Jin-zhi Wang

发表

Mathematical Modeling on Combined Mid-infrared and Hot Air Drying of Beef Meat

Wei Jia, Chunhui Zhang, Xia Li, 2015 .

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

Hong-mei Sun, Chunhui Zhang, Xia Li, 2014, Food Biophysics.

Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.

Hong-mei Sun, Xiong Xu, Chunhui Zhang, 2014, Journal of food science.

Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.

Hong-mei Sun, Wei Jia, Chunhui Zhang, 2014, Food chemistry.

Preparation of peptone from chicken bone residue by using natural pancreas as catalyst

Wei Jia, Chunhui Zhang, Xia Li, 2016 .

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.

Chunhui Zhang, Xiuli Wei, Xia Li, 2017, Journal of the science of food and agriculture.

Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process.

Wei Jia, Chunhui Zhang, Xia Li, 2016, Journal of food science.

Flavor compounds and sensory profiles of a novel Chinese marinated chicken.

Xia Li, Jin-zhi Wang, Chun-hong Tang, 2016, Journal of the science of food and agriculture.

Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats

Hong-mei Sun, Xia Li, Jin-zhi Wang, 2016, Food & nutrition research.

Effect of dietary phosphorus levels on meat quality and lipid metabolism in broiler chickens.

Chun-Hui Zhang, Xia Li, Xiuli Wei, 2016, Food chemistry.