Works matching AU Wan-gang Zhang

Results: 10

Interaction between carrageenan/soy protein isolates and salt-soluble meat protein.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 47, doi. 10.1016/j.fbp.2016.06.014

By:

Xue-qin Gao;
Xiu-zhen Hao;
Guo-yuan Xiong;
Qing-feng Ge;
Wan-gang Zhang;
Guang-hong Zhou;
Xiao-yu Yue

Publication type:

Article

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 99, doi. 10.1002/jsfa.7065

By:

Zhu, Chao ‐ Zhi;
Zhang, Wan ‐ Gang;
Zhou, Guang ‐ Hong;
Xu, Xing ‐ Lian

Publication type:

Article

Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 14, p. 2832, doi. 10.1002/jsfa.7023

By:

Gao, Xue‐qin;
Zhang, Wan‐gang;
Zhou, Guang‐hong

Publication type:

Article

Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing.

Published in:

International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 109, doi. 10.1111/ijfs.14257

By:

Hou, Qin;
Cheng, Yu‐ping;
Kang, Da‐cheng;
Zhang, Wan‐gang;
Zhou, Guang‐hong

Publication type:

Article

Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 11, p. 2287, doi. 10.1007/s11947-015-1566-0

By:

Chen, Lin;
Zhou, Guang-hong;
Zhang, Wan-gang

Publication type:

Article

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1524, doi. 10.1007/s11947-015-1516-x

By:

Gao, Xue-qin;
Kang, Zhuang-li;
Zhang, Wan-gang;
Li, Yu-pin;
Zhou, Guang-hong

Publication type:

Article

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 580, doi. 10.1007/s11947-014-1426-3

By:

Fu, Qing-quan;
Liu, Rui;
Zhang, Wan-gang;
Li, Yu-pin;
Wang, Juan;
Zhou, Guang-hong

Publication type:

Article

Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.

Published in:

Animal Science Journal, 2016, v. 87, n. 1, p. 109, doi. 10.1111/asj.12394

By:

Wang, Juan;
Yan, Xiang‐lin;
Liu, Rui;
Fu, Qing‐quan;
Zhou, Guang‐hong;
Zhang, Wan‐gang

Publication type:

Article

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4508, doi. 10.1002/jsfa.8316

By:

Fu, Qing‐quan;
Ge, Qing‐feng;
Liu, Rui;
Wang, Hai‐ou;
Zhou, Guang‐hong;
Zhang, Wan‐gang

Publication type:

Article

Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12740

By:

Fu, Qing‐Quan;
Liu, Rui;
Zhou, Guang‐Hong;
Zhang, Wan‐Gang

Publication type:

Article