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- 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)
- 王沛,邹敏,田梦琦,顾振新,杨润强.The impact of heating on the unfolding and polymerization process of frozen-stored gluten,FOOD HYDROCOLLOIDS,2018,85:195-203(第一及通讯作者)
- 王沛,杨润强,顾振新,徐学明,金征宇.Comparative Study on the Freeze Stability of Yeast and Chemical Leavened Steamed Bread Dough,Food Chemistry,2017,221(0):482-488(第一及通讯作者)
- 陈志杰,王沛,翁妍,马燕,顾振新,杨润强.Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination,FOOD BIOSCIENCE,2017,20:159-167(第一作者)
- 王沛,杨润强,顾振新,徐学明,金征宇.Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition,FOOD CHEMISTRY,2017,229(0):464-471(第一及通讯作者)
