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: 曹松敏,王奕,郝月静,张万刚,周光宏.Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(3):759-768(Correspondence Author)

扶庆权,刘瑞,张万刚,Ben AKILING,王蓉蓉.In Vitro Susceptibility of Oxidized Myosin by mu-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(32):8629-8636(Correspondence Author)

曹松敏,王奕,邢路娟,张万刚,周光宏.Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin,FOOD AND BIOPRODUCTS PROCESSING,2020,121:213-223(Correspondence Author)

Semedo Pereira Jailson Aldacides,Sathuvan Malairaj,Sarfaraz Ahmed Brohi,Evans Frimpong Boateng,张万刚.Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,125:-(Correspondence Author)

侯芹,张朝阳,张万刚,刘瑞,Tang hanqi,周光宏.Role of protein S-nitrosylation in regulating beef tenderness,FOOD CHEMISTRY,2020,306:-(Correspondence Author)

史颖悟,张万刚,周光宏.Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging,FOODS,2020,9(5):-(Correspondence Author)

范晓全,邢路娟,葛潘伟,cong laixin,侯芹,葛庆丰,刘瑞,张万刚,周光宏.Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat,FOOD CHEMISTRY,2020,307:-(Correspondence Author)

Semedo Pereira Jailson Aldacides,Sarfaraz Ahmed Brohi,,Sathuvan Malairaj,张万刚,周光宏.Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2020,23(1):420-433(Correspondence Author)

张健,zhang yuqin,王艳,邢路娟,张万刚.Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2020,62:-(Correspondence Author)

康大成,张万刚,Lorenzo Jose M ,陈星.Structural and functional modification of food proteins by high power ultrasound and its application in meat processing,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2020,:-(Correspondence Author)

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