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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: 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)

郭秀云,陈莎男,曹嘉悦,周静滢,陈彦臻,Jamali Muneer Ahmed,张雅玮.Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids,RSC ADVANCES,2019,9(68):39545-39560(Correspondence Author)

刘世欣,张雅玮,周光宏,任晓镤,鲍英杰,朱玉霞,曾晓房,彭增起.Lipolytic degradation, water and flavor properties of low sodium dry cured beef,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):1322-1339(Correspondence Author)

Protein degradation, color and textural properties of low sodium dry cured beef,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2019,22(1):487-498(Correspondence Author)

张雅玮,郭秀云,刘彤彤,彭增起.Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin,CYTA-JOURNAL OF FOOD,2018,16(1):877-883(First and corresponding author)

低钠盐对猪肉盐溶蛋白凝胶特性的影响,食品工业科技,2017,38(19):6-10+20(First Author)

惠腾,张雅玮,Jamali Muneer Ahmed,彭增起.Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY,2017,119(2):-(Participating authors)

DYNAMIC HYDROLYSIS OF POLYPHOSPHATES IN PURIFIED POLYPHOSPHATASES AND LONGISSIMUS THORACIS FROM BEEF,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(3):-(Correspondence Author)

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