个人介绍： |
张万刚教授主要从事肉品质量与安全研究工作。 主要工作业绩如下： 先后承担国家自然科学基金、“十二五”国家支撑计划、“十三五”国家重点研发计划等项目，目前在研项目有： 1）国家自然基金面上项目：《猪肉成熟过程中的蛋白质亚硝基化及作用机理》、《蛋白质亚硝基化对猪肉持水力的作用机理研究》 2）“十二五”国家支撑计划课题：《生鲜调理肉品加工技术与产业化示范》 3）“十二五”国家支撑计划子课题：《北方特色酱卤熏菜肴加工关键技术及产业化》 4）“十三五”国家重点研发计划课题：《方便即食食品制造关键技术开发研究及新产品创制》 已发表学术论文60余篇，其中第一/通讯作者发表SCI论文50篇。代表性论文如下： 1）Kang, D. C., Zou, Y. H., Cheng, Y. P., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Effects of power ultrasound on oxidation and structure of beef proteins during curing. Ultrasonics Sonochemistry, 33, 47-53. 2）Hu, H. Y., Xing, L. J., Hu, Y. Y., Qiao, C. L., Wu, T., Zhou, G. H., and Zhang, W. G.* (2016). Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate. Food Hydrocolloids, 52, 38-46. 3）Xing, L. J., Hu, Y. Y., Hu, H. Y., Ge, Q. F., Zhou, G. H., and Zhang, W. G. * (2016). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry, 194, 951-958. 4）Liu, R., Li, Y. P., Wang, M. Q., Zhou, G. H., and Zhang, W. G.* (2016). Effect of protein S-nitrosylation on autolysis and catalytic ability of μ-calpain. Food Chemistry, 213, 470-477. 5）Kang, D. C., Wang, A. R., Zhou, G. H., Zhang, W. G.*, Xu, S. M., and Guo, G. P. (2016). Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration. Innovative Food Science and Emerging Technologies, 35, 36-44. 6）Hu, H. Y., Pereira, J., Xing, L. J., Hu, Y. Y., Qiao, C. L., Zhou, G. H., and Zhang, W. G.* (2016). Effects of regenerated cellulose emulsion on the quality of emulsified sausage. LWT-Food Science and Technology, 70, 315-321. 7）Gao, X. Q., Hao, X. Z., Xiong, G. H., Ge, Q. F., Zhang, W. G.*, Zhou, G. H., and Yue, X. B. (2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Food and Bioproducts Processing, 100, 47-53. 8）Jailson, P., Zhou, G. H., and Zhang, W. G.* (2016). Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 4, 216-222. 9）Hu, Y. Y., Xing, L. J., Zhou, G. H., and Zhang, W. G.* (2016). Antioxidant activity of crude peptides extracted from dry-cured Jinhua ham. Journal of Food and Nutrition Research, 4, 377-387. 10）Fu, Q. Q., Liu, R., Zhou, G. H., and Zhang, W. G.* (2016). Effects of packaging methods on the color of beef muscles through influencing myoglobin status, metmyoglobin reductase activity and lipid oxidation. Journal of Food Processing and Preservation, Accepted. 11）Wang, J., Yan, X. L., Liu, R., Fu, Q. Q., Zhou, G. H., and Zhang, W. G.* (2016). Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc×Landrace×Yorkshire crossbred pork. Animal Science Journal, 87, 109–116. 12）Yang, H. J., Zhang, W. G., Li, T., Zheng, H. B., Khan, M. A., Xu, X. L., Sun, J. X., and Zhou, G. H. (2016). Effect of protein structure on water and fat distribution during meat gelling. Food Chemistry, 204, 239-245. 13）Ali, S., Rajput, N., Li, C., Zhang, W. G., and Zhou, G. H. (2016). Effect of freeze-thaw cycles on lipid oxidation and myowater in broiler chickens. Brazilian Journal of Poultry Science, 18, 35-40. 14）Guo, B. Zhang, W. G., Tume, R. K., Hudson, N. J.,. Huang, F., Yin, Y., and Zhou, G. H. (2016). Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork. Meat Science, 115, 34-40. 15）Zhu, C. Z., Zhang, W. G., Zhou, G. H. and Xu, X. L. (2016). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastro-intestinal digestion system. Journal of the Science of Food and Agriculture, 2016, 96, 99-108. 16）Ahn, D. U., Lee, E. J., Feng, X., Zhang, W. G., Lee, J. W., Jo, C., and Nam, K. (2016). Mechanisms of volatile production from non-sulfur amino acids by irradiation. Radiation Physics and Chemistry, 119, 64-73. 17）Ahn, D. U., Lee, E. J., Feng, X., Zhang, W. G., Lee, J. W., Jo, C., and Nam, K. (2016). Mechanisms of volatile production from sulfur-containing amino acids by irradiation. Radiation Physics and Chemistry, 119, 80-84. 