Research Projects
More
Lead the project10items: AmongPrefectural1items National2items Other7items
Participate in the project2items: AmongNational1items Provincial and ministerial-level1items
Paper Publications
- He Wanhong, Peng Yingbo, Huang Haixia, Hang Lu, Liu Zheng, Yu Haotian, Zhang Yawei.Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025,73(12):7393-7404(Correspondence Author)
- Deng Pinghua, Zhao Yi, Teng Shuang, Zhang Keying, Zhang Yawei.Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system.,Food chemistry,2025,473:143014-143014(Correspondence Author)
- Zhao Yi, Deng Pinghua, Ma Ruoxi, Teng Shuang, Lu Hang, Liu Zheng, Yu Haotian, Zhang Yawei.The inhibition potentiality of sodium carboxymethyl cellulose on PhIP , Harman, and Norharman formation of fried beef patties at low NaCl level,MEAT SCIENCE,2025,225:-(Correspondence Author)
- 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)
More
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
- 【标准】彭增起,惠增玉,张庆玉,林慧,曹连忠,赵瑞霞,张雅玮,苏良华,姚瑶,王桂凤,郭秀云,胡文娟,惠滕,刘洪亮，绿色制造 畜禽肉制品，T/CAAPP004-2021，2021
- 【Patent】彭增起,张露,张雅玮,惠腾,郭秀云，一种天然发酵低钠干腌肉制品的加工方法，ZL201310211424，2014
