百晓学者学者目录

徐宝才

博士生导师、博导、教授、研究员，合肥工业大学

精选作品

期刊论文

2026

呈味肽结构特征、分子机制及食品应用的研究进展

普艺泉，陈翼航，范尧珠，龚炜翔，史丽，徐玉善，徐斐然，徐宝才，王雪峰

《食品研究与开发》

2026

花椒籽油成分鉴定与提取工艺优化

徐琴，吴梦霞，徐宝才，王颖

《中国食品学报》

DOI

2026

空间电场联合冰温贮藏对调理牛排挥发性风味物质及微生物群落演替的影响

王明珠，谢勇，檀利军，李聪，廖鲜艳，黄俊逸，徐宝才

《食品工业科技》

DOI

2026

基于多孔淀粉/β-环糊精与姜黄素/番茄红素包埋体系改善火腿肠抗氧化特性及风味品质

吴书霞，徐菲，张晓铭，许玉娟，李聪，周辉，徐宝才

《食品科学》

2026

牛至精油基抑菌膜在生鲜宁夏滩羊肉保鲜中的应用

王倩倩，孙玥，龙瑞雪，吴泽宇，蒋丽，赵建生，张昊，徐宝才，徐斐然

《食品科学》

2026

GC-MS结合电子感官技术评价高低温风干广味香肠的风味品质

邹启鑫，陈瑶，张亚轩，何燕，徐斐然，黄艾祥，徐宝才，王雪峰

《食品与发酵工业》

2026

食品发酵菌株的高效筛选及发酵剂制备技术研究进展

冯杲鑫，黄德伟，扈莹莹，张浪，朱建国，徐宝才

《食品工业科技》

DOI

2026

基于主成分分析与偏最小二乘回归法的鸡肉火腿肠营养成分预测

丁淑贤，张欣宇，蔡梦冉，周辉，徐宝才，王兆明

《肉类研究》

2026

微冻贮藏对酱卤鸡肉品质的影响

刘嫣嫣，谢勇，蔡克周，王兆明，周辉，徐宝才

《肉类研究》

2026

我国西部地区易腐农产品及冷链仓储现状研究

李雪辰，曹佳敏，许嘉豪，方正锋，徐宝才，惠腾

《中国食物与营养》

DOI

2026

“四协同 五优化”模式建设高水平食品领域专业学位研究生师资队伍的探索与实践

钟昔阳，郑志，徐宝才

《农产品加工》

DOI

2026

微流控芯片检测技术及其在肉品质量安全领域中的应用

李琦，陈洪周，朱湖根，曹维，周辉，徐宝才

《现代农业科技》

2026

生鲜牛肉肠腐败菌的致腐能力评价

韩梦娇，潘琼，陈从贵，徐宝才，罗慧婷，李沛军

《肉类研究》

2026

Mechanism of low-voltage electrostatic field-assisted supercooling storage on the lightness stability in fresh beef steak: Insights from water-holding capacity.

Zhenyang Wu, Zhi-Jie Bao, Sun-Hee Wang, Yang Wang, Huanhuan Cai, Huchuan Yuan, Yong Xie, Baocai Xu

Food Chemistry

DOI

2026

Recent progress in typical foodborne spore-forming bacteria detection.

Yong-Sheng Ni, Dazheng Pang, Hao-Ran Li, Ganghua Zhou, Yumeng Li, Yongqi Yao, Baocai Xu

Food Chemistry

DOI

2026

A lipophilicity-based strategy: Curcumin-mediated photodynamic inactivation combined with eugenol for enhanced bacon preservation.

Yongqi Yao, Wen Zhang, Li-Jun Tan, Hao-Ran Li, Yumeng Li, Baocai Xu

Food Research International

DOI

2026

Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic study.

Zhenyang Wu, Sun-Hee Wang, Huchuan Yuan, Baocai Xu

Food Chemistry

DOI

2026

Chitosan-coated zein microcapsules for rumen-protected docosahexaenoic acid delivery and enrichment in goat milk.

Jianmin Zou, Genna Ba, Yan Zhang, Jian He, Chong Chen, Kai Zhou, Wenhua Jin, He-Jing Tang, Senyang Hu, Zihao Wang, Wei Xiong, Li-Yi Chen, Hui-Chang Zhong, Dian Wang, Wei Tan, Hongsheng Du, Pengjie Wang, Baocai Xu, Yin-Hua Zhu

International Journal of Biological Macromolecules

DOI

2026

Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking.

Yuan-Yuan Xiong, Zihan Deng, Jingwei Zhao, Wei He, Yong Xie, Baocai Xu, Wen-Da Wu

Food Research International

DOI

2026

Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages.

Yu-Fei Zhang, Shasha Zheng, Dewei Huang, Yue Liu, Hui-Lin Cheng, Baocai Xu

Food Research International

DOI

2026

Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortium.

Chunbo Ge, Yisheng Zhang, Wei Jiang, Guan-Ru Si, Qian-li Huang, Baocai Xu, Wen-Qing Zhang, Liu Yang

Food microbiology

DOI

2026

Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides.

Dewei Huang, Gaoxin Feng, I. H. Badar, Bayierta Bayinbate, Junhan Fan, Baocai Xu, Lin-Wei Yang, Qian-Qian Yu, Yingying Hu, Lang Zhang

Food microbiology

DOI

2026

Debaryomyces hansenii ST14 exhibiting antagonistic activity against Pseudomonas lundensis improves microbial stability and quality of reduced-salt air-dried cured meat.

Yueqian Chen, Yisheng Zhang, Zheng-Yu Li, Jian Lv, Qian-li Huang, Wen-Qing Zhang, Baocai Xu, Liu Yang

Journal of food microbiology

DOI

2026

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Run-Hao Fu, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2026

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications

Sijie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2026

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification

Run-Hao Fu, Ran Feng, Sijie Wu, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2026

Enzyme‐Digested Edible Bird's Nest Promotes NGF‐Induced Differentiation of PC12 Cells by Activating the TrkA‐ERK1/2‐CREB‐BDNF Signaling Pathway

Wen Zhang, Xintong Wang, Huiqing Zhu, Xiaoxian Lin, Rongzi Li, Man Yuan, Baocai Xu, Dongliang Wang, Wei Xiong, Yixuan Li

Food Science & Nutrition

DOI

2026

Recombinant Collagenase-Assisted Production of Bovine Bone-Derived Peptides and EGFR-Guided Discovery of Osteogenic Oligopeptides

Yanru An, Yu Wang, Yue Sun, Dubilige Su, Lin Tong, Xingguang Chen, Zeyu Wu, Xiaojing Wang, Baocai Xu, Feiran Xu

Journal of Agricultural and Food Chemistry

DOI

2026

Candidate stage-specific spoilage markers revealed by integrated multi-omics analysis of marinated pork during refrigerated storage

Qi Li, Hongzhou Chen, Peng Wu, Baocai Xu

LWT

DOI

2026

Rhodobacter sphaeroides reshapes lipid oxidation-driven aroma formation in fermented sausages under mild acidification

Xin Liu, Cheng Tang, Mengya Li, Xiaoyan Liu, Shasha Zheng, Zhijie Qin, Han Tao, Lei Wang, Baocai Xu

LWT

DOI

2026

Effects and molecular mechanism of glucono-δ-lactone-induced acidification on heat-induced gel formation of pork myofibrillar proteins

Junwei Gao, Mengyuan Liu, Huiting Luo, CHEN Conggui(陈从贵), Baocai Xu, Xuefei Shao, Peijun Li

Food Bioscience

DOI

2026

Microbial interactions in fermented foods: Ecological mechanisms, environmental drivers, and implications for quality

Gaoxin Feng, Junhan Fan, Dewei Huang, Lang Zhang, Iftikhar Hussain Badar, Baocai Xu, Yingying Hu

Food Bioscience

DOI

2026

Unraveling the mechanisms of flavor improvement in salt-reduced dry fermented sausages: Insights from yeast-modulated microbial interactions

Gaoxin Feng, Bayierta Bayinbate, Dewei Huang, Iftikhar Hussain Badar, Baocai Xu, Yingying Hu, Lang Zhang

Food Research International

DOI

2026

Spoilage characteristics and mechanisms of dominant spoilage Bacteria in fresh beef stored at ice temperature: Insights from in situ analysis and metabolomics

Sunyan Wang, Kezhou Cai, Ping Li, Yang Wang, Zhijie Bao, Xiaoyu He, Wendi Zhang, Feiran Xu, Baocai Xu

Food Research International

DOI

2026

Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/ Morchella esculenta Mycelium‐Based High‐Moisture Extrudate

Xinlian Su, Xin Hu, Ping Li, Kai Zhou, Hui Min Zhou, Baocai Xu

Journal of Texture Studies

DOI

2026

Dual‐Protein Systems in Foods: Structure‐Function Relationships, Nutritional Impacts, and Applications

Xue Bai, Kai Zhou, Ranran Pang, Zhaoming Wang, Han Chen, Rui Yang, Baocai Xu

Journal of Food Science

DOI

2026

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu

Advanced Science

DOI

2026

Identification and Characterization of Novel Anti-inflammatory and Hepatoprotective Properties of Dual-Function Peptides Derived from Jinhua Ham: A Study Integrating Computational Modeling with the cGAS-STING Pathway

Huiping Xiao, Xia Tang, Mengran Li, Xiaojie Meng, Baocai Xu, Wu Wx

Journal of Agricultural and Food Chemistry

DOI

2026

Exogenous nucleotides enhance acid stress resistance in Lactobacillus plantarum FQR: Metabolome and transcriptome

Guohua Jiang, Guoguo Jin, Yifan Zhang, Baocai Xu, Lin Mei

Journal of Dairy Science

DOI

2026

Fermentation-derived umami peptides from animal-based foods: Mechanistic insights, nutritional benefits, and technological innovations

Hira Nawazish, Che Shen, Ran Wang, Jingnan Lu, 程杰顺, Huimin Wang, Kezhou Cai, Baocai Xu

Food Research International

DOI

2026

Sodium carboxymethylcellulose–sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter‐coated deep‐fried pork

Xinru Yan, Qiuya Ji, Hao Zhang, Yongsheng Ni, Hua Tao, Baocai Xu, Ran Feng, Bao Zhang

Journal of the Science of Food and Agriculture

DOI

2026

Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra‐High Pressure Processing to Tenderize Post‐Mortem Goose Meat

Huanhuan Cai, Zhijie Bao, Xiaoyan Liu, Xinlian Su, Cheng Tang, Yong Xie, Baocai Xu

Journal of Texture Studies

DOI

2026

Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture

Xin Hu, Tang Haijin, Jingyu Wang, Xinlian Su, Lifang Zou, Baocai Xu

Foods

DOI

2026

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs

Xin Hu, Jingyu Wang, Tang Haijin, Xinlian Su, Lifang Zou, Baocai Xu

Gels

DOI

2026

Integrative Evaluation of Oxidative Changes, Microbial Dynamics, and Quality Deterioration in Fresh Beef During Refrigerated Storage

Xinyu Zhang, SHAHWANA TEHREEM, Mengran Cai, Sitong Wei, Zihao Zhang, Huale Li, Hui Zhou, Baocai Xu, Zhaoming Wang

Foods

DOI

2026

Shear-induced alignment of fragmented Pleurotus eryngii mycelium for 3D printing highly realistic meat analogs

Kai Zhou, Xingmei Yan, Qiaozhi Li, Biao Li, Lingzhi Tian, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2026

Reduction of N-dimethylnitrosamine by Lactiplantibacillus pentosus R3 during simulated gastrointestinal digestion of fermented sausages

Xuefei Shao, Qiong Pan, Qing Xiao, Conggui Chen, Baocai Xu, Peijun Li

International Journal of Food Microbiology

DOI

2026

Heat‐Induced Morphological and Functional Alterations of Quinoa Amyloid‐Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions

Ran Gu, Ran Meng, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Journal of Food Science

DOI

2026

Effects of Natural Sun and Hot Air Drying on the Physicochemical Properties, Microbiome, and Flavor Profile of Rugao Sausage

Beibei Chu, Jiyang Chu, Xueping Yang, Ganhui Huang, Baocai Xu, Qianhui Gu, Xingguang Chen

Journal of Food Process Engineering

DOI

2026

Quality improvement of ready-to-eat chicken breast after two-stage heating: The role of actomyosin dissociation

Xiaoyan Liu, Yong Dang Xie, Yunhao Ma, Wendi Zhang, Kai Zhou, Yujuan Xu, Baocai Xu

Food Chemistry

DOI

2026

Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low‐Salt Condition

Jingyi Sun, Xiaoming Zhang, Shuxia Wu, Yujuan Xu, Cong Li, Hui Zhou, Baocai Xu

Journal of Texture Studies

DOI

2026

Exploring Alternative Proteins for Meat Industry: From Nutritional and Functional Properties to Recent Applications

