姓名：张万刚
性别：男
毕业院校：本科和硕士毕业于中国农业大学，博士和博士后毕业于美国爱荷华州立大学
最高学位：博士
办公地址：国家肉品中心A205
办公电话：025-84395341
电子邮箱：wangang.zhang@njau.edu.cn研究方向：肉品加工与质量安全控制
个人简介：张万刚，教授，博士生导师，食品科学与工程系系主任，现担任SCI期刊《Meat Science》副主编、SCI期刊《Foods》客座主编、 SCI期刊《Food Science of
Animal Resources》国际主编、SCI期刊
《Trends in Food Science & Technology》编委、中文核心期刊《中国畜牧杂志》副主编、中国畜产品加工研究会肉品加工专业委员会副主任委员兼秘书长。

科研情况：在研项目：
1. 江苏现代农业(生猪)产业技术体系屠宰加工创新团队，江苏省农业农村厅，2020.12-2023.12，90万
2. 方便即食肉制品加工关键技术研究，江苏省农业科技自主创新资金项目，2019.8-2021.12， 130万

3. 国家自然基金面上项目，蛋白质亚硝基化对牛肉成熟嫩化过程中细胞凋亡的调控机理研究，2019.1-2022.12，60 万；
4. “十三五”国家重点研发计划课题，禽畜水产类方便即食食品制造关键技术开发研究及新产品创制，2016.7-2021.8，500 万；
5. “十三五”国家重点研发计划子课题，民族特色工业化肉制品加工关键技术与装备开发，2018.7-2021.8，68 万；

发表学术论文（第一作者或通讯作者）：
1. Zhou, L., Zhang, J., Xing, L. J., & Zhang, W. G.* (2021). Applications and
effects of ultrasound assisted emulsification in the production of food emulsions: A review.
Trends in Food Science & Technology, 110, 493-512.
2. Zhang, J., Kang, D. C., Zhang, W. G.*, & Lorenzo, J. M. (2021). Recent
advantage of interactions of protein-flavor in foods: perspective of theoretical models,
protein properties and extrinsic factors. Trends in Food Science & Technology, Accepted.
3. Zamuz, S., Munekata, P. E. S., Dzuvor, C. K. O., Zhang, W. G.*, Sant’Ana, A.
S., & Lorenzo, J. M. (2021). The role of phenolic compounds against Listeria
monocytogenes in food. A review. Trends in Food Science & Technology, 110, 385-392.
4. Agregán, R., Munekata, P. E. S., Zhang, W. G.*, Zhang, J., Perez-Santaescolástica,
C., & Lorenzo, J. M*. (2021). High-pressure processing in inactivation of Salmonellaspp. in food
products. Trends in Food Science & Technology, 107, 31-37.
5. Zhou, L., Zhang, J., Lorenzo, J. M., & Zhang, W. G.* (2021). Effects of
ultrasound emulsification on the properties of pork myofibrillar protein- fat mixed gel. Food
Chemistry, 345, 128751.
6. Yin, Y. T., Zhou, L., Pereira, J., Zhang, J., & Zhang, W. G.* (2021). Insights into
digestibility and peptide profiling of beef muscle protein with different cooking
methods. Journal of Agricultural and Food Chemistry, 68, 14243-14251 (Cover Paper).

7. Zhang, J., Zhang, Y. Q., Zou, Y. H., & Zhang, W. G.* (2021). Effects of ultrasound- assisted
cooking on quality characteristics of spiced beef during cold storage. LWT-Food Science and
Technology, 136, 110359.
8. Pereira, J., Sathuvan, M., Lorenzo, J. M., Boateng, E. F., Brohi, S. A., &
Zhang, W. G.* (2021). Insight into the effects of coconut kernel fiber on the functional and
microstructural properties of myofibrillar protein gel system. LWT-Food Science and
Technology, 138, 110745.
9. Kang, D. C., Zhang, W. G.*, Lorenzo, J. M., & Chen, X. (2020). Structural and functional
modification of food proteins by high power ultrasound and its application in
meat processing. Critical Reviews in Food Science and Nutrition,
DOI:10.1080/10408398.2020. 1767538.
10. Hou, Q., Liu, R., Tian, X. N., & Zhang, W. G.* (2020). Involvement
of protein S-nitrosylation in regulating beef apoptosis during postmortem aging. Food Chemistry,
326C, 126975.
11. Hou, Q., Zhang, C. Y., Zhang, W. G.*, Liu, R., Tang, H. Q., & Zhou, G. H. (2020). Role of
protein S-nitrosylation in regulating beef tenderness. Food Chemistry, 306: 125616.
12. Fan, X. Q., Xing, L. J., Ge, P. W., Cong, L. X., Hou, Q., Ge, Q. F., Liu, R., Zhang, W. G.* &
Zhou, G. H. (2020). Electrochemical sensor using gold nanoparticles and plasma pretreated graphene
based on the complexes of calcium and Troponin C to detect Ca2+ in meat. Food Chemistry, 307,
125645.
13. Wang, Y. Y., Liu, R., Hou, Q., Tian, X. N., Fan, X. Q., Zhang, W. G.*, & Zhou, G. H. (2020).

Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft
and exudative and red, firm and non-exudative pork during post-mortem aging. Food
Chemistry, 314, 126203.
14. Yin, Y. T., Pereira, J., Zhou, L., Lorenzo, J. M., Tian, X. N., & Zhang, W. G.* (2020).
Insight into sous vide on cathepsin B and L activities, protein degradation and ultrastructure of
beef. Foods, 9, DOI:10.3390/foods9101441.
15. Zhang, J., Zhang, Y. Q., Wang, Y., Xing, L. J., & Zhang, W. G.* (2020).
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs.
Innovative Food Science and Emerging Technologies, 62C, 102365.

16. Cao, S. M., Wang, Y., Hao, Y. J., Zhang, W. G.*, & Zhou, G. H. (2020). Antihypertensive
effects in vitro and vivo of novel angiotensin-converting enzyme inhibitory peptides
from bovine bone gelatin hydrolysate. Journal of Food and Agricultural Chemistry, 68,
759-768 (Cover Paper).
17. Fu, Q. Q., Liu. R., Zhang, W. G.*, Ben, A. L., & Wang, R. R. (2020). In vitro susceptibility
of oxidized myosin by μ-calpain or caspase 3 and the determination of the oxidation site of myosin
heavy chain. Journal of Food and Agricultural Chemistry, Accepted.
18. Pereira, J., Malairaj, S., Brohi, S. A., Boateng, E. F., & Zhang, W. G.* (2020).
Impact of unripe banana flour on water states, rheological behaviour and structural
properties of myofibrillar protein composite gel. LWT-Food Science and Technology, 125, 109276.
19. Cao, S. M., Wang, Y., Xing, L. J., Zhang, W. G.* & Zhou, G. H. (2020).
Structure and physical properties of gelatin from bovine bone collagen influenced by acid
pretreatment and pepsin. Food and Bioproducts Processing, 121, 213-223.
20. Shi, Y. W., Zhang, W. G.*, & Zhou, G. H. (2020). Effects of different moisture-permeable
packaging on the quality of aging beef compared with wet aging and dry aging. Foods, 2020, 9,
649,doi:10.3390/foods9050649.
21. Pereira, J., Hu, H. Y., Xing, L. J., Zhang, W. G.*, & Zhou, G. H. (2020). Influence of rice
flour, glutinous rice flour, and tapioca starch on the functional properties and quality of an
emulsion-type cooked sausage. Foods, 2020, 9, 9, doi:10.3390/foods9010009.
22. Zhu, Q. N., Xing, L. J., Hou, Q., Liu, R., & Zhang, W. G.* (2020). Proteomics identification
of differential S-nitrosylated proteins between the beef with intermediate and high ultimate
pH using isobaric iodoTMT switch assay. Meat Science, 172, 108321.
23. Hou, Q., Cheng, Y. P., Kang, D. C., Zhang, W. G.*, & Zhou, G. H. (2020). Quality changes of
pork during frozen storage: comparison of immersion solution freezing and air blast
freezing. International Journal of Food Science and Technology, 55, 109-118.
24. Pereira, J., Brohi, S. A., Malairaj, S., Zhang, W. G.*, & Zhou, G. H. (2020).
Quality of fat-reduced Frankfurter formulated with unripe banana by-products and
pre-emulsified sunflower oil. International Journal of Food Properties, 23, 420-433.
25. Zhao, Y. Y., Zhou, G. H., & Zhang, W. G.* (2019). Effects of regenerated cellulose fiber on
the characteristics of myofibrillar protein gels. Carbohydrate Polymers, 209, 276-281.

