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Chunbao Li

Observed names: C Li, C. B. Li, C. Li, C.B. LI, C.B. Li, CHUN‐BAO LI, Chun-Bao Li, Chun-bao Li, ChunBao Li, Chunbao LI, Chun‐Bao Li, Li, Chun-Bao, Li, Chunbao
Observed institutions: Xihua University, Nanjing Agricultural University, Ministry of Education of the People's Republic of China, Gansu Agricultural University, Chinese PLA General Hospital, Swedish University of Agricultural Sciences, Kingmed Diagnostics, Ministry of Science and Technology of the People's Republic of China, Ministry of Agriculture and Rural Affairs, Genaera (United States), Chinese People's Liberation Army, National Center for International Research on Animal Gut Nutrition, Xizang Agricultural and Animal Husbandry University, Shanghai Ocean University, Universiti Teknologi MARA, China National Petroleum Corporation (China)
ORCID: 0000-0002-4764-1994
Observed ORCIDs: 0000-0002-4764-1994, 0000-0002-0708-891X
OpenAlex ID: A5100776191
Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
2014 · Sher Ali, Wangang Zhang, et al. · Food Chemistry · 302
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases
2021 · Shuai Jiang, Hui Liu, et al. · Foods · 222
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Real meat and plant-based meat analogues have different in vitro protein digestibility properties
2022 · Yunting Xie, Linlin Cai, et al. · Food Chemistry · 197
Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria
2015 · Yingying Zhu, Xisha Lin, et al. · Scientific Reports · 186
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A review on mycoprotein: History, nutritional composition, production methods, and health benefits
2022 · Muhammad Ijaz Ahmad, Shahzad Farooq, et al. · Trends in Food Science & Technology · 178
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
2021 · Wenqian Li, Yan Ping Chen, et al. · Food Research International · 174
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
2020 · Jie Shi, Yingqun Nian, et al. · LWT · 153
Redox Regulation in Cancer Stem Cells
2015 · Shijie Ding, Chunbao Li, et al. · Oxidative Medicine and Cellular Longevity · 152
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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
2018 · Xinbo Zhuang, Minyi Han, et al. · Food Chemistry · 143
Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing
2009 · Hai-Jun Chang, Xing-Lian Xu, et al. · Food and Bioprocess Technology · 143
Beef, Casein, and Soy Proteins Differentially Affect Lipid Metabolism, Triglycerides Accumulation and Gut Microbiota of High-Fat Diet-Fed C57BL/6J Mice
2018 · Muhammad Umair Ijaz, Muhammad Ijaz Ahmed, et al. · Frontiers in Microbiology · 136
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High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study
2017 · Chao Wang, Zixin Huang, et al. · Frontiers in Microbiology · 128
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Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish
2015 · Siying Wen, Guanghong Zhou, et al. · PROTEOMICS · 128
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Meat quality and cooking attributes of thawed pork with different low field NMR T21
2011 · Chunbao Li, Dengyong Liu, et al. · Meat Science · 125
Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage
2021 · Shuai Jiang, Di Zhao, et al. · Food Chemistry · 118
Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw
2012 · Jun Qi, Chunbao Li, et al. · Meat Science · 116
In vitro protein digestibility of pork products is affected by the method of processing
2016 · Li Li, Yuan Liu, et al. · Food Research International · 114
Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective
2014 · Siying Wen, Guanghong Zhou, et al. · Journal of Agricultural and Food Chemistry · 112
Beef, Chicken, and Soy Proteins in Diets Induce Different Gut Microbiota and Metabolites in Rats
2017 · Yingying Zhu, Xuebin Shi, et al. · Frontiers in Microbiology · 110
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Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
2008 · Ping Hu, Guanghong Zhou, et al. · Food Control · 99
The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein
2021 · Mengzhen Ding, Zixin Huang, et al. · Food Hydrocolloids · 94
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings
2017 · Chong Wang, Yunting Xie, et al. · Food Control · 84
Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham
2019 · Chang-Yu Zhou, Chong Wang, et al. · Food Chemistry · 83
Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application
2023 · Isaiah Henry Ibeogu, Hadiza Kabir Bako, et al. · Food Hydrocolloids · 77
Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold
2022 · Yan-Yan Zheng, Yu Chen, et al. · Food Research International · 77
Works count: 322
Citation count: 9,953
H-index: 57
I10-index: 204
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