Motong Li, Kai Zhou, Liwei Nian, Yong Xie, Hui Min Zhou, Baocai Xu

Food Reviews International

DOI

2026

Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase

Qing Xiao, Yali Zhou, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Meat Science

DOI

2025

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

徐斐然，王玉，王晓静，崔伟，王永坤，周辉，王兆明，蔡克周，章宝，徐宝才

《食品科学》

2025

间歇炸制油循环次数对炸鸡腿风味和多环芳烃形成的影响

金龙，黄德伟，程慧琳，刘跃，扈莹莹，张浪，徐宝才

《食品科学》

2025

杏鲍菇菌丝体的液体深层发酵优化与表征

李乔智，周凯，年伶俐，徐宝才

《食品科技》

2025

不同贮藏温度下生鲜猪肉品质差异分析

徐华兴，龚勤勤，李升，王兆明，周辉，徐宝才

《食品研究与开发》

2025

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响

葛乐正，吴雨，张佳伟，胡海梅，陈开松，周治，蔡克周，徐宝才，孙芸

《中国调味品》

2025

动物源咸味增强肽的研究与应用进展

李欣怡，王晓静，董馨然，王倩倩，王兆明，徐宝才，徐斐然

《现代食品科技》

DOI

2025

热加工对肉糜类制品品质的影响及调控研究进展

辛光斌，许玉娟，李聪，王兆明，周辉，徐宝才

《现代食品科技》

DOI

2025

血红素肽铁的絮凝分离工艺优化及其抗氧化活性

刘晓妮，崔伟，张超，张永康，周辉，徐宝才

《食品研究与开发》

2025

不同零售渠道下生鲜猪肉微生物多样性及保鲜技术研究进展

孟晴，李平，周辉，李琦，蔡克周，徐宝才

《肉类研究》

2025

燕麦麸皮对大米面包烘焙品质及消化特性影响

张锦程，徐宝才，仇菊，任长忠

《中国粮油学报》

DOI

2025

Prebiotic low methoxyl pectin-alginate for colon-targeted Companilactobacillus crustorum MN047 delivery in alleviating ulcerative colitis: Synergy and comparative analysis.

Fan Zhang, Han-Xiang Wang, Beisenbayeva Kamila, Jing-Tong Xiong, Peng-Fei Li, Xin Sun, Ji-Hong Huang, Baocai Xu, Xin Wang, Xin Lu

Carbohydrate Polymers

DOI

2025

Antimicrobial mechanism of typical microbial preservatives and its potentiation strategy by photodynamic inactivation: A review.

Dazheng Pang, Yong-Sheng Ni, Hao-Ran Li, Ganghua Zhou, Yumeng Li, Baocai Xu

Food microbiology

DOI

2025

Dual-vitamin photodynamic inactivation for food preservation: Hydrogen peroxide-enhanced oxidative stress for targeted bacterial cell membrane disruption.

Li-Jun Tan, Yong Xie, Baocai Xu

Food Chemistry

DOI

2025

Synergistic inactivation and mechanism of thermally enhanced photodynamic treatment with germinant against Bacillus altitudinis and Bacillus safensis spores.

Wen Zhang, Meng-Ya Li, Yongqi Yao, Li-Jun Tan, Hao-Ran Li, Liang-Min Wei, Baocai Xu

Food Research International

DOI

2025

Efficient stabilizing effect of low-dose zein/xanthan gum nanoparticles at the oil-water interface.

Li-Da Wu, Yi-Tong Jiang, Chong Chen, Wei-Bo Zhang, Jiayue Guo, Si-Yuan Liu, Pengjie Wang, Fazheng Ren, Baocai Xu, Yao Hu

International Journal of Biological Macromolecules

DOI

2025

Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation

Lin-Lin Li, Hao-Ran Wang, Yimeng Zhang, Wei Ji, Min-Min Chen, Baocai Xu, Hua-Lin Wang

Food Packaging and Shelf Life

DOI

2025

Inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F improves the physicochemical properties, flavor compounds and microbial community of traditional fermented Mandarin fish

Liu Yang, Yining Ding, Yali Chen, Qian-li Huang, Yong-Xiang Wu, Baocai Xu

Food Production, Processing and Nutrition

DOI

2025

Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product.

Jiacheng Li, Cong Li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu, Li Zhang, Liming Jiang

Food Research International

DOI

2025

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties

Zili Yang, Conggui Chen, Baocai Xu, Huiting Luo, Peijun Li

Meat Science

DOI

2025

Identification and molecular mechanism of novel antioxidant peptides from fermented pork trimmings: Integrated peptidomics, molecular docking/dynamics, and cell experiments

Zeyuan Liu, Chao Zhang, Lifang Zou, Xingguang Chen, Baocai Xu

Food Bioscience

DOI

2025

Acoustic sensor for identifying the frying end-point of chicken steaks

Bai-xue Long, Yixin Zhang, Qing-li Han, Chen-xing Chai, Rui Wen, Cheng-ze Li, Xin-yi Fang, Lei Zheng, Baocai Xu, Fei Ma

LWT

DOI

2025

Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus

Jiaying Qin, Bingyu Li, Miaomiao Zhu, Conggui Chen, Baocai Xu, Huiting Luo, Peijun Li

Meat Science

DOI

2025

Inhibitory effects of water-soluble hemicelluloses from corn bran with varying molecular weights on wheat starch digestibility

Zhimin Ma, Yifan Sheng, Xiaoxue Liu, Jiayue Guo, Pengjie Wang, Fazheng Ren, Lida Wu, Yingchao Liang, Baocai Xu, Siyuan Liu

Food Chemistry

DOI

2025

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations

Wei Cui, Yong Xie, Yinghui Zhang, Xinlian Su, Tianqi Cui, Xingguang Chen, Zhaoming Wang, Feiran Xu, Feiran Xu, Hui Min Zhou, Baocai Xu

Food Research International

DOI

2025

Prediction of lipid oxidation and polycyclic aromatic hydrocarbons in grilled sausages based on optimized back propagation neural network and computer vision

Hebao Mei, Xing Wei, Manzi Hu, Hui Min Zhou, Gongwei Chen, Kezhou Cai, Baocai Xu

Journal of Food Measurement & Characterization

DOI

2025

Mycelial growth stimulus-responsive 4D printing: A novel approach for mycelium-based meat analogs fabrication

Xin Hu, Haijin Tang, Jingyu Wang, Lifang Zou, Xinlian Su, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2025

Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications

Qingyue Wang, Kai Zhou, Qi Shu, Ranran Pang, Yong Xie, Jiachen Zang, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2025

Distinct mechanisms of N-glycolylneuraminic acid reduction by Lactiplantibacillus plantarum R2 and Staphylococcus carnosus C1: Adsorption versus biodegradation

Zhaoyi Zhang, Xuefei Shao, Sam Al‐Dalali, Baocai Xu, Peijun Li

Food Bioscience

DOI

2025

Incorporation of yeast protein improves the textural properties of a fungal meat analogue from Pleurotus eryngii mycelium

Liwei Nian, Kai Zhou, Qiaozhi Li, Xin Hu, Xinlian Su, Xingmei Yan, Lingzhi Tian, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2025

Effect of heat activation on the germination of superdormant Clostridium perfringens spores: A requirement for elevated temperature

Qing Xiao, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Food Research International

DOI

2025

Sub-denaturing thermal pretreatment modulates lactoferrin-quercetin interactions: Structural dynamics, binding mechanisms, and functional synergy

Si-Jie Wu, Qi-Bin Kuang, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Hydrocolloids

DOI

2025

Insight into the structural deterioration of biosynthesized holoferritin upon thermal treatment

Ranran Pang, Kai Zhou, Yong Xie, Qingyue Wang, Han Li, Xin Tong, Rong Sheng, Yuanyuan Wang, Hai Chen, Kezhou Cai, Binpeng Xu, Baocai Xu, Baocai Xu, Baocai Xu

International Journal of Biological Macromolecules

DOI

2025

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Cheng Tang, Yujuan Xu, Yong Xie, Yong Xie, Xing Liu, Mengya Li, Ying Qian, Zhaoming Wang, Hui Min Zhou, Kezhou Cai, Baocai Xu

Food Hydrocolloids

DOI

2025

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network

Ran Feng, Xinyue Liu, Rui‐Cheng Xu, Baocai Xu, Han Tao, Bao Zhang

Journal of Food Science

DOI

2025

Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties

Ran Feng, Xinyue Liu, Baocai Xu, Bao Zhang

Journal of Food Science

DOI

2025

Dual antioxidant delivery based on liposome sustained release system: Molecular mechanisms for inhibiting lipid oxidation and benzo[a]pyrene formation in Chinese sausage

Jingnan Lu, Lizhang Wu, Ran Wang, Xingguang Chen, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2025

Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation

Yubo Wang, Cong Li, Xueli Chen, Baocai Xu, Yujuan Xu

Food Chemistry

DOI

2025

Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages

Yingying Hu, Iftikhar Hussain Badar, Dewei Huang, Bayierta Bayinbate, Baocai Xu, Lang Zhang

Food Chemistry

DOI

2025

Different concentrations of exopolysaccharides enhance the freeze resistance of Lactobacillus plantarum: Transcriptomics and metabolomics

Zhou Jin, Guoguo Jin, Yating Wu, Guohua Jiang, Yifan Zhang, Xinran Wang, Baocai Xu, Lin Mei

Journal of Dairy Science

DOI

2025

Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor

Yue Liu, Bayierta Bayinbate, Iftikhar Hussain Badar, Dewei Huang, Lang Zhang, Yingying Hu, Baocai Xu

Trends in Food Science & Technology

DOI

2025

Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility

Wanchao Chen, Xinrong Ban, Wen Li, Di Wu, Zhong Zhang, Peng Liu, Jingjun Li, Baocai Xu, Yan Yang

Food Chemistry

DOI

2025

Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathways

Jingnan Lu, Manzi Hu, Xingguang Chen, Ziyan Li, Wen Nie, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2025

Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments

Qiong Pan, Qianhui Gu, Conggui Chen, Baocai Xu, Peijun Li

Food Microbiology

DOI

2025

Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties

Xin Hu, Kai Xiang Zhou, Haijin Tang, Xinlian Su, Qiaozhi Li, Lifang Zou, Baocai Xu

Food Hydrocolloids

DOI

2025

Unraveling the spoilage characteristics and mechanism of Bacillus spizizenii in spiced beef: Insights from in-situ and metabolomics analysis

Qiong Pan, Xuefei Shao, Qianhui Gu, Conggui Chen, Baocai Xu, Peijun Li

Food Research International

DOI

2025

Sustained photodynamic H2O2 generation via disodium 5′-inosinate enhances cooked meat preservation by membrane-targeted antibacterial action

Lijun Tan, Shasha Zheng, Yong Xie, Wendi Zhang, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2025

L- glutamine promotes germination of superdormant Clostridium perfringens spores mainly by lowering reactive oxygen species levels

Qing Xiao, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Food Chemistry

DOI

2025

Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteria

Mengjiao Han, Qianhui Gu, Sam Al‐Dalali, Conggui Chen, Baocai Xu, Peijun Li

Meat Science

DOI

2025

Enhancing dry‐fermented sausages: Meyerozyma guilliermondii as a flavor‐boosting yeast in co‐inoculation with Latilactobacillus sakei

Yining Ding, Yueqian Chen, Chunbo Ge, Yisheng Zhang, Baocai Xu, Liu Yang

Journal of the Science of Food and Agriculture

DOI

2025

Identification of transmembrane channel–like 4-targeting saltiness–enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities

Lifang Zou, Zhaoming Wang, Xingguang Chen, Shasha Zheng, Feiran Xu, Kezhou Cai, Hui Min Zhou, Guiran Xiao, Baocai Xu

Food Chemistry

DOI

2025

Application of Antifreeze Substances in Food Cryopreservation

Mengxia Wu, Qin Xu, Han Ding, Dumin Zhao, Ying Wang, Baocai Xu

Foods

DOI

2025

Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study

Ran Wang, Di Liu, Zhenwei Wang, Changhong Wu, Che Shen, Jingnan Lu, Wen Nie, Dekuan Wei, Kezhou Cai, Baocai Xu

Food Research International

DOI

2025

Effect of NOS-YkuN-YumC on the colour of pork at different postmortem times

Yali Zhou, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Meat Science

DOI

2025

Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage

Jincheng Zhang, Lijuan Wang, Li‐Tao Tong, Baocai Xu, Pengjie Wang, Changzhong Ren, Laichun Guo, Ju Qiu

Journal of Cereal Science

DOI

2025

Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef

Zili Yang, Sam Al‐Dalali, Conggui Chen, Baocai Xu, Huiting Luo, Peijun Li

International Journal of Food Microbiology

DOI

2025

The effect of heat-inactivated BBMN68 on immune regulation and gut microbiota in immunosuppressed mice and exploration of its immunomodulation postbiotic functional components

Limian Zhou, Huiyu Chen, Jingjing He, Hairan Ma, Pengjie Wang, Xiuying Wu, Guohong Wang, Yixuan Li, Hongliang Li, Baocai Xu, Ran Wang

International Journal of Biological Macromolecules

DOI

2025

Dual roles of heat treatments on the Clostridium perfringens spores: Germination or inactivation?