26. Zhao, Y. Y., Zhou, G. H., & Zhang, W. G.* (2019). Effect of regenerated cellulose fiber on
the properties and microstructure of emulsion model system from meat batters. Food
Hydrocolloid, 87, 83-89.
27. Zhang, L. L., Liu, R., Cheng, Y. P, Xing, L. J., Zhou, G. H., & Zhang, W. G.* (2019). Effects
of protein S-nitrosylation on the glycogen metabolism in postmortem pork. Food Chemistry, 272,
613-618.
28. Liu, R., Zhang, C. Y., Xing, L. J., Zhang, L. L., Zhou, G. H., & Zhang, W. G.* (2019). A
bioinformatics study on characteristics, metabolic pathways, and cellular functions of
the identified S-nitrosylated proteins in postmortem pork muscle. Food Chemistry, 274, 407-414.
29. Xiao, Z. C., Ge, C. R, Zhou, G. H., Zhang, W. G.*, & Liao, G. Z. (2019). 1H NMR-based
metabolic characterization of Chinese Wuding Chicken meat. Food Chemistry, 274, 574-582.
30. Liu, R., Lonergan, S., Steadham, E., Zhou, G. H., Zhang, W. G.*, &
Huff-Lonergan, E. (2019). Effect of nitric oxide and calpastatin on the inhibition of μ-calpain
activity, autolysis and proteolysis of myofibrillar proteins. Food Chemistry, 275, 77-84.
31. Liu, R., Lonergan, S., Steadham, E., Zhou, G. H., Zhang, W. G.*, &
Huff-Lonergan, E. (2019). Effect of nitric oxide on myofibrillar proteins and the
susceptibility to calpain-1 proteolysis. Food Chemistry, 276, 63-70.
32. Hou, Q., Liu, R., Zhang, W. G.*, & Zhou, G. H. (2019). Nitric oxide synthase
in beef semimembranosus muscle during postmortem aging. Food Chemistry, 288, 187-192.
33. Ge, Q. F., Pei, H. J., Liu, R., Chen, L., Gao, X. Q., Gu, Y. B., Hou, Q., Yin, Y. Q., Yu, H.,
Wu,

M. G., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of Lactobacillus plantarum NJAU-01 on the
protein oxidation of fermented sausage. Food Chemistry, 295, 361-367.
34. Wang, Y. Y., Liu, R., Tian, X. N., Fan, X. Q., Shi, Y. W., Zhang, W. G.*, Hou, Q., & Zhou, G.

H. (2019). Comparison of activity, expression and S-nitrosylation of calcium transfer proteins
between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging.
Journal of Agricultural and Food Chemistry, 67, 3242-3248.
35. Tian, X. N., Wang, Y. Y., Fan, X. Q., Shi, Y. W., Zhang, W. G.*, Hou, Q., Liu, R., & Zhou, G.

H. (2019). Expression of pork plectin during postmortem aging. Journal of Agricultural and Food
Chemistry, 67, 11718-11727.
36. Fu, Q. Q., Liu, R., Wang, H. O., Hua, C., Song, S. X., Zhou, G. H., & Zhang, W. G.* (2019).

Effects of oxidation in vitro on structures and functions of myofibrillar protein from
beef muscles. Journal of Agricultural and Food Chemistry, 67, 5866-5873.
37. Ge, Q. F., Pei, H. J., Liu, R., Chen, L., Gao, X. Q., Gu, Y. B., Hou, Q., Yin, Y. Q., Yu, H.,
Wu,

