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Wangang Zhang

Nanjing Agricultural University

H指数:29

被引数:3,200

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Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure

蛋白质基乳液凝胶的多尺度评价：凝胶网络结构的影响

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-11-170

PRE

Identification and virtual screening of novel umami peptides from dry-cured ham bone gelatin through molecular docking

通过分子对接从干腌火腿骨明胶中鉴定和虚拟筛选新型鲜味肽

International Journal of Biological Macromolecules

IF8.5

2025-09-190

PRE

Micro/nanomotor technology: A new opportunity for enhancing the oral bioavailability of bioactive substances

微/纳米马达技术：提高生物活性物质口服生物利用度的新机遇

Trends in Food Science & Technology

IF15.4

2025-08-280

PRE

An analysis of taste development in Jinhua ham linked to muscle cathepsin B and L activities

金华火腿风味形成与肌肉组织蛋白酶B和L活性的关系分析

Journal of Food Composition and Analysis

IF4.6

2025-08-280

PRE

The porcine bone collagen-derived peptides suppressed the low-grade chronic inflammation via restraining calcium-sensing receptor in RAW264.7 cells

JOURNAL OF FUNCTIONAL FOODS

IF4

2025-04-010

PRE

Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing

POULTRY SCIENCE

IF4.2

2025-03-010

OAAI

Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2025-02-030

OA

Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-010

OAAI

Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review

FRONTIERS IN NUTRITION

IF5.1

2024-11-141

OAAI

Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques

IF9.8

2024-11-012

PRE

Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-11-011

OAAI

Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef

超声波辅助真空翻滚对五香牛肉风味的影响

FOOD BIOSCIENCE

IF5.9

2024-04-016

PRE

Films with antimicrobial activity for meat products

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2024-04-012

PRE

Effects of ultrasonic-assisted curing on the eating quality of lamb

JOURNAL OF FOOD ENGINEERING

IF5.8

2024-01-018

PRE

Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content

IF6.3

2023-12-012

PRE

Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-12-018

OAAI

Effects of ultrasound-assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-10-097

PRE

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-08-016

OAAI

Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics

IF9.8

2023-07-0114

OA

Flavor-food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-06-2216

PRE