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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: 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)

李加慧,陈汉森,郭秀云,张雅玮,Jamali Muneer Ahmed,彭增起.Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions,CYTA-JOURNAL OF FOOD,2021,19(1):579-587(Correspondence Author)

彭英博,郭秀云,Muneer Ahmed Jamali,张雅玮.Coupling of Water Activity and Colour Development of Roast Duck Skin under Forced Convection Drying,PROCESSES,2020,8(9):-(Correspondence Author)

张雅玮,郭秀云,Jamali Muneer Ahmed,方芮,彭增起.Influence of L-histidine and L-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,133:-(First and corresponding author)

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