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Ting Bai

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

2

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44

TOTAL CITATIONS

0

Scholarly Papers (2)

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1.

Effect of temperature on the quality of deep-fried batter-breaded chicken breast strips with kudzu root starch

Number of pages: 48 Posted: 25 Oct 2025
Xiaoping Feng, Ting Bai, Lu Zhang, Zhongyan Zhu, Shuangli Xiong, Chengjian Xu, Anlin Li, Ling Hua and Xinyi Wu
Sichuan Tourism University, Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
Downloads 32 (1,304,549)

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Batter-breaded chicken breast strips, Deep-frying, Temperature, Volatile compounds, Gas chromatography-ion mobility spectrometry, E-nose

2.

Multi-omics analysis of fatty acids, lipid composition and volatile flavor compounds in different rabbit meat tissues

Number of pages: 58 Posted: 29 Jan 2026
Xiulian Wang, Ting Bai, Xinyu Hu, Wenqing Du, Bin Wen, Zhoulin Wu, Xiangchao Fu, Rui Zhang and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Sichuan Academy of Grassland Sciences, Sichuan Academy of Grassland Sciences, Chengdu University, Sichuan Academy of Grassland Sciences, Chengdu University and Chengdu University
Downloads 12 (1,548,648)

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rabbit meat tissue, free fatty acid, lipid, Volatile flavor compounds, Correlation analysis