南京农业大学教师个人主页 Wangang Zhang--Home--Paper Publications

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Xing Lujuan,Fu Lijuan,Hao Yuejing,Miao Yujia,Zhang Wangang.Xuanwei ham derived peptides exert the anti-inflammatory effect in the dextran sulfate sodium-induced C57BL/6 mice model,FOOD BIOSCIENCE,2022,48(Correspondence Author)

Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing,FOOD CONTROL,2022,135(Participating authors)

Zhou Lei,Zhang Wangang,Wang Jingyu.Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2022,122:140-156(Correspondence Author)

Lu Wenwei, Hou Qin, Zhang Jian, Zhang Wangang.Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation.,Meat science,2022,197:109073-109073(Correspondence Author)

王春晓,周凯,张健,邢路娟,张万刚,徐宝才.松乳菇对低脂乳化肠质构品质的影响,肉类研究,2022,36(2022年05期):42-48(Participating authors)

Yin Yantao,Zhou Lei,Cai Jiaming,Feng Fan,Xing Lujuan,Zhang Wangang.Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site,FOODS,2022,11(15)(Correspondence Author)

Fu Lijuan,Xing Lujuan,Zhang Wangang.Research Progress on Food Derived Anti-inflammatory Peptides,Journal of Chinese Institute of Food Science and Technology,2022,22(8):343-352(Correspondence Author)

韩竞旭,邢路娟,张万刚.贵州侗族酸肉中优质发酵菌株的筛选及鉴定,食品与发酵工业,2022,(Correspondence Author)

Xing Lujuan,Zhang Wangang,Fu Lijuan,Lorenzo Jose Manuel,Hao Yuejing.Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples,FOOD CHEMISTRY,2022,385(Correspondence Author)

Xing Lujuan,Wang Zixu,Hao Yuejing,Zhang Wangang.Marine Products As a Promising Resource of Bioactive Peptides: Update of Extraction Strategies and Their Physiological Regulatory Effects,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(10):3081-3095(Correspondence Author)

total254 11/26
first previous next last Page; GET MORE