Qing Xiao, Huiting Luo, Qiong Pan, Conggui Chen, Baocai Xu, Peijun Li

Food Bioscience

DOI

2025

Spoilage characteristics and interaction of Lactobacillus curvatus and Brochothrix thermosphacta

Ying Wang, Li Zhang, Mengxia Wu, Qin Xu, Baocai Xu

LWT

DOI

2025

The effect of uracil on the freeze-drying survival rate of Lactiplantibacillus plantarum YR07 based on transcriptome analysis

Shasha Zheng, Wen-di Zhang, Lijun Tan, Lifang Zou, Yingying Hu, Liu Yang, Baocai Xu

Food Microbiology

DOI

2025

Co-oxidation behavior between lipid and protein in muscle food: a review

Yuanbo Hu, Wei Cui, Hui Min Zhou, Zhaoming Wang, Baocai Xu

Food Science of Animal Products

DOI

2025

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation

Cheng Tang, Yujuan Xu, Yong Xie, Xiaoyan Liu, Zhaoming Wang, Hui Min Zhou, Kezhou Cai, Baocai Xu

International Journal of Biological Macromolecules

DOI

2025

The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup

Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun

Foods

DOI

2025

Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork

Hebao Mei, Zhihao Gong, Honglie Ding, Manzi Hu, Bin Xu, Wu Wang, Kezhou Cai, Baocai Xu

LWT

DOI

2025

Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption

Lifang Zou, Xingguang Chen, Zhaoming Wang, Feiran Xu, Feiran Xu, Kezhou Cai, Hui Min Zhou, Guiran Xiao, Baocai Xu

Food Bioscience

DOI

2025

Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ

Lijun Tan, Yong Xie, Wendi Zhang, Shasha Zheng, Ying Wu, Yunhao Ma, Jinsong Zhao, Cong Li, Baocai Xu

International Journal of Food Microbiology

DOI

2025

Aloe vera Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2 Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke Environments

Jingnan Lu, Ran Wang, Kezhou Cai, Hui Zhou, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2025

Cheese fat replacement: Categories, techniques, and recent research trends

Ran Feng, Sijie Wu, Mengjie Yu, Baocai Xu, Han Tao, Yunong Chen, Lı́lia Ahrné, Bao Zhang

International Dairy Journal

DOI

2025

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC

Yali Zhou, Bingyu Li, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Meat Science

DOI

2025

The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles

Yue Liu, Yingying Hu, Dewei Huang, Bayierta Bayinbate, Shasha Zheng, Baocai Xu

Food Research International

DOI

2025

Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS

Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Conggui Chen, Baocai Xu, Peijun Li

Food Chemistry

DOI

2025

Preparations of Mytilus edulis protein hydrolysate-iron complexes and their ameliorative effects on mice with iron deficiency anemia

Guang Li, Xuening Yu, Shuling Zhou, Xiaoyang Liu, Fawen Yin, Deyang Li, Baocai Xu, Dayong Zhou

Food Science and Human Wellness

DOI

2025

Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork

Xueya Wang, Ping Li, Xingguang Chen, Wei Cui, Shenyu Ni, Huaxing Xu, Yujuan Xu, Kezhou Cai, Hui Min Zhou, Baocai Xu

Food Research International

DOI

2025

Inhibitory effect of preformed Lactiplantibacillus plantarum biofilm against Clostridium perfringens biofilm formation on stainless steel surfaces

Ziye Zhang, Huiting Luo, Conggui Chen, Baocai Xu, Peijun Li

Food Bioscience

DOI

2025

Characterization and efficient screening of natural DPP-IV inhibitory peptides from Huizhou dry-cured ham: In silico and in vitro studies

Guosheng Xu, Feiran Xu, Tong Ji, Xinran Dong, Shuai Yan, Wei Cui, Bao Zhang, Xiaojing Wang, Xuefeng Wang, Baocai Xu

Journal of Food Composition and Analysis

DOI

2025

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Yinghui Zhang, Wei Cui, Hui Min Zhou, Lifang Zou, Zhaoming Wang, Kezhou Cai, Baocai Xu

Foods

DOI

2025

Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus

Yulong Yang, Gang Zhou, Yining Ding, Wenjing Shi, Yueqian Chen, Chunbo Ge, Baocai Xu, Liu Yang

Food Research International

DOI

2025

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose

Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

Food Chemistry X

DOI

2025

Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses

Ke Zhang, Tingting Zhang, Xinyi Qi, Baocai Xu, Lei Qin, Beiwei Zhu, Xu-Hui Huang

Food & Function

DOI

2025

Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat‐Reduced Emulsified Sausage

Kai Zhou, Liwei Nian, Chunxiao Wang, Kezhou Cai, Bao Zhang, Baocai Xu

Journal of Food Processing and Preservation

DOI

2024

传统发酵酸肉中微生物的分离鉴定及其益生潜力评价

李雪菲，潘琼，罗慧婷，徐宝才，李沛军

《食品科学》

2024

模拟冷链物流过程中温度波动对牛肉丸品质劣变及干耗的影响

李华乐，王兆明，陈琪琪，袁晶晶，徐宝才

《食品研究与开发》

2024

传统发酵肉制品中乳酸菌的筛选及其在萨拉米中的初步应用

王淳玉，徐宝才，杨柳，孙芸

《现代食品科技》

2024

水溶性半纤维素抑制馒头中淀粉消化与提升质构品质

盛益凡，马志敏，蔡克周，周辉，徐宝才，刘思源

《食品研究与开发》

2024

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比

王琳，韩森森，李聪，蔡克周，周辉，徐宝才

《现代食品科技》

2024

基于机器学习算法构建酱卤肉货架期预测模型

张慧娟，黄千里，徐宝才

《食品研究与开发》

2024

低钠复合替代盐对午餐肉品质特性的影响

张佳伟，张吉，许玉娟，周辉，徐宝才

《食品研究与开发》

2024

浓香型天然香辛料风味特征及对肉制品风味形成影响的研究进展

邹浩，李正杰，杨艺，陈雪莉，周辉，徐宝才，李聪

《食品工业科技》

2024

基于电子鼻、气质联用技术结合感官评价优化发酵刀板香复合菌种

马滢，潘道东，张昊，汪少芸，周辉，徐宝才

《食品研究与开发》

2024

发酵肉制品中微生物的代谢作用及其对风味物质形成的影响研究进展

扈莹莹，巴音巴特·巴依尔塔，刘跃，徐宝才

《食品科学》

2024

珠蛋白水解物对肌球蛋白大豆油乳液理化性质的影响

李亚凯，周存六，李锐，潘冬梅，周辉，徐宝才

《合肥工业大学学报(自然科学版)》

2024

抗冻剂与浸渍冷冻协同处理对调理牛排冻藏期品质的影响

吴梦霞，汪小帆，王周平，李聪，王颖，徐宝才

《肉类研究》

2024

冻藏时间对羊肉卷色泽及氧化稳定性的影响

李智成，许玉娟，周辉，王兆明，方红美，徐宝才

《肉类研究》

2024

Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties

Yang-Yang Hu, Chang-Yu Zhou, Xiao-Qun Zeng, Lihui Du, Qiang Xia, Yang-Ying Sun, Dao-Dong Pan, Baocai Xu

Journal of Food Engineering

DOI

2024

Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review.

Yingying Hu, I. H. Badar, Yue Liu, Yuan Zhu, Lin-Wei Yang, Bao-Hua Kong, Baocai Xu

Food Chemistry

DOI

2024

Mussel-inspired highly adhesive carrageenan-based coatings with self-activating enhanced activity for meat preservation.

Yumeng Li, Yong-Sheng Ni, Wei He, Hao-Ran Li, Wen-Di Zhang, Li-Jun Tan, Jinsong Zhao, Baocai Xu

Carbohydrate Polymers

DOI

2024

Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white

Chunjie Liu, Ya-Ting Wu, Guoguo Jin, Baocai Xu, Lin Mei

Food Chemistry: X

DOI

2024

Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics

Jianhao Li, Zihang Shi, Xian-Kang Fan, Lihui Du, Qiang Xia, Chang-Yu Zhou, Yang-Ying Sun, Baocai Xu, Dao-Dong Pan

Foods

DOI

2024

Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties.

Qiqi Chen, Zhaoming Wang, Hua-Le Li, Baocai Xu

International Journal of Biological Macromolecules

DOI

2024

Recovery effects of sodium carboxymethylcellulose-xanthan gum hydrogels containing peptide‑iron complexes against iron deficient anemia in vivo.

Guang Li, Xuening Yu, Yuewen Xu, Luyu Ji, Xiaoyang Liu, Fa-Wen Yin, De-Yang Li, Baocai Xu, Da-Yong Zhou

International Journal of Biological Macromolecules

DOI

2024

Chitosan and sodium alginate nanocarrier system: Controlling the release of rapeseed-derived peptides and improving their therapeutic efficiency of anti-diabetes.

E-Qianqian Wang, Xinran Dong, Erick Damián Castañeda-Reyes, Ying Wu, Si-Ling Zhang, Ze-Yu Wu, Zhaoming Wang, Lei Dai, Baocai Xu, Feiran Xu

International Journal of Biological Macromolecules

DOI

2024

Chitosan-based packaging films with antibacterial-sterilization integrated continuous activity for extending the shelf life of perishable foods.

Yong-Sheng Ni, Yumeng Li, Mengyi Wang, Hao-Ran Li, Wen-Di Zhang, Li-Jun Tan, Jinsong Zhao, Baocai Xu

International Journal of Biological Macromolecules

DOI

2024

Design and expression of recombinant Xuanwei ham antioxidant peptide in Escherichia coli BL21

Jinxia Ge, Wenda Wu, Jieying Deng, Lingjie Kong, Ying Wu, Baocai Xu

Food Bioscience

DOI

2024

Effect of Latilactobacillus sakei and Staphylococcus xylosus on the textural characteristics of dry fermented sausages

Mengyuan Liu, Huiting Luo, Qing Xiao, Conggui Chen, Baocai Xu, Peijun Li

Food Bioscience

DOI

2024

Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck

Xiaomin Li, Wen Nie, Ying Wu, Ping Li, Cong Li, Baocai Xu

LWT

DOI

2024

An effective strategy for improving the freeze-drying survival rate of Lactobacillus curvatus and its potential protective mechanism

Xiaomin Li, Lie-hua Che, Ying Wu, Cong Li, Baocai Xu

Food Bioscience

DOI

2024

Anionic polysaccharides benefit the bioavailability of pork myofibrillar protein gels: Evidence from a perspective of protein absorption and metabolism

Xia Yu, Wen Nie, Xing Chen, Lifang Zou, Baocai Xu, Conggui Chen

International Journal of Biological Macromolecules

DOI

2024

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

Jingnan Lu, Yunkai Zhang, Hui Min Zhou, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2024

Antimicrobial photodynamic inactivation pH-responsive films based on gelatin/chitosan incorporated with aloe-emodin

Linlin Li, Xia Li, Feng Xiao, Yewen Xiao, Wei Ji, Baocai Xu, Hualin Wang

Food Chemistry

DOI

2024

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Xinrui Feng, Ran Wang, Jingnan Lu, Qingfei Du, Kezhou Cai, Bao Zhang, Baocai Xu

Food Chemistry

DOI

2024

Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers

Zhonglian Zhou, Fangqi Ren, Qianli Huang, Haoran Cheng, Yu Cun, Yongsheng Ni, Wenda Wu, Baocai Xu, Qinghua Yang, Liu Yang, Liu Yang

Food Chemistry

DOI

2024

Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck: Changes in microbial diversity and metabolic profiles

Xiaomin Li, Lie-hua Che, Wen-di Zhang, Qianli Huang, Cong Li, Baocai Xu

Food Chemistry

DOI

2024

Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage

Wendi Zhang, Yongsheng Ni, Yunhao Ma, Yong Xie, Xiao min Li, Lijun Tan, Jinsong Zhao, Cong Li, Baocai Xu

Food Microbiology

DOI

2024

Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches

Xinlian Su, Yujuan Xu, Zhaoming Wang, Hui Min Zhou, Baocai Xu

Journal of Food Engineering

DOI

2024

Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities

Shasha Zheng, Chunyu Wang, Ying-ying Hu, Liu Yang, Baocai Xu

Food Research International

DOI

2024

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments

Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Baocai Xu

Food Research International

DOI

2024

The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products

Ying Wu, Feiran Xu, Lingjie Kong, Xiaomin Li, Liangmin Wei, Baocai Xu

Food Bioscience

DOI

2024

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility

Ran Meng, Ran Feng, Sijie Wu, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2024

Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging

Xingguang Chen, Beibei Chu, Wei Cui, Jie Guo, Yinghui Zhang, Hui Min Zhou, Baocai Xu, Qianhui Gu

Food Research International

DOI

2024

Enhancement of colour formation of fermented sausages by overexpression of nitric oxide synthase in Staphylococcus vitulinus under hydrogen peroxide stress

Bingyu Li, Huiting Luo, Yali Zhou, Baocai Xu, Peijun Li

International Journal of Food Microbiology

DOI

2024

Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays

Chen Li, Lichan Li, Jing Cheng, Xu Chen, Yi Yuan, Mohamed Ali Farag, Baocai Xu, Xixi Cai, Shaoyun Wang

Food Bioscience

DOI

2024

Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC–MS/MS and GC–MS

Sam Al‐Dalali, Zhigui He, Miying Du, Hui Sun, Dong Qing Zhao, Baocai Xu

Food Chemistry

DOI

2024

Interaction and cross-contamination potential of prepared beef steak isolates Pseudomonas weihenstephanensis and Macrococcus caseolyticus in biofilms of dual-species

Wendi Zhang, Yunhao Ma, Yong Xie, Xiaoyan Liu, Lijun Tan, Jinsong Zhao, Yongsheng Ni, Zhaoming Wang, Cong Li, Baocai Xu

Food Microbiology

DOI

2024

Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights

Che Shen, Ran Wang, Hira Nawazish, Bo Wang, Kezhou Cai, Baocai Xu

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Amelioration of Type 2 Diabetes Mellitus Using Rapeseed (Brassica napus)-Derived Peptides through Stimulating Calcium-Sensing Receptor: Effects on Glucagon-Like Peptide-1 Secretion and Hepatic Lipid Metabolism

Tong Ji, Guosheng Xu, Ying Wu, Yu Wang, Chuqiao Xiao, Bao Zhang, Baocai Xu, Feiran Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations

Sijie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2024

Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles

Sam Al‐Dalali, Zhigui He, Miying Du, Hui Sun, Dong Qing Zhao, Cong Li, Peijun Li, Baocai Xu

Food Chemistry X

DOI

2024

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism

Bao Zhang, Long Shen, Ran Feng, Mengjie Yu, Baocai Xu, Han Tao

Food Chemistry

DOI

2024

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Tong Ji, Xinran Dong, Lei Wei, Yuanyuan Xue, Xuefeng Wang, Kezhou Cai, Hui Min Zhou, Zhaoming Wang, Baocai Xu, Feiran Xu

Food Chemistry

DOI

2024

Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages

Jingnan Lu, Ran Wang, Manzi Hu, Kezhou Cai, Xinglan Du, Jieshun Cheng, Haimei Hu, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2024

The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia

Ke Zhang, Si-Jia Lin, Xin-Yi Qi, Baocai Xu, Lei Qin, Xu-Hui Huang

Food Bioscience

DOI

2024

Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin

Yong Xie, Mingzhu Wang, Xiaoyan Liu, Kai Zhou, Zhaoming Wang, Feiran Xu, Hui Min Zhou, Haimei Hu, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Manzi Hu, Jingnan Lu, Hebao Mei, Honglie Ding, Kezhou Cai, Hui Min Zhou, Baocai Xu

Food Chemistry

DOI

2024

Influence of phospholipid structures on volatile organic compounds generation in model systems

Xueli Chen, Cong Li, Jinsong Zhao, Yubo Wang, Yujuan Xu, Baocai Xu

Food Research International

DOI

2024

Identifying freshness of various chilled pork cuts using rapid imaging analysis

Haoran Cheng, Jinglei Li, Yulong Yang, Gang Zhou, Baocai Xu, Liu Yang

Journal of the Science of Food and Agriculture

DOI

2024

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies

Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Baocai Xu

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds

Che Shen, Ran Wang, Qi Jin, Xingyong Chen, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2024

Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor

Ran Wang, Xinrui Feng, Zhihao Gong, Xingyong Chen, Kezhou Cai, Hui Min Zhou, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation

Huaxing Xu, Xinlian Su, Hui Min Zhou, Xinglan Du, Yujuan Xu, Zhaoming Wang, Long Chen, Kezhou Cai, Baocai Xu

International Journal of Biological Macromolecules

DOI

2024

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol

Chen-Chen Wang, Bao‐Qiu Yang, Ran Feng, Han Tao, Baocai Xu, Bao Zhang

International Journal of Biological Macromolecules

DOI

2024

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, Linwei Yang, Baocai Xu

Critical Reviews in Food Science and Nutrition

DOI

2024

New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken quality by regulating muscle cell apoptosis

Yunhao Ma, Xinran Dong, Ying Wang, Zhaoming Wang, Yong Xie, Wendi Zhang, Daodong Pan, Hui Min Zhou, Baocai Xu

Food Chemistry

DOI

2024

Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools

Wendi Zhang, Yongsheng Ni, Yong Xie, Lijun Tan, Jinsong Zhao, Xiao min Li, Cong Li, Baocai Xu

Journal of the Science of Food and Agriculture

DOI

2024

Programmed temperature control for inactivation of Clostridium perfringens spores in cooked chicken with different germinants

Qing Xiao, Huiting Luo, Qiong Pan, Conggui Chen, Baocai Xu, Peijun Li

Food Bioscience

DOI

2024

Systematic evaluation of the meat qualities of free-range chicken (Xuan-Zhou) under different ages explored the optimal slaughter age

Guang Chen, Xun-yan Ling, Mingshu Xie, Yang-fan Xiong, Tingting Li, Ying Wang, Cong-lin Shui, Chao-mu Li, Baocai Xu, Fei Ma

Poultry Science

DOI

2024

Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution

Jingjing Yuan, Zhaoming Wang, Huale Li, Baocai Xu

Journal of the Science of Food and Agriculture

DOI

2024

Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins

Qiong Pan, Yu Zhou, Yu Wang, Baocai Xu, Peijun Li, Conggui Chen

Food Chemistry

DOI

2024

Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation

Xiaoyan Liu, Kai Zhou, Bo Chen, Yong Xie, Yunhao Ma, Hui Min Zhou, Baocai Xu

Journal of Texture Studies

DOI

2024

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures

J.X. Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Min Zhou, Baocai Xu

Journal of the Science of Food and Agriculture

DOI

2024

Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation

Shasha Zheng, Yingying Hu, Lijun Tan, Liu Yang, Chunyu Wang, Baocai Xu

Food Bioscience

DOI

2024

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Yu Wang, Xuefeng Wang, Jie Guo, Xinran Dong, Xianna Chang, Zhaoming Wang, Baocai Xu, Feiran Xu

Food Chemistry

DOI

2023

肉源凝固酶阴性葡萄球菌对多环芳烃的消减作用

刘航航，潘琼，罗慧婷，蔡克周，徐宝才，李沛军

《食品研究与开发》

2023

多品种鹅鲜肉成分及品质特性差异分析

韩飞，汪峰，李平，周辉，李聪，徐宝才

《食品研究与开发》

2023

畜禽血液功能特性及加工适应性研究进展

李潘，李平，王兆明，周辉，廖鲜艳，黄俊逸，徐宝才

《食品研究与开发》

2023

真菌蛋白模拟肉研究现状及未来展望

周凯，李乔智，胡新，周辉，徐宝才

《中国食品学报》

2023

国内黑猪肉风味研究进展

刘浩悦，李聪，王颖，廖鲜艳，黄俊逸，杨晗，徐宝才

《现代食品科技》

2023

冷藏过程中气调包装烧鸡的理化特性及腐败菌分析

张莉，马云昊，王颖，徐宝才

《食品科学》

2023

臭氧微纳米气泡在食品杀菌中的应用

周辉，徐华兴，高亚飞，徐宝才

《包装与食品机械》

2023

基于HS-SPME-GC-MS与OAV对5种臭鳜鱼产品特征风味的分析

杨柳，陈亚林，徐宝才，孙汉巨，吴永祥

《合肥工业大学学报(自然科学版)》

2023

大豆制品中腥味形成机理及去腥工艺研究进展

朱芙蓉，徐宝才，周辉

《中国粮油学报》

2023

A review on effective encapsulation and release strategy of umami peptides

Bao-Shan Sun, Bingying Zhang, Lingling Sun, Yawen Zhou, Gui-Ju Zhang, Fan Zhang, Yang Xiao, Bo Xu, Baocai Xu

International Journal of Food Engineering

DOI

2023

Recent advances in meat freshness “magnifier”: fluorescence sensing

Jinsong Zhao, Yongsheng Ni, Li-Jun Tan, Wendi Zhang, Hui Zhou, Baocai Xu

Critical reviews in food science and nutrition

DOI

2023

Monitoring and traceability of spoilage bacteria from three representative braised chickens based on culture-dependent and high-throughput sequencing

Li Zhang, Ying Wang, Yunhao Ma, Jie-Ying Deng, Yongsheng Ni, Baocai Xu

LWT

DOI

2023

Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins

Yujuan Xu, Xing-Lian Xu, Baocai Xu

Critical reviews in food science and nutrition

DOI

2023

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.

Jing-Nan Lu, Ling Kong, Hong-mei Fang, Kezhou Cai, Hui Zhou, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

Hanlin Zhu, P. Li, Lin Wang, Qianli Huang, Baocai Xu

Food Science & Nutrition

DOI

2023

Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages

Lingjie Kong, Jieying Deng, Kezhou Cai, Ying Wu, Jinxia Ge, Baocai Xu

Food Bioscience

DOI

2023

The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities.

Ying Wu, Jie-Ying Deng, Feiran Xu, Xiaomin Li, Lingjie Kong, Cong Li, Rong Sheng, Baocai Xu

Food Chemistry

DOI

2023

Effect of titin phosphorylation on degradation of titin from skeletal muscles

Ying Wang, Xin Li, Dequan Zhang, Zheng Li, Baocai Xu, Jie Zhu

Food Science and Human Wellness

DOI

2023

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Ya Liu, Huiyun Liao, Qiusheng Xie, Ke-Cheng Li, Baocai Xu, Z. Yao, Xin-Fu Li, Yun Sun

International Journal of Food Science & Technology

DOI

2023

Stability and Transepithelial Transport of Oligopeptide (KRQKYD) with Hepatocyte-protective Activity from Jinhua Ham in Human Intestinal Caco-2 Monolayer Cells

Wen Nie, Feiran Xu, Kai Zhou, Jie-Ying Deng, Ying Wang, Baocai Xu

Food Science and Human Wellness

DOI

2023

Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective.

Cheng Tang, Yujuan Xu, Kai Zhou, Yong Xie, Yunhao Ma, Cong Li, Feiran Xu, Hui Zhou, Baocai Xu

Food Research International

DOI

2023

Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes of myofibrillar protein

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou, Baocai Xu

International Journal of Food Science & Technology

DOI

2023

Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation

Yong Xie, Kai Zhou, Bo Chen, Sam Al-Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Pei-Jun Li, Baocai Xu

Innovative Food Science & Emerging Technologies

DOI

2023

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties.

Bo Chen, Xiaoyan Liu, Kai Zhou, Yong Xie, Ying Wang, Hui Zhou, Yanhong Bai, Baocai Xu

Food Chemistry

DOI

2023

Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays.

Yong Xie, Kai Zhou, Bo Chen, Yunhao Ma, Cheng Tang, Pei-Jun Li, Zhaoming Wang, Feiran Xu, Cong Li, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage.

Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Cheng Tang, Cong Li, Kai Zhou, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Xiaomin Zhang, Gao‐feng Hu, Chao-yang Xu, Wen Nie, Kezhou Cai, Hong-mei Fang, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Ying-Chao Ma, Yafei Gao, Yujuan Xu, Hui Zhou, Kai Zhou, Cong Li, Baocai Xu

Food Chemistry

DOI

2023

Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging

Ying Wang, Min Tang, Yunhao Ma, Baocai Xu

LWT

DOI

2023

The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham.

