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Wangang Zhang
Researcher at Nanjing Agricultural University
Publications - 183
Citations - 8076
Wangang Zhang is an academic researcher from Nanjing Agricultural University. The author has contributed to research in topics: Chemistry & Lipid oxidation. The author has an hindex of 36, co-authored 151 publications receiving 5012 citations. Previous affiliations of Wangang Zhang include Chinese Ministry of Education & Iowa State University.
Papers
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Journal ArticleDOI
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
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Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.
TL;DR: In order to make real progress in this area, the scientific community must have a global appreciation of how both the structural proteins and the key proteases are influenced by the vast changes that occur during the conversion of muscle to meat.
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Improving functional value of meat products.
TL;DR: The current status, consumer acceptance, and market for functional foods from the global viewpoints is discussed, and future prospects for functional meat and meat products are also discussed.
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Protein Oxidation: Basic Principles and Implications for Meat Quality
TL;DR: The involvement of oxidized proteins to the development of biological diseases has been studied for a few decades, but the effects and the mechanisms of protein oxidation in food systems are largely unknown.
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Effect of Multiple Freeze-Thaw Cycles on the Quality of Chicken Breast Meat
TL;DR: Multiple freeze-thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.