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Guangyao Zhang

Bohai University

China

SCHOLARLY PAPERS

3

DOWNLOADS

106

TOTAL CITATIONS

2

Scholarly Papers (3)

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1.

Effects of Ultrasound-Assisted  Curing on the Quality and Microstructure of Low-Sodium Beef Jerky

Number of pages: 32 Posted: 20 Sep 2023
Lingli Li, Guangyao Zhang, Yue Zheng, Xinxin Bi, Na Jia and Dengyong Liu
Bohai University, Bohai University, Bohai University, Bohai University, Bohai University and Bohai University
Downloads 51 (1,074,648)
Citation 2

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Beef jerky, Low-sodium, Ultrasonic curing, Sensory quality, Microstructure

2.

ANN-GA Optimized Ultrasound-Microwave Synergistic Extraction of Procambarus clarkii Head Oil: Comprehensive Lipidomics and Volatile Organic Compounds Analysis

Number of pages: 46 Posted: 20 Sep 2025
Yang Li, Guangyao Zhang, Jian Zhang, Guanli Li, Md. Shohag Sarker, Jiaqi Yu, Mingyu Yin and Xichang Wang
affiliation not provided to SSRN, Bohai University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Shanghai Ocean University and Shanghai Ocean University
Downloads 30 (1,318,317)

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Ultrasound-microwave synergistic, artificial neural network, Lipid classes, Volatile organic compounds

3.

Catechins Affect the Oil-Holding Capacity of Meat Batters by Changing the Structure and Emulsifying Property of Surface Proteins at the Fat Globules

Number of pages: 30 Posted: 06 Mar 2023
Guangyao Zhang, Na Jia, Xinxin Bi, Lingli Li and Dengyong Liu
Bohai University, Bohai University, Bohai University, Bohai University and Bohai University
Downloads 25 (1,385,945)

Abstract:

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catechins, meat batters, Structure, gel property, emulsifying property