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张雅玮

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 杨凤田,张雅玮,李顺,刘成花,黄孝闯,刘世欣,彭增起.油菜蜂花粉黄酮提取物抗氧化性测定及在色拉米中的应用,食品工业科技,2016,37(15):121-(Participating authors)

卫璐琦,崔保威,Jamali Muneer Ahmed,惠腾,刘世欣,鲍英杰,彭增起,张雅玮.The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major,CyTA-Journal of Food,2016,(Correspondence Author)

张雅玮,杨凤田,Jamali Muneer Ahmed,彭增起.Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing,MOLECULES,2016,21(11):-(First Author)

刘玮,徐萌,张雅玮,周黎,马志方,王复龙,彭增起.白鲢鱼背侧肌焦磷酸酶的纯化及酶学特性,食品科学,2016,37(13):130-135(Participating authors)

马志方,张雅玮,惠腾,王伟强,许为民,钱建文,彭增起.低钠传统金华火腿加工过程中理化特性的变化,食品工业科技,2016,37(14):118-(Participating authors)

周黎,张雅玮,刘玮,徐萌,马志方,惠腾,彭增起.低钠盐对皮蛋的钠钾含量、硬度及蛋白质二级结构的影响,食品工业科技,2016,37(12):139-143(Participating authors)

张雅玮,徐淑琴,靳红果,王蓉蓉,彭增起.Influence of selenium and methionine intake of the female chicken on lipid oxidation in the thigh muscles of progeny,European Food Research And Technology,2015,240(1):83-91(First Author)

郭秀云,彭增起,张雅玮,刘彪,崔昱清.The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine,FOOD CHEMISTRY,2015,170:212-217(Participating authors)

张雅玮,张露,惠腾,郭秀云,彭增起.Influence of partial replacement of NaCl by KCl, L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process,LWT-FOOD SCIENCE AND TECHNOLOGY,2015,64(2):966-973(First Author)

刘玮,徐萌,张雅玮,王复龙,惠腾,崔保威,郭秀云,彭增起.Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by P-31 NMR,JOURNAL OF FOOD SCIENCE,2015,80(11):C2413-C2419(Participating authors)

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