Mingwu Zang - Concepedia

Author

Mingwu Zang

Beijing Academy of Food Sciences ORCID

Also Known As

M.M. Guiming Zang, Ming-wu Zang, Mingwu ZANG, Mingwu Zang

Publications

830

Citations

H-Index

Concepts

All Affiliations

Beijing Academy of Food Sciences China Meat Research Centre Beijing Technology and Business University University of Chinese Academy of Sciences Institute of Process Engineering

About

Mingwu Zang is an author at Beijing Academy of Food Sciences specializing in health sciences, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	331
2	Medicine	9	9	253
3	Natural Sciences	3	3	46
4	Education	2	2	65
5	Engineering	2	2	35

Mingwu Zang

Publications

648

Citations

H-Index

Page 1

	Year	Citations
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions Ning Zhu, Mingwu Zang, Shouwei Wang, Food Chemistry Protein ChemistryBiochemistryPsyllium Husk PowderProtein FoldingDifferent Nacl Concentrations	2022	72
Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction Mingwu Zang, Lan Wang, Zheqi Zhang, International Journal of Food Science & Technology FlavoromicsFood AnalysisMeat QualityFood ChemistryGas Chromatography–olfactometry–mass Spectrometry	2019	52
Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork Kaihua Zhang, Dan Li, Mingwu Zang, LWT Food ChemistryNutritionVolatile CompoundsFood CompositionFatty Acids	2021	44
Meat food fraud risk in Chinese markets 2012–2021 Xiaoman Li, Mingwu Zang, Dan Li, npj Science of Food	2023	42
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Food Control Health SciencesFlavoromicsFood AnalysisThermal ProcessingMeat Quality	2022	41
Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Food Research International Food ChemistryLipid AnalysisVolatile CompoundsBiochemistryPhospholipid-xylose-cysteine Reaction Systems	2020	40
A study on the food fraud of national food safety and sample inspection of China Dan Li, Mingwu Zang, Xiaoman Li, Food Control Food FraudNational Food SafetyFood ForensicsSample InspectionAgricultural Economics	2020	33
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics Chenchen Xu, Mingwu Zang, Xiaoling Qiao, Ultrasonics Sonochemistry	2022	28
Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism Liangge Sun, Jingxiu Lv, Yu Liu, Food Chemistry Ultra-high PressurePhysiologySnakehead FilletsCombined Carnosine	2022	23
Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis Le Wang, Mingwu Zang, Xiaoyu Cheng, LWT Food ChemistryDried ShrimpsDominant Lipid SpeciesLipid AnalysisBiochemistry	2023	23

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