Jie Guo, Ying Wang, Pei-Jun Li, Wen-Da Wu, Feiran Xu, Kai Zhou, Baocai Xu

Food Research International

DOI

2023

Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria

Muhammad Naveed, Ya-Dong Wang, Xiangyu Yin, M. W. H. Chan, S. Aslam, Feng-Huan Wang, Baocai Xu, Asad Ullah

Molecules

DOI

2023

New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem

Yunhao Ma, Ying Wang, Zhaoming Wang, Yong Xie, Cheng Tang, Cong Li, Feiran Xu, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2023

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages

Jingnan Lu, Ran Wang, Xinrui Feng, Kezhou Cai, Hui Min Zhou, Baocai Xu

Food Chemistry

DOI

2023

Bacillus amyloliquefaciens B10 Alleviates the Immunosuppressive Effects of Deoxynivalenol and Porcine Circovirus Type 2 Infection

Huiping Xiao, Zihui Qin, Baocai Xu, Miao Long, Qinghua Wu, Xinyi Guo, Huayue Zhang, Zelin Li, Wenda Wu

Toxins

DOI

2023

Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review

Ping Li, Zhijie Bao, Yang Wang, Xinlian Su, Hui Min Zhou, Baocai Xu

Critical Reviews in Food Science and Nutrition

DOI

2023

Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food

Yongsheng Ni, Jinsong Zhao, Wendi Zhang, Lijun Tan, Yumeng Li, Haoran Li, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Yong Xie, Kai Zhou, Lijun Tan, Yunhao Ma, Cong Li, Hui Min Zhou, Zhaoming Wang, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Ran Feng, Wenjie Liu, Baocai Xu, Han Tao, Bao Zhang

Food Bioscience

DOI

2023

Identification and Mechanism Elucidation of Anti-Inflammatory Peptides in Jinhua Ham: An Integrative In Silico and In Vitro Study

Xinran Dong, Yunhao Ma, Yong Xie, Wei Cui, Hui Min Zhou, Kai Zhou, Feiran Xu, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2023

Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence

Qianli Huang, Huijuan Zhang, Li Zhang, Baocai Xu

Critical Reviews in Food Science and Nutrition

DOI

2023

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions

Xinyue Liu, Ting‐Shi He, Chenchen Wang, Baocai Xu, Ran Feng, Bao Zhang, Han Tao

Food Chemistry

DOI

2023

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction

Yunkai Zhang, Yuzhu Li, Hongmei Fang, Yong Wang, Kezhou Cai, Hui Min Zhou, Baocai Xu

LWT

DOI

2023

Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams

Ying Wu, Jieying Deng, Feiran Xu, Xiaomin Li, Lingjie Kong, Cong Li, Baocai Xu

Food Research International

DOI

2023

Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities

Lijun Tan, Yongsheng Ni, Yong Xie, Wendi Zhang, Jinsong Zhao, Qing Xiao, Jingnan Lu, Qiong Pan, Cong Li, Baocai Xu

Critical Reviews in Food Science and Nutrition

DOI

2023

Muscle food and human health: A systematic review from the perspective of external and internal oxidation

Zhaoming Wang, Zhiyuan Wu, Juncai Tu, Baocai Xu

Trends in Food Science & Technology

DOI

2023

Food emulsifier based on the interaction of casein and butyrylated dextrin for improving stability and emulsifying properties

Pin Chen, Ru‐Meng Wang, Baocai Xu, Feiran Xu, Yingwang Ye, Bao Zhang

Journal of Dairy Science

DOI

2023

Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities

Lifang Zou, Xia Yu, Kezhou Cai, Baocai Xu, Conggui Chen, Guiran Xiao

International Journal of Biological Macromolecules

DOI

2023

Identification of antioxidant peptides targeting Keap1−Nrf2−ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl

Lifang Zou, Xia Yu, Kezhou Cai, Baocai Xu, Conggui Chen, Guiran Xiao

Food Research International

DOI

2022

3种干腌火腿中细菌群落结构和风味的差异及相关性分析

徐荟，邓洁莹，李小敏，吴莹，李沛军，徐宝才

《食品研究与开发》

2022

猪皮明胶肽对肌肉的抗冻保护作用

路晶，王颖，聂文，谢勇，陈博，徐宝才

《食品研究与开发》

2022

基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析

王兆明，马云昊，浦馨源，周凯，周辉，徐宝才

《中国食品学报》

2022

干腌火腿中肽的形成机理研究进展

李平，张志，周辉，周凯，王兆明，马晓钟，徐宝才

《食品与发酵工业》

DOI

2022

利用粒子群算法优化反向传播人工神经网络模型预测熏肠中4种多环芳烃含量

邢巍，刘兴运，许朝阳，惠腾，王石宇，蔡克周，周辉，陈从贵，徐宝才

《肉类研究》

2022

“双一流”建设驱动“食品专业导论”课程教学与创新创业教育的深度融合

马飞，韩青莉，葛玲，陈从贵，徐宝才

《农产品加工》

2022

徽式腊肉刀板香中优势微生物的分离鉴定

朱旱林，徐宝才，黄千里

《肉类研究》

2022

松乳菇对低脂乳化肠质构品质的影响

王春晓，周凯，张健，邢路娟，张万刚，徐宝才

《肉类研究》

2022

热杀菌条件对酱卤鸭脖品质的影响

宋玉申，李聪，崔萃，宗子兵，陈康文，顾千辉，徐宝才

《肉类研究》

2022

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Shi-Jie Xu, Ping Li, Fei Han, Hui Zhou, Kai Zhou, Ying Wang, Kezhou Cai, Cong Li, Baocai Xu

Foods

DOI

2022

Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage

Jie-Ying Deng, Hui Xu, Xiaomin Li, Yingqiang Wu, Baocai Xu

LWT

DOI

2022

Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan

Xinlian Su, W. Cui, Zhi Zhang, Jing Zhang, Hui Zhou, Kai Zhou, Yujuan Xu, Zhaoming Wang, Baocai Xu

Food Hydrocolloids

DOI

2022

Characterization of key aroma compounds in traditional beef soup

Lin Wang, Cong Li, Sam Al-Dalali, Yiyang Liu, Hui Zhou, Cong-Gui Chen, Baocai Xu, Ying Wang

Journal of Food Composition and Analysis

DOI

2022

Correction to: Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Sam Al-Dalali, Fuping Zheng, Baocai Xu, Mahmoud Abughoush, Liang Li, Bao-Guo Sun

Food Analytical Methods

DOI

2022

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Xue-Fei Li, Zili Yang, Jie-Ying Deng, Cong-Gui Chen, Baocai Xu, Pei-Jun Li

Current Research in Food Science

DOI

2022

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation.

Sam Al-Dalali, Cong Li, Baocai Xu

Food Chemistry

DOI

2022

Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham

Ping Li, Feiran Xu, Hui Zhou, Yafei Gao, Hanlin Zhu, Wen Nie, Zhaoming Wang, Ying Wang, Jie-Ying Deng, Kai Zhou, Baocai Xu

LWT

DOI

2022

Effects of thermal processing on the texture and collagen characteristics of ready-to-eat chicken claw.

Cheng Tang, Kai Zhou, Yong Xie, Yunhao Ma, Yichen Zhu, Wendi Zhang, Zhaoming Wang, Hui Zhou, Baocai Xu

Journal of texture studies

DOI

2022

Study on the roles of microorganisms and endogenous enzymes in the evolution of metabolic characteristics of lean portion during traditional Chinese bacon processing.

Yang Wang, Hui Zhou, Kai Zhou, Qing-Li Han, Zhaoming Wang, Baocai Xu

Food Research International

DOI

2022

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress and Gut Microbiota in Mice.

Jie Guo, Feiran Xu, Yong Xie, Bo Chen, Ying Wang, Wen Nie, Kai Zhou, Hui Zhou, Baocai Xu

Molecular Nutrition & Food Research

DOI

2022

Lipopeptide Biosurfactants from Bacillus spp.: Types, Production, Biological Activities, and Applications in Food

Nawazish Ali, Zheng-Jun Pang, Fenghuan Wang, Baocai Xu, H. El-Seedi

2022

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.

Cong Li, Sam Al-Dalali, Zhouping Wang, Baocai Xu, Hui Zhou

Food Chemistry

DOI

2022

Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Sam Al-Dalali, Fu-Ping Zheng, Baocai Xu, Mahmoud Abughoush, Liang Li, Bao-Guo Sun

Food Analytical Methods

DOI

2022

Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Hui Zhou, Wei Cui, Yafei Gao, Ping Li, Xin-Yuan Pu, Ying Wang, Zhaoming Wang, Baocai Xu

Current Research in Food Science

DOI

2022

Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil-myosin emulsion with l-arginine or l-lysine.

Yue Hu, Yan Wang, Dong-Mei Pan, Yakai Li, Rui Li, Baocai Xu, Cun-Liu Zhou

Food Chemistry

DOI

2022

Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions

Pan Huang, Huiting Luo, Cong-Gui Chen, Pei-Jun Li, Baocai Xu

Critical reviews in food science and nutrition

DOI

2022

Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing.

Jing Lu, Ying Wang, Bo Chen, Yong Xie, Wen Nie, Hui Zhou, Baocai Xu

Meat Science

DOI

2022

Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

W. Xing, Xing-Yun Liu, Chao-Yang Xu, Muhammad Salman Farid, Kezhou Cai, Hui Zhou, Cong-Gui Chen, Baocai Xu

LWT

DOI

2022

Isolation of Lysozyme Producing Bacillus subtilis Strains, Identification of the New Strain Bacillus subtilis BSN314 with the Highest Enzyme Production Capacity and Optimization of Culture Conditions for Maximum Lysozyme Production

Muhammad Naveed, He Tianying, Fenghuan Wang, Xiangyu Yin, Malik Wajid Hussain Chan, Asad Ullah, Baocai Xu, S. Aslam, Nawazish Ali, Qamar Abbas, Ishtiaq Hussain, Ali Khan, Abdul Majeed Khan

Current Research in Biotechnology

DOI

2022

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng-Meng Tang, Kai Zhou, Yichen Zhu, Wendi Zhang, Yong Xie, Zhaoming Wang, Hui Zhou, Tingting Yang, Qiang Zhang, Baocai Xu

Food Hydrocolloids

DOI

2022

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

P. Li, Hui Zhou, Zhi-Qi Wang, Sam Al-Dalali, Wen Nie, Feiran Xu, Cong Li, Pei-Jun Li, Kezhou Cai, Baocai Xu

Meat Science

DOI

2022

An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures

Zhiqi Wang, P. Li, Hui Zhou, Baocai Xu, Kezhou Cai, Pei-Jun Li, Kai Zhou, Zhaoming Wang, Qingrong Han

Journal of food processing and preservation

DOI

2022

Influence of curing on the metabolite profile of water-boiled salted duck.

Cong Li, Sam Al-Dalali, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2022

Enhancement of DPP-IV inhibitory activity and the capacity for enabling GLP-1 secretion through RADA16-assisted molecular designed rapeseed peptide nanogels.

Feiran Xu, Baocai Xu, Hong Chen, Xing-Rong Ju, Elvira González de Mejía

Food & Function

DOI

2022

NO-MB and Znpp Forming Bacteria Contribute to Bright Red Colour in Bulged Pasteurized Vacuum Sliced Hams

Ying Wu, Jie-Ying Deng, Xiaomin Li, Lingjie Kong, Hai-Yuan Peng, Baocai Xu

Social Science Research Network

DOI

2022

Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.

