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: Ming Ju, Zixu Wang, Lujuan Xing, Chunxiang Piao, Guanhao Li, Wangang Zhang.Identification and virtual screening of novel umami peptides from dry-cured ham bone gelatin through molecular docking.,International journal of biological macromolecules,2025,329(P1):147802(Correspondence Author)

Boateng Evans Frimpong, Yang Ziyi, Zhang Jian, Zhou Lei, Xing Lujuan, Zhang Wangang.Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages,Food Production Processing and Nutrition,2025,7(1):10-Article No.: 10(Correspondence Author)

Wei Lanlan, Zhu Shuaijie, Xiong Guoyuan, Li Jingjun, Zhang Wangang.Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation,CURRENT RESEARCH IN FOOD SCIENCE,2025,10:-(Co corresponding author)

Fang Yujuan,Zhang Jian,Ma Chao,Xing Lujuan,Wang Wenxuan,Zhang Wangang.Ultrasound-induced modifications of beef flavor characteristics during postmortem aging,ULTRASONICS SONOCHEMISTRY,2024,108(Correspondence 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,2024,:-(Co corresponding author)

Cai Jiaming,Tao Ye,Xing Lujuan,Zhang Jian,Wang Zixu,Zhu Zihan,Zhang Wangang.Studying Antifatigue Mechanism of Tyr-Pro-Leu-Pro in Exercise Mice Using Label-Free Proteomics,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(4):2178-2192(Correspondence Author)

王宇,王娉,曲天铭,梁丽姣,赵晓美,陈颖,张万刚.冷鲜猪肉供应链主要环节中微生物多样性宏基因组分析,中国食品卫生杂志,2024,36(2024年09期):1000-1009(Co corresponding author)

Zhang Jian,Jin Lei,Zhou Jianjun,Ma Chao,Cui Jie,Jiang Jinchi,Li Wenhui,Wu Si,Zhang Wangang,Hu Yonghong.Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology,ULTRASONICS SONOCHEMISTRY,2024,111(Co corresponding author)

Hou Qin,Ma Chao,Liu Rui,Kang Zhuangli,Zhang Wangang.Exploring the Effects of S-Nitrosylation on Caspase-3 Modification and Myofibril Degradation of Beef In Vitro,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(39):21772-21780(Correspondence Author)

Cai Jiaming,Tao Ye,Xing Lujuan,Zhou Lei,Ju Ming,Zhang Wangang.Effect of Yamadazyma triangularis derived peptide XHY69AP on muscle fatigue via regulation of AMPK/PGC-1α and Nrf2/Keap1 pathways,FOOD BIOSCIENCE,2024,58(Correspondence Author)

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