Mingwu Zang

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 et al. · Food Chemistry · 2022 · 72 citations

Protein Chemistry, Biochemistry, Psyllium Husk Powder +6

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 et al. · International Journal of Food Science & Technology · 2019 · 52 citations

Flavoromics, Food Analysis, Meat Quality +18

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 et al. · LWT · 2021 · 44 citations · Full text

Food Chemistry, Nutrition, Volatile Compounds +13

Meat food fraud risk in Chinese markets 2012–2021

Xiaoman Li, Mingwu Zang, Dan Li et al. · npj Science of Food · 2023 · 42 citations · Full text

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 et al. · Food Control · 2022 · 41 citations

Health Sciences, Flavoromics, Food Analysis +7