张万刚

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：哲学博士学位
办公地点：滨江校区食品院B229

联系方式

邮编：

通讯/办公地址：

邮箱：

研究方向

肉品加工与质量安全控制，重点研究领域：蛋白质翻译后修饰与肉品质；新型加工技术对肉品质的影响及其调控机制；天然生物活性物质的制备及其作用机理。

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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,(通讯作者)
Cao Songmin, Wang Xinyu, Xing Lujuan, Zhang Wangang.Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats,NUTRIENTS,2023,15(24):-(通讯作者)
Yang Ziyi,Cai Jiaming,Boateng Evans Frimpong,Xing Lujuan,Zhang Wangang.Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times,ANTIOXIDANTS,2023,12(3)(通讯作者)
Hao Yuejing,Xing Lujuan,Wang Zixu,Cai Jiaming,Toldra Fidel,Zhang Wangang.Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis,ULTRASONICS SONOCHEMISTRY,2023,101(共同通讯作者)
Ma Chao,Zhang Wangang,Zhang Jian,Du Tongyao.Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(50):20260-20273(通讯作者)
Zhang Jian,Toldra Fidel,Zhang Wangang,Yin Yantao,Zhu Zihan.Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics,FOOD CHEMISTRY,2023,414(通讯作者)
Ma Chao, Zhang Wangang, Zhang Jian, Du Tongyao.Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development.,Journal of agricultural and food chemistry,2023,71(50):20260-20273(参与作者)
Yin Yantao,Xing Lujuan,Zhang Wangang.Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(5):2514-2522(通讯作者)
Zhou Guanghong.Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content,FOOD CONTROL,2023,154(参与作者)
Zhou Lei,Jiang Jinyuan,Feng Fan,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhou Guanghong,Zhang Wangang.Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion,CARBOHYDRATE POLYMERS,2023,309(通讯作者)

共215条 4/22

首页上页下页尾页页

加载更多