张建 - Nanjing Agricultural University

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个人简介

Food science and technology.

研究兴趣

论文共 177 篇作者统计合作学者相似作者

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Biosensors with Vancomycin and Polymetallic Metal-Organic Frameworks for Colorimetric-Fluorescent Dual-Mode Detection and Sterilization of Bacteria

Wei Chen,Xiayu Peng, Lichao Kang, Shengnan Dong,Jian Zhang,Yunfeng Zhao,Fengxia Sun

Journal of Hazardous Materials (2025): 136582

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Ultrasound-induced Food Protein-Stabilized Emulsions: Exploring the Governing Principles from the Protein Structural Perspective

Lei Zhou, Israq Ali,Sivakumar Manickam,Bey Hing Goh,Ye Tao,Jian Zhang,Siah Ying Tang,Wangang Zhang

Comprehensive reviews in food science and food safetyno. 2 (2025): e70162-e70162

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Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties of Coregonus Peled Protamine

Feifei Wang, Dong Shu,Yabo Wei, Xin Guo,Pingping Liu,Xiaorong Deng, Yunfeng Zhao,Yongdong Lei,Jian Zhang

Foods (Basel, Switzerland)no. 3 (2025)

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The Effect of Heat Shock Protein 27 on the Muscle Softening of Esox Lucius Filets Post-Slaughter

Xinyao Yu, Yabo Wei, Xin Guo, Wenbo Yan,Hui Li, Xiaorong Deng,Jian Zhang

crossref（2025）

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Ultrasound-Assisted Ferritin Extraction from Northern Pike Liver: an Innovative Approach for Chlorogenic Acid Encapsulation with Enhanced Thermal Stability

Zhikun Xing, Yi Wang, Yabo Wei,Xin Guo, Xiaoyue Liang,Xiaorong Deng,Lianfu Zhang,Jian Zhang

Molecules (Basel, Switzerland)no. 9 (2025)

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Innovative Insights into the Interaction Dynamics and Gel Properties of Myofibrillar Protein with Structurally Diverse Pectin

Han Yu,Jian Zhang

Carbohydrate polymers (2025): 123519-123519

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Augmenting Antioxidative Capacity of Myosin and Cytoprotective Potential of Myosin Digestion Products Through the Integration of Crocin and Crocetin: A Comprehensive Analysis Via Quantum Chemical Computing and Molecular Dynamics

Chaoyi Xue,Jian Zhang,Chenxia Zhang, Zhonghao Hu, Huixue Liu,Lan Mo,Maiquan Li,Aihua Lou,Qingwu Shen,Jie Luo, Shuai Wang,Wei Quan

FOOD CHEMISTRY（2025）

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Textured Vegetable Protein As a Partial Replacement for Lean Meat in Salami Analogues: Perspectives on Physicochemical Properties, Flavour and Proteome Changes

Ying Li, Xin Liu,Jian Zhang,Zijiang Yang,Cong Zhou, Peng Wu,Chunbao Li,Xinglian Xu,Changbo Tang,Guanghong Zhou,Yuan Liu

FOOD CHEMISTRY (2025)

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Changes in Meat Quality of Esox Lucius During Postmortem Storage: Based on the Lysosomal-Mitochondrial Apoptotic Pathway

Hui Li, Xuemei Fan,Xin Guo, Wenbo Yan, Xinyao Yu,Xiaorong Deng,Jian Zhang

FOOD CHEMISTRY（2025）

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Incorporation of Kiwifruit Peel Improved the Property of Carboxymethyl Cellulose-Gum Arabic Active Film and Its Effects on the Quality of Beef Sausages

Evans Frimpong Boateng,Ziyi Yang,Jian Zhang,Lei Zhou,Lujuan Xing,Wangang Zhang

Food Production, Processing and Nutritionno. 1 (2025): 1-22

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Jian Zhang(张建)

论文共 177 篇作者统计合作学者相似作者