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Mingwu Zang

Showing results (1-10 of 20) with videos related to

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Food Research International (Ottawa, Ont.)|January 29, 2021
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systemsZheqi Zhang, Mingwu Zang, Kaihua Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety|December 30, 2022
Development of meat analogs: Focus on the current status and challenges of regulatory legislationKaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Meat Science|March 24, 2026
Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane systemXiaozheng Meng, Peng Xie, Bo Zou, et al.
Bioengineering (Basel, Switzerland)|October 27, 2022
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic TongueZheqi Zhang, Jiaolong Jiang, Mingwu Zang, et al.
Journal of the Science of Food and Agriculture|November 8, 2023
Effect of extrusion on the protein structure and digestibility of extruded soybean proteinXiaohang Fu, Wenhui Li, Tianyu Zhang, et al.
NPJ Science of Food|April 3, 2023
Meat food fraud risk in Chinese markets 2012-2021Xiaoman Li, Mingwu Zang, Dan Li, et al.
Foods (Basel, Switzerland)|February 13, 2025
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged BeefYinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Insights into the trace Sr<sup>2+</sup> impact on the gel properties and spatial structure of mutton myofibrillar proteinsBing Zhao, Yuyu Zhang, Baoguo Sun, et al.
Foods (Basel, Switzerland)|January 10, 2026
Grain Feeding Improves Yak Meat Tenderness and Lipid Deposition: Meat Quality, Amino Acid and Fatty Acid Profiles, Metabolomics, and TranscriptomicsBo Zou, Yuanli Yang, Yuqing Zhou, et al.
Foods (Basel, Switzerland)|November 14, 2023
Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with <i>Alhagi sparsifolia</i> Flower Extract: Preparation, Characterization, and Application of Dried Shrimp PreservationYijing Yue, Xiaoyu Cheng, Haijie Liu, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Food Research International (Ottawa, Ont.)|January 29, 2021
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systemsZheqi Zhang, Mingwu Zang, Kaihua Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety|December 30, 2022
Development of meat analogs: Focus on the current status and challenges of regulatory legislationKaihua Zhang, Mingwu Zang, Shouwei Wang, et al.
Meat Science|March 24, 2026
Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane systemXiaozheng Meng, Peng Xie, Bo Zou, et al.
Bioengineering (Basel, Switzerland)|October 27, 2022
Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic TongueZheqi Zhang, Jiaolong Jiang, Mingwu Zang, et al.
Journal of the Science of Food and Agriculture|November 8, 2023
Effect of extrusion on the protein structure and digestibility of extruded soybean proteinXiaohang Fu, Wenhui Li, Tianyu Zhang, et al.
NPJ Science of Food|April 3, 2023
Meat food fraud risk in Chinese markets 2012-2021Xiaoman Li, Mingwu Zang, Dan Li, et al.
Foods (Basel, Switzerland)|February 13, 2025
Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged BeefYinchu Liu, Xiaoguang Gao, Mingwu Zang, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Insights into the trace Sr<sup>2+</sup> impact on the gel properties and spatial structure of mutton myofibrillar proteinsBing Zhao, Yuyu Zhang, Baoguo Sun, et al.
Foods (Basel, Switzerland)|January 10, 2026
Grain Feeding Improves Yak Meat Tenderness and Lipid Deposition: Meat Quality, Amino Acid and Fatty Acid Profiles, Metabolomics, and TranscriptomicsBo Zou, Yuanli Yang, Yuqing Zhou, et al.
Foods (Basel, Switzerland)|November 14, 2023
Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with <i>Alhagi sparsifolia</i> Flower Extract: Preparation, Characterization, and Application of Dried Shrimp PreservationYijing Yue, Xiaoyu Cheng, Haijie Liu, et al.
Pageof 2