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张万刚

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: Wang Zixu, Hao Yuejing, Xing Lujuan, Zhang Wangang.The porcine bone collagen-derived peptides suppressed the low-grade chronic inflammation via restraining calcium-sensing receptor in RAW264.7 cells,JOURNAL OF FUNCTIONAL FOODS,2025,127:-(Co corresponding author)

Zhang Ruyu, Zhang Wangang, Dong Xuan, Woo Meng Wai, Quek Siew Young.Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound,ULTRASONICS SONOCHEMISTRY,2025,112:-(Participating authors)

Wang Jingyu, Wang Zixu, Xing Lujuan, Jin Lei, Tao Ye, Yao Xianqi, Zhang Wangang.Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,222:-(Correspondence Author)

Wang Mengying, Sun Meng, Zhang Wangang, Lv Qingqin, Yu Jie, Qu Junjie, Wang Wei.One-step SPE-UHPLC-MS/MS for simultaneous detection of fipronil and metabolites in animal-derived foods,JOURNAL OF CHROMATOGRAPHY A,2025,1757:-(Participating authors)

Shen Xingyu, Xing Lujuan, Pan Leiqing, Miao Yujia, Zhang Wangang.Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing,POULTRY SCIENCE,2025,104(4):-(Correspondence Author)

Wang Jingyu,Zhou Lei,Xing Lujuan,Zhou Guanghong,Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system,FOOD CHEMISTRY,2025,464(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,2025,473:143026-143026(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,2025,221:109736-109736(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)

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