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: 闫祥林,任晓镤,刘瑞,谢婷婷,程玉平,张万刚,周光宏.不同屠宰方式对新疆多浪羊肉品质的影响,食品科学,2018,39(17):73-78(Participating authors)

姜蕾,康大成,张万刚,周光宏.迷迭香提取物在体外和萨拉米中的抗氧化活性,食品科学,2018,39(13):68-73(Participating authors)

赵尹毓,侯芹,庄昕波,王艳,周光宏,张万刚.Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage,LWT-Food Science and Technology,2018,暂无(97):157-163(Correspondence Author)

扶庆权,刘瑞,周光宏,张万刚.Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(1):-(Correspondence Author)

葛庆丰,顾于滨,张万刚,尹永奇,于海,吴满刚,王志军,周光宏.Comparison of microbial communities from different Jinhua ham factories,AMB EXPRESS,2017,7(0):-(Correspondence Author)

康大成,蒋雨鹤,邢路娟,周光宏,张万刚.Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef,FOOD RESEARCH INTERNATIONAL,2017,102:717-727(Correspondence Author)

庄昕波,张万刚,刘瑞,刘亚夫,邢路娟,韩敏义,康壮丽,徐幸莲,周光宏.Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber,FOOD RESEARCH INTERNATIONAL,2017,100:586-594(Participating authors)

张聪,周光宏,徐幸莲,张万刚.一种复合微生物发酵剂对发酵香肠品质的影响,食品工业科技,2017,38(1):182-188(Correspondence Author)

张万刚,Naveena, B Maheswarappa, Jo, Cheorun,Sakata, Ryoichi,周光宏,Banerjee, Rituparna,Nishiumi, Tadayuki.Technological demands of meat processing-An Asian perspective,MEAT SCIENCE,2017,132(0):35-44(First Author)

胡红燕,Semedo Pereira Jailson Aldacides,邢路娟,周光宏,张万刚.Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,86:14-19(Correspondence Author)

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