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Zhijie Bao

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

4

DOWNLOADS

149

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Investigating the Causes of Yolk Mudding During Storage of Salted Eggs:Water Migration Leads to Protein and Lipid Oxidation

Number of pages: 39 Posted: 29 Oct 2024
Jiyu Zhang, Songyi Lin, Sichen Lu, Xunze Yuan, Yue Tang and Zhijie Bao
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 50 (1,074,648)

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Salted egg yolk, mudding, storage, Water migration, Protein oxidation, Lipid oxidation

2.

Co-Enzymatic Hydrolysis Enhanced Thermal Stability of Mayonnaise

Number of pages: 30 Posted: 24 Jan 2024
Zhijie Bao, Guangshun Jiang, Songyi Lin, Junzhang Li, Kun Liu and Fujun Guo
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 49 (1,074,648)

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Phospholipase, Flavor protease, Liquid egg yolk, Mayonnaise, Emulsifying, Thermal stability

3.

Effects of Oxidative Modification of Malondialdehyde on the Structure and Emulsification Properties of Egg Yolk High-Density Lipoprotein

Number of pages: 33 Posted: 06 Dec 2022
Yang Tian, Songyi Lin, Peng-Fei Jiang, Guangshun Jiang and Zhijie Bao
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 44 (1,133,231)

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malondialdehyde, egg yolk high‐density lipoprotein, oxidation, structure, emulsification

4.

Synergistic compensation of low salt induced quality defects in low-salt tomato canned beef by acetic acid and L-aspartic acid: pH and charge induced hydrogen bond enhancement

Number of pages: 56 Posted: 26 Feb 2026
Haodong Lu, Huimin Liu, Zhijie Bao, Gang Wu, Peizi Sun, Yuting Tan, Kai Qiu and Dongmei Li
affiliation not provided to SSRN, Dalian Polytechnic University, Dalian Polytechnic University, China National Research Institute of Food and Fermentation Industries, Dalian Polytechnic University, Dalian Polytechnic University, China National Research Institute of Food and Fermentation Industries and Dalian Polytechnic University
Downloads 6 (1,571,455)

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Canned beef, Low salt, Acetic acid, L-aspartic acid, myofibrillar protein