M. G., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of Lactobacillus plantarum NJAU-01 from Jinhua
ham on the quality of dry-cured fermented sausage. LWT-Food Science and Technology, 101,
513-518.
38. Xiao, Z. C., Luo, Y. T., Wang, G. Y., Ge, C. Y., Zhou, G. H., Zhang, W. G.*, & Liao, G. Z.
(2019). 1H-NMR-based water-soluble low molecular weight compound characterization and fatty acid
composition of boiled Wuding chicken during processing. Journal of the Science of Food and
Agriculture, 99, 429-435.
39. Xing, L. J., Liu, R., Cao, S. M., Zhou, G. H., & Zhang, W. G.* (2019). Meat protein based
bioactive peptides and their potential functional activity: a review. International
Journal of Food Science and Technology, 54, 1956-1966.
40. Wang, Y., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of ultrasound assisted frying on the
physiochemical properties and microstructure of fried meatballs. International Journal of
Food Science and Technology, 54: 2915-2926.
41. Xing, L. J., Ge, Q. F., Jiang, D. L., Gao, X. G., Liu, R., Cao, S. M., Zhuang, X. B., Zhou,
G. H., & Zhang, W. G.* (2018). Caco-2 cell-based electrochemical biosensor for evaluating the
antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham. Biosensors and
Bioelectronics, 105, 81-89.
42. Ge, Q. F., Ge, P. W., Du, N., Chen, J. H., Yuan, L. M., Yu, H., Xu, X., Wu, M. G., Zhang, W.
G.*, & Zhou, G. H. (2018). A novel and simple cell-based electrochemical biosensor for
evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese
dry-cured ham. Biosensors and Bioelectronics, 99, 555-563.
43. Zou, Y. H., Liu, R., Qi, J., Zhou, G. H., & Zhang, W. G.* (2018). Effects of
ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced
beef. Ultrasonics Sonochemistry, 46, 36-45.
44. Xing, L. J., Liu, R., Gao, X. G., Zheng, J. X., Wang, C., Zhou, G. H., &
Zhang, W. G.* (2018). The proteomics homology of antioxidant peptides extracted from dry-cured
Xuanwei and Jinhua ham. Food Chemistry, 266, 420-426.

45. Wang, A. R., Kang, D. C., Zhang, W. G.*, Zhang, C. Y., Zou, Y. H., & Zhou, G. H. (2018).

Changes in calpain activity, protein degradation and microstructure of
beef M. semitendinosus by the application of ultrasound. Food Chemistry, 2018, 245, 724-730.
46. Liu, R., Warner, R., Zhou, G. H., & Zhang, W. G.* (2018). Contribution of nitric oxide and
protein S-nitrosylation to variation in fresh meat quality. Meat Science, 144, 135-148.
47. Liu, R., Fu, Q. Q., Lonergan, S., Huff-Lonergan, E., Xing, L. J., Zhang, L. L., Bai, Y.,
Zhou,

G. H., & Zhang, W. G.* (2018). Identification of S-nitrosylated proteins in postmortem pork muscle
using modified biotin switch method coupled with isobaric tags. Meat Science, 145, 431-439.
48. Zhang, C. Y., Liu, R., Wang, A. R., Kang, D. C., Zhou, G. H., & Zhang, W. G.*
(2018).

Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation
in postmortem beef. Meat Science, 141, 44-49.
49. Zhao, Y. Y, Hou, Q., Zhuang, X. B., Wang, Y., Zhou, G. H., & Zhang, W. G.* (2018). Effect of
regenerated cellulose fiber on the physicochemical properties and sensory characteristics of
fat-reduced emulsified sausage. LWT-Food Science and Technology, 97, 157-163.
50. Xiao, Z. C., Luo, Y. T., Wang, G. Y., Ge, C. R., Zhou, G. H., Zhang, W. G.*, & Liao, G. Z.
(2018). 1H NMR-based water-soluble lower molecule characterization and fatty acid
composition of boiled Wuding Chicken during processing. Journal of the Science of Food
and Agriculture, Accepted.
51. Zou, Y. H., Zhang, W. G.*, Kang, D. C., & Zhou, G. H. (2018). Improvement of tenderness and
water holding capacity of spiced beef by the application of ultrasound during cooking.
International Journal of Food Science and Technology, 53, 826-836.
52. Xing, L. J., Liu, R., Tang, C. B., Pereira, J., Zhou, G. H., and Zhang, W. G.* (2018). The
antioxidant activity and transcellular pathway of Asp-Leu-Glu-Glu in a Caco-2
cell monolayer. International Journal of Food Science and Technology, 53, 2405- 2414.
53. Kang, D. C., Gao, X. Q., Ge, Q. F., Zhou, G. H., and Zhang, W. G.* (2017).
Effects of ultrasound on the beef structure and water distribution during curing through
protein degradation and modification. Ultrasonics Sonochemistry, 38, 317-325.
54. Zhang, W. G., Naveena, B. M., Jo, C., Sakata, R., Zhou, G. H., Banerjee, R., and Nishiumi,

T. (2017). Technological demands of meat processing-An Asian perspective. Meat Science,

132, 35-44.

