2023.02至今，南京农业大学，食品科技学院，副研究员。主要从事发酵肉制品及畜产加工副产物中生物活性肽的生理调节功能研究，主持国家自然科学基金青年项目、十四五重点研发项目子课题、中国博士后科学基金面上项目、江苏省博士后科研资助计划、中央高校基本业务费新疆联合等项目。担任国家农业产业（生猪）技术体系加工岗团队成员，参加江苏省农业产业（生猪）技术体系创新团队、江苏省农业自主创新、江苏省苏北科技专项等项目。发表论文30余篇，参编英文专著3部，申请及授权专利3项。
南京农业大学 食品科学与工程 With Certificate of Graduation for Study as Master's Candidates Master's degree
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南京农业大学 师资博士后
肉品加工与质量安全控制
Cai Jiaming,Tao Ye,Xing Lujuan,Zhang Jian,Wang Zixu,Zhu Zihan,Zhang Wangang.Studying Antifatigue Mechanism of Tyr-Pro-Leu-Pro in Exercise Mice Using Label-Free Proteomics,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(4):2178-2192(Participating authors)
Wang Jingyu, Zhou Lei, Xing Lujuan, Zhou Guanghong, Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.,FOOD CHEMISTRY,2024,(Participating authors)
Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang.Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel,FOOD RESEARCH INTERNATIONAL,2024,188(Participating authors)
Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang.Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques,FOOD CHEMISTRY,2024,457(Participating authors)
Fang Yujuan,Zhang Jian,Ma Chao,Xing Lujuan,Wang Wenxuan,Zhang Wangang.Ultrasound-induced modifications of beef flavor characteristics during postmortem aging,ULTRASONICS SONOCHEMISTRY,2024,108(Participating authors)
Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang.Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel,FOOD AND BIOPRODUCTS PROCESSING,2024,144:203-213(Participating authors)
【Patent】张万刚,邢路娟,郝月静，一种猪骨胶原蛋白肽的制备方法及其应用，
【Patent】张万刚,邢路娟,葛庆丰(学)，一种利用纳米材料细胞传感器评价抗氧化多肽活性的方法，ZL201711001448.5，2019
