Yingying Zhang

发表

Simultaneous determination of heat stable peptides for eight animal and plant species in meat products using UPLC-MS/MS method.

Shouwei Wang, Yingying Li, Yingying Zhang, 2018, Food chemistry.

Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA.

Yingying Li, Yingying Zhang, Wen-ping Guo, 2022, Food chemistry.

Rapid LC-MS/MS method for the detection of seven animal species in meat products.

Shouwei Wang, Yingying Li, Yingying Zhang, 2021, Food chemistry.

Egg white component-resolved diagnosis: Testing of serum ovalbumin-specific IgE by luminescent oxygen channeling immunoassay

Yingying Zhang, Jiayi Zhang, Ping Si, 2018, Journal of Luminescence.

Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content.

Shouwei Wang, Yingying Li, Yingying Zhang, 2020, Food chemistry.

Identification and characterization of ovary development-related protein EJO1 (Eri s 2) from the ovary of Eriocheir sinensis as a new food allergen.

Yingying Zhang, Tiantian She, Huiqiang Li, 2016, Molecular nutrition & food research.

Identification of the major allergenic epitopes of Eriocheir sinensis roe hemocyanin: A novel tool for food allergy diagnoses.

Yingying Zhang, Jiayi Zhang, Tiantian She, 2016, Molecular immunology.

Identification and quantification of fox meat in meat products by liquid chromatography–tandem mass spectrometry

Shouwei Wang, Yingying Li, Yingying Zhang, 2021, Food Chemistry.

Influence of hemin on structure and emulsifying properties of soybean protein isolate.

Yingying Zhang, Yangyang Jia, Xuetuan Wei, 2023, Food chemistry.

Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method

Shouwei Wang, Yingying Li, Yingying Zhang, 2020, European Food Research and Technology.