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邢路娟

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Ma Chao, Zhang Wangang, Xing Lujuan.Discovery of potential involvement of protein lactylation during the development of pork quality,MEAT SCIENCE,2026,231:-(Participating authors)

Ma Chao, Zhang Binyu, An Zhenhong, Yang Qiankun, Xing Lujuan, Zhang Wangang.Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks,MEAT SCIENCE,2026,240:-(Participating authors)

Ma Chao, Zhang Binyu, Li Jie, Xing Lujuan, Chen Xiangli, Zhang Wangang.Impact of pre-rigor ultrasonication on beef quality: A mechanistic perspective involving glycolytic and mitochondrial metabolism at the early postmortem,ULTRASONICS SONOCHEMISTRY,2026,129:-(Participating authors)

Li Gongyu, Ma Chao, Zhang Jian, Xing Lujuan, Zhang Wangang.Flavor reconstruction of reduced-salt braised pork meatballs via a compound flavor enhancer: Contributions of taste improvement and aroma-related changes,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2026,44:-(Participating authors)

Jin Lei, Zhang Jian, Zhang Ruyu, Xing Lujuan, Li Min, Yao Xianqi, Zhang Wangang.Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing,ULTRASONICS SONOCHEMISTRY,2026,130:-(Participating authors)

Yan Yiqiu, Zhang Yutong, Zhu Zihan, Ju Ming, Yang Ziyi, Xing Lujuan, Tang Changbo, Zhang Wangang.Immune regulatory functions and underlying mechanisms of porcine skin collagen peptides prepared by ultrasound,JOURNAL OF FUNCTIONAL FOODS,2026,144:-(Co corresponding author)

An Zhenhong, Ma Chao, Tomasevic Igor, Xing Lujuan, Zhang Wangang.Application of ultra-low temperature double spiral quick chilling to pre-rigor pork muscle: Rate-dependent effects on quality, protein oxidation, and proteolysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2026,254:-(Participating authors)

Ma Chao, Zhang Wangang, Zhang Jian, Zhou Lei, Xing Lujuan, Liu Rui.Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies,JOURNAL OF ADVANCED RESEARCH,2026,85:65-89(Participating authors)

Wang Wenxuan, Ma Chao, Liu Yujia, An Zhenhong, Xing Lujuan, Huang Ming, Zhang Wangang.Effects of ultrasound treatment on pork water holding capacity: Insights from muscle microstructure, and protein conformation properties,FOOD CHEMISTRY,2026,515:-(Participating authors)

Jin Lei, Zhou Lei, Zhang Ruyu, Zhao Jingyuan, Chen Xiangli, Xue Lili, Xing Lujuan, Zhang Wangang.Enhancing salt and moisture diffusion in beef by ultrasound-assisted tumbling: Insights from mathematical modeling, hyperspectral imaging, and finite element analysis,FOOD RESEARCH INTERNATIONAL,2026,241:-(Participating authors)

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