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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: 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)

邹敏,杨润强,顾振新,王沛.Heat-triggered polymerization of frozen gluten: The micro-morphology and thermal characteristic study,JOURNAL OF CEREAL SCIENCE,2019,87:185-193(Correspondence Author)

陈志杰,马燕,杨润强,顾振新,王沛.Effects of exogenous Ca2+ on phenolic accumulation and physiological changes in germinated wheat (Triticum aestivum L.) under UV-B radiation,FOOD CHEMISTRY,2019,288:368-376(Correspondence Author)

Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara,FOOD CHEMISTRY,2019,289:169-176(Correspondence Author)

马萌,王沛,杨润强,周婷,顾振新.UV-B mediates isoflavone accumulation and oxidative-antioxidant system responses in germinating soybean,FOOD CHEMISTRY,2019,275:628-636(Correspondence Author)

陈志杰,马燕,翁妍,杨润强,顾振新,王沛.Effects of UV-B radiation on phenolic accumulation, antioxidant activity and physiological changes in wheat (Triticum aestivum L.) seedlings,FOOD BIOSCIENCE,2019,30:-(Correspondence Author)

杨润强,惠倩汝,冯晓云,冯莉,顾振新,王沛.The mechanism of freeze-thawing induced accumulation of gamma-aminobutyric acid in germinated soybean,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2019,100(3):1099-1105(Correspondence Author)

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