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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: Cai Jiaming,Tao Ye,Xing Lujuan,Zhou Lei,Ju Ming,Zhang Wangang.Effect of Yamadazyma triangularis derived peptide XHY69AP on muscle fatigue via regulation of AMPK/PGC-1α and Nrf2/Keap1 pathways,FOOD BIOSCIENCE,2024,58(Correspondence Author)

Zhang Jian,Mora Leticia,Toldra Fidel,Zhang Wangang,Flores Monica.Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,199(Co corresponding author)

Zhan Qiping, Wu Yerong, Li Shengzi, Zhang Wangang, Xing Lujuan, Wei Lansheng, Zhao Liyan.Effects of polysaccharide fractions isolated from the pulp of rose laevigata Michx fruit on the foaming and polarization of RAW264.7 macrophage cells.,International journal of biological macromolecules,2024,:139074(Participating authors)

Yang Ziyi,Wang Zixu,Wang Ruoxin,Zhang Wangang.A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(Correspondence Author)

袁佳艺,蒋飞燕,郝晨铭,张青柱,郑炫凯,张万刚.超声波辅助滚揉腌制对鸭腿肉品质的影响研究,食品与发酵工业,2024,(Correspondence Author)

Zhu Zihan, Yu Minhui, Zhang Jian, Zhang Wangang.Effects of ultrasonic-assisted curing on the eating quality of lamb,JOURNAL OF FOOD ENGINEERING,2024,361:-(Correspondence Author)

Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang.Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel,FOOD RESEARCH INTERNATIONAL,2024,188(Correspondence Author)

Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang.Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques,FOOD CHEMISTRY,2024,457(Co corresponding author)

Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang.Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel,FOOD AND BIOPRODUCTS PROCESSING,2024,144:203-213(Correspondence Author)

Qian Jing, Yan Wenjing, Zhang Wangang, Zhang Jianhao, Wang Jin, Raghavan Vijaya.Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2024,143:-(Participating authors)

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