Zhaoming Wang

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

Zhaoming Wang, Zhifei He, A.M. Emara et al. · Food Chemistry · 2019 · 215 citations

Animal Physiology, Meat Packaging, Biochemistry +13

Collagen and its derivatives: From structure and properties to their applications in food industry

Cheng Tang, Kai Zhou, Yichen Zhu et al. · Food Hydrocolloids · 2022 · 211 citations

Food Chemistry, Engineering, Biomaterials Design +9

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

Zhaoming Wang, Zhifei He, Xiao Gan et al. · Meat Science · 2018 · 175 citations

Animal Physiology, Meat Packaging, Protein Oxidations +10

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking

Yi Jiang, Dahu Li, Juncai Tu et al. · Food Chemistry · 2020 · 144 citations

Protein Chemistry, Proteinlipid Interaction, Biochemistry +7

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Bo Chen, Kai Zhou, Yu Wang et al. · Food Chemistry · 2020 · 132 citations

Biopolymer Gel, Myofibrillar Protein Gels, Protein Folding +6