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: Zhou Lei, Ali Israq, Manickam Sivakumar, Goh Bey Hing, Tao Ye, Zhang Jian, Tang Siah Ying, Zhang Wangang.Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective.,Comprehensive reviews in food science and food safety,2025,2(e70162-e70162)(Co corresponding author)

Zhang Jian, Toldra Fidel, Kang Dacheng, Zhou Lei, Wang Jingyu, Zhang Wangang, Hu Yonghong.Benefits of ultrasonic technology application in meat field and its influential mechanism: a review.,Critical reviews in food science and nutrition,2025,65(28):5726-5751(Co corresponding author)

Ma Chao, Zhang Wangang, Xing Lujuan.Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork.,Meat science,2025,221:109736-109736(Correspondence Author)

Yang Ziyi, Cui Zhiyong, Zhang Wangang.Isolation, purification and identification of antibacterial peptides from Jinhua ham broth and molecular simulation analyses of their interaction with bacterial porins,FOOD CHEMISTRY,2025,473:-(Correspondence Author)

Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang.Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef,ULTRASONICS SONOCHEMISTRY,2025,114:-(Correspondence Author)

Ma Chao, Zhang Wangang, Xing Lujuan.Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork,MEAT SCIENCE,2025,221:-(Correspondence Author)

Ma Chao, Du Tongyao, Wang Wenxuan, Liu Yujia, An Zhenhong, Hou Qin, Xing Lujuan, Zhang Wangang.Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification,FOOD CHEMISTRY,2025,471:-(Correspondence Author)

Fan Baoying, Zhou Lei, Xing Lujuan, Zhang Wangang.Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films,FOOD HYDROCOLLOIDS,2025,166:-(Correspondence Author)

Zhang Biying, Lu Jiasheng, Zhang Ziyi, Sui Yumeng, Kong Baohua, Zhang Wangang, Chen Qian.Effect of exogenous C4-HSL on the spoilage capacity of Acinetobacter johnsonii AJ1 isolated from Harbin red sausage,FOOD BIOSCIENCE,2025,74:-(Co corresponding author)

Miao Yujia, Xing Lujuan, Wang Zixu, Ju Ming, Cao Songmin, Zhang Wangang.Anti-inflammatory and lipid metabolism regulatory effects of porcine liver protein-derived peptides: Preparation, verification and identification,FOOD BIOSCIENCE,2025,69:-(Co corresponding author)

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