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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: 张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲.几种新型解冻技术对肉品质影响的研究进展,食品与发酵工业,2020,46(12):293-298(Participating authors)

王鹏,郭晓雅,吴长玲,黄倩,徐幸莲,周光宏,白云.Hydrophobic-assembled curcumin-porcine plasma protein complex affected by pH,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(3):891-897(First and corresponding author)

吴长玲,李凌云,钟启新,蔡汝莹,王鹏,徐幸莲,周光宏,韩敏义,刘倩倩,胡天朔,殷天晨.Myofibrillar protein-curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,99:69-76(Correspondence Author)

蔡汝莹,李凌云,王鹏,吴长玲,徐幸莲,周辉.肉蛋白-畜产源非肉蛋白互作的物理化学研究,核农学报,2019,33(8):1584-1592(Correspondence Author)

叶长文,戚超,刘超,郑小刚,王鹏,陈坤杰.基于Faster-RCNN的肉鸡击晕状态检测方法,农业机械学报,2019,50(12):262-266(Participating authors)

方艾虎,王越溪,杨宗韫,徐幸莲,王鹏.负载姜黄素的高浓度乳化物对乳化肠品质的影响,食品科学技术学报,2019,37(5):23-31(Correspondence Author)

赵雪,邢通,王鹏,徐幸莲,周光宏.Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein,FOOD CHEMISTRY,2019,283:646-655(Participating authors)

李凌云,王鹏,吴长玲,蔡汝莹,徐幸莲,周光宏,吴涛,章悦.Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method,LANGMUIR,2018,34(30):8848-8856(Correspondence Author)

李潇,朱菁,戚军,王鹏,徐幸莲,周光宏.Superchilled storage (-2.5 +/- 1 degrees C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup,ANIMAL SCIENCE JOURNAL,2018,89(6):906-918(Participating authors)

陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(Participating authors)

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