Wangang Zhang

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Dacheng Kang, Yunhe Zou, Yu-Ping Cheng et al. · Ultrasonics Sonochemistry · 2016 · 305 citations · Full text

Engineering, Food Analysis, Mechanical Engineering +17

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge et al. · Ultrasonics Sonochemistry · 2017 · 244 citations

Food Physic, Animal Science, Beef Structure +7

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Yunhe Zou, Dacheng Kang, Rui Liu et al. · Ultrasonics Sonochemistry · 2018 · 240 citations

Food Chemistry, Chemical Profiles, Spiced Beef +6

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang, Dacheng Kang, Wangang Zhang et al. · Trends in Food Science & Technology · 2021 · 197 citations

Nutrition, Biochemistry, Food Analysis +6

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

Lei Zhou, Wangang Zhang, Jingyu Wang et al. · Ultrasonics Sonochemistry · 2021 · 150 citations · Full text