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王冲

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Zhao Fan,Wang Chong,Song Shangxin,Fang Chao,Kristiansen Karsten,Li Chunbao.Intake of a Chicken Protein-Based or Soy Protein-Based Diet Differentially Affects Growth Performance, Absorptive Capacity, and Gut Microbiota in Young Rats,MOLECULAR NUTRITION & FOOD RESEARCH,2022,66(13)(Participating authors)

Zhao Fan,Wei Zhenqian,Zhou Guanghong,Kristiansen Karsten,Wang Chong.Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat,FOODS,2022,11(15)(Co corresponding author)

周昌瑜,白云,王冲,李春保,徐幸莲,潘道东,曹锦轩,周光宏.1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures,FOOD CONTROL,2021,126:-(Participating authors)

Cheng Yiqun,Yu Yajie,Wang Chong,Zhu Zongshuai,Huang Ming.Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings,FOOD CONTROL,2021,119(Participating authors)

王娟娟,赵雪,周昌瑜,王冲,郑燕燕,叶可萍,李春保,周光宏.Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin,FOOD SCIENCE & NUTRITION,2021,9(3):1336-1346(Participating authors)

刘聪聪,王冲,叶可萍,李春保,周光宏.加工肉制品中多环芳烃的研究现状,中国食品学报,2021,21(2):367-377(Participating authors)

郑燕燕,周昌瑜,王冲,丁大茗,王娟娟,李春保,周光宏.Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw,JOURNAL OF TEXTURE STUDIES,2021,52(2):207-218(Participating authors)

时洁,赵迪,赵凡,王冲,Galia Zamaratskaia,李春保.Chicken-eaters and pork-eaters have different gut microbiota and tryptophan metabolites,SCIENTIFIC REPORTS,2021,11(1):-(Participating authors)

Processing Method Altered Mouse Intestinal Morphology and Microbial Composition by Affecting Digestion of Meat Proteins,FRONTIERS IN MICROBIOLOGY,2020,11:-(Participating authors)

周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(Participating authors)

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