王沛

博士生导师

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所在单位：食品科技学院

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研究方向

粮食精深加工与高值利用

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(参与作者)
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,(参与作者)
Wang Guangzheng,Qu Xu,Li Dandan,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei.Enhancing the technofunctionality of gamma-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough,FOOD CHEMISTRY,2023,404(通讯作者)
Zhao Ahui,Shi Peiwen,Yang Runqiang,Gu Zhenxin,Jiang Dong,Wang Pei.Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality,FOOD HYDROCOLLOIDS,2022,125(通讯作者)
Wang Pei, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong.Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,(第一及通讯作者)
Shen Juan,Shi Kexin,Dong Hua,Yang Kesheng,Lu Zhaoxin,Lu Fengxia,Wang Pei.Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread,MOLECULES,2022,27(11)(共同通讯作者)
Li Dandan,Wu Zhengzong,Wang Pei,Xu Enbo,Cui Bo,Han Yongbin,Tao Yang.Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects,FOOD HYDROCOLLOIDS,2022,122(参与作者)
Wang Pei,Li Dandan,Hou Cuidan,Yang Tao,Yang Runqiang,Gu Zhenxin,Jiang Dong.Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(5):1659-1669(第一作者)
李伟伟,曹文慧,王沛,李建林,张秋婷,严燕.Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components,FOOD CHEMISTRY,2021,359(359):-(通讯作者)
杨涛,王沛,周琴,王笑,蔡剑,黄梅,姜东.Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating,FOODS,2021,10(6):-(通讯作者)

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