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

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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: 张健,张玉琴,邹云鹤,张万刚.Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,136:-(Correspondence Author)

周磊,张健,Lorenzo Jose M ,张万刚.Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel,FOOD CHEMISTRY,2021,345:-(Correspondence Author)

Munekata, Paulo E S ,,Pateiro, Mirian,张万刚,Dominguez, Ruben,邢路娟,Fierro, Elena Movilla,Lorenzo, Jose M.Health benefits, extraction and development of functional foods with curcuminoids,JOURNAL OF FUNCTIONAL FOODS,2021,79:-(Participating authors)

Zamuz Sol,Munekata Paulo E S ,Dzuvor Christian K O ,张万刚,Sant'Ana Anderson S ,Lorenzo Jose M.The role of phenolic compounds against Listeria monocytogenes in food. A review,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,110:385-392(Correspondence Author)

周磊,张健,邢路娟,张万刚.Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,110:493-512(Correspondence Author)

Dry-Cured Ham-Derived Peptide (Asp-Leu-Glu-Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells,ANTIOXIDANTS,2021,10(9):-(Correspondence Author)

诸琼妞,邢路娟,侯芹,刘瑞,张万刚.Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay,MEAT SCIENCE,2021,172:-(Correspondence Author)

Wu Manli,Zhang Wangang,Shen Xixi,Wang Wei.Simultaneous Determination of Purines and Uric Acid in Chinese Chicken Broth Using TFA/FA Hydrolysis Coupled with HPLC-VWD,FOODS,2021,10(11)(Participating authors)

张如玉,张健,周磊,王琳,张万刚.Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork,ULTRASONICS SONOCHEMISTRY,2021,79:-(Correspondence Author)

张健,康大成,张万刚,Lorenzo Jose M.Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,111:405-425(Correspondence Author)

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