Author

Dequan Zhang

Observed name: Dequan ZHANG

Institutions: Yanbian University, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Observed institutions: Yanbian University, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

ORCID: 0000-0003-3277-6113

Observed ORCID: 0000-0003-3277-6113

OpenAlex ID: A5135129798

The role of reduced phosphorylation in desmin stability: A pathway to enhanced ubiquitination and degradation

2026 · Xiangfei Liu, Xinran Zhao, et al. · Food Research International · 2

Effect of temperature and airflow in CO2-refrigerated cold storage on pork shelf life

2026 · Dongmei Leng, Jiawei Li, et al. · Journal of Food Engineering · 2

Supply chain models dictate pork spoilage rates: Metabolomic profiling reveals the degradation mechanism under ambient exposure

2025 · Bin Han, Cheng Li, et al. · Food Research International · 2

Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem

2026 · Zhiyuan Xiao, Yuqiang Bai, et al. · Meat Science · 1

WITHDRAWN: Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanisms

2026 · Xiangfei Liu, Chengli Hou, et al. · Trends in Food Science & Technology · 1

Very fast chilling is associated with altered RyR1-DHPR interaction and Ca2+ release during postmortem pork tenderization

2026 · Zhiyuan Xiao, Yuqiang Bai, et al. · Food Research International

Kokumi peptides in meat products: molecular activity, sensory performance, and reformulation potential

2026 · Xinyu Yang, Zeyu Zhang, et al. · Food Chemistry

Electrostatic field modulation of beef quality and bacterial community succession under constant or fluctuating temperature storage

2026 · Su Wang, Debao Wang, et al. · Food Research International

Comparative analysis of sensory quality and flavour profiles of frozen pre-cooked braised beef using different reheating methods

2026 · Wenhan Wei, Mingyu Li, et al. · International Journal of Gastronomy and Food Science

Very fast chilling maintained pre-rigor quality of lamb carcass by modulating protein structure and oxidation levels

2026 · Yanan Tang, Dongmei Leng, et al. · Food Chemistry

Insights into the functional characteristics of sheepskin collagen-chitosan double-network emulsion gels

2026 · Shaobo Li, Ming Zhu, et al. · SSRN Electronic Journal

Works count: 12

Citation count: 8

H-index: 2

I10-index: