近期论文
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[1]ZouY.,ZhangK.,ZhangX.X.,LiP.P.,ZhangM.H.,LiuF.,SunC.,XuW.M.(*),&WangD.Y.(*),Optimizationofgoosebreastmeattendernessbyrapidultrasoundtreatmentusingresponsesurfacemethodologyandartificialneuralnetwork.AnimalScienceJournal,89(9):1339-1347.
[2]SunC.,ZouY.,WangD.Y.(*),GengZ.M.,XuW.M.,LiuF.,&CaoJ.X.(*),ConstructionofChitosan-Zn-BasedElectrochemicalBiosensingPlatformforRapidandAccurateAssayofActin.Sensors.2018,18(6):1865.
[3]ZhangJ.,YeY.F.,SunY.Y.,PanD.D.,OuC.R.,DangY.L.,WangY.,CaoJ.X.(*),&WangD.Y.(*),1HNMRandmultivariatedataanalysisofthedifferencesofmetabolitesinfivetypesofdry-curedhams.FoodResearchInternational,2018,113:140-148.
[4]SunC.,ZhangM.H.,FeiQ.Q.,WangD.Y.(*),SunZ.L.,GengZ.M.,XuW.M.(*),&LiuF.,Graphite-likeg-C3N4-F127-AuNanosheetsUsedforSensitiveMonitoringofHeatShockProtein90.SensorsandActuatorsB:Chemical,2018,256:160-166.
[5]ZhangM.H.,WangD.Y.(*),GengZ.M.,LiP.P.,SunZ.L.,&XuW.M.,Effectofheatshockprotein90againstROS-inducedphospholipidoxidation.FoodChemistry,2018,240:642-647.
[6]ZhangM.H.,WangD.Y.(*),LiP.P.,SunC.,XuR.,GengZ.M.,Xu,W.M.,&Dai,Z.Q.,Interactionofhsp90withphospholipidmodelmembranes.BiochimicaetBiophysicaActa(BBA)-Biomembranes,2018,1860:611-616.
[7]ZouY.,ZhangK.,BianH.,ZhangM.H.,SunC.,XuW.M.(*),&WangD.Y.(*),Rapidtenderizingofgoosebreastmusclebasedonactomyosindissociationbylow-frequencyultrasonication.ProcessBiochemistry,2018,65:115-122.
[8]SunZ.L.,WangX.M.,ZhangX.X.,WuH.H.,ZouY.,LiP.P.,SunC.,XuW.M.,LiuF.(*),&WangD.Y.(*),ClassIIIbacteriocinHelveticin-Mcausessublethaldamageontargetcellsthroughimpairmentofcellwallandmembrane.JournalofIndustrialMicrobiology&Biotechnology,2018,45:213-227.
[9]LiP.P.,ZhangM.H.,ZouY.,SunZ.L.,SunC.,GengZ.M.,XuW.M.(*),&WangD.Y.(*),InteractionofHeatshockprotein90B1(Hsp90B1)withliposomerevealsitspotentialroleinprotectiontheintegrityoflipidmembranes.InternationalJournalofBiologicalMacromolecules,2018,106:1250-1257.
[10]WangD.Y.,ZhangM.H.,ZouY.,SunZ.L.,&XuW.M.(*),OptimizationofFlavourzymehydrolysisconditionforpreparationofantioxidantpeptidesfromduckmeatusingresponsesurfacemethodology,JournalofPoultryScience,2018,55:217-223.
[11]WangD.Y.,&ShahidiF.(*),Proteinhydrolysatefromturkeymeatandoptimizationofitsantioxidantpotentialbyresponsesurfacemethodology.PoultryScience,2018,97:1824-1831.
[12]ZouY.,XuP.P.,WuH.H.,ZhangM.H.,SunZ.L.,SunC.,WangD.Y.(*),CaoJ.X.(*),&XuW.M.,Effectsofdifferentultrasoundpoweronphysicochemicalpropertyandfunctionalperformanceofchickenactomyosin.InternationalJournalofBiologicalMacromolecules,2018,113:640-647.
[13]ZouY.,BianH.,LiP.P.,SunZ.L.,ZhangM.H.,GengZ.M.,XuW.M.(*),&WangD.Y.(*),Optimizationandphysicochemicalpropertiesofnutritionalproteinisolatefromporkliverwithultrasound-assistedalkalineextraction.AnimalScienceJournal,2018,89:456-466.
2017年
[1]ZouY.,XuP.P.,LiP.P.,CaiP.P.,ZhangM.H.,SunZ.L.,SunC.,XuW.M.(*),&WangD.Y.(*),Effectofultrasoundpre-treatmentonthecharacterizationandpropertiesofcollagenextractedfromsoft-shelledturtle(Pelodiscussinensis).LWT-FoodScienceandTechnology,2017,82:72-81.
[2]ZouY.,LiP.P.,ZhangK.,WangL.,SunZ.L.,SunC.,GengZ.M.,XuW.M.(*),&WangD.Y.(*),Effectsofultrasound-assistedalkalineextractiononthephysiochemicalandfunctionalcharacteristicsofchickenliverproteinisolate.PoultryScience,2017,96(8):2975-2985.
