World's Best Scientists 2026 revealed!

D-Index & Metrics

Animal Science and Veterinary

D-Index
45
Citations
7831
World Ranking
815
National Ranking
23

Best Publications

  • Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

    Elisabeth Huff Lonergan;Wangang Zhang;Steven M. Lonergan

  • Improving functional value of meat products.

    Wangang Zhang;Shan Xiao;Shan Xiao;Himali Samaraweera;Eun Joo Lee

  • Protein Oxidation: Basic Principles and Implications for Meat Quality

    Wangang Zhang;Shan Xiao;Dong U Ahn

  • Protein Oxidation in Muscle Foods: A Comprehensive Review

    Unknown

  • Effect of Multiple Freeze-Thaw Cycles on the Quality of Chicken Breast Meat

    Sher Ali;Wangang Zhang;Nasir Rajput;Muhammad Ammar Khan

  • A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

    Arun K. Das;Pramod Kumar Nanda;Pratap Madane;Subhasish Biswas

  • Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat.

    Wangang Zhang;Shan Xiao;Shan Xiao;Eun Joo Lee;Eun Joo Lee;Dong U. Ahn;Dong U. Ahn

  • Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

    Robyn Warner;Tommy L. Wheeler;Minh Ha;Xin Li

  • 1H NMR-based metabolic characterization of Chinese Wuding chicken meat.

    Zhichao Xiao;Changrong Ge;Guanghong Zhou;Wangang Zhang

  • Effect of protein structure on water and fat distribution during meat gelling

    Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng

  • Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

    Lin Chen;Guang-hong Zhou;Wan-gang Zhang

  • Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles.

    Qingquan Fu;Rui Liu;Haiou Wang;Chun Hua

  • Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber.

    Xinbo Zhuang;Wangang Zhang;Rui Liu;Yafu Liu

  • Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

    Chang-bo Tang;Wan-gang Zhang;Yu-feng Zou;Lu-juan Xing

  • Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods.

    Yantao Yin;Lei Zhou;Jailson Pereira;Jian Zhang

  • Technological demands of meat processing-An Asian perspective.

    Wangang Zhang;B. Maheswarappa Naveena;Cheorun Jo;Ryoichi Sakata

  • Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin

    Songmin Cao;Yi Wang;Lujuan Xing;Wangang Zhang

  • Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham.

    Jianhao Zhang;Zongyuan Zhen;Wangang Zhang;Tao Zeng

  • Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

    Yinyu Zhao;Qin Hou;Xinbo Zhuang;Yan Wang

  • Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.

    Lei Zhou;Jian Zhang;Jose M. Lorenzo;Wangang Zhang

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Related Online Degrees & Career Pathways

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