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

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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

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(通讯作者)
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(通讯作者)
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(通讯作者)
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(通讯作者)
Zhang Jian,Mora Leticia,Toldra Fidel,Zhang Wangang,Flores Monica.Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,199(共同通讯作者)
Yang Ziyi,Wang Zixu,Wang Ruoxin,Zhang Wangang.A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(通讯作者)
袁佳艺,蒋飞燕,郝晨铭,张青柱,郑炫凯,张万刚.超声波辅助滚揉腌制对鸭腿肉品质的影响研究,食品与发酵工业,2024,(通讯作者)
Zhu Zihan, Yu Minhui, Zhang Jian, Zhang Wangang.Effects of ultrasonic-assisted curing on the eating quality of lamb,JOURNAL OF FOOD ENGINEERING,2024,361:-(通讯作者)
Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang.Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel,FOOD RESEARCH INTERNATIONAL,2024,188(通讯作者)
Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang.Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques,FOOD CHEMISTRY,2024,457(共同通讯作者)

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