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王沛

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications: Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei.Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein,FOOD CHEMISTRY,2024,456(Correspondence Author)

Zhu Ping, Yang Kesheng, Shen Juan, Lu Zhaoxin, Lv Fengxia, Wang Pei.Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(48):19129-19141(Correspondence Author)

Liu Anqi,Zhang Yining,Zhao Xiaohui,Li Dandan,Xie Chong,Yang Runqiang,Gu Zhenxin,Zhong Yingxin,Jiang Dong,Wang Pei.The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten,FOOD HYDROCOLLOIDS,2023,134(Correspondence Author)

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)

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)

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)

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