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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: 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)

路彤,王鹏,李震,徐幸莲,陈乐乐.不同电极结构对冷却鸡胸肉阻抗特征值响应效果的影响,食品工业科技,2021,42(2021年21期):100-110(Correspondence Author)

Li Zhen,Yang Zongyun,Zhang Yulong,Lu Tong,Zhang Xiaoqian,Qi Yue,Wang Peng,Xu Xinglian.Innovative Characterization Based on Stress Relaxation and Creep to Reveal the Tenderizing Effect of Ultrasound on Wooden Breast,FOODS,2021,10(1)(Correspondence Author)

吴长玲,董桦林,王鹏,徐幸莲,章悦,李奕安.Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein,FOOD CHEMISTRY,2021,352:-(Correspondence Author)

杨宗韫,孙健,李震,祁悦,王鹏,徐幸莲.Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,138:-(Correspondence Author)

张玉龙,高云帆,李震,郑梓萌,徐幸莲,王鹏,郑斌,齐泽鑫.Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2021,:-(Participating authors)

方艾虎,李凌云,杨宗韫,徐幸莲,王越溪,王鹏.卵清分离蛋白-亚麻籽油高浓度乳液的制备及胶体性质表征,食品科学,2020,41(8):21-26(Correspondence Author)

张莉,孙健,祁悦,宋雅琪,杨宗韫,李震,刘磊,王鹏,徐幸莲,周光宏.Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2020,607:-(Correspondence Author)

王越溪,张莉,王鹏,徐幸莲,周光宏.pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability,FOOD RESEARCH INTERNATIONAL,2020,137:-(Participating authors)

张莉,黄鸿兵,王鹏,邢通,徐幸莲.Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens,POULTRY SCIENCE,2020,99(3):1744-1749(Correspondence Author)

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