Yang Wang, Zhaoming Wang, Qing-Li Han, Yong Xie, Hui Zhou, Kai Zhou, Xinlin Li, Baocai Xu

Food Research International

DOI

2022

Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle

Rui Li, Dong-Mei Pan, Yakai Li, Xiao-E Fan, Xun Gao, Hong-mei Fang, Baocai Xu, Cun-Liu Zhou

Journal of Food Measurement & Characterization

DOI

2022

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability

Xiaolong Li, Wen-Jie Liu, Baocai Xu, Bao Zhang, Wu Wang, Dong-Lin Su

Food Chemistry

DOI

2022

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Xiaomin Zhang, Chaoyang Xu, Teng Hui, Kezhou Cai, Hui Min Zhou, Conggui Chen, Baocai Xu

Food Control

DOI

2022

Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsions

Bao Zhang, Wenjie Liu, Ting‐Shi He, Baocai Xu, Qiutao Xie

Food Chemistry

DOI

2022

Regulate the interfacial characteristic of emulsions by casein/butyrylated dextrin nanoparticles and chitosan based on ultrasound-assisted homogenization: Fabrication and characterization

Pin Chen, Bao‐Qiu Yang, Ru‐Meng Wang, Baocai Xu, Bao Zhang

Food Hydrocolloids

DOI

2022

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages

Xiaolong Li, Ran Meng, Baocai Xu, Bao Zhang, Bo Cui, Zhengzong Wu

Food Chemistry

DOI

2022

Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities

Shijie XU, Zhong ZHAO, Runhao FU, Hui Zhou, Wenqing Zhang, Shijia ZHOU, Baocai Xu

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2022

Study on the safety and excellent probiotic properties of fermentation strains isolated from traditional dry-cured duck for starter development

Xiaomin Li, Jieying Deng, Wen Nie, Cong Li, Baocai Xu

Food Bioscience

DOI

2022

Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective

Xiaomin Li, Jieying Deng, Ying Wu, Wen Nie, Zhaoming Wang, Hui Min Zhou, Baocai Xu

Food Research International

DOI

2021

糖类食品抗冻剂研究进展

徐世杰，赵钟，周辉，王颖，王兆明，李琦，徐宝才

《食品研究与开发》

2021

食品加工对血红蛋白结构和功能特性影响的研究进展

吴素娟，刘战民，王兆明，周辉，周凯，徐宝才

《食品科学》

2021

食品中痕量多环芳烃检测技术的研究进展

邢巍，刘兴运，许朝阳，张晓敏，蔡克周，陈从贵，徐宝才

《食品安全质量检测学报》

2021

冰温条件下不同包装方式对调理鸡排肌原纤维蛋白凝胶特性的影响

于倩倩，周干，李聪，周辉，徐宝才，李超

《肉类工业》

2021

基于Caco-2细胞模型对DPP-Ⅳ抑制肽IPQVS的活性评价研究

徐斐然，徐宝才，鞠兴荣

《食品与生物技术学报》

2021

脉冲光技术对肉制品保鲜的研究进展

王志琦，赵钟，周辉，徐宝才，王兆明

《包装与食品机械》

2021

应用高通量测序分析常温贮藏吴山贡鹅的细菌多样性

朱东喜，邓洁莹，王志琦，汪洋，李沛军，徐宝才

《肉类研究》

2021

基于16S rRNA的徽派腊肉加工过程中微生物群落结构分析

周莹，王兆明，涂健，陈兴勇，徐宝才

《肉类研究》

2021

专业思政元素融入食品创新创业教育的改革与实践

马飞，葛玲，龙白雪，韩青莉，周辉，陈从贵，徐宝才

《科教文汇》

DOI

2021

N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages

Xuefei Shao, Miaomiao Zhu, Ziye Zhang, Pan Huang, Baocai Xu, Cong-Gui Chen, Pei-Jun Li

DOI

2021

Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil

Yan Wang, Yue Hu, Yakai Li, Rui Li, Dong-Mei Pan, Hong-mei Fang, Yong-Kang Ye, Baocai Xu, Cun-Liu Zhou

International Journal of Food Science & Technology

DOI

2021

Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.

Gao‐feng Hu, Kezhou Cai, Yu‐zhu Li, Teng Hui, Zhenyu Wang, Cong-Gui Chen, Baocai Xu, Dequan Zhang

Food Research International

DOI

2021

Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis.

Xin-Fu Li, Q. Xiong, Baocai Xu, Hao Wang, Hui Zhou, Yun Sun

Journal of food microbiology

DOI

2021

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Yong Xie, Kai Zhou, Bo Chen, Yang Wang, Wen Nie, Su-Juan Wu, Wu Wang, Pei-Jun Li, Baocai Xu

DOI

2021

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics.

Cong Li, Sam Al-Dalali, Hui Zhou, Zhouping Wang, Baocai Xu

Food Research International

DOI

2021

γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

Yu‐zhu Li, Kezhou Cai, Gao‐feng Hu, Wen Nie, Xing-Yun Liu, Wei Xing, Baocai Xu, Cong-Gui Chen

DOI

2021

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.

Sam Al-Dalali, Cong Li, Baocai Xu

Food Chemistry

DOI

2021

Insight into the mechanism of decreasing N-nitrosodimethylamine by Lactobacillus pentosus R3 in a model system

Xuefei Shao, Baocai Xu, Hui Zhou, Cong-Gui Chen, Pei-Jun Li

DOI

2021

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

Yu‐zhu Li, Kezhou Cai, Gao‐feng Hu, Qianhui Gu, Pei-Jun Li, Baocai Xu, Cong-Gui Chen

DOI

2021

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures.

Bo Chen, Kai Zhou, Yong Xie, Wen Nie, Pei-Jun Li, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2021

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

Qing Xiao, Mei Xu, Baocai Xu, Cong-Gui Chen, Jie-Ying Deng, Pei-Jun Li

Foods

DOI

2021

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.

Sam Al-Dalali, Cong Li, Baocai Xu

Journal of food biochemistry

DOI

2021

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Pei-Jun Li, Kai Zhou, Baocai Xu

Meat Science

DOI

2021

Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.

Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wen Wang, Hui Zhou, Baocai Xu

Meat Science

DOI

2021

l-Arginine/l-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins

Dao-Jing Zhang, Baocai Xu, Yinyin Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hong-mei Fang, Cun-Liu Zhou

DOI

2021

Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing

Xin-Fu Li, Q. Xiong, Hui Zhou, Baocai Xu, Yun Sun

Frontiers in Microbiology

DOI

2021

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

Qiusheng Xie, Baocai Xu, Ying Xu, Z. Yao, Ben-Wei Zhu, Xin-Fu Li, Yun Sun

LWT

DOI

2021

The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review

Xuefei Shao, Baocai Xu, Cong-Gui Chen, Pei-Jun Li, Huiting Luo

Critical reviews in food science and nutrition

DOI

2021

An underlying softening mechanism in pale, soft and exudative – Like rabbit meat: The role of reactive oxygen species – Generating systems

Zhaoming Wang, Hui Min Zhou, Kai Zhou, Juncai Tu, Baocai Xu

Food Research International

DOI

2021

Gelation of chicken batters during heating under high pressure

Haibo Zheng, Baocai Xu, Xinglian Xu, Chao Li, Tomás Bolumar, Zongyuan Zhen

Innovative Food Science & Emerging Technologies

DOI

2021

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions

Wen-Jie Liu, Xiaolong Li, Baocai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature

Xiaolong Li, Wen-Jie Liu, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2021

Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism

Xiaolong Li, Qiutao Xie, Wenjie Liu, Baocai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk

Wenjie Liu, Xiaolong Li, Shugang Li, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2021

Investigation of the fabrication, characterization, protective effect and digestive mechanism of a novel Pickering emulsion gels

Xiaomin Li, Ran Meng, Baocai Xu, Bao Zhang

Food Hydrocolloids

DOI

2021

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis

Yi Pan, Xiaomin Li, Ran Meng, Baocai Xu, Bao Zhang

Journal of Agricultural and Food Chemistry

DOI

2021

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice

Wen Nie, Yeye Du, Feiran Xu, Kai Zhou, Zhaoming Wang, Sam Al‐Dalali, Ying Wang, Xiaomin Li, Yunhao Ma, Yong Xie, Hui Min Zhou, Baocai Xu

Food & Function

DOI

2020

冷藏过程中不同包装德州扒鸡的微生物及理化特性

汤敏，黄俊逸，李聪，李新福，吴香，徐宝才

《食品科技》

DOI

2020

南京盐水鸭气味指纹图谱技术研究初探

刘文若，吴香，刘战民，李新福，徐宝才

《食品科技》

DOI

2020

食品加工过程中多环芳烃生成的影响因素及控制研究进展

胡高峰，蔡克周，李雨竹，谢婷婷，李沛军，陈从贵，徐宝才

《食品研究与开发》

2020

杀菌和贮藏方式对酱牛肉的微生物和品质的影响

刘珊，吴香，黄俊逸，李聪，徐宝才

《食品科技》

DOI

2020

复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响

黄俊逸，王凤娜，吴香，刘珊，李聪，李新福，徐宝才

《食品科学》

2020

生姜和辣椒及其活性组分对卤煮牛肉中杂环胺生成的影响

李雨竹，汪永，谢婷婷，郑威，刘兴运，徐宝才，蔡克周

《肉类研究》

2020

响应面法优化酶法制备亚铁血红素肽工艺

刘又维，刘战民，李聪，吴香，李超，徐宝才

《肉类研究》

2020

卤肉制品防腐加工工艺的研究

于倩倩，李聪，周辉，徐宝才

《肉类工业》

2020

外源酶制剂在传统腊肉现代化工艺改造中的应用

孔晓雪，楼宵玮，李新福，韩衍青，徐宝才

《食品与生物技术学报》

2020

Isolation of selenium-resistant bacteria and advancement under enrichment conditions for selected probiotic Bacillus subtilis (BSN313).

A. Ullah, Bo Sun, Fenghuan Wang, Xiangyu Yin, Baocai Xu, Nawazish Ali, Z. Mirani, A. Mehmood, Muhammad Naveed

Journal of food biochemistry

DOI

2020

High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure

Fei Jia, Yun Jing, Rui-Tong Dai, Xing-Min Li, Baocai Xu

DOI

2020

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Bo Chen, Jie Guo, Yong Xie, Kai Zhou, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2020

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken.

Zhaoming Wang, Yuzhu Shi, Kai Zhou, Hui Zhou, Xin-Fu Li, Cong Li, Zhaobin Wang, Baocai Xu

Food Research International

DOI

2020

Effects of different freezing methods on the quality of conditioned beef steaks during storage

Ying Wang, Xiaofan Wang, Zhouping Wang, Xin-Fu Li, Cong Li, Baocai Xu

Journal of food processing and preservation

DOI

2020

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.

Zhaoming Wang, J. Tu, Hui Zhou, An Lu, Baocai Xu

Meat Science

DOI

2020

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics.

Cong Li, Xin-Fu Li, Qianli Huang, You Zhuo, Baocai Xu, Zhouping Wang

Food Research International

DOI

2020

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

Yanqing Wang, Rui Liu, Qing-Feng Ge, Man-Gang Wu, Baocai Xu, Jun Xi, Hai Yu

International Journal of Food Science & Technology

DOI

2020

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

Jie Guo, Qiong Wang, Cong-Gui Chen, Hai Yu, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2020

Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

Yinyin Zhang, Dao-Jing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hong-mei Fang, Baocai Xu, Cun-Liu Zhou

DOI

2020

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions.

Bo Chen, Kai Zhou, Yu Wang, Yong Xie, Zhaoming Wang, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2020

Influence of Salt Content Used for Dry-curing on Lipidomic Profiles during Processing of Water-boiled Salted Duck.

Cong Li, Xin-Fu Li, Qianli Huang, You Zhou, Baocai Xu, Zhouping Wang

Journal of Agricultural and Food Chemistry

DOI

2020

Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives

Yu Wang, Ying Zhou, Xixi Wang, Fei Ma, Baocai Xu, Peijun Li, Conggui Chen

Food Chemistry

DOI

2020

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

Fei Ma, Wenya Wang, Wu Wang, Kezhou Cai, Ya‐Fang Shang, Conggui Chen, Baocai Xu

Journal of Food Science and Technology

DOI

2020

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice

Xixi Wang, Xia Yu, Yu Wang, Peijun Li, Baocai Xu, Kezhou Cai, Conggui Chen

Food & Function

DOI

2020

Isolation and identification of bioactive peptides from Xuanwei ham that rescue oxidative stress damage induced by alcohol in HHL-5 hepatocytes

Wen Nie, Kai Zhou, Ying Wang, Zhaoming Wang, Yong Xie, Hui Min Zhou, Baocai Xu

Food & Function

DOI

2019

干腌盐量对南京盐水鸭特征风味成分的影响

李柯呈，徐宝才，姚忠，李聪，朱新生，孙芸

《食品与发酵工业》

DOI

2019

低盐肉制品贮藏特性研究进展

徐梅，黄攀，陈从贵，徐宝才，李沛军

《食品研究与开发》

2019

低温乳化香肠复配乳化剂的开发及应用

孔晓雪，韩衍青，徐宝才，周辉，曾宪明，孙健，李新福

《食品研究与开发》

2019

二次杀菌对盐水鸭品质和微生物的影响

宋盼，刘战民，李聪，李新福，徐宝才

《食品科技》

DOI

2019

减盐对重组培根理化性质和多环芳烃生成的影响

李雨竹，胡高峰，浦馨源，聂文，蔡克周，陈从贵，徐宝才

《食品安全质量检测学报》

2019

嗜酸乳杆菌冻干保护剂及其直投式复合发酵剂的开发

张风华，黄俊逸，李新福，李聪，徐宝才

《现代食品科技》

DOI

2019

酶解公犊奶牛肉制备抗氧化活性肽口服液的工艺优化

何梓钰，陈珍，黄俊逸，廖鲜艳，徐宝才

《肉类研究》

2019

威宁火腿中微生物的分离鉴定及其耐受特性

张诗意，唐楠，黄攀，周颖，徐宝才，李沛军

《肉类研究》

2019

大豆蛋白-酪蛋白类蛋白反应的工艺优化

杨杨，王冰，李新福，布冠好，李雪霞，刘振，陈召剑，徐宝才，张娜

《包装工程》

DOI

2019

发酵肉制品风味分析及形成途径研究

于倩倩，李聪，周辉，李新福，徐宝才

《肉类工业》

2019

An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria.

Rui Liu, Yanqing Wang, Nan Du, Donglei Jiang, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Baocai Xu

Food Chemistry

DOI

2019

Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus.