18）Chen, L., Zhou, G. H., and Zhang, W. G.* (2015). Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation. Food and Bioprocess Technology, 8, 2287-2297. 19）Liu, R., Li, Y. P., Zhang, W. G.*, Fu, Q. Q., Liu, N., and Zhou, G. H. (2015). Activity and expression of nitric oxide synthase in pork skeletal muscles. Meat Science, 99, 25-31. 20）Fu, Q. Q., Liu, R., Zhang, W. G.*, Li, Y. P., Wang, J., and Zhou, G. H. (2015). Effects of different packaging systems on beef tenderness through protein modifications. Food and Bioprocess Technology, 8, 580-588. 21）Gao, X. Q., Kang, Z. L., Zhang, W. G.*, Li, Y. P., and Zhou, G. H. (2015). Combination of κ-carrageenan and soy protein isolates effects on functional properties of chopped low fat pork batters during heat-induced gelation. Food and Bioprocess Technology, 8, 1524-1531. 22）Gao, X. Q., Zhang, W. G.*, and Zhou, G. H. (2015). Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan. Journal of the Science of Food and Agriculture, 95, 2832-2837. 23）Liu, N., Liu, R., Hu, Y. Y., Zhou, G. H., and Zhang, W. G.* (2015). Influence of rapid chilling on biochemical parameters governing the water holding capacity of pork longissimus dorsi. International Journal of Food Science and Technology, 50, 1345-1351. 24）Yin, Y., Liu, R., Zhang, W. G.,* Gao, F., and Zhou, G. H. (2015). Antioxidant and antibacterial activities of rosemary extract in raw ground pork patties. Food Science and Nutrition, Accepted. 25）Guo, B., Greenwood, P. L., Café, L. N., Zhou, G. H., Zhang, W. G., and Dalrymple, B. P. (2015). Transcriptome analysis of cattle muscle identifies potential markers for skeletal muscle growth rate and major cell types. BMC Genomics, 16, 177. 26）Ali, S., Zhang W. G., Rajput, N., Khan, M. A., Li, C. B., and Zhou, G. H. (2014). Effect of multiple freeze-thaw cycles on the quality of chicken breast meat. Food Chemistry, 173, 808-814. 27）Tang, C. B., Zhang, W. G., Dai, C., Li, H. X., Xu, X. L., and Zhou, G. H. (2015). Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry, 63, 902-911. 28）Chen, L., Feng, X. C., Zhang, Y. Y., Liu, X. B., Zhang, W. G., Li, C. B., Ullah, N., Xu, X. L., Zhou, G. H. (2015). Effect of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing. Food Chemistry, 177, 280-287. 29）Li, Y. P., Liu, R., Zhang, W. G.*, Fu, Q. Q., Liu, N. and Zhou, G. H. (2014). Effect of nitric oxide on µ-calpain activation, protein proteolysis and protein oxidation of pork during postmortem aging. Journal of Agricultural and Food Chemistry, 62, 5972-5977. 30）Gao, X. Q., Zhang, W. G.*, and Zhou, G. H. (2014). Effects of glutinous rice flouronthe physiochemical and sensory qualities of ground pork patties. LWT - Food Science and Technology, 58, 135-141. 31）Yin, Y., Zhang, W. G.*, Zhou, G. H. and Guo, B. (2014). Comparison of protein degradation, protein oxidation, and µ-calpain activation between pale, soft, exudative and red, firm, non-exudative pork during postmortem aging. Journal of Animal Science, 92, 3745-3752. 32）Zhu, C. Z., Zhang, W. G., Kang, Z. L., Zhou, G. H., and Xu, X. L. (2014). Stability of an antioxidant peptide extracted from Jinhua ham. Meat Science, 96, 783–789. 33）Dalrymple, B. P., Guo, B., Zhou, G. H. and Zhang, W. G. (2014). Using muscle gene expression to estimate triacylglyceride deposition, and relative contributions of fatty acid synthesis and fatty acid import in intramuscular fat in cattle. Animal Production Science, 54, 1436-1442. 34）Guo, B., Kongsuwan, K., Greenwood, P. L., Zhou, G. H., Zhang W. G., and Dalrymple, B. P. (2014). A gene expression estimator of intramuscular fat percentage for use in both cattle and sheep. Journal of Animal Science and Biotechnology, Accepted. 