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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: 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)

Yang Tao, Zhang Yining, Guo Li, Li Dandan, Liu Anqi, Bilal Muhammad, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei..Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism,BIOMACROMOLECULES,2024,25(7):3877–3892（通讯作者）

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)

Yan Lihua,Xie Chong,Zhou Jie,Wang Pei,Tao Yang,Yang Runqiang.Electrochemical advanced oxidation of glucosinolates derived from rapeseed meal: Parameter optimization, degradation mechanism and toxicity assessment,CHEMICAL ENGINEERING JOURNAL,2024,493(Participating authors)

Zhang Yining,Zhang Wei,Yang Bailu,Li Weiwei,Bilal Muhammad,Li Dandan,Xie Chong,Yang Runqiang,Wang Pei.Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,204(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)

Yang Tao,Ge Jiakun,Wang Pei,Zhong Yingxin,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong,Dai Tingbo,Cao Weixing.Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(21):8150-8163(Participating authors)

Liu Guannan,Yan Lihua,Wang Shufang,Yuan Huidong,Zhu Ying,Xie Chong,Wang Pei,Yang Runqiang.A novel type of sprout food development: Effects of germination on phytic acid, glucosinolates, and lipid profiles in rapeseed,FOOD BIOSCIENCE,2023,55(Participating authors)

Yang Tao,Wang Yingpeng,Jiang Jiali,Wang Pei,Zhong Yingxin,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong,Dai Tingbo,Cao Weixing.Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,(Participating authors)

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