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,Zhang Ruyu,Zhang Jian,Yin Yantao,Wei Lanlan,Xing Lujuan,Zhang Wangang.Effects of ultrasound on the oxidation and structure of myofibrillar protein in the presence or absence of soybean oil,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2023,103(12):5938-5948(Correspondence Author)

Yin Yantao,Martinez Remigio,Zhang Wangang,Estevez Mario.Crosstalk between dietary pomegranate and gut microbiota: evidence of health benefits,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2023,(Correspondence Author)

Guo Rui-Rui,Lageveen-Kammeijer Guinevere S. M.,Wang Wenjun,Dalebout Hans,Zhang Wangang,Wuhrer Manfred,Liu Li,Heijs Bram,Voglmeir Josef.Analysis of Immunogenic Galactose-alpha-1,3-galactose-Containing N-Glycans in Beef, Mutton, and Pork Tenderloin by Combining Matrix-Assisted Laser Desorption/Ionization-Mass Spectroscopy and Capillary Electrophoresis Hyphenated with Mass Spectrometry via Electrospray Ionization,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,(Participating authors)

Du Tongyao, Ma Chao, Wang Zixu, Hao Yuejing, Zhang Wangang.Distribution and Degradation of Pork Filamin during Postmortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(41):15287-15295(Correspondence Author)

Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,174(Participating authors)

邢路娟,郝月静,左庆翔,周光宏,张万刚.金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化,中国食品学报,2023,(Correspondence Author)

Chen Xiao,Zhang Wangang,Quek Siew Young,Zhao Liyan.Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design,COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,2023,(Participating authors)

Wang Zixu, Xing Lujuan, Cai Jiaming, Toldra Fidel, Hao Yuejing, Zhang Wangang.Identification of hepatoprotective peptides from porcine liver and its interaction with ethanol metabolizing enzymes in vitro,FOOD BIOSCIENCE,2023,55:-(Correspondence Author)

Zhang Jian,Zhang Wangang,Ma Chao,Cai Jiaming.Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon,ULTRASONICS SONOCHEMISTRY,2023,98(Correspondence Author)

Feng Fan,Yin Yantao,Zhou Lei,Ma Chao,Zhang Wangang.Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,(Correspondence Author)

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