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张万刚

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（Iowa State University of Science and Technology)

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Paper Publications Home >> Scientific Research >> Paper Publications: 唐长波,张万刚,邹玉峰,邢路娟,郑海波,徐幸莲,周光宏.Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress,FOOD HYDROCOLLOIDS,2017,67(0):197-205(Participating authors)

刘瑞,李玉品,王梦琴,周光宏,张万刚.Effect of protein S-nitrosylation on autolysis and catalytic ability of mu-calpain,FOOD CHEMISTRY,2016,213:470-477(Correspondence Author)

陈琳,周光宏,徐幸莲,张万刚.高氧气调包装对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响,中国农业科学,2016,49(18):3628-3638(Correspondence Author)

郑锦晓,胡亚亚,邢路娟,周光宏,张万刚.传统工艺和新工艺金华火腿中抗氧化肽的比较,南京农业大学学报,2016,39(2):312-317(Correspondence Author)

胡红燕,Semedo Pereira Jailson Aldacides,邢路娟,胡亚亚,乔彩利,周光宏,张万刚.Effects of regenerated cellulose emulsion on the quality of emulsified sausage,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,70:315-321(Correspondence Author)

胡红燕,邢路娟,胡亚亚,乔彩利,吴涛,周光宏,张万刚.Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate,FOOD HYDROCOLLOIDS,2016,52:38-46(Correspondence Author)

高雪琴,郝修振,熊国远,葛庆丰,张万刚,周光宏,岳晓禹.Interaction between carrageenan/soy protein isolates and salt-soluble meat protein,FOOD AND BIOPRODUCTS PROCESSING,2016,100:47-53(Correspondence Author)

佘阿里,纳赛尔,李春保,张万刚,周光宏.Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens,BRAZILIAN JOURNAL OF POULTRY SCIENCE,2016,18(1):35-40(Participating authors)

胡亚亚,邢路娟,周光宏,张万刚.金华火腿粗肽液对PC12细胞氧化损伤的保护作用,南京农业大学学报,2016,39(5):852-857(Correspondence Author)

康大成,邹云鹤,程玉平,邢路娟,周光宏,张万刚.Effects of power ultrasound on oxidation and structure of beef proteins during curing processing,ULTRASONICS SONOCHEMISTRY,2016,33:47-53(Correspondence Author)

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