BROCHURE
Wangang Zhang is a Professor,Nanjing Agricultural University,China

Wangang Zhang

Professor

Organizing Committee Member

China

Nanjing Agricultural University

BIOGRAPHY

 

Wangang Zhang is a professor in the College of Food Science and Technology of Nanjing Agricultural University in China. He received his bachelor and master degree from China Agricultural University majoring in Animal Nutrition. He got his PhD from Iowa State University with the major of Meat Science and then stayed there as a postdoctoral fellow for two years. In 2011, he joined the National Center of Meat Quality and Safety Control of Nanjing Agricultural University as a full professor. His research mainly focuses on the meat biochemistry regulating the quality of fresh meat during the postmortem aging. Currently, he is the Head of Department of Food Science and Engineering of Nanjing Agricultural University. He also serves as the Associate Editor of Meat Science, International Editor of Food Science of Animal Resources, Associate Editor of Chinese Journal of Animal Science and Editorial Board Member of Trends in Food Science & Technology. He has published 163 peer reviewed articles among which 113 papers are published in peer reviewed SCI journals. He has received 6 patents and published 8 book chapters.

PUBLICATIONS

 

  1. Kang, D. C., Zhang, W. G.*, Lorenzo, J. M., & Chen, X. (2020). Structural and functional modification of food proteins by high power ultrasound and its application in meat processing. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2020.1767538.
  2. Hou, Q., Liu, R., Tian, X. N., & Zhang, W. G.* (2020). Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging. Food Chemistry, 326C, 126975.
  3. Hou, Q., Zhang, C. Y., Zhang, W. G.*, Liu, R., Tang, H. Q., & Zhou, G. H. (2020). Role of protein S-nitrosylation in regulating beef tenderness. Food Chemistry, 306: 125616.
  4. Fan, X. Q., Xing, L. J., Ge, P. W., Cong, L. X., Hou, Q., Ge, Q. F., Liu, R., Zhang, W. G.* & Zhou, G. H. (2020). Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat. Food Chemistry, 307, 125645. 
  5. Wang, Y. Y., Liu, R., Hou, Q., Tian, X. N., Fan, X. Q., Zhang, W. G.*, & Zhou, G. H. (2020). Comparison of activity, expression and S-nitrosylation of glycolytic enzymes between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging. Food Chemistry, 314, 126203.
  6. Zhang, J., Zhang, Y. Q., Wang, Y., Xing, L. J., & Zhang, W. G.* (2020). Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs. Innovative Food Science and Emerging Technologies, 62C, 102365.
  7. Cao, S. M., Wang, Y., Hao, Y. J., Zhang, W. G.*, & Zhou, G. H. (2020). Antihypertensive effects in vitro and vivo of novel angiotensin-converting enzyme inhibitory peptides from bovine bone gelatin hydrolysate. Journal of Food and Agricultural Chemistry, 68, 759-768.
  8. Fu, Q. Q., Liu. R., Zhang, W. G.*, Ben, A. L., & Wang, R. R. (2020). In vitro susceptibility of oxidized myosin by μ-calpain or caspase 3 and the determination of the oxidation site of myosin heavy chain. Journal of Food and Agricultural Chemistry, Accepted.
  9. Pereira, J., Malairaj, S., Brohi, S. A., Boateng, E. F., & Zhang, W. G.* (2020). Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel. LWT-Food Science and Technology, 125, 109276.
  10. Cao, S. M., Wang, Y., Xing, L. J., Zhang, W. G.* & Zhou, G. H. (2020). Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin. Food and Bioproducts Processing, 121, 213-223.
  11. Shi, Y. W., Zhang, W. G.*, & Zhou, G. H. (2020). Effects of different moisture-permeable packaging on the quality of aging beef compared with wet aging and dry aging. Foods, 2020, 9, 649,doi:10.3390/foods9050649.
  12. Pereira, J., Hu, H. Y., Xing, L. J., Zhang, W. G.*, & Zhou, G. H. (2020). Influence of rice flour, glutinous rice flour, and tapioca starch on the functional properties and quality of an emulsion-type cooked sausage. Foods, 2020, 9, 9, doi:10.3390/foods9010009.
  13. Hou, Q., Cheng, Y. P., Kang, D. C., Zhang, W. G.*, & Zhou, G. H. (2020). Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing. International Journal of Food Science and Technology, 55, 109-118.
