南京农业大学教师个人主页 Wangang Zhang--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Jin Lei, Zhang Jian, Zhang Ruyu, Xing Lujuan, Li Min, Yao Xianqi, Zhang Wangang.Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing,ULTRASONICS SONOCHEMISTRY,2026,130:-(Correspondence Author)

Zhu Zihan, Ju Ming, Li Min, Zhang Wangang.Bovine Cartilage-Derived Type II Collagen Composite Scaffolds: Collagen Characterization, Physicochemical Properties, and In Vitro Chondrocyte Responses,JOURNAL OF FUNCTIONAL BIOMATERIALS,2026,17(3):-(Correspondence Author)

Yang Ziyi, Zhang Feng, Cui Zhiyong, Zhang Wangang.Explainable Deep Learning Models Coupled with Peptidomics for Screening Antibacterial Peptides from In Vitro Simulated Digestion Hydrolyzates of Jinhua Ham Broth,Journal of agricultural and food chemistry,2026,74(33):26401-26416(Correspondence Author)

Ma Chao, Zhang Binyu, An Zhenhong, Yang Qiankun, Xing Lujuan, Zhang Wangang.Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks,MEAT SCIENCE,2026,240:-(Correspondence Author)

Jin Lei, Zhou Lei, Zhang Ruyu, Zhao Jingyuan, Chen Xiangli, Xue Lili, Xing Lujuan, Zhang Wangang.Enhancing salt and moisture diffusion in beef by ultrasound-assisted tumbling: Insights from mathematical modeling, hyperspectral imaging, and finite element analysis,FOOD RESEARCH INTERNATIONAL,2026,241:-(Correspondence Author)

Wang Wenxuan, Ma Chao, Liu Yujia, An Zhenhong, Xing Lujuan, Huang Ming, Zhang Wangang.Effects of ultrasound treatment on pork water holding capacity: Insights from muscle microstructure, and protein conformation properties,FOOD CHEMISTRY,2026,515:-(Correspondence Author)

An Zhenhong, Ma Chao, Tomasevic Igor, Xing Lujuan, Zhang Wangang.Application of ultra-low temperature double spiral quick chilling to pre-rigor pork muscle: Rate-dependent effects on quality, protein oxidation, and proteolysis,LWT-FOOD SCIENCE AND TECHNOLOGY,2026,254:-(Correspondence Author)

Ma Chao, Zhang Wangang, Zhang Jian, Zhou Lei, Xing Lujuan, Liu Rui.Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies,JOURNAL OF ADVANCED RESEARCH,2026,85:65-89(Correspondence Author)

Ma Chao, Zhang Binyu, Li Jie, Xing Lujuan, Chen Xiangli, Zhang Wangang.Impact of pre-rigor ultrasonication on beef quality: A mechanistic perspective involving glycolytic and mitochondrial metabolism at the early postmortem,ULTRASONICS SONOCHEMISTRY,2026,129:-(Correspondence Author)

Li Gongyu, Ma Chao, Zhang Jian, Xing Lujuan, Zhang Wangang.Flavor reconstruction of reduced-salt braised pork meatballs via a compound flavor enhancer: Contributions of taste improvement and aroma-related changes,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2026,44:-(Correspondence Author)

total266 1/27
firstpreviousnext last Page; GET MORE