35）Zhang, W. G., Xiao, S., and Ahn, D. U. (2013). Protein oxidation: basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition, 53, 1191-1201. 36）Zhang, W. G., Marwan, A., Samaraweera, H., Lee, E. J., and Ahn, D. U. (2013). Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide. Poultry Science, 92, 3044-3049. 37）Zhu, C. Z., Zhang, W. G., Zhou, G. H., Xu, X. L., Kang, Z. L., and Yin, Y. (2013). Isolation and identification of antioxidant peptides from Jinhua Ham. Journal of Agricultural and Food Chemistry, 61, 1265-1271. 38）Zhou, G. H., Zhang, W. G., and Xu, X. L. (2012). China’s meat industry revolution: challenges and opportunities for the future. Meat Science, 92, 188-196. 39）Chen, L., Feng, X. C., Zhang, W. G., Xu, X. L. and Zhou, G. H. (2012). Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken Meat. Journal of Agricultural and Food Chemistry, 60, 8465-8472. 40）Wang, J. M., Jin, G. F., Zhang, W. G., Ahn, D. U., and Zhan, J. H. (2012). Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham. LWT-Food Science and Technology, 48, 102-106. 41）Zhang, W. G., Xiao, S., Lee, E. J., Himali, S., and Ahn, D. U. (2011). Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. Journal of Agricultural and Food Chemistry, 59, 969-974. 42）Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Effects of diet, packaging and irradiation on protein oxidation, lipid oxidation and color of raw broiler thigh meat during refrigerated storage. Poultry Science, 90, 1348-1357 (Co-first author). 43）Xiao, S., Zhang, W. G., Lee, E. J., Ma, C. W., and Ahn, D. U. (2011). Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. Journal of Food Science, 76, C612-617 (Co-first author). 44）Himali, S., Zhang, W. G., Lee, J. E., and Ahn, D. U. (2011). Egg yolk Phosvitin and functional phosphopeptides-Review. Journal of Food Science, 76, R143-R150. 45）Zhang, J. H., Jin, G. F., Wang, J. M., and Zhang, W. G. (2011). Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham. LWT-Food Science and Technology, 44, 473-479. 46）Zhang, W. G., Xiao, S., Himali, S., Lee, E. J., and Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86, 15-31. (Invited review paper for 56th International Congress of Meat Science and Technology). 47）Huff-Lonergan, E., Zhang, W. G., and Lonergan, S. M. (2010). Biochemistry of postmortem muscle-Lessons on mechanisms of meat tenderization. Meat Science, 86, 184-195. (Invited review paper for 56th International Congress of Meat Science and Technology). 48）Xiao, S., Zhang, W. G., Yang, Y., Ma, C. W., Ahn, D. U., Li, X., Lei, J. K., and Du, M. (2009). Hormone sensitive lipase (HSL) and adipose tissue triglyceride lipase (ATGL) changes in subcutaneous adipose tissue throughout the ripening process of dry-cured ham. Food Chemistry, 121, 191-195. 49）Zhang, J., Z., Zhen, W. G., Zhang, T., Zeng, and G., Zhou. (2008). Effect of intensigying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham. Journal of The Science of Food and Agriculture, 89, 834-842. 50）Zhang, W. G., Lonergan, S. M., Gardner, M. A., and Huff-Lonergan, E. (2006). Contribution of postmortem changes of integrin, desmin and µ-calpain to variation in water holding capacity of pork. Meat Science, 74, 578-585. 51）王娟，闫祥林，周光宏，徐幸莲，张万刚*。梅山猪与三元杂交猪肌内脂肪含量、μ-钙蛋白酶和蛋白降解对嫩度的影响。食品科学，2015，36（13）: 52–56 52）殷燕；张万刚*；周光宏；徐幸莲。迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响。食品科学，2015，36（6）: 236–241 53）邢路娟，胡亚亚，张万刚*，周光宏。宣威火腿中粗肽的提取与抗氧化活性鉴定。南京农业大学学报，2015，38（4）：661-666 54）胡亚亚；邢路娟；周光宏；张万刚*。不同提取方法对金华火腿粗肽液抗氧化活性的影响，食品工业科技, 2015，36（14）：115-122 55）殷燕，张万刚*，周光宏，徐幸莲。迷迭香的生理功能及其在食品中的应用，肉类工业科技，2014，35（22）：364-370 56）祝超智，赵改名，张万刚，徐幸莲，周光宏。不同保水性鸡肉的品质比较和相关性研究[J].食品科学, 2013，34（13）：45-49 |
