Education Ph.D., Food Technology, University of Helsinki, Finland, Sep. 2013 – Apr. 2018 M.S., Agricultural Products Processing and Storage Engineering, China Agricultural University, Sep. 2011 - Jun. 2013 Bachelor, Food Science and Engineering, Nanjing Normal University, Sep. 2007 - Jun. 2011 Professional Experience Professor, School of Food and Biological Engineering, Jiangsu University, Sep. 2020 - present Postdoctoral Researcher, State Key Lab of Food Science and Technology, Jiangnan University, Sep. 2018-Sep. 2020 Visiting Scholar, Department of Food Physics and Meat Technology, University of Hohenheim, Germany, Jul.2019-Sep.2019 Scientific Research Field Protein Physics/Chemistry, muscle foods Social academic post and honor Member of professional committee (Food Nutrition and Safety) of Jiangsu Nutrition Society Reviewer for SCI journals, including Food Chemistry, Meat Science, Comprehensive Reviews in Food Science and Food Safety, etc. Reviewer for funding application of National Natural Science Foundation of China. Teaching Courses Lab safety, advanced nutrition, food manufacturing engineering Published papers Representative papers: Bao, Y., Ertbjerg, P., Estevez, M., Yuan, L., & Gao, R. (2021). Freezing of meat and aquatic products: Underlying mechanisms and implications on protein oxidation. Comprehensive Reviews in Food Science and Food Safety, https://doi.org/10.1111/1541-4337.12841 Bao, Y., Wang, K., Yang, H., Regenstein, J. M., Ertbjerg, P., & Zhou, P. (2020). Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage. Food Chemistry, 308. Article 122576 Bao, Y., & Ertbjerg, P. (2019). Effects of protein oxidation on the texture and water-holding of meat: a review. Critical Reviews in Food Science and Nutrition, 59, 3564-3578. Bao, Y., Boeren, S., & Ertbjerg, P. (2018). Myofibrillar protein oxidation affects filament charges, aggregation and water-holding. Meat Science, 135, 102-108. Bao, Y., Puolanne, E., & Ertbjerg, P. (2016). Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures. Meat Science, 121, 189-195. Bao, Y., & Ertbjerg, P. (2015). Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork. Meat Science, 110, 174-179. Bao, Y., Zhu, S., Luo, Y., & Shen, H. (2015). Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures. Journal of Aquatic Food Product Technology, 24, 752-761. Bao, Y., Zhou, Z., Lu, H., Luo, Y., & Shen, H. (2013). Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log‐logistic model. International Journal of Food Science and Technology, 48, 387-393. Bao, Y., Luo, Y., Zhang, Y., Shen, Y., & Shen, H. (2013). Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage. Food Science and Biotechnology, 22, 1-5. Liu, Y., Zhang, L., Gao, S., Bao, Y., Tan, Y., Luo, Y., & Hong, H. (2021). Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage. Food Chemistry, https://doi.org/10.1016/j.foodchem.2021.131079 Ji, W., Bao, Y., Wang, K., Yin, L. and Zhou, P. (2021), Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity. International Journal of Food Science & Technology. IJFS15009. https://doi.org/10.1111/ijfs.15009(Corresponding author) Feng, R., Bao, Y., Liu, D., Zhang, S., Wang, Y., Chen, D. and Zhou, P. (2020), Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak. International Journal of Food Science and Technology. 55, 3061-3072. (Corresponding author) Wang, K., Bao, Y., Wang, Y., Chen, D., & Zhou, P. (2020). Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides). LWT-Food Science and Technology, 132, Article 109844. (Corresponding author) Wang, K., Bao, Y., Yang, H., Wang, Y., Chen, D., Regenstein, J. M., & Zhou, P. (2020). Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides). Polish Journal of Food and Nutrition Sciences, 70, 301-312. Liu, Y., Zhang, W., Wang, K., Bao, Y., Mac Regenstein, J., & Zhou, P. (2019). Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance. Food and Bioprocess Technology, 12, 1967-1979. Main Scientific Research Projects Protein oxidation in muscle foods; Frozen of aquatic products; Plant protein utilization Collaboration with well-known food protein research teams in China and Europe Patents Scientific Research Achievements and Awards Jiangsu Provincial Double-Innovation Doctor Program (2021) The International Postdoctoral Exchange Programme (2019) PhD Student funded by China Scholarship Council (2013) Number of postgraduates under supervision 7 master student and 1 phd student (including co-supervised) Number of supervised masters and Ph.D. 6 master students (including co-supervised) Number of supervised undergraduates 8 The above information updated Oct.2022
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