Pan Huang, Xuefei Shao, Miaomiao Zhu, Baocai Xu, Cong-Gui Chen, Pei-Jun Li

Journal of food microbiology

DOI

2019

Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase.

Pan Huang, Baocai Xu, Xuefei Shao, Cong-Gui Chen, Wen Wang, Pei-Jun Li

Meat Science

DOI

2019

Changes in the microbial communities in vacuum-packaged smoked bacon during storage.

Xin-Fu Li, Cong Li, Hua Ye, Zhouping Wang, Xiang Wu, Yan-Qing Han, Baocai Xu

Food microbiology

DOI

2019

Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

Ying Zhou, Yu Wang, Fei Ma, Peijun Li, Baocai Xu, Conggui Chen

Poultry Science

DOI

2019

Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl2 and high‐pressure processing

Yu Wang, Ying Zhou, Xixi Wang, Peijun Li, Baocai Xu, Conggui Chen

International Journal of Food Science & Technology

DOI

2019

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch

Xixi Wang, Qiong Pan, Fei Ma, Peijun Li, Baocai Xu, Conggui Chen

Molecular Nutrition & Food Research

DOI

2018

超高压协同温度处理对绿色魏斯氏菌的失活动力学

高芳，李兴民，马鹏飞，曾心，徐宝才

《食品科学》

2018

调理牛排浸渍冻结液配方优化及对产品品质影响的研究

汪小帆，顾千辉，李聪，徐宝才

《食品科技》

2018

萨拉米香肠发酵菌株肉糖葡萄球菌冻干保护剂的筛选

郝倩男，万嗣宝，王凤娜，徐宝才

《食品科技》

2018

真空包装水晶肴肉危害分析与关键控制点(HACCP)的建立

姚永杰，徐宝才，李逍遥

《中国食品学报》

2018

猪肉产品加工与流通

徐宝才

《中国农业大学出版社》

2018

滚揉里程对牛排品质影响及工艺优化

李雪蕊，徐宝才，徐学明

《食品与生物技术学报》

2018

萨拉米发酵成熟过程中微生物菌群变化及对风味的影响

韦友兵，吴香，周辉，徐宝才，李新福

《肉类研究》

2018

肉类食品包装发展趋势

杨林伟，吴香，刘越，周辉，韦友兵，徐宝才

《肉类工业》

2018

应用亲水胶体改善低脂香肠品质研究

闵敏，丁海燕，吴香，周辉，徐宝才

《肉类工业》

2018

Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food

Ying-Tong Zhang, Yong-Jie Yao, Leifeng Gao, Zhouping Wang, Baocai Xu

DOI

2018

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

Xin-Fu Li, Jian-Cai Zhu, Cong Li, Hua Ye, Zhouping Wang, Xiang Wu, Baocai Xu

Molecules

DOI

2018

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Wen Nie, Kezhou Cai, Yuzhu Li, Shuo Zhang, Yu Wang, Jie Guo, Conggui Chen, Baocai Xu

Molecules

DOI

2017

乳酸菌发酵复合果蔬汁的菌种筛选及发酵工艺优化研究

许世闯，万嗣宝，李聪，徐宝才

《食品科技》

DOI

2017

不同类型烟熏香精对西式培根风味的影响

王琼，李聪，高磊峰，徐宝才，于海

《现代食品科技》

2017

基于电子鼻和电子舌分析盐水鸭风味的差异性

徐宝才，李聪，马倩，郝敬芝，王学敬，王赟

《中国食品学报》

2017

西式低温水煮火腿加工工艺及其对品质的影响

孙链，徐宝才，周辉，祝义亮

《肉类工业》

2017

烹饪工艺对调理牛排品质影响的研究

顾千辉，李雪蕊，徐宝才，李聪

《肉类工业》

2017

加速溶剂萃取-高效液相色谱-荧光检测法测定哈尔滨红肠中的4种多环芳烃

李聪，赵颖，徐宝才，顾千辉

《肉类研究》

2017

低温肉制品中3种食源性致病菌多重聚合酶链式反应快速检测方法的建立

李新福，王周平，李聪，方伶俐，赵颖，徐宝才

《肉类研究》

2017

复配防腐剂及其对西式里脊火腿贮藏品质的影响

周辉，吴香，徐宝才

《肉类研究》

2017

茶香夹心肉脯的加工工艺

顾千辉，徐宝才，李聪

《肉类工业》

2016

市售盐水鸭挥发性风味物质研究分析

李聪，徐宝才，李世保，郝敬芝

《现代食品科技》

2016

基于感应方法的咸蛋清盐分分析

杨哪，金亚美，段翔，徐宝才，金征宇，徐学明

《中国食品学报》

2016

紫草提取物对冷却猪肉贮藏品质的影响

闫文杰，徐宝才，韩衍青

《食品研究与开发》

2016

超高压技术及其在食品中的应用进展

许世闯，徐宝才，奚秀秀，万嗣宝

《河南工业大学学报(自然科学版)》

2016

脱脂米糠碱溶醇溶物抗氧化活性研究

崔红军，徐宝才，王莉，韩衍青，罗小虎，陈正行

《食品与生物技术学报》

2016

SPME-GC-MS法分析德州扒鸡挥发性风味成分的条件优化及成分分析

王学敬，李聪，王玉峰，王赟，张万刚，徐宝才

《南京农业大学学报》

2016

Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin.

Lihua Wang, Baocai Xu, Linlin Li, Mengke Zhang, Tao Feng, Jin-Peng Wang, Zheng-Yu Jin

The Journal of the Science of Food and Agriculture

DOI

2016

The Effect of High-Pressure Carbon Dioxide on the Skeletal Muscle Myoglobin

Wen-Jie Yan, Baocai Xu, Fei Jia, Rui-Tong Dai, Xing-Min Li

Food and Bioprocess Technology

DOI

2015

Method for preparing fatty acyl sodium methionine and composition comprising surfactant

Baocai Xu, Yawen Zhou, Gui-Ju Zhang, Li Zhao, F. Han, Hua-Tao Zhang, Ting-Ting Tan, Cheng-Long Deng

2015

A multicolor time-resolved fluorescence aptasensor for the simultaneous detection of multiplex Staphylococcus aureus enterotoxins in the milk.

Yukun Huang, Hui Zhang, Xiu-Juan Chen, Xiaole Wang, Nuo Duan, Shi-Jia Wu, Baocai Xu, Zhouping Wang

Biosensors & bioelectronics

DOI

2015

Dielectric relaxation behavior of SDS/ β -CD organized self-assembly in dilute aqueous solution

Yawen Zhou, Mengyuan Wang, Wei Zhou, F. Han, Baocai Xu

DOI

2015

Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)

Jin-Jie Zhou, Yan-Qing Han, Hai-Ning Zhuang, Tao Feng, Baocai Xu

Food Analytical Methods

DOI

2015

Method for preparing fatty acyl potassium glycine and composition containing surfactant

Baocai Xu, Gui-Ju Zhang, Yawen Zhou, F. Han, Li Zhao, Hong-Qin Liu, Ting-Ting Tan, Chen-Xing Chai

2015

Effects of Collagen on Precooling Water Loss and Quality of Pig Carcass

Cheng-Long Ren, Baocai Xu, Yan-Qing Han, Huan Xiao, Xue-Ming Xu

2014

水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响

袁晓龙，韩衍青，李景军，周辉，徐宝才，来立峰，孔文娟，李兴民

《食品工业科技》

2014

特种发酵肉制品加速货架寿命试验研究

杜鹏，罗丽华，杨昌林，王若永，穆慧玲，李彤，徐宝才，张可

《食品科技》

DOI

2014

如皋火腿中肉糖葡萄球菌RG-10产硝酸盐还原酶条件的优化

汪淼，徐铮铮，郭明亮，吴满刚，葛庆丰，徐宝才，韩青青，于海

《食品科技》

DOI

2014

超高压处理后存活细菌培养计数方法的比较性研究

韩衍青，孔晓雪，王赟，李景军，潘迎捷，徐宝才

《食品工业》

2014

Alkyl sugar amide dimeric surfactant and preparation method

F. Han, Li-L. Wu, Yawen Zhou, Baocai Xu

2014

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

M. Nikoo, S. Benjakul, A. Ehsani, L. Jing, Feng-Feng Wu, N. Yang, Baocai Xu, Zheng-Yu Jin, Xue-Ming Xu

DOI

2014

Synthesis and Characterization of N-alkyl-N′-glucosylhexanediamine Surfactant

F. Han, Ya-Di Gao, Yilan Liu, Yin Liang, Yawen Zhou, Baocai Xu

DOI

2014

Synthesis and Characterization of a Quaternized Glucosamide-Based Trisiloxane Surfactant

F. Han, Yilan Liu, Ya-Di Gao, Yin Liang, Yawen Zhou, Baocai Xu

DOI

2014

Trisiloxane gemini surfactant containing glucosamide group and preparation method of surfactant

F. Han, Li-L. Wu, Yawen Zhou, Baocai Xu, Wai Zhang

2013

Synthesis and Characterization of Glucosamide Surfactant

F. Han, Yun-yun Deng, Peng-li Wang, Jia Song, Yawen Zhou, Baocai Xu

DOI

2013

Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation.

Jin Xu, Wen-Xiu Zhao, Yawei Ning, Mohanad Bashari, Feng-Feng Wu, Hai-Ying Chen, N. Yang, Zheng-Yu Jin, Baocai Xu, Lixia Zhang, Xue-Ming Xu

Carbohydrate Polymers

DOI

2013

Green Synthesis, Composition Analysis and Surface Active Properties of Sodium Cocoyl Glycinate

Gui-Ju Zhang, Baocai Xu, F. Han, Yawen Zhou, Hong-Qin Liu, Yun-Xia Li, L. Cui, Ting-Ting Tan, Nan Wang

DOI

2013

Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

Hai-Ying Chen, Feng-Feng Wu, Xiang Duan, N. Yang, Ying Xu, Baocai Xu, Zheng-Yu Jin, Xue-Ming Xu

DOI

2013

Effect of spring dextrin on retrogradation of wheat and corn starch gels

Jin Xu, Xue-Rong Fan, Yawei Ning, Pei Wang, Zheng-Yu Jin, Huanhuan Lv, Baocai Xu, Xue-Ming Xu

DOI

2013

Can helical spring dextrin be composed of higher eight glucose units per turn

Jin Xu, Wen-Xiu Zhao, Yawei Ning, Mohanad Bashari, Zheng-Yu Jin, Baocai Xu, Lixia Zhang, Xiang Duan, Hai-Ying Chen, Feng-Feng Wu, Xue-Ming Xu

DOI

2012

脂肪含量和包装方式对法兰克福香肠贮藏品质的影响

於慧利，徐宝才，李景军，刘元法，蒋将

《食品与机械》

2012

水油乳化剂替代猪背脂法兰克福香肠的品质及感官研究

於慧利，徐宝才，李景军，刘元法，蒋将

《食品与机械》

2012

猪血的开发和利用

王赟，李爱彬，陈湘来，韩衍青，李景军，徐宝才

《食品与机械》

2012

Comparative study of spring dextrin impact on amylose retrogradation.

Jin Xu, Wen-Xiu Zhao, Yawei Ning, Zheng-Yu Jin, Baocai Xu, Xue-Ming Xu

Journal of Agricultural and Food Chemistry

DOI

2012

Carbohydrate-Modified Silicone Surfactants

F. Han, Yun-yun Deng, Yawen Zhou, Baocai Xu

DOI

2012

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.

Hui Chen, Xiaoguang Dong, Zhong Yao, Baocai Xu, Shao-Bo Zhen, Chun Li, Xing-Min Li

Journal of Animal Science

DOI

2012

Synthesis, Characterization and Properties of New Lauryl Amidopropyl Trimethyl Ammoniums

Hong-Qin Liu, Fei Li, Baocai Xu, Gui-Ju Zhang, F. Han, Yawen Zhou, Xiu-Lan Xin, Bo Xu

DOI

2012

Preparation and Properties of Amide Surfactants

Baocai Xu, Gui-Ju Zhang, Yun-Xia Li, L. Cui

DOI

2012

Green Synthesis of Tetramethylammonium Hydrogen Carbonate

Gui-Ju Zhang, Baocai Xu, Jin-Huan Shui, F. Han, Yawen Zhou

2012

A Surface Rheological Study of a Glucosamide-Based Trisiloxane Gemini Surfactant at the Air/Water Interface

F. Han, Peng-li Wang, Jia Song, Yawen Zhou, Baocai Xu

DOI

2012

Synthesis and Properties of Sodium Mono-alkylamide Maleate Surfactants

F. Han, Baocai Xu, Zhi-Qiang Qu, Yawen Zhou, Gui-Ju Zhang

DOI

2012

Synthesis and Properties of Sodium Mono-Alkylamide Phthalate Surfactants

F. Han, Baocai Xu, Zhi-Qiang Qu, Yawen Zhou, Gui-Ju Zhang

DOI

2012

A Surface Rheological Study of Silwet L-77 Surfactant at the Air/Water Interface

F. Han, Yan-hong Chen, Yawen Zhou, Baocai Xu

DOI

2011

真空包装熟肉制品中的特定腐败微生物及其控制

韩衍青，徐宝才，徐幸莲，周光宏

《中国食品学报》

2011

粉状辅料添加方式和时机对切片火腿品质的影响

孙建清，徐宝才，李景军，周辉，祝义亮

《食品与机械》

2011

A surfactant type fluorescence probe for detecting micellar growth.

