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王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: Yang Genghan,Tao Yang,Wang Peng,Xu Xinglian,Zhu Xiaoyu.Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Participating authors)

祁悦,杜菲菲,黄鸿兵,王鹏,徐幸莲,杨宗韫.Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum,FOOD HYDROCOLLOIDS,2022,124:-(Correspondence Author)

Dong Hualin,Wang Peng,Yang Zongyun,Li Ru,Xu Xinglian,Shen Juan.Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly,Ultrasonics Sonochemistry,2022,90(Correspondence Author)

孙悦,李震,王鹏,徐幸莲.响应面优化减盐鸡肉松热加工工艺及品质测定,食品工业科技,2022,43(2022年20期):263-273(Correspondence Author)

Qi Yue, Xu Xinglian, Dong Hualin, Yang Zongyun, Wang Peng.Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism,FOOD BIOPHYSICS,2022,(Correspondence Author)

Wu Changling,Dong Hualin,Wang Peng,Han Minyi,Xu Xinglian.Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion,FOOD CHEMISTRY,2022,382(Correspondence Author)

侯钰柯,王鹏,徐幸莲,韩敏义,康明丽.不同鸡肉香精对鸡汤食用品质的影响,食品与发酵工业,2022,(Participating authors)

Li Zhen,Wu Ling,Yang Zongyun,Zhang Yulong,Wang Peng,Xu Xinglian.Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed,Food Research International,2022,161(Correspondence Author)

张晓倩,孙悦,池福敏,刘磊,王鹏,徐幸莲.偏最小二乘回归法分析藏鸡胸肉质地特性,食品科学,2021,(Correspondence Author)

徐娜,叶俊杰,李凌云,王晓明,王鹏,韩敏义,徐幸莲.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis,FOOD BIOSCIENCE,2021,43:-(Participating authors)

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