55. Kang, D. C., Jiang, Y. H., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2017). Inactivation
of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing
processing in brining liquid and beef. Food Research International, 102, 717-727.
56. Fu, Q. Q., Ge, Q. F., Liu, R., Wang, H. O., Zhou, G. H., and Zhang, W. G.*
(2017).

Influence of modified atmosphere packaging on protein oxidation, calpain activation and
desmin degradation of beef muscles. Journal of the Science of Food and Agriculture, 97,
4508-4514.
57. Hu, H. Y., Pereira, J., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2017). Thermal gelation
and microstructural properties of myofibrillar protein gel with the incorporation
of regenerated cellulose. LWT-Food Science and Technology, 86, 14-19.
58. Ge, Q. F., Gu, Y. B., Zhang, W. G.*, Yin, Y. Q., Yu, H., Wu, M. G., Wang, Z. J., and Zhou, G.

H. (2017). Comparison of microbial communities from different Jinhua ham factories. AMB Express, 7,
DOI: 10.1186/s13568-017-0334-0.
59. Fu, Q. Q., Liu, R., Zhou, G. H., and Zhang, W. G.* (2017). Effects of packaging methods on
the color of beef muscles through influencing myoglobin status, metmyoglobin reductase
activity and lipid oxidation. Journal of Food Processing and Preservation, 41, e12740, DOI:
10.1111/jfpp.12740.
60. Liu R., Xing L. J., Zhou G. H., and Zhang, W. G.* (2017). What is meat in China? Animal
Frontiers, 2017, 7, 53-56.
61. Kang, D. C., Zou, Y. H., Cheng, Y. P., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016).

Effects of power ultrasound on oxidation and structure of beef proteins during curing.
Ultrasonics Sonochemistry, 33, 47-53.
62. Hu, H. Y., Xing, L. J., Hu, Y. Y., Qiao, C. L., Wu, T., Zhou, G. H., and Zhang, W. G.*
(2016).

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium
caseinate. Food Hydrocolloids, 52, 38-46.
63. Xing, L. J., Hu, Y. Y., Hu, H. Y., Ge, Q. F., Zhou, G. H., and Zhang, W. G.
* (2016).

Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food
Chemistry, 194, 951-958.
64. Liu, R., Li, Y. P., Wang, M. Q., Zhou, G. H., and Zhang, W. G.* (2016). Effect of protein

S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 213, 470-477.

65. Kang, D. C., Wang, A. R., Zhou, G. H., Zhang, W. G.*, Xu, S. M., and Guo, G. P. (2016).

Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl
concentration. Innovative Food Science and Emerging Technologies, 35, 36-44.
66. Hu, H. Y., Pereira, J., Xing, L. J., Hu, Y. Y., Qiao, C. L., Zhou, G. H., and Zhang, W. G.*
(2016). Effects of regenerated cellulose emulsion on the quality of emulsified sausage.
LWT-Food Science and Technology, 70, 315-321.
67. Gao, X. Q., Hao, X. Z., Xiong, G. H., Ge, Q. F., Zhang, W. G.*, Zhou, G. H., and Yue, X. B.
(2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat
protein. Food and Bioproducts Processing, 100, 47-53.
68. Yin, Y., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Antioxidative and antibacterial
activities of rosemary extract in raw ground pork patties. Journal of Food and
Nutrition Research, 4, 806-813.
69. Jailson, P., Zhou, G. H., and Zhang, W. G.* (2016). Effects of rice flour on emulsion
stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food
and Nutrition Research, 4, 216-222.
70. Hu, Y. Y., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Antioxidant activity of crude
peptides extracted from dry-cured Jinhua ham. Journal of Food and Nutrition Research,
4, 377-387.
71. Wang, J., Yan, X. L., Liu, R., Fu, Q. Q., Zhou, G. H., and Zhang, W. G.* (2016). Differences
in calpain system, desmin degradation and water holding capacity between commercial
Meishan and Duroc×Landrace×Yorkshire crossbred pork. Animal Science Journal, 87,
109–116.
72. Liu, R., Xing, L. J., Fu, Q. Q., Zhou, G. H., and Zhang, W. G.* (2016). A
review of antioxidant peptides derived from meat muscle and by-products.
Antioxidant, 5, 32,doi:10.3390/antiox5030032.
73. Chen, L., Zhou, G. H., and Zhang, W. G.* (2015). Effects of high oxygen
packaging on tenderness and water holding capacity of pork through protein
oxidation. Food and Bioprocess Technology, 8, 2287-2297.
74. Liu, R., Li, Y. P., Zhang, W. G.*, Fu, Q. Q., Liu, N., and Zhou, G. H. (2015). Activity and

