王沛

副教授硕士生导师

个人信息

所在单位：食品科技学院

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研究方向

新型谷物食品加工与品质调控

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(通讯作者)
张明凯,王沛,邹敏,杨润强,田梦琦,顾振新.Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara,FOOD CHEMISTRY,2019,289:169-176(通讯作者)
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(通讯作者)
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:-(通讯作者)
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(通讯作者)
王沛,侯翠丹,赵小惠,田梦琦,顾振新,杨润强.Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality,FOOD HYDROCOLLOIDS,2019,87:570-581(第一作者)
王沛,李昕悦,田璐,顾振新,杨润强.Low salinity promotes the growth of broccoli sprouts by regulating hormonal homeostasis and photosynthesis,HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY,2019,60(1):19-30(第一作者)
王沛,邹敏,刘可欣,顾振新,杨润强.Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin,FOOD CHEMISTRY,2018,239:984-992(第一作者)
王沛,刘可欣,顾振新,杨润强.Enhanced gamma-aminobutyric acid accumulation, alleviated componential deterioration and technofunctionality loss of germinated wheat by hypoxia stress,FOOD CHEMISTRY,2018,269:473-479(第一及通讯作者)
王沛,邹敏,顾振新,杨润强.Heat-induced polymerization behavior variation of frozen-stored gluten,FOOD CHEMISTRY,2018,255:242-251(第一及通讯作者)

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