Professor

 

Education background

Received his Bachelor Degree of Food Science & Engineering from China Agricultural University (2006), Master Degree of Agricultural Product Processing & Storage Engineering from China Agricultural University (2008), and Ph.D. of Agricultural Product Processing & Storage Engineering from China Agricultural University (2011).

Research interest

Theories and technologies of Chinese traditional meat products. Focus on smoke, roast, fried and air-dried meat products, to reveal their characteristic quality formation mechanism and developed key technologies&equipment for industrialization, such as liquid smoking, green roasting, gradient temperature hot air drying, etc. while, to build green manufacturing technology system, with hazards directlycontrol, pollutants automatic emission and quality enhance simultaneously.

 

Selected publications

Cao, L., Hou, C., Hussain, Z., Zhang, D*., & Wang, Z*. (2020). Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein. [Article]. LWT-Food Science and Technology, doi: 10.1016/j.lwt.2020.109269

Liu, H., Wang, Z., Zhang, D*., Shen, Q., Hui, T., & Ma, J. (2020). Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. [Article]. Food Research International, doi: 10.1016/j.foodres.2020.109328.

Cao, L., Hou, C., Shen, Q., Zhang, D*., & Wang, Z*. (2019). Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation. [Article]. International Journal of Food Science and Technology, 54(6), 2246-2255.

Liu, H., Wang, Z., Zhang, D*., Shen, Q., Pan, T., Hui, T., & Ma, J. (2019). Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments. [Article]. Journal of Agricultural and Food Chemistry. doi: 10.1021/acs.jafc.9b01564.

Suleman, R., Wang, Z*., Aadil, R. M., Hui, T., Hopkins, D. L., & Zhang, D*. (2020). Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. [Review]. Meat Science, doi: 10.1016/j.meatsci.2020.108172.

Wei, X., Pan, T., Liu, H., Boga, L., Hussian, Z., Suleman, R., Zhang, D*., & Wang, Z*. (2020). The effect of age on the myosin thermal stability and gel quality of Beijing duck breast.[Article]. Food Science of Animal Resources, 40(4), 588-600.

Wang, Z.,Zhang, C., Li, Z.,Shen, Q., & Zhang D*. (2017). Comparative analysis of muscle phosphoproteome induced by salt curing. [Article].Meat Science, 133, 19-25.

Wang, Z.,Xu, W., Kang, N., Shen, Q., &Zhang, D*. (2016). Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Meat Science, 113(3), 132-138.

Wang, Z.,He, F., Rao, W., Ni, Na.,Shen, Q., & Zhang, D*. (2016). Proteomic analysis of goat Longissimus dorsi muscles with different drip loss in relationship to meat quality traits. [Article]. Food science and biotechnology, 25(2), 425-431.

 

 

Awards/Achievements/...

He has presided over 7 national, provincial and ministerial level scientific research projects, won 3 State level or/and Provincial Achievement Awards in Sci. & Tech.,  published more than 30 academic papers, 3 books and has been applied 50 national patents. The innovation technologies have been applied in more than 10 companies to produce popular meat products.

 

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62818740

Fax: +86-10-62818740

E-mail: wangzhenyu@caas.cn