expression of nitric oxide synthase in pork skeletal muscles. Meat Science, 99, 25-31.

75. Fu, Q. Q., Liu, R., Zhang, W. G.*, Li, Y. P., Wang, J., and Zhou, G. H. (2015). Effects of
different packaging systems on beef tenderness through protein modifications. Food and
Bioprocess Technology, 8, 580-588.
76. Gao, X. Q., Kang, Z. L., Zhang, W. G.*, Li, Y. P., and Zhou, G. H. (2015). Combination of
κ-carrageenan and soy protein isolates effects on functional properties of chopped low
fat pork batters during heat-induced gelation. Food and Bioprocess Technology, 8, 1524-1531.
77. Gao, X. Q., Zhang, W. G.*, and Zhou, G. H. (2015). Emulsion stability,
thermo-rheology and quality characteristics of ground pork patties prepared with soy
protein isolate and carrageenan. Journal of the Science of Food and Agriculture, 95, 2832-2837.
78. Liu, N., Liu, R., Hu, Y. Y., Zhou, G. H., and Zhang, W. G.* (2015). Influence
of rapid chilling on biochemical parameters governing the water holding capacity of pork
longissimus dorsi. International Journal of Food Science and Technology, 50, 1345-1351.
79. Li, Y. P., Liu, R., Zhang, W. G.*, Fu, Q. Q., Liu, N. and Zhou, G. H. (2014). Effect of
nitric oxide on μ-calpain activation, protein proteolysis and protein oxidation of pork
during postmortem aging. Journal of Agricultural and Food Chemistry, 62, 5972-5977.
80. Gao, X. Q., Zhang, W. G.*, and Zhou, G. H. (2014). Effects of glutinous rice flour on the
physiochemical and sensory qualities of ground pork patties. LWT-Food Science and
Technology, 58, 135-141.
81. Yin, Y., Zhang, W. G.*, Zhou, G. H., and Guo, B. (2014). Comparison of protein degradation,
protein oxidation, and μ-calpain activation between pale, soft, exudative and red, firm,
non-exudative pork during postmortem aging. Journal of Animal Science, 92, 3745-3752.
82. Zhang, W. G., Xiao, S., and Ahn, D. U. (2013). Protein oxidation: basic
principles and implications for meat quality. Critical Reviews in Food Science
and Nutrition, 53, 1191-1201.
83. Zhang, W. G., Marwan, A., Samaraweera, H., Lee, E. J., and Ahn, D. U. (2013). Breast meat
quality of broiler chickens can be affected by managing the level of nitric oxide.
Poultry Science, 92, 3044-3049.
84. Zhang, W. G., Xiao, S., Lee, E. J., Himali, S., and Ahn, D. U. (2011).
Consumption of oxidized oil increases oxidative stress in broilers and affects the
quality of breast meat.

Journal of Agricultural and Food Chemistry, 59, 969-974.

85. Zhang, W. G., Xiao, S., Himali, S., Lee, E. J., and Ahn, D. U. (2010). Improving functional
value of meat products. Meat Science, 86, 15-31. (Invited review paper for
56th International Congress of Meat Science and Technology).
86. Zhang, W. G., Lonergan, S. M., Gardner, M. A., and Huff-Lonergan, E. (2006). Contribution of
postmortem changes of integrin, desmin and μ-calpain to variation in water holding
capacity of pork. Meat Science, 74, 578-585.

科研成果：
先后主持国家自科学基金面上项目、“十二五”国家科技支撑计划课题、“十三五”国家重点研发计划课题等课题或项目 20 余项，主编
或参编中英文专著 8 部，以主要完成人省部级及以上奖励 5 项。