南京农业大学教师个人主页 ZWG--Home--Paper Publications

中文

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)

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Yang Ziyi,Wang Zixu,Wang Ruoxin,Zhang Wangang.A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(Correspondence Author)

袁佳艺,蒋飞燕,郝晨铭,张青柱,郑炫凯,张万刚.超声波辅助滚揉腌制对鸭腿肉品质的影响研究,食品与发酵工业,2024,(Correspondence Author)

Zhu Zihan, Yu Minhui, Zhang Jian, Zhang Wangang.Effects of ultrasonic-assisted curing on the eating quality of lamb,JOURNAL OF FOOD ENGINEERING,2024,361:-(Correspondence Author)

Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang.Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel,FOOD RESEARCH INTERNATIONAL,2024,188(Correspondence Author)

Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang.Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques,FOOD CHEMISTRY,2024,457(Co corresponding author)

Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang.Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel,FOOD AND BIOPRODUCTS PROCESSING,2024,144:203-213(Correspondence Author)

Qian Jing, Yan Wenjing, Zhang Wangang, Zhang Jianhao, Wang Jin, Raghavan Vijaya.Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2024,143:-(Participating authors)

Ma Chao,Zhang Jian,Zhang Ruyu,Zhou Lei,Ni Laixue,Zhang Wangang.Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein,FOOD CHEMISTRY-X,2024,24(Correspondence Author)

Hou Qin,Gao Tianyi,Liu Rui,Ma Chao,Zhang Wangang.S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality,MEAT SCIENCE,2024,216(Correspondence Author)

Zhang Ruyu,Zhou Lei,Zhang Wangang.Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure,ULTRASONICS SONOCHEMISTRY,2024,110(Correspondence Author)

total222 2/23
first previous next last Page; GET MORE