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: 杨慧娟,张万刚,李腾,郑海波,Khan, Muhammad Ammar,徐幸莲,孙京新,周光宏.Effect of protein structure on water and fat distribution during meat gelling,FOOD CHEMISTRY,2016,204:239-245(Participating authors)

Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing,FOOD CHEMISTRY,2015,177:280-287(Participating authors)

王娟,闫祥林,周光宏,徐幸莲,张万刚.梅山猪与三元杂交猪肌内脂肪含量、mu-钙蛋白酶和蛋白降解对嫩度的影响,食品科学,2015,36(13):52-56(Correspondence Author)

扶庆权,刘瑞,张万刚,李玉品,王娟,周光宏.Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(3):580-588(Correspondence Author)

刘念,刘瑞,胡亚亚,周光宏,张万刚.Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2015,50(6):1345-1351(Correspondence Author)

刘瑞,李玉品,张万刚,扶庆权,刘念,周光宏.Activity and expression of nitric oxide synthase in pork skeletal muscles,MEAT SCIENCE,2015,99:25-31(Correspondence Author)

胡亚亚,邢路娟,张万刚,周光宏.不同提取方法对金华火腿粗肽液抗氧化活性的影响,食品工业科技,2015,36(14):115-(Correspondence Author)

高雪琴,张万刚,周光宏.Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2015,95(14):2832-2837(Correspondence Author)

陈琳,张万刚,周光宏.Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation,FOOD AND BIOPROCESS TECHNOLOGY,2015,8(11):2287-2297(Correspondence Author)

唐长波,张万刚,戴晨,李惠侠,周光宏.Identification and Quantification of Adducts between Oxidized Rosnnarinic Acid and Thiol Compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(3):902-911(Participating authors)

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