王沛

副教授硕士生导师

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所在单位：食品科技学院

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研究方向

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

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,:-(通讯作者)
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(通讯作者)
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(通讯作者)
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(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)

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