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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: Peng Yingbo,Liu Shujie,Liao Boqun,Zhang Yawei.Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance,JOURNAL OF FOOD ENGINEERING,2024,381(Co corresponding author)

Wanhong He, Yingbo Peng, Wenqi Wang, Muneer Ahmed Jamali, Shuang Teng, Zengqi Peng, Yawei Zhang.An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level.,Food chemistry,2024,442:138449-138449(Correspondence Author)

Deng Pinghua, Teng Shuang, Zhou Yu, Liu Yuling, Liao Boqun, Ren Xiaopu, Zhang Yawei.Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level.,Meat science,2024,(Correspondence Author)

Zhang Y. W.,Li J. H.,Teng S.,Peng Z. Q.,Jamali M. A..Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level,POULTRY SCIENCE,2023,102(9)(First and corresponding author)

狄雨晗,廖博群,李加慧,张雅玮.宰后肌肉嫩度检测技术研究进展,肉类研究,2023,37(2023年07期):52-59(Correspondence Author)

李加慧,狄雨晗,王文琪,廖博群,张雅玮.基于宰后蛋白质磷酸化研究L-组氨酸和L-赖氨酸对鸡胸肉加工特性的影响,肉类研究,2022,36(2022年07期):20-26(Correspondence Author)

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)

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