Li-Ning Gao, Li Zhao, Xi Huang, Baocai Xu, Yun Yan, Jian-Bin Huang

Journal of Colloid and Interface Science

DOI

2011

特种表面活性剂和功能性表面活性剂（XV）——开关型表面活性剂的合成研究进展

Yun-Xiao Li, Gui-Ju Zhang, Baocai Xu

2011

Synthesis and Characterization of Glycoside-Based Trisiloxane Surfactant

F. Han, Yan-hong Chen, Yawen Zhou, Baocai Xu

DOI

2011

Light and host-guest inclusion mediated salmon sperm DNA/surfactant interactions.

Yiyang Lin, Yu-Dong Zhang, Y. Qiao, Jian-Bin Huang, Baocai Xu

Journal of Colloid and Interface Science

DOI

2011

Preparation of fat and oil fatty acyl amino acids n- surfactant

Yawen Zhou, Shi-Chao Zhang, Gui-Ju Zhang, Baocai Xu, F. Han

2011

Dielectric analysis on phase transition and micelle shape of polyoxyethylene trisiloxane surfactant in dilute aqueous solution

Y. Zhou, Wei Zhou, F. Han, Baocai Xu

DOI

2011

Preparation method of polysiloxane containing alkyl and glycosyl

F. Han, Yawen Zhou, Baocai Xu, Li-L. Wu

2011

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.

Yan-Qing Han, Yun Jiang, Xing-Lian Xu, Xin-Sheng Sun, Baocai Xu, Guang-Hong Zhou

Meat Science

DOI

2010

浸泡对米饭风味的影响

陈光耀，焦爱权，田耀旗，冯枭，徐宝才，徐学明，金征宇

《食品与发酵工业》

2010

方便米饭前期生产条件确定及蒸汽蒸煮动力学研究

陈光耀，田耀旗，焦爱权，徐宝才，徐学明，金征宇

《食品与发酵工业》

2010

Microwave-assisted biosynthesis of glycerol monolaurate in reverse microemulsion system: key parameters and mechanism

Yi-Sheng Chen, Xue-Ming Xu, Baocai Xu, Zheng-Yu Jin, Rui-xin Lim, Mohanad Bashari, N. Yang

DOI

2010

Inactivation of food spoilage bacteria by high pressure processing: evaluation with conventional media and PCR-DGGE analysis.

Yan-Qing Han, Xing-Lian Xu, Yun Jiang, Guang-Hong Zhou, Xin-Sheng Sun, Baocai Xu

DOI

2010

EFFECTS OF CUMIN AND GINGER AS ANTIOXIDANTS ON DOUGH MIXING PROPERTIES AND COOKIE QUALITY

M. Abdelsamie, Jing-Jing Wan, Wei-Ning Huang, O. Chung, Baocai Xu

DOI

2010

Effects of ice structuring proteins on freeze-thaw stability of corn and wheat starch gels.

Lingling Li, Y. Kim, Wei-Ning Huang, Chun-Li Jia, Baocai Xu

DOI

2009

RGF空气净化机 肉品包装环境的洁净卫士

丛林，徐宝才

《食品安全导刊》

2009

食品添加剂在酱卤肉制品调色中的应用

史奎春，徐宝才，刘宗敏，扶庆权

《中国食品添加剂》

2009

特种表面活性剂和功能性表面活性剂（III）——有机硅表面活性剂的合成与性能

F. Han, Zhi-Yan Liu, Yawen Zhou, Baocai Xu

2009

Lauryl Trimethyl Ammoniums with New Type Counteranions

Baocai Xu, F. Han, Jin-Huan Shui, Yawen Zhou

DOI

2009

Synthesis and Characterization of Lauryl Trimethyl Ammonium Surfactants with New Counteranion Types

Baocai Xu, F. Han, Jin-Huan Shui, Yawen Zhou

DOI

2008

Optimization of germination conditions to enhance hydroxyl radical inhibition by water-soluble protein from stress millet

Jing-Jun Li, Zhengxing Chen, X. Guan, Jing Liu, Ming-Di Zhang, Baocai Xu

DOI

2008

Preparation of alkyl trimethyl quaternary ammonium salt

Yawen Zhou, Baocai Xu, Jin-Huan Shui

2007

香辛料的不同处理方法对台湾香肠保质期的影响

周辉，沈本君，张殊洁，李锋，刘军昌，徐宝才

《食品科技》

DOI

2007

纳豆——一种值得开发的功能性食品

张晓敏，徐宝才

《中国食品添加剂》

2007

葡萄籽原花青素聚合度与自由基清除能力关系的研究

孙芸，徐宝才，谷文英，熊晓辉

《食品科学》

2007

AB-8树脂对葡萄籽原花青素按聚合度分离特性的研究

孙芸，徐宝才，谷文英，熊晓辉

《食品科技》

DOI

2006

猪皮出胶的控制及肘花肉的生产

刘军昌，刘保生，王春生，徐宝才，赵宁

《食品研究与开发》

2006

葡萄籽原花青素的聚合度与抗氧化活性关系

孙芸，徐宝才，谷文英，熊晓辉

《食品与发酵工业》

DOI

2006

新型复合护色剂及其在盐水方腿中的应用研究

祝义亮，李锋，周辉，杨明，徐宝才

《食品科技》

2005

新型复合防腐剂及其在三文治火腿中的应用研究

周辉，李锋，徐宝才，赵宁

《食品工业》

2005

乳清制品及其在肉制品中的应用

李锋，赵宁，周辉，徐宝才，祝义亮，Leistner L

《食品与发酵工业》

2004

牛肉火腿切片的腐败微生物鉴定及贮藏过程中的品质变化

徐宝才，任发政，王前武，赵宁，祝义亮，张原飞，罗云波

《食品与发酵工业》

2002

苦荞中酚酸和原花色素的分析测定

徐宝才，肖刚，丁霄霖

《食品与发酵工业》

2001

荞麦加工及谷物早餐的研制

徐宝才，丁霄霖

《食品工业》

2001

天然食品防腐剂的研究

徐宝才

《食品与机械》

会议论文

2025

基于GC-MS、电子鼻和电子舌技术探究风干温度对麻辣味香肠风味物质的影响

邹启鑫，张亚轩，何燕，徐斐然，黄艾祥，徐宝才，王雪峰

《中国食品科学技术学会第二十二届年会论文摘要集（下）》

DOI

2025

气相色谱-质谱联用结合电子感官技术评价香肠风味品质

陈瑶，张亚轩，何燕，徐斐然，黄艾祥，徐宝才，王雪峰

《中国食品科学技术学会第二十二届年会论文摘要集（下）》

DOI

2025

云南不同年限干腌火腿中咸味增强肽组分的分离鉴定及潜在呈味机制研究

张亚轩，史丽，张文华，江艳，徐斐然，徐宝才，徐玉善，王雪峰

《中国食品科学技术学会第二十二届年会论文摘要集（下）》

DOI

2022

宣威火腿成熟过程中蛋白质水解和蛋白质氧化的变化规律

郭洁，李沛军，王颖，徐斐然，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

基于铁蛋白纳米颗粒的比色法超灵敏检测食品中的四环素抗生素残留

朱逸宸，周凯，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

上盐量对干腌肉块中抗氧化肽形成的影响及其机理分析

李平，周辉，徐斐然，周凯，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

板鸭中分离的发酵菌株的安全性和优异的益生性能评价

李小敏，邓洁莹，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

冷藏过程中气调包装烧鸡理化特性及腐败菌的分离鉴定

张莉，王颖，徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

冷冻贮藏对生腌和煎烤牛排风味特征的影响

Al-Dalali Sam, 徐宝才

《中国食品科学技术学会第十九届年会论文摘要集》

DOI

2022

热处理对即食凤爪质地及胶原特性的影响

唐成，周凯，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

静电场对肌球蛋白丝聚集引发的肌丝晶格破坏的干预效应

谢勇，周凯，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

胀袋西式火腿中具有发色乳酸菌的筛选及其在发酵香肠中的应用

吴莹，邓洁莹，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

血红素合成途径关键基因的表达与调控及在肉制品中的应用

耿哲贤，邓洁莹，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

宰后早期肌原纤维蛋白降解对肌肉纤维加热收缩及熟肉品质的影响

马云昊，王颖，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

甜菜红和辣椒红色素对调理牛排在冻藏期间肉色稳定性的影响

李乔智，王甜甜，周凯，徐宝才

《中国食品科学技术学会第十九届年会》

DOI

2022

两段式低压静电场辅助解冻对预制牛排品质的影响

李智成，谢勇，徐宝才，王兆明，徐斐然

《中国食品科学技术学会第十九届年会》

DOI

预印本

2026

Fermentation-Derived Taste-active Peptides: A Promising Approach to Salt Reduction in Meat Products

Ran Wang, Manzi Hu, Che Shen, Jingnan Lu, Kezhou Cai, Baocai Xu

SSRN Electronic Journal

DOI

2026

Effect of Different Yeast β-Glucan Addition Levels on the Structure, Functional Properties, and In Vitro Digestibility of Myofibrillar Protein Gels in Minced Yak Meat

Kunweng Puguan, Bifeng Xu, Ting Zhu, Huiqin Lu, Jiajia Mo, Baocai Xu, Rongsheng Du, Linlin Wang, Lina Wang

SSRN Electronic Journal

DOI

2026

Yeast Protein Gels Formed by the Combination of Thermal Processing and Ultrasonication as Potential Fat Replacers: Texture Modification and Nutritional Fortification

Jingwei Zhao, Yuanyuan Xiong, Zihan Deng, Wei He, Baocai Xu, Wenda Wu

SSRN Electronic Journal

DOI

2025

Phospholipid-driven flavor modulation in meat: A biomolecular approach

Yan Liu, Cong li, Xueli Chen, Baocai Xu, Yujuan Xu

SSRN Electronic Journal

DOI

2024

Emission Characteristics and Quantitative Assessment of the Health Risks of Cooking Oil Fumes with Multiple Cooking Variables

Yang Gao, Xingyun Liu, Chaoyang Xu, Kezhou Cai, Donghui Chen, Hui Min Zhou, Baocai Xu

SSRN Electronic Journal

DOI

2024

Bacillusvelezensis A2 Alleviates Nephrotoxicity Caused by Deoxynivalenol And Porcine Circovirus Type 2 Through the Cgas-Sting Signaling Pathway

Huiping Xiao, Zihui Qin, Baocai Xu, Kamil Kuča, Xinyi Guo, Huayue Zhang, Zelin Li, Wenda Wu

SSRN Electronic Journal

DOI

2024

Influence of Dry-Ripening on Metabolite Profile in Water- Boiled Salted Duck by Uhplc-Ms/Ms and Gc-Ims

Cong Li, Xueli Chen, Sam Al‐Dalali, Yujuan Xu, Hui Min Zhou, Baocai Xu

SSRN Electronic Journal

DOI

2023

Regulate the Performances of Bilayer Emulsions Based on Casein/Butyrylated Dextrin Nanoparticles and Chitosan Interface by Engineering Method

Pin Chen, Baocai Xu, Bao Zhang, Dong-Lin Su

SSRN Electronic Journal

DOI

2023

Significant Adsorption of Benzo(A)Pyrene from Particulate Matter in Smoked by Composite Films: Characteristics, Application Effects and Mechanisms

Jingnan Lu, Kezhou Cai, Chong Ren, Ran Wang, Xinrui Feng, Baocai Xu

SSRN Electronic Journal

DOI

2023

Biotin-Modified Debranched Starch Nanoparticles as Novel Materials for Encapsulation and Delivery of Resveratrol

Chenchen Wang, Ran Feng, Baocai Xu, Bao Zhang

SSRN Electronic Journal

DOI

2023

Enhancing the Texture and Cooking Properties of Low-Fat Meatballs as an Animal Fat Substitute Using High Internal Phase Emulsions Stabilized with Prinsepia Utilis Royle Protein

Yu Wang, Xuefeng Wang, Jie Guo, Xinran Dong, Xinyi Li, Yuanyuan Xue, Xianna Chang, Zhaoming Wang, Baocai Xu, Feiran Xu

SSRN Electronic Journal

DOI

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