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Wangang Zhang

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Dalrymple, B P,郭兵,周光宏,张万刚.Using muscle gene expression to estimate triacylglyceride deposition, and relative contributions of fatty acid synthesis and fatty acid import in intramuscular fat in cattle,ANIMAL PRODUCTION SCIENCE,2014,54(9):1436-1442(Participating authors)

殷燕,张万刚,周光宏.迷迭香提取物对冷藏调理猪肉饼品质的影响,食品科学,2014,35(22):287-292(Correspondence Author)

祝超智,张万刚,康壮丽,周光宏,徐幸莲.Stability of an antioxidant peptide extracted from Jinhua ham,MEAT SCIENCE,2014,96(2):783-789(Participating authors)

殷燕,张万刚,周光宏,郭兵.Comparison of protein degradation, protein oxidation, and mu-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging,JOURNAL OF ANIMAL SCIENCE,2014,92(8):3745-3752(Correspondence Author)

李玉品,刘瑞,张万刚,扶庆权,刘念,周光宏.Effect of Nitric Oxide on mu-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(25):5972-5977(Correspondence Author)

殷燕,张万刚,周光宏,徐幸莲.迷迭香的生理功能及其在食品中的应用,食品工业科技,2014,35(22):364-370(Correspondence Author)

祝超智,赵改名,张万刚,徐幸莲,周光宏.不同保水性鸡肉的品质比较和相关性研究,食品科学,2013,34(13):45-49(Participating authors)

张万刚, Marwan, A,Samaraweera, H,Lee, E J,Ahn, D U.Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide,POULTRY SCIENCE,2013,92(11):3044-3049(First Author)

祝超智,张万刚,周光宏,徐幸莲,康壮丽,殷燕.Isolation and Identification of Antioxidant Peptides from Jinhua Ham,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2013,61(6):1265-1271(Participating authors)

李雪,杜萍,黄蔡伦,王鹏,周光宏,张万刚.基于营养均衡设计的低温乳化肠在贮藏期间品质及微生物的变化,食品工业科技,2013,34(6):349-(Participating authors)

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