南京農(nóng)業(yè)大學(xué)工學(xué)院導(dǎo)師信息：張萬剛 正文

姓名： 張萬剛 學(xué)歷： 博士
職稱： 教授 職務(wù)： 
部門： 食品科學(xué)與工程 郵件： wangang.zhang@yahoo.com
辦公電話： 025-84396808 辦公地址： 國家肉品中心 A207
研究方向： 肉品質(zhì)量與安全

　　
教學(xué)情況：
　　本科：主講 食品機械與設(shè)備
　　研究生：主講 肉品學(xué)研究進展
　　
科研情況：
　　Zhang, W. G., Xiao, S., and Ahn, D. U. (2012). Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2011.577540.
　　Zhou, G. H., Zhang, W. G., and Xu, X. L. (2012). China’s meat industry revolution: challenges and opportunities for the future. Meat Science, 92, 188-196。
　　Wang, J. M., Jin, G. F., Zhang, W. G., Ahn, D. U., and Zhan, J. H. (2012). Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. LWT-Food Science and Technology, 48, 102-106.
　　Zhang, W. G., Xiao, S., Lee, E. J., Himali, S., and Ahn, D. U. (2011). Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. Journal of Agricultural and Food Chemistry, 59, 969-974.
　　Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Effects of diet, packaging and irradiation on protein oxidation, lipid oxidation and color of raw broiler thigh meat during refrigerated storage. Poultry Science, 90, 1348-1357 (Co-first author).
　　Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. Journal of Food Science, 76, C612-617 (Co-first author).
　　Himali, S., Zhang, W. G., Lee, J. E., and Ahn, D. U. (2011). Egg yolk Phosvitin and functional phosphopeptides-Review. Journal of Food Science, 76, R143-R150.
　　Zhang, W. G., Xiao, S., Himali, S., Lee, E. J., and Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86, 15-31. (Invited review paper for 56th International Congress of Meat Science and Technology).
　　Huff-Lonergan, E., Zhang, W. G., and Lonergan, S. M. (2010). Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Science, 86, 184-195. (Invited review paper for 56th International Congress of Meat Science and Technology).
　　Jianhao Zhang, Guoreng Jin, Jiamei Wang and Wangang Zhang. (2010). Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham. LWT-Food Science and Technology, 44, 473-479.
　　Shan Xiao, Wangang Zhang, Yong Yang, Changwei Ma, Dong. U. Ahn, Xiang Li, Jiankun Lei and Min Du. (2009). Hormone sensitive lipase (HSL) and adipose tissue triglyceride lipase (ATGL) changes in subcutaneous adipose tissue throughout the ripening process of dry-cured ham. Food Chemistry, 121, 191-195.
　　Zhang, J., Z., Zhen, W. G., Zhang, T., Zeng, and G., Zhou. (2008). Effect of intensigying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham. Journal of The Science of Food and Agriculture, 89, 834-842.
　　Zhang, W. G., Lonergan, S. M., Gardner, M. A., and Huff-Lonergan, E. (2006). Contribution of postmortem changes of integrin, desmin and µ-calpain to variation in water holding capacity of pork. Meat Science, 74, 578-585.

南京農(nóng)業(yè)大學(xué)

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