张雅玮

副教授硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

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研究方向

畜产品加工与质量控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(共同通讯作者)
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(通讯作者)
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,(通讯作者)
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)(第一及通讯作者)
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(通讯作者)
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(通讯作者)
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(通讯作者)
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(通讯作者)
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(通讯作者)
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)(通讯作者)

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