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中文

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: Dong Hualin, Wang Peng, Xu Xinglian, Wang Xia.Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,220:-(Correspondence Author)

Yang Zongyun, Li Zhen, Niu Fengnan, Liu Yating, Bai Yun, Xu Xinglian, Wang Peng.Core-shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation,FOOD HYDROCOLLOIDS,2025,169:-(Correspondence Author)

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan.More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization,FOOD HYDROCOLLOIDS,2025,163(Correspondence Author)

Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Yang Zongyun, Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146:-(Participating authors)

Guo Yuchen,Han Minyi,Chen Li,Zeng Xianming,Wang Peng,Xu Xinglian,Feng Xianchao,Lu Xinqing.Pulsed electric field: A novel processing technology for meat quality enhancing,FOOD BIOSCIENCE,2024,58(Participating authors)

Yang Zongyun,Li Zhen,Wang Chu,Wang Peng,Lu Xiaolin.In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory,FOOD HYDROCOLLOIDS,2024,150(Co corresponding author)

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146(Participating authors)

赵洋,徐幸莲,赵庭辉,王鹏,梅新成,李震.混合冷却对宰后黄羽肉鸡能量代谢和品质的影响,食品科学,2024,45(2024年03期):102-109(Correspondence Author)

Xu Na,Wang Peng,Shao Xuefei,Han Minyi,Xu Xinglian.Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties,FOOD AND BIOPRODUCTS PROCESSING,2024,147:346-358(Participating authors)

梅新成,徐幸莲,赵庭辉,王鹏,李令琦,黄天然,杨雨佳,王伟南,赵洋.乳酸协同低温等离子体对黄羽肉鸡胴体的保鲜效果,食品科学,2024,(Correspondence Author)

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