Y.W. Zhang

The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine

Xiuyun Guo, Zengqi Peng, Y.W. Zhang et al. · Food Chemistry · 2014 · 165 citations

Biochemistry, Protein Folding, Cytoskeleton +4

Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus)

Y. Wang, Teng Hui, Y.W. Zhang et al. · Food Chemistry · 2014 · 60 citations

Ctenopharyngodon Idellus, Grass Carp, Aquaculture +4

Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process

Y.W. Zhang, Lin Zhang, Teng Hui et al. · LWT · 2015 · 38 citations

Lipase Activity, Biochemistry, Dry-cured Loin Process +7

Determination of heterocyclic amines in braised sauce beef

Yunping Yao, Zengqi Peng, Kehui Wan et al. · Food Chemistry · 2013 · 33 citations

Food Chemistry, Engineering, Animal Science +8

Effect of fiber source and enzyme addition on the apparent digestibility of nutrients and physicochemical properties of digesta in cannulated growing pigs

Qianru Liu, Wenyuan Zhang, Zhixu Zhang et al. · Animal Feed Science and Technology · 2016 · 15 citations

Animal Physiology, Nutrition, Nutrient Physiology +13