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: 葛庆丰,裴慧杰,刘瑞,陈磊,高雪琴,顾玉斌,侯芹,尹永奇,于海,吴满刚,张万刚,周光宏.Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:513-518(Correspondence Author)

邢路娟,刘瑞,曹松敏,张万刚,周光宏.Meat protein based bioactive peptides and their potential functional activity: a review,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(6):1956-1966(Correspondence Author)

葛庆丰,陈胜,刘瑞,陈磊,杨波,于海,吴满刚,张万刚,周光宏.Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage,FOOD CHEMISTRY,2019,295:361-367(Correspondence Author)

赵尹毓,周光宏,张万刚.Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels,CARBOHYDRATE POLYMERS,2019,209:276-281(Correspondence Author)

邢路娟,张华,Majumder,张万刚,Yoshinori Mine.gamma-Glutamylvaline Prevents Low-Grade Chronic Inflammation via Activation of a Calcium-Sensing Receptor Pathway in 3T3-L1Mouse Adipocytes,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(30):8361-8369(Participating authors)

刘瑞,张朝阳,邢路娟,张丽丽,周光宏,张万刚.A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle,FOOD CHEMISTRY,2019,274:407-414(Correspondence Author)

肖智超,罗玉婷,王桂英,葛长荣,周光宏,张万刚,廖国周.H-1-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,99(1):429-435(Correspondence Author)

邢路娟,曹松敏,郑锦晓,周光宏,张万刚.宣威火腿中抗菌肽的分离、纯化及鉴定,食品科学技术学报,2019,37(6):46-52(Correspondence Author)

刘瑞,Lonergan Steven,Steadham Edward,周光宏,张万刚,Huff-Lonergan Elisabeth.Effect of nitric oxide and calpastatin on the inhibition of mu-calpain activity, autolysis and proteolysis of myofibrillar proteins,FOOD CHEMISTRY,2019,275:77-84(Correspondence Author)

高雪琴,付丽,吴丽,张万刚.脂肪替代物在凝胶类调理肉制品中的应用,食品工业科技,2018,39(11):319-326(Correspondence Author)

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