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张雅玮

Associate 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 Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

方芮,朱宗帅,郭秀云,彭增起,张雅玮.L-赖氨酸对鸡腿肉肌原纤维蛋白磷酸化的影响,食品科学,2020,41(20):1-6(Correspondence Author)

郭秀云,张雅玮,钱烨,彭增起.Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock,FOODS,2020,9(8):-(Correspondence Author)

钱烨,张雅玮,王震,尹敬,彭增起,周光宏.气相色谱-质谱法测定酱猪蹄和酱猪肘中5种胆固醇氧化物,色谱,2019,37(5):539-546(Participating authors)

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