Research Projects
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Lead the project10items: AmongPrefectural1items National2items Other7items
Participate in the project2items: AmongNational1items Provincial and ministerial-level1items
Paper Publications
- He Wanhong, Peng Yingbo, Huang Haixia, Wen Hao, Liu Chuanfeng, Li Zhenzhen, Zhang Yawei.Structural changes of costameres and actomyosin induced by postmortem resonant stimulation,FOOD RESEARCH INTERNATIONAL,2026,241:-(Correspondence Author)
- Zhao Yi, Deng Pinghua, He Wanhong, Ma Liang, Peng Zengqi, Sun Jian, Zhang Yawei.Multifunctional roles of basic amino acids in mitigating thermally induced food toxicants: Mechanisms and future perspectives,LWT-FOOD SCIENCE AND TECHNOLOGY,2026,250:-(Co corresponding author)
- Wen Hao, Huang Haixia, Zhao Yi, Sun Jian, Zhang Yawei.The effects of Lactobacillus plantarum and Staphylococcus simulans on the physicochemical properties, colony composition and flavor characteristics of low-sodium dry cured goose,Poultry science,2025,105(2):106221(Co corresponding author)
- 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)
- Zhao Yi, Deng Pinghua, Zhang Keying, Ma Ruoxi, Teng Shuang, Zhang Yawei.The inhibitory potential effect of CMC-Na on PhIP, Harman, and Norharman formation in low-NaCl fried beef patties under repeated freeze-thaw cycles,Food chemistry,2025,495(Pt 1):146295-146295(Correspondence 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
- 【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
