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张雅玮

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 廖博群,李昕炫,王文琪,李加慧,彭增起,张雅玮.肉品物理嫩化技术研究进展,肉类研究,2022,36(2022年10期):64-72(Correspondence Author)

郭秀云,徐双意,曹思瑜,张雅玮.低盐和高盐条件下L-组氨酸对肌原纤维蛋白结构及体外消化特性的影响,肉类研究,2022,36(2022年07期):1-6(Correspondence Author)

Zhu Yuxia, Peng Zengqi, Wu Junjun, Zhang Yawei.Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier: Effects of storage time, pH, ionic strength, and temperature,JOURNAL OF FOOD SCIENCE,2022,87(3):1119-1133(Correspondence Author)

Jamali Muneer Ahmed,Wang Zhen,Zhu Yuxia,Zhang Yawei.Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck,FOODS,2022,11(5)(Correspondence Author)

Wang Wei,Ren Xiaopu,Bao Yingjie,Zhu Yuxia,Zhang Yawei,Li Junke,Peng Zengqi.Inhibitory effects of hyperoside and quercitrin from Zanthoxylum bungeanum Maxim. leaf on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine formation by trapping phenylacetaldehyde,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2022,248(1):25-34(Participating authors)

Zhang Yawei,Guo Xiuyun,Peng Zengqi,Jamali Muneer Ahmed.A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2022,119:215-226(First and corresponding author)

王文琪,张雅玮,李加慧,彭增起.蛋白质磷酸化对宰后肉品质影响研究进展,食品科学,2022,(Correspondence Author)

郭秀云,高峰,张雅玮,彭增起,Jamali Muneer Ahmed.Effect of L-histidine and L-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,141:-(Correspondence Author)

郭秀云,张雅玮,Jamali Muneer Ahmed,彭增起.Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L-Arginine at low and high salt concentration,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2021,56(2):999-1012(Correspondence Author)

Wang Wei,Ren Xiaopu,Bao Yingjie,Zhu Yuxia,Guo Xiuyun,Zhang Yawei,Peng Zengqi.Effect of Zanthoxylum bungeanum Maxim.Leaf Extract on the Formation of Heterocyclic Amines in Roast Beef Patties,Shipin Kexue/Food Science,2021,42(24):40-47(Co corresponding author)

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