Research Projects
Lead the project11items: AmongNational2items Other8items School discipline1items
Participate in the project11items: AmongPrefectural1items National2items Other3items Provincial and ministerial-level5items
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)
- 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)
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Patents
- 【Patent】杨润强,闫丽华,谢翀,王沛,顾振新，一种孵育菜籽粕内源黑芥子酶水解硫代葡萄糖苷方法，
- 【Patent】王沛,王冉,王光正,杨润强,谢翀,李丹丹,姜东，一种用于低温监测的光子晶体指示标签，
- 【Patent】王沛, 程序, 杨白露, 杨润强, 谢翀, 顾振新, 姜东，一种热诱导修复冷冻面团中面筋网络的方法，ZL202310637306.7，2024
- 【Patent】王沛, 刘安琪, 杨润强, 谢翀, 顾振新, 姜东，一种小麦麸皮抗冻阿拉伯木聚糖制备方法、结构鉴定与应用，ZL202210971294.7，2024
- 【Patent】王沛, 王光正, 陈敏, 顾振新, 杨润强, 姜东，一种基于多酚改性的环保型食品包装膜生产方法，ZL202211195980.6，2024
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