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: Semedo Pereira Jailson Aldacides,胡红燕,邢路娟,张万刚,周光宏.Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage,FOODS,2020,9(1):-(Correspondence Author)

刘瑞,Lonergan Steven,Steadham Edward,周光宏,张万刚,Huff-lonergan Elisabeth.Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis,FOOD CHEMISTRY,2019,276:63-70(Correspondence Author)

闫祥林,任晓镤,刘瑞,程玉平,张万刚,周光宏.宰后电刺激对新疆多浪羊肉品质的影响,食品科学,2019,40(3):71-77(Participating authors)

王艳,张万刚,周光宏.Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(10):2915-2926(Correspondence Author)

田筱娜,王莹莹,范晓全,史颖悟,张万刚,侯芹,刘瑞,周光宏.Expression of Pork Plectin during Postmortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(42):11718-11727(Correspondence Author)

扶庆权,刘瑞,王海鸥,华春,宋尚新,周光宏,张万刚.Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(20):5866-5873(Correspondence Author)

王莹莹,刘瑞,田筱娜,范晓全,史颖悟,张万刚,侯芹,周光宏.Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(11):3242-3248(Correspondence Author)

赵尹毓,侯芹,曹松敏,王艳,周光宏,张万刚.Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters,Food Hydrocolloid,2019,87(暂无):83-89(Correspondence Author)

侯芹,刘瑞,张万刚,周光宏.Nitric oxide synthase in beef semimembranosus muscle during postmortem aging,FOOD CHEMISTRY,2019,288:187-192(Correspondence Author)

肖智超,葛长荣,周光宏,张万刚,廖国周.H-1 NMR-based metabolic characterization of Chinese Wuding chicken meat,FOOD CHEMISTRY,2019,274:574-582(Correspondence Author)

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