Wangang Zhang

Best Publications

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

  Elisabeth Huff Lonergan;Wangang Zhang;Steven M. Lonergan

  920
  Citations

• Improving functional value of meat products.

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

  754
  Citations

• Protein Oxidation: Basic Principles and Implications for Meat Quality

  Wangang Zhang;Shan Xiao;Dong U Ahn

  734
  Citations

• Protein Oxidation in Muscle Foods: A Comprehensive Review

  Unknown

  396
  Citations

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

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

  327
  Citations

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

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

  205
  Citations

• 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

  199
  Citations

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

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

  190
  Citations

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

  Zhichao Xiao;Changrong Ge;Guanghong Zhou;Wangang Zhang

  156
  Citations

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

  Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng

  150
  Citations

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

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

  129
  Citations

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

  Qingquan Fu;Rui Liu;Haiou Wang;Chun Hua

  109
  Citations

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

  Xinbo Zhuang;Wangang Zhang;Rui Liu;Yafu Liu

  105
  Citations

• 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

  88
  Citations

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

  Yantao Yin;Lei Zhou;Jailson Pereira;Jian Zhang

  88
  Citations

• Technological demands of meat processing-An Asian perspective.

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

  87
  Citations

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

  Songmin Cao;Yi Wang;Lujuan Xing;Wangang Zhang

  84
  Citations

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

  Jianhao Zhang;Zongyuan Zhen;Wangang Zhang;Tao Zeng

  74
  Citations

• 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

  71
  Citations

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

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

  66
  Citations