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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
南京农业大学 师资博士后
肉品加工与质量安全控制
Fan Baoying, Zhou Lei, Xing Lujuan, Zhang Wangang.Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films,FOOD HYDROCOLLOIDS,2025,166:-(Participating authors)
Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang.Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef,ULTRASONICS SONOCHEMISTRY,2025,114:-(Participating authors)
Ma Chao, Zhang Wangang, Xing Lujuan.Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork,MEAT SCIENCE,2025,221:-(Participating authors)
Wang Zixu, Hao Yuejing, Xing Lujuan, Zhang Wangang.The porcine bone collagen-derived peptides suppressed the low-grade chronic inflammation via restraining calcium-sensing receptor in RAW264.7 cells,JOURNAL OF FUNCTIONAL FOODS,2025,127:-(Co corresponding author)
Ma Chao, Du Tongyao, Wang Wenxuan, Liu Yujia, An Zhenhong, Hou Qin, Xing Lujuan, Zhang Wangang.Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification,FOOD CHEMISTRY,2025,471:-(Participating authors)
Shen Xingyu, Xing Lujuan, Pan Leiqing, Miao Yujia, Zhang Wangang.Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing,POULTRY SCIENCE,2025,104(4):-(co-first author)
【Patent】张万刚,范宝莹,邢路娟,郑乾坤,黄燕,倪来学，一种从百香果皮废弃物中提取纤维素纳米晶体的方法，
【Patent】张万刚,邢路娟,苗雨佳，一种猪肝副产物多肽及其制备方法和应用，
【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,王静宇,邢路娟,周磊,周光宏,江雨洁，一种香椿酚-蛋白凝胶及其制备方法，
【Patent】张万刚,范宝莹,邢路娟,黄燕,郑乾坤,姚现琦，一种含有纤维素纳米晶的纳米纤维膜及其制备方法和应用，
【Patent】邢路娟,张万刚,沈星雨,潘磊庆，一种基于高光谱成像技术的肉鸡贮 藏品质检测方法，
劳瑞肉品科学第八版[A translation]中国轻工业出版社，2024
邢路娟,李官浩(外),Fidel Toldrá(外),张万刚，Advances in Food and Nutrition Research[Monograph]Elsevier，2020
