中文

Wangang Zhang

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content

Release time:2024-01-01Hits:

Impact Factor:

5.4
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CONTROL
Co-author:

Zhou Guanghong
Document Code:

2c9e868c8c7b7f1c018c7fc69f515d34
Volume:

154
Translation or Not:

no
Date of Publication:

2023-12-01

Pre One:Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective

Next One:Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion