Wang Z - Search Results

1

Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics.

Zhang D, Li H, Wang Z, Emara AM, Hu Y, He Z. Zhang D, et al. Among authors: wang z. Food Chem. 2020 Dec 1;332:127396. doi: 10.1016/j.foodchem.2020.127396. Epub 2020 Jun 24. Food Chem. 2020. PMID: 32615386

2

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.

Wang Z, He Z, Zhang D, Li H, Wang Z. Wang Z, et al. Meat Sci. 2020 Apr;162:108042. doi: 10.1016/j.meatsci.2019.108042. Epub 2019 Dec 24. Meat Sci. 2020. PMID: 31887534

3

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.

Zhang D, Li H, Emara AM, Hu Y, Wang Z, Wang M, He Z. Zhang D, et al. Among authors: wang z, wang m. Food Chem. 2020 Jun 15;315:126226. doi: 10.1016/j.foodchem.2020.126226. Epub 2020 Jan 19. Food Chem. 2020. PMID: 32018081

4

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry-cured chicken.

Qu C, He Z, Wang Z, Li S, Wang Z, Li H. Qu C, et al. Among authors: wang z. J Food Sci. 2020 Jun;85(6):1651-1660. doi: 10.1111/1750-3841.15129. Epub 2020 May 27. J Food Sci. 2020. PMID: 32460413

5

Effects of NaCl substitutes on physicochemical properties of salted pork.

Zhang D, Li H, Wang Z, Emara AM, He Z. Zhang D, et al. Among authors: wang z. Meat Sci. 2020 Nov;169:108205. doi: 10.1016/j.meatsci.2020.108205. Epub 2020 Jun 16. Meat Sci. 2020. PMID: 32599419

6

Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.

Zhang D, Li H, Emara AM, Wang Z, Chen X, He Z. Zhang D, et al. Among authors: wang z. Food Chem. 2020 Dec 1;332:127414. doi: 10.1016/j.foodchem.2020.127414. Epub 2020 Jun 27. Food Chem. 2020. PMID: 32615379

7

Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage.

Wang Z, He Z, Zhang D, Li H. Wang Z, et al. J Sci Food Agric. 2021 Mar 30;101(5):1953-1962. doi: 10.1002/jsfa.10811. Epub 2020 Oct 21. J Sci Food Agric. 2021. PMID: 32918299

8

Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders.

Li X, He Z, Xu J, Zhang L, Liang Y, Yang S, Wang Z, Zhang D, Gao F, Li H. Li X, et al. Among authors: wang z. Food Sci Nutr. 2021 May 18;9(7):3580-3592. doi: 10.1002/fsn3.2312. eCollection 2021 Jul. Food Sci Nutr. 2021. PMID: 34262719 Free PMC article.

9

Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution.

Su C, He Z, Wang Z, Zhang D, Li H. Su C, et al. Among authors: wang z. Int J Biol Macromol. 2021 Oct 31;189:567-576. doi: 10.1016/j.ijbiomac.2021.08.133. Epub 2021 Aug 21. Int J Biol Macromol. 2021. PMID: 34428492

10

Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage.

Wang Z, He Z, Zhang D, Chen X, Li H. Wang Z, et al. J Food Sci Technol. 2022 Jan;59(1):179-191. doi: 10.1007/s13197-021-04998-6. Epub 2021 Feb 8. J Food Sci Technol. 2022. PMID: 35068562 Free PMC article.

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