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

Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing

Release time:2026-09-25Hits:

Impact Factor:

9.1
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

Jin Lei, Zhang Jian, Zhang Ruyu, Xing Lujuan, Li Min, Yao Xianqi, Zhang Wangang
Correspondence Author:

Wangang Zhang
Document Code:

2c9e868ca0a9c95301a0b2dffb1d3cfa
Volume:

130
Page Number:

-
Translation or Not:

no
Date of Publication:

2026-07-01

Next One:Bovine Cartilage-Derived Type II Collagen Composite Scaffolds: Collagen Characterization, Physicochemical Properties, and In Vitro Chondrocyte Responses