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王沛

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Wang Guangzheng,Qu Xu,Li Dandan,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei.Enhancing the technofunctionality of gamma-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough,FOOD CHEMISTRY,2023,404(Correspondence Author)

Luo Xiaoyun,Tao Yang,Han Yongbin,Wang Pei,Li Dandan.Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake,Food Chemistry,2023,404(Participating authors)

Zhao Ahui,Shi Peiwen,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei.Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality,FOOD HYDROCOLLOIDS,2022,125(Correspondence Author)

Wang Pei, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong.Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,(First and corresponding author)

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)

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