1Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

作者： Wang, Daoying; Zhang, Muhan; Xu, Weimin; Bian, Huan; Liu, Fang; Geng, Zhiming; Zhu, Yongzhi; Wang, Daoying; Xu, Xinglian; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：JOURNAL OF POULTRY SCIENCE

关键词： chemical-physical index dry-cured duck microstructure processing traditional

2Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate

作者： Zou, Ye; Li, Pengpeng; Zhang, Muhan; Sun, Zhilan; Sun, Chong; Geng, Zhiming; Xu, Weimin; Wang, Daoying; Wang, Li; Cai, Panpan; Xu, Xinglian; Wang, Daoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China; Nanjing Normal Univ, Ginling Coll, Nanjing 210024, Jiangsu, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095,;

来源：PROCESS BIOCHEMISTRY

关键词： Ultrasound assisted extraction Duck liver protein isolate Physicochemical property Structure Functional characteristics

年份：2017

3Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation

作者： Wang, Daoying; Xu, Xinglian; Zhou, Guanghong; Wang, Daoying; Zhang, Muhan; Bian, Huan; Xu, Weimin; Zhu, Yongzhi; Liu, Fang; Geng, Zhiming; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Phospholipase A(2) Phospholipase C Dry-cured duck Phospholipids Degradation

年份：2014

4Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles

作者： Zhang, Muhan; Xu, Xinglian; Zhang, Muhan; Wang, Daoying; Xu, Weimin; SCI

机构： Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Drip loss; Proteomics; Label-free; PRM; Goose; Meat quality

年份：2019

5iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

作者： Zhang, Muhan; Xu, Xinglian; Zhang, Muhan; Wang, Daoying; Xu, Weimin; Zhou, Guanghong; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：POULTRY SCIENCE

关键词： proteomics; iTRAQ; lipid oxidation

年份：2021

6Evaluation of antioxidant property of heat shock protein 90 from duck muscle

作者： Zhang, Muhan; Xu, Xinglian; Zhang, Muhan; Wang, Daoying; Xu, Weimin; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：ANIMAL BIOSCIENCE

关键词： 90 Kda heat shock protein (Hsp90); Oxidized Phospholipids; Radical; Electron Paramagnetic Resonance (EPR)

年份：2021