Journal of Food Science & Technology · 19
Exploration on the stability changes and flavor profiles of duck soup during cooking
2024 · Le Wang, Bing Zhao, et al. · LWT · 16
Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing
2021 · Ning Zhu, Shou-wei Wang, et al. · Food Bioscience · 13
Research progress on covalent inhibitors targeting alkaline amino acids
2025 · Bing Zhao, Sha Xu, et al. · Bioorganic Chemistry · 9
Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure
2023 · Jingchao Yu, Shouwei Wang, et al. · Foods · 8
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Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
2024 · Xiaoman Li, Mingwu Zang, et al. · International Journal of Gastronomy and Food Science · 7
Mechanistic insights into Zn2+ effects on myofibrillar protein and its implications for edible quality of mutton
2025 · Qianrong Wu, Silei Li, et al. · Journal of Future Foods · 5
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis
2025 · Yuxuan Shi, Bing Zhao, et al. · Meat Science · 5
Effect of Protein Oxidation on Microbial, Free Amino Acids and Biogenic Amine Content in Chinese Dry Sausage
2018 · Zhao Bing, Li Su, et al. · Current Topics in Nutraceutical Research · 3
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
2025 · Chenchen Xu, Shouwei Wang, et al. · Ultrasonics Sonochemistry · 2
A composite of metal-organic framework and MXene for efficient and rapid uranium extraction from seawater
2023 · Shu Zhang, Bing Zhao, et al. · Scientia Sinica Chimica · 2
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High pressure processing pretreatment of dried shrimps (Litopenaeus vannamei) for volatile and taste attributes assessment
2025 · Xin Zhao, Shunliang Zhang, et al. · Journal of Future Foods · 1
Works count: 27
Citation count: 650
H-index: 15
I10-index: 16
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