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王沛

Associate Professor Supervisor of Doctorate 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, Du Yisheng, Cheng Xu, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten,FOOD CHEMISTRY,2025,494:-(Correspondence Author)

Niu Xilin, Du Yisheng, Wang Guangzheng, Liu Anqi, Yang Kesheng, Liu Guannan, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.Revealing the Cryoprotective Mechanism of Wheat Bran Antifreeze Arabinoxylan on Yeast Viability by Metabolite Profiling and Comparative Transcriptome Analysis,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025,:-(Correspondence Author)

Wang Guangzheng, Cheng Xu, Yang Tao, Du Yisheng, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei.The molecular mechanism of enhanced heat-induced polymerization behavior of gluten by mixed (3-conglycinin and hydrolysates of glycinin,FOOD HYDROCOLLOIDS,2025,167:-(Correspondence Author)

Muhammad Bilal, Yisheng Du, Dandan Li, Runqiang Yang, Chong Xie, Pei Wang.Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective,Grain &amp;amp; Oil Science and Technology,2025,8(4):271-277(Correspondence Author)

Guo Tianwei, Wu Yiwei, Zhong Yingxin, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Zhou Qin, Wang Pei.Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging,JOURNAL OF CEREAL SCIENCE,2025,121:-(Correspondence Author)

Bilal Muhammad, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Xu Xueming, Wang Pei.Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive,FOOD CHEMISTRY,2025,(Correspondence Author)

Mian Wang, Ye Yuan, Weijie Lan, Yahui Zhu, Pei Wang, Runqiang Yang, Chong Xie.Investigation of the composition and antioxidant properties of phenolic compounds from barley seedlings germinated under salt stress,Journal of Future Foods,2025,6(01):90-99(Participating authors)

Cheng Lin, Wang Nan, Bao Zhigui, Zhou Qian, Guarracino Andrea, Yang Yuting, Wang Pei, Zhang Zhiyang, Tang Die, Zhang Pingxian, Wu Yaoyao, Zhou Yao, Zheng Yi, Hu Yong, Lian Qun, Ma Zhaoxu, Lassois Ludivine, Zhang Chunzhi, Lucas William J., Garrison Erik, Stein Nils, Staedler Thomas, Zhou Yongfeng, Huang Sanwen.Leveraging a phased pangenome for haplotype design of hybrid potato,NATURE,2025,:-(Participating authors)

Bilal Muhammad, Trung Hoang, Chen Chengpu, Yar Muhammad Shahar, Li Dandan, Xie Chong, Yang Runqiang, Jiang Dong, Wang Pei.Dynamic variation of bioactive compounds and techno-functional components of dough fortified with wheatgrass powder during steaming process,FOOD CHEMISTRY,2025,497:-(Correspondence Author)

Shijie Fang, Guannan Liu, Zhijie Yao, Yiting Wang, Junfeng Zheng, Yi Wang, Chong Xie, Pei Wang, Runqiang Yang.Transcriptomic and biochemical insights into isoflavone and GABA phasic variation in germinated soybean under NaCl coupled UV-B stress,Food Bioscience,2025,74:107969-107969(Participating authors)

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