姓名：张万刚学历：博士职称：教授职务： 部门：食品科学与工程邮件：wangang.zhang@yahoo.com办公电话：025-84396808办公地址：国家肉品中心A207研究方向：肉品质量与安全教学情况：本科：主讲食品机械与设备研究生：主讲肉品学研究进展科研情况：Zhang,W.G.,Xiao,S.,andAhn,D.U.(2012).Proteinoxidation:basicprinciplesandimplicationsformeatquality.CriticalReviewsinFoodScienceandNutrition,DOI:10.1080/10408398.2011.577540.Zhou,G.H.,Zhang,W.G.,andXu,X.L.(2012).China’smeatinstryrevolution:challengesandopportunitiesforthefuture.MeatScience,92,188-196。Wang,J.M.,Jin,G.F.,Zhang,W.G.,Ahn,D.U.,andZhan,J.H.(2012).Effectofcuringsaltcontentonlipidoxidationandvolatileflavourcompoundsofdry-curedturkeyham.LWT-FoodScienceandTechnology,48,102-106.Zhang,W.G.,Xiao,S.,Lee,E.J.,Himali,S.,andAhn,D.U.(2011).Consumptionofoxidizedoilincreasesoxidativestressinbroilersandaffectsthequalityofbreastmeat.JournalofAgriculturalandFoodChemistry,59,969-974.Xiao,S.,Zhang,W.G.,Lee,E.J.,Ma,C.W.,andAhn,D.U.(2011).Effectsofdiet,packagingandirradiationonproteinoxidation,lipidoxidationandcolorofrawbroilerthighmeatringrefrigeratedstorage.PoultryScience,90,1348-1357(Co-firstauthor).Xiao,S.,Zhang,W.G.,Lee,E.J.,Ma,C.W.,andAhn,D.U.(2011).Lipidandproteinoxidationofchickenbreastrollsasaffectedbydietaryoxidationlevelsandpackaging.JournalofFoodScience,76,C612-617(Co-firstauthor).Himali,S.,Zhang,W.G.,Lee,J.E.,andAhn,D.U.(2011).EggyolkPhosvitinandfunctionalphosphopeptides-Review.JournalofFoodScience,76,R143-R150.Zhang,W.G.,Xiao,S.,Himali,S.,Lee,E.J.,andAhn,D.U.(2010).Improvingfunctionalvalueofmeatprocts.MeatScience,86,15-31.(Invitedreviewpaperfor56thInternationalCongressofMeatScienceandTechnology).Huff-Lonergan,E.,Zhang,W.G.,andLonergan,S.M.(2010).Biochemistryofpostmortemmuscle-Lessonsonmechanismsofmeattenderization.MeatScience,86,184-195.(Invitedreviewpaperfor56thInternationalCongressofMeatScienceandTechnology).JianhaoZhang,GuorengJin,JiameiWangandWangangZhang.(2010).Effectofintensifyinghigh-temperatureripeningonlipolysisandlipidoxidationofJinhuaham.LWT-FoodScienceandTechnology,44,473-479.ShanXiao,WangangZhang,YongYang,ChangweiMa,Dong.U.Ahn,XiangLi,JiankunLeiandMinDu.(2009).Hormonesensitivelipase(HSL)andadiposetissuetriglyceridelipase(ATGL)changesinsubcutaneousadiposetissuethroughouttheripeningprocessofdry-curedham.FoodChemistry,121,191-195.Zhang,J.,Z.,Zhen,W.G.,Zhang,T.,Zeng,andG.,Zhou.(2008).Effectofintensigyinghigh-temperatureripeningonproteolysis,lipolysisandflavorofJinhuaham.JournalofTheScienceofFoodandAgriculture,89,834-842.Zhang,W.G.,Lonergan,S.M.,Gardner,M.A.,andHuff-Lonergan,E.(2006).Contributionofpostmortemchangesofintegrin,desminandµ-calpaintovariationinwaterholdingcapacityofpork.MeatScience,74,578-585.*如果发现导师信息存在错误或者偏差，欢迎随时与我们联系，以便进行更新完善。联系方式>>