Research Projects
Lead the project10items: AmongPrefectural1items National2items Other7items
Participate in the project2items: AmongNational1items Provincial and ministerial-level1items
Paper Publications
- 廖博群,贺军宝,王希睿,陈芳,张雅玮.NaCl处理对牛肉宰后72h内肌内胶原蛋白特性及相关内源酶活性的影响,食品科学,2024,(2024年13期):67-74(Correspondence Author)
- 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)
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Patents
- 【Patent】张雅玮,潘莹,彭增起，METHOD FOR PROCESSING FORMALDEHYDE-FREE AND pah4-FREE QUICK-FROZEN BARBECUE FLAVORED PREPARED MEAT PRODUCT，NL2031982，2023
- 【Patent】彭英博,张雅玮,杨璐,王超,彭增起，Method for improving tenderness of raw meat and meat product by mechanical vibration，US11464235B2，2022
- 【Patent】张雅玮,潘莹,彭增起，一种无甲醛无pah4的速冻烧烤味调理肉制品的加工方法，ZL201811612601.2，2022
- 【Patent】彭增起,张露(学),张雅玮,惠腾(学),郭秀云(学)，一种天然发酵低钠干腌肉制品的加工方法，ZL201310211424，2014