[3]SunZ.L.(#),LiP.P.(#),LiuF.(*),BianH.,WangD.Y.(*),WangX.M.,ZouY.,SunC.,&XuW.M.,SynergisticantibacterialmechanismoftheLactobacilluscrispatussurfacelayerproteinandnisinonStaphylococcussaprophyticus.ScientificReports,2017,7:265.
[4]ZouY.,WangL.,CaiP.P.,LiP.P.,ZhangM.H.,SunZ.L.,SunC.,XuW.M.(*),&WangD.Y.(*),Effectofultrasoundassistedextractiononthephysicochemicalandfunctionalpropertiesofcollagenfromsoft-shelledturtlecalipash.InternationalJournalofBiologicalMacromolecules,2017,105:1602-1610.
[5]ZouY.,WangL.,LiP.P.,CaiP.P.,ZhangM.H.,SunZ.L.,SunC.,GengZ.M.,XuW.M.(*),XuX.L.,&WangD.Y.(*),Effectsofultrasoundassistedextractiononthephysiochemical,structuralandfunctionalcharacteristicsofduckliverproteinisolate.ProcessBiochemistry,2017,52:174-182.
[6]ZhangM.H.,WangD.Y.(*),GengZ.M.,SunC.,BianH.,XuW.M.,ZhuY.Z.&LiP.P.,Differentialexpressionofheatshockprotein90,70,60inchickenmusclespostmortemanditsrelationshipwithmeatquality.Asian-AustralasianJournalofAnimalSciences,2017,30:94-99.
[7]RenS.,LiP.P.,GengZ.M.(*),SunC.,SongH.,WangD.Y.(*),ZhangM.H.,Liu,F.,&XuW.M.,LipolysisandlipidoxidationduringprocessingofChinesetraditionaldry-curedwhiteamurbream(Parabramispekinensis).JournalofAquaticFoodProductTechnology,2017,26:719-730.
2016年
[1]SunC.,GaoL.,WangD.Y.(*),ZhangM.H.,LiuY.(*),GengZ.M.,XuW.M.,LiuF.,&BianH.,Biocompatiblepolypyrrole-blockcopolymer-goldnanoparticlesplatformfordeterminationofinosinemonophosphatewithbi-enzymebiosensor.SensorsandActuatorsB:Chemical,2016,230:521-527.
[2]WangD.Y.,ZhangM.H.,DengS.Y.,XuW.M.(*),LiuY.(*),GengZ.M.,SunC.,BianH.,&Liu,F.,Postmortemchangesinactomyosindissociation,myofibrilfragmentationandendogenousenzymeactivitiesofgrasscarp(Ctenopharyngodonidellus)muscle.FoodChemistry,2016,197:340-344.
[3]WangD.Y.(*),DengS.Y.,ZhangM.H.,GengZ.M.,SunC.,BianH.,Xu,W.M.(*),ZhuY.Z.,LiuF.,&WuH.H.,TheEffectofAdenosine5'-monophosphate(AMP)onTenderness,MicrostructureandChemical-physicalIndexofDuckBreastMeat.Journalofthescienceoffoodandagriculture,2016,96:1467-1473.
[4]DengS.Y.,WangD.Y.(*),ZhangM.H.,GengZ.M.,SunC.,BianH.,XuW.M.,ZhuY.Z.,LiuF.,&WuH.H.,ApplicationandoptimizationofthetenderizationofpigLongissimusdorsimusclebyadenosine5'-monophosphate(AMP)usingtheresponsesurfacemethodology.AnimalScienceJournal,2016,87:439-448.
[5]WangD.Y.,DengS.Y.,ZhangM.H.,GengZ.M.,SunC.,BianH.,LiuF.,ZhuY.Z.,&XuW.M.(*),OptimizationoftheTenderizationofDuckBreastMeatbyAdenosine5’-Monophosphate(AMP)usingResponseSurfaceMethodology.JournalofPoultryScience,2016,53:93-101.
2015年
[1]SunC.,WangD.Y.(*),GengZ.M.,GaoL.,Zhang,M.H.,BianH.,LiuF.,ZhuY.Z.,WuH.H.,&XuW.M.(*),One-stepgreensynthesisofpolypyrrole-Aunanocompositeanditsapplicationinmyoglobinaptasensor.AnalyticalMethods,2015,7:5262-5268.
[2]SunC.(#),WangD.Y.(#),ZhangM.H.,NiY.X.(*),ShenX.H.,SongY.C.,GengZ.M.,XuW.M.,LiuF.,&MaoC.(*),NovelL-lacticacidbiosensorsbasedonconductingpolypyrrole-blockcopolymernanoparticles.Analyst,2015,140:797-802.
[3]LiuF.,WangX.X.,DuL.H.,WangD.Y.,ZhuY.Z.,GengZ.M.,XuX.X.(*),&XuW.M.,EffectofNaCltreatmentsontyraminebiosynthesisofEnterococcusfaecalis.JournalofFoodProtection,2015,78(5):940-945.
