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: 周磊,张健,殷燕涛,张万刚,杨玉玲.Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions,FOODS,2021,10(6):-(Correspondence Author)

Liu Rui,Li Suyun,Yang Bo,Chen Lei,Ge Qingfeng,Xiong Guoyuan,Yu Hai,Wu Mangang,Zhang Wangang.Investigation of the antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by different cell disruption methods,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,152:-(Participating authors)

张如玉,邢路娟,康大成,周磊,王琳,张万刚.Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins,ULTRASONICS SONOCHEMISTRY,2021,74:-(Correspondence Author)

Fu Lijuan,Xing Lujuan,Hao Yuejing,Yang Ziyi,Teng Shuang,Wei Lanlan,Zhang Wangang.The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells,JOURNAL OF FUNCTIONAL FOODS,2021,87(Co corresponding author)

Agregan Ruben,Munekata Paulo E S ,张万刚,张健,Perez-Santaescolastica Cristina,Lorenzo Jose M.High-pressure processing in inactivation of Salmonella spp. in food products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,107:31-37(Participating authors)

侯芹,程玉平,康大成,张万刚,周光宏.Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020,55(1):109-118(Correspondence Author)

殷燕涛,周磊,Semedo Pereira Jailson Aldacides,张健,张万刚.Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(48):14243-14251(Correspondence Author)

侯芹,刘瑞,田筱娜,张万刚.Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging,FOOD CHEMISTRY,2020,326:-(Correspondence Author)

殷燕涛,Pereira Jalson,周磊,Lorenzo Jose M,田筱娜,张万刚.Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef,FOODS,2020,9(10):-(Correspondence Author)

王莹莹,刘瑞,侯芹,田筱娜,范晓全,张万刚,周光宏.Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging,FOOD CHEMISTRY,2020,314:-(Correspondence Author)

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