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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: 马志方,张雅玮,惠腾,王伟强,许为民,钱建文,彭增起.低钠传统金华火腿加工过程中理化特性的变化,食品工业科技,2016,37(14):118-(Participating authors)

周黎,张雅玮,刘玮,徐萌,马志方,惠腾,彭增起.低钠盐对皮蛋的钠钾含量、硬度及蛋白质二级结构的影响,食品工业科技,2016,37(12):139-143(Participating authors)

张雅玮,徐淑琴,靳红果,王蓉蓉,彭增起.Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny,European Food Research And Technology,2015,240(1):83-91(First Author)

郭秀云,彭增起,张雅玮,刘彪,崔昱清.The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine,FOOD CHEMISTRY,2015,170:212-217(Participating authors)

张雅玮,张露,惠腾,郭秀云,彭增起.Influence of partial replacement of NaCl by KCl, L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,64(2):966-973(First Author)

刘玮,徐萌,张雅玮,王复龙,惠腾,崔保威,郭秀云,彭增起.Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by P-31 NMR,JOURNAL OF FOOD SCIENCE,2015,80(11):C2413-C2419(Participating authors)

王园,惠腾,张雅玮,刘彪,王复龙,李君珂,崔保威,郭秀云,彭增起.Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus),FOOD CHEMISTRY,2015,167:251-257(Participating authors)

刘彪,彭增起,张雅玮,王园,王复龙,惠腾,李君珂,郭秀云,崔保威.油炸对鸡肉中反式脂肪酸含量及棕榈油品质的影响,食品工业科技,2015,36(16):147-150(Participating authors)

张露,张雅玮,惠腾,王复龙,李君珂,王园,郭秀云,刘彪,彭增起.低钠盐对干腌肉制品加工过程中理化特性的影响,食品科学,2014,35(17):77-82(Participating authors)

基于绿色制造技术的烤鸭品质特性与安全性研究,食品科学,2014,35(23):274-278(Participating authors)

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