[4]LiuF.,LiuM.,DuL.H.,WangD.Y.,GengZ.M.,ZhangM.H.,SunC.,XuX.X.(*),ZhuY.Z.,&XuW.M.,Synergisticantibacterialeffectofthecombinationofepsilon-PolylysineandNisinagainstEnterococcusfaecalis.JournalofFoodProtection,2015,78(12):2200-2206.
2014年
[1]ZhuY.Z.,ZhangS.Z.,GengZ.M.(*),WangD.Y.,LiuF.,ZhangM.H.,BianH.,&Xu,W.M.,Analysisofabieticacidanddehydroabieticacidresiduesinrawducksandcookedducks.PoultryScience,2014,93:1-5.
[2]SunC.,HanQ.R.,WangD.Y.,XuW.M.,WangW.J.,ZhaoW.B.(*),&ZhouM.(*),Alabel-freeandhighsensitiveaptamerbiosensorbasedonHyperbranchedpolyestermicrospheresforthrombindetection.AnalyticaChimicaActa,2014,850:33-40.
[3]ZhuY.Z.,ZhangS.Z.,GengZ.M.(*),WangD.Y.,LiuF.,ZhangM.H.,BianH.,&Xu,W.M.,SimultaneousdeterminationofabieticacidanddehydroabieticacidresiduesinduckmeatbyHPLC-PAD-FLD.FoodAnalyticalMethods,2014,7(8),1627-1633.
[4]LiuF.,DuL.H.,WuH.H.(*),WangD.Y.,ZhuY.Z.,GengZ.M.,ZhangM.H.,&XuW.M.,EffectsofstoragetemperatureontyramineproductionbyEnterococcusfaecalisR612Z1inwater-boiledsaltedducks.JournalofFoodProtection,2014,77(10):1804-1808.
[5]LiuF.,XuW.J.,DuL.H.,WangD.Y.,ZhuY.Z.,GengZ.M.,ZhangM.H.,&XuW.M.(*),HeterologousexpressionandcharacterizationoftyrosinedecarboxylasefromEnterococcusfaecalisR612Z1andEnterococcusfaeciumR615Z1.JournalofFoodProtection,2014,77(4):592-598.
[6]ZhangM.H.,WangD.Y.(*),GengZ.M.,BianH.,LiuF.,ZhuY.Z.,&XuW.M.(*),Thelevelofheatshockprotein90inpigLongissimusdorsimuscleanditsrelationshipwithmeatpHandquality.FoodChemistry,2014,165:337-341.
[7]WangD.Y.(*),ZhangM.H.,BianH.,XuW.M.,XuX.L.(*),ZhuY.Z.,LiuF.,GengZ.M.,&ZhouG.H.,ChangesofphospholipaseA2andCactivitiesduringdry-curedduckprocessingandtheirrelationshipwithintramuscularphospholipiddegradation.FoodChemistry,2014,145:997-1001.
[8]WangD.Y.,ZhangM.H.,BianH.,DongH.,XuW.M.,XuX.L.(*),ZhuY.Z.,&LiuF.,GengZ.M.,ZhouG.H.,&WangP.,Proteolysisandcathepsinactivitiesintheprocessingofdry-curedduck.PoultryScience,2014,93:221-226.
[9]WangD.Y.,ZhangM.H.,LiuF.,ZhuY.Z.,&XuW.M.(*),Purificationandcharacterisationofaphosphatidylcholine-bindingproteinfromduckBicepsfemorismuscle.AnimalProductionScience,2014,54(2):194-199.
[10]WangD.Y.,ZhangM.H.,XuW.M.,BianH.,LiuF.,GengZ.M.,ZhuY.Z.(*),&Xu,X.L.,Changesinchemical-physicalindexandmicrostructureduringdry-curedduckprocessing.JournalofPoultryScience,2014,51:221-227.
2013年
[1]WangD.Y.(#),DongH.(#),ZhangM.H.(#),LiuF.,BianH.,ZhuY.Z.,&XuW.M.(*),Changesinactomyosindissociationandendogenousenzymeactivitiesduringheatingandtheirrelationshipwithduckmeattenderness.FoodChemistry,2013,141(2):675-679.
[2]ZhangM.H.(#),WangD.Y.(#),HuangW.,LiuF.,ZhuY.Z.,XuW.M.(*),&CaoJ.X.,Apoptosisduringpostmortemconditioninganditsrelationshiptoduckmeatquality.FoodChemistry,2013,138:96-100.
[3]LiC.(#),WangD.Y.(#),XuW.M.(*),GaoF.,&ZhouG.H.,Effectoffinalcookedtemperatureontenderness,proteinsolubilityandmicrostructureofduckbreastmuscle.LWT-FoodScienceandTechnology,2013,51(1):266-274.
[4]LiC.(#),WangD.Y.(#),DongH.,XuW.M.,GaoF.(*),ZhouG.H.,&ZhangM.H.,Effectsofdifferentcookingregimesonthemicrostructureandtendernessofduckbreastmuscle.JournaloftheScienceofFoodandAgriculture,2013,93(8):1979-1985.
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