南京农业大学教师个人主页 WP--Home--Paper Publications

中文

王沛

School/Department: College of Food Science & Technology
Alma Mater:江南大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: Shen Juan,Shi Kexin,Dong Hua,Yang Kesheng,Lu Zhaoxin,Lu Fengxia,Wang Pei.Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread,MOLECULES,2022,27(11)(Co corresponding author)

Li Dandan,Wu Zhengzong,Wang Pei,Xu Enbo,Cui Bo,Han Yongbin,Tao Yang.Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects,FOOD HYDROCOLLOIDS,2022,122(Participating authors)

Wang Pei,Li Dandan,Hou Cuidan,Yang Tao,Yang Runqiang,Gu Zhenxin,Jiang Dong.Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(5):1659-1669(First Author)

李伟伟,曹文慧,王沛,李建林,张秋婷,严燕.Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components,FOOD CHEMISTRY,2021,359(359):-(Correspondence Author)

杨涛,王沛,周琴,王笑,蔡剑,黄梅,姜东.Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating,FOODS,2021,10(6):-(Correspondence Author)

王沛,赵小惠,杨润强,周玉林,周琴,顾振新,姜东.Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(13):4005-4016(First Author)

赵小惠,侯翠丹,田梦琦,周玉林,杨润强,王小媛,顾振新,王沛.Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten,FOOD HYDROCOLLOIDS,2020,99:-(Correspondence Author)

侯翠丹,赵小惠,田梦琦,周玉林,杨润强,顾振新,王沛.Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch,FOOD CHEMISTRY,2020,318:-(Correspondence Author)

王沛,邹敏,李丹丹,周玉林,姜东,杨润强,顾振新.Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment,FOOD HYDROCOLLOIDS,2020,101:-(First Author)

王沛,刘可欣,杨润强,顾振新,周琴,姜东.Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of gamma-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(12):3480-3490(First Author)

total35 2/4
first previous next last Page; GET MORE