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Journal of the Science of Food and Agriculture|November 28, 2014
Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenanXue-qin Gao, Wan-gang Zhang, Guang-hong ZhouJournal of Food Science|August 3, 2011
Egg yolk phosvitin and functional phosphopeptides--reviewHimali Samaraweera, Wan-gang Zhang, Eun Joo Lee, et al.Antioxidants (Basel, Switzerland)|September 23, 2016
A Review of Antioxidant Peptides Derived from Meat Muscle and By-ProductsRui Liu, Lujuan Xing, Qingquan Fu, et al.Journal of the Science of Food and Agriculture|December 30, 2014
Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion systemChao-Zhi Zhu, Wan-Gang Zhang, Guang-Hong Zhou, et al.Journal of Food Science|March 16, 2012
Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packagingShan Xiao, Wan Gang Zhang, Eun Joo Lee, et al.Journal of Agricultural and Food Chemistry|June 23, 2012
Effects of inhibitors on the synergistic interaction between calpain and caspase-3 during post-mortem aging of chicken meatLin Chen, Xian Chao Feng, Wan Gang Zhang, et al.Ultrasonics Sonochemistry|June 22, 2017
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modificationDa-Cheng Kang, Xue-Qin Gao, Qing-Feng Ge, et al.Food Chemistry|October 18, 2019
Role of protein S-nitrosylation in regulating beef tendernessQin Hou, Chao-Yang Zhang, Wan-Gang Zhang, et al.Meat Science|November 9, 2013
Stability of an antioxidant peptide extracted from Jinhua hamChao-Zhi Zhu, Wan-Gang Zhang, Zhuang-Li Kang, et al.Animal Science Journal = Nihon Chikusan Gakkaiho|May 23, 2015
Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred porkJuan Wang, Xiang-lin Yan, Rui Liu, et al.Pageof 2