  14. Pereira, J., Brohi, S. A., Malairaj, S., Zhang, W. G.*, & Zhou, G. H. (2020). Quality of fat-reduced Frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil. International Journal of Food Properties, 23, 420-433.
  15. Das, A. K., Kumar, P., Madane, P., Biswas, S., Das, A., Zhang, W. G., & Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323-336.
  16. Gullon, B., Gagaoua, M., Barba, F., Gullon, P., Zhang, W. G., & Lorenzo, J. M. (2020). Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products. Trends in Food Science & Technology, 100, 1-18.
  17. Rubén Domínguez, R., Gullón, P., Pateiro, M., Munekata, P. E. S., Zhang, W. G., & Lorenzo, J. M. Tomato as potential source of natural additives for meat industry. A review. Antioxidants, 2020, 9, 73, doi:10.3390/antiox9010073.
  18. Estevez, M., Geraert, P-A., Liu, R., Delgado, J., Mercier, Y., & Zhang, W. G. (2020). Sulphur amino acids, muscle redox status and meat quality: More than building blocks-Invited review. Meat Science, 163, 108087.
  19. Echegaray, N., Pateiro, M., Zhang, W.G., Domínguez, R., Campagnol, P. C. B., Carballo, J., Lorenzo, J. M. (2020). Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of Biceps femoris muscle. Foods, Accepted.
  20. Borrajo, P., Pateiro, M., Gagaoua, M., Franco, D., Zhang, W. G., & Lorenzo, J. M. (2020). Evaluation of the antioxidant and antimicrobial activity of porcine liver protein hydrolysates obtained using alcalase, bromelain and papain. Applied Sciences, 19, 2290.
  21. Zhao, Y. Y., Zhou, G. H., & Zhang, W. G.* (2019). Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels. Carbohydrate Polymers, 209, 276-281.
  22. Zhao, Y. Y., Zhou, G. H., & Zhang, W. G.* (2019). Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters. Food Hydrocolloid, 87, 83-89.
  23. Zhang, L. L., Liu, R., Cheng, Y. P, Xing, L. J., Zhou, G. H., & Zhang, W. G.* (2019). Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork. Food Chemistry, 272, 613-618.
  24. Liu, R., Zhang, C. Y., Xing, L. J., Zhang, L. L., Zhou, G. H., & Zhang, W. G.* (2019). A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle. Food Chemistry, 274, 407-414.
  25. Xiao, Z. C., Ge, C. R, Zhou, G. H., Zhang, W. G.*, & Liao, G. Z. (2019). 1H NMR-based metabolic characterization of Chinese Wuding Chicken meat. Food Chemistry, 274, 574-582.
  26. Liu, R., Lonergan, S., Steadham, E., Zhou, G. H., Zhang, W. G.*, & Huff-Lonergan, E. (2019). Effect of nitric oxide and calpastatin on the inhibition of µ-calpain activity, autolysis and proteolysis of myofibrillar proteins. Food Chemistry, 275, 77-84.
  27. Liu, R., Lonergan, S., Steadham, E., Zhou, G. H., Zhang, W. G.*, & Huff-Lonergan, E. (2019). Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis. Food Chemistry, 276, 63-70.
  28. Hou, Q., Liu, R., Zhang, W. G.*, & Zhou, G. H. (2019). Nitric oxide synthase in beef semimembranosus muscle during postmortem aging. Food Chemistry, 288, 187-192.
  29. Ge, Q. F., Pei, H. J., Liu, R., Chen, L., Gao, X. Q., Gu, Y. B., Hou, Q., Yin, Y. Q., Yu, H., Wu, M. G., Zhang, W. G.*, & Zhou, G. H. (2019). Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage. Food Chemistry, 295, 361-367.
  30. Wang, Y. Y., Liu, R., Tian, X. N., Fan, X. Q., Shi, Y. W., Zhang, W. G.*, Hou, Q., & Zhou, G. H. (2019). Comparison of activity, expression and S-nitrosylation of calcium transfer proteins between pale, soft and exudative and red, firm and non-exudative pork during post-mortem aging. Journal of Agricultural and Food Chemistry, 67, 3242-3248.

EDUCATION

 

  • PhD in Animal Science majoring in Meat science, 2005-2009, Department of Animal Science, Iowa State University, Iowa, United States
  • Master in Animal Science majoring in Poultry Nutrition, 2001-2004, College of Animal Science and Technology, China Agricultural University, Beijing, China
  • Bachelor in Animal Science majoring in Animal Nutrition and Feed Processing, 1997-2001, College of Food Science and Technology, China Agricultural University, Beijing, China

RESEARCH INTEREST

 

  • Muscle Biology
  • Meat Biochemistry regulating the quality of fresh meat