Wangang Zhang - Concepedia

Author

Wangang Zhang

Nanjing Agricultural University

Also Known As

Annada Das, Wan-Gang Zhang, Wan-gang Zhang, Wangang Zhang, Wan‐Gang Zhang

136

Publications

7.6K

Citations

H-Index

104

Concepts

All Affiliations

Nanjing Agricultural University Yangzhou University Iowa State University Nanjing Xiaozhuang University Centro Tecnológico de Automoción de Galicia

About

Wangang Zhang is an author at Nanjing Agricultural University specializing in biochemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	27	1.4K
2	Medicine	20	26	902
3	Engineering	11	11	541
4	Natural Sciences	10	10	349
5	Education	3	3	184

Wangang Zhang

Publications

4.1K

Citations

H-Index

Page 1

	Year	Citations
Effect of multiple freeze–thaw cycles on the quality of chicken breast meat Sher Ali, Wangang Zhang, Nasir Rajput, Food Chemistry Chicken Breast MeatPoultry FarmingMeat QualityMeat ScienceMultiple Freeze–thaw Cycles	2014	289
Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat Wangang Zhang, Shan Xiao, Eun Joo Lee, Journal of Agricultural and Food Chemistry	2010	186
1H NMR-based metabolic characterization of Chinese Wuding chicken meat Zhichao Xiao, Changrong Ge, Guanghong Zhou, Food Chemistry Food ChemistryBiochemistryMagnetic Resonance SpectroscopyNmr-based Metabolic CharacterizationFoodomics	2018	141
Effect of protein structure on water and fat distribution during meat gelling Huijuan Yang, Wangang Zhang, Teng Li, Food Chemistry NutritionFat DistributionMeat GellingAlternative Protein SourceProtein Engineering	2016	136
Effects of Oxidation <i>in Vitro</i> on Structures and Functions of Myofibrillar Protein from Beef Muscles Qingquan Fu, Rui Liu, Haiou Wang, Journal of Agricultural and Food Chemistry	2019	111
Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation Chen Lin, Guanghong Zhou, Wangang Zhang Food and Bioprocess Technology Food ChemistryWater Holding CapacityMeat PackagingFood PackagingHigh Oxygen Packaging	2015	106
Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber Xinbo Zhuang, Wangang Zhang, Rui Liu, Food Research International Biopolymer GelEngineeringMyofibrillar Proteins IncorporationBiotechnologyGel Functionality	2017	104
Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods Yantao Yin, Lei Zhou, Jailson Pereira, Journal of Agricultural and Food Chemistry	2020	92
Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin Songmin Cao, Yi Wang, Lujuan Xing, Food and Bioproducts Processing Tissue EngineeringBiopolymer GelEngineeringAcid PretreatmentMatrix Biology	2020	90
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress Changbo Tang, Wangang Zhang, Yufeng Zou, Food Hydrocolloids Protein ChemistryBiochemistryRosa-protein Adducts FormationProtein FoldingNatural Sciences	2017	88

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