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彭菁

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:美国华盛顿州立大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Liu Qiang,Zhang Wei,Zhang Bin,Du Changwen,Wei Niannian,Liang Dong,Sun Ke,Tu Kang,Peng Jing,Pan Leiqing.Determination of total protein and wet gluten in wheat flour by Fourier transform infrared photoacoustic spectroscopy with multivariate analysis,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2022,106(Participating authors)

Zhou Binjing,Fan Xia,Song Jin,Wu Juqing,Pan Leiqing,Tu Kang,Peng Jing,Dong Qingli,Xu Jing,Wu Jie.Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging,MEAT SCIENCE,2022,188(Participating authors)

Zhang Bin,Zhang Jingwen,Yu Xiaobo,Peng Jing,Pan Leiqing,Tu Kang.Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups,Food Chemistry,2022,386(Participating authors)

Zhou Binjing,Liu Xiaohua,Peng Jing,Tu Kang,Pan Leiqing,Wu Jie.Effects of Pseudomonas fluorescens and Brochothrix thermosphacta on Quality Changes of Pork during Low-temperature Storage,Shipin Kexue/Food Science,2022,43(19):208-216(Participating authors)

Li Yue,Chen Min,Fan Xia,Peng Jing,Pan Leiqing,Tu Kang,Chen Yiping.Sandwich fluorometric method for dual-role recognition of Listeria monocytogenes based on antibiotic-affinity strategy and fluorescence quenching effect,Analytica Chimica Acta,2022,1221(Participating authors)

周彬静,刘小花,彭菁,屠康,潘磊庆,武杰.荧光假单胞菌和热杀索丝菌对低温贮藏期间猪肉品质变化的影响,食品科学,2022,43(2022年19期):208-216(Participating authors)

刘畅,左常洲,彭菁,陈继昆,屠康,潘磊庆.响应面优化植物乳杆菌发酵番茄汁工艺及其品质评估,食品工业科技,2021,43(2022年10期):246-253(Correspondence Author)

张琴,周丹丹,彭菁,潘磊庆,屠康.油桃采后结合态香气变化规律及其与可溶性糖的关联性,食品科学,2021,42(6):206-214(Participating authors)

Zhu Jingyi,Fan Xia,Han Lu,Zhang Chong,Wang Jiahong,Pan Leiqing,Tu Kang,Peng Jing,Zhang Mingzhi.Quantitative analysis of caprolactam in sauce-based food using infrared spectroscopy combined with data fusion strategies,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2021,104(104):-(Participating authors)

彭菁,王克,马晨,龙家美,屠康,潘磊庆.Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range,FOOD CHEMISTRY,2021,359:-(First Author)

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