Teng Pan

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2020, Food science of animal resources.

Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck

Q. Shen, Dequan Zhang, Zhenyu Wang, 2022, Foods.

Utilization of Asian spices as a mitigation strategy to control heterocyclic aromatic amines in charcoal grilled lamb patties

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2019, Journal of Food Processing and Preservation.

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.

Q. Shen, Dequan Zhang, Zhenyu Wang, 2019, Journal of agricultural and food chemistry.

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb.

Dequan Zhang, Raheel Suleman, Zhenyu Wang, 2020, Meat science.

Frying oils with lower levels of saturated fatty acids induce less heterocyclic amine formation in meat floss (boiled, shredded and fried pork)

Bing‐Huei Chen, Dequan Zhang, Zhenyu Wang, 2020, International Journal of Food Science & Technology.

Ultrastructure of longissimus dorsi myofibrillar proteins and heat-induced gels as observed with atomic force microscopy: effects of pH values and sodium ions

Dequan Zhang, Jie Zhu, Wenting Wang, 2019